By Kate Gibbs, Food Writer and Cook. Serves 6.
2 tbsp soy sauce
2 tbsp sugar
3 cloves garlic, finely chopped
2 tsp sesame oil
2 tsp mirin
750g lean lamb such as loin, thinly sliced
1 cup drained kimchi
1-2 limes, cut into wedges
½ cup Japanese mayonnaise
½ bunch coriander, including stalks, chopped
2 tbsp toasted sesame seeds
12 mini tortillas, heated.
Whisk together soy sauce, sugar, garlic, sesame oil and mirin, add lamb and mix well.
Marinate in fridge at least 2 hours, up to 24 hours.
Cook meat on high heat on barbeque or in frypan in batches for 5-8 minutes. Do not overcrowd the pan.
Place remaining ingredients on table. Assemble tacos at table, roll up and eat with hands.