Lightly season the lamb chops (if you use too much salt, the flavour will be lost with the oil, so just pre-season it).

Fry the garlic and takanotsume in olive oil (not listed). When aromatic, add the lamb and rosemary (steam in sake halfway through cooking).

When the lamb is ready to be turned over, add the accompaniment vegetables. Moisture will come out of the vegetables, so make sure they don't mix with the meat.

When finished, add the remaining meat and vegetable frying juices to the sauce ingredients. Mix them all together and it's done.