The Secret to Skewered Lamb Mille-Feuille Katsu

Lambassador’s Special Recipe
Lambassador Koji Fukuda, introduces his "Genghis Khan Mille-feuille Katsu." 

Ingredients (Serves 4)
Lamb shoulder (for yakiniku/grilling): 300g

Genghis Khan sauce (lamb BBQ sauce): 2 tbsp

Panko breadcrumbs: As needed

Beaten egg: As needed

Flour: As needed

Frying oil: As needed

Cooking Method
Marinate the lamb in the Genghis Khan sauce for 10 minutes.

Roll the meat tightly around a skewer to shape it.

Tip: Aim for about 40–50g per skewer for the perfect size!

Coat in flour, then beaten egg, and finally panko breadcrumbs.

Fry in 180°C oil until golden brown.

These are delicious on their own, but feel free to enjoy them with Worcestershire sauce, mustard, or a mix of Pokka Lemon and salt!