INGREDIENTS
2 Tbsp neutral oil
1 tsp whole Sichuan peppercorn
1 tsp whole coriander seed
3 cloves
1 tsp whole whole allspice
1 tsp whole fennel seed
1 medium white onion, peeled, sliced
3 cloves garlic, peeled, sliced
2” knub ginger, peeled, sliced
1 lb boneless leg of American lamb
2 roma tomatoes, chopped
2 tsp kosher salt
2 cups water
6 cups freshly cooked short-grain rice
1 cup pickled turnips, sliced (optional)
2 sheets roasted seaweed, sliced into 1” wide strips (optional)
DIRECTIONS
Combine Sichuan peppercorn, coriander seed, clove, allspice, fennel seed in spice grinder and grind until fine. Reserve.
In a pressure cooker*, heat oil on medium heat until oil is slick and shiny. Add Sichuan peppercorn, coriander seed, clove, allspice and saute 1 minute. Add onion, garlic, ginger and saute until onion is translucent, 3-5 minutes. Add lamb, tomatoes, and salt. Let cook another 5 minutes. Add water, stir, and seal the pressure cooker.
Pressure cook for 1 hour at high pressure. Use natural pressure release upon completion.
Remove lamb, and shred with a fork. Season with additional salt to taste. Reserve.
Strain broth. Season with salt to taste. Reserve.
To make the onigiri, wet your hands and grab ~1/2 cup cooked rice. Shape into a hockey puck, pressing a divot in the middle. Add ~1 Tbsp shredded lamb and 2-3 strips of pickled turnip to the center. Adjust rice to cover the lamb and turnip, then shape the rice into balls or triangles. Drape with seaweed strips, if desired.
Serve onigiri in broth or with broth on the side, if desired.
USDA reccomends an internal temp of 145F
