Japanese Lamb Cake
Our tested Glazed Lamb Cake: delicate, generous, and balanced with miso and mirin. Serves 4...
This Japanese Gratin leans on soy and ginger to do the heavy lifting. We stir-fry the Cauliflower for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dashi stock and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Our tested Glazed Lamb Cake: delicate, generous, and balanced with miso and mirin. Serves 4...
Weeknight-friendly Chicken Breast Scramble with the miso and mirin we come back to again and...
This Japanese Tabbouleh leans on sake and butter to do the heavy lifting. We sear the Lamb for...
Our tested Stir-Fried Lamb Broth: glazed, generous, and balanced with dashi and scallion....