Weeknight-friendly Lamb Tart with the miso and mirin we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the miso and mirin elements, and pat the lamb 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.
Turn up the heat and add the lamb. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the soy sauce and the rest of the miso and mirin flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
The kind of Japanese plate you make on repeat. yuzu and sesame, a proper crisp, and a finish of...
Japanese
Members
Our tested Pan-Seared Cauliflower Slaw: izakaya-style, generous, and balanced with yuzu and...
Japanese A delicate take on Sweet Potato Galette, built on miso and mirin and finished the way we like...
Japanese This Japanese Slaw leans on sake and butter to do the heavy lifting. We stir-fry the Cod for...