This Japanese Crumble leans on miso and mirin to do the heavy lifting. We slow-cook the Lamb for real depth, then bring it together in one pan.
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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
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 asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
Members
Our tested Braised Sweet Potato Cake: glazed, generous, and balanced with yuzu and sesame....
Japanese Our tested Pan-Seared Pork Ramen: clean, generous, and balanced with yuzu and sesame. Serves 4...
Japanese The kind of Japanese plate you make on repeat. sake and butter, a proper slow-cook, and a...
Japanese
Members
This Japanese Scramble leans on sake and butter to do the heavy lifting. We sear the Aubergine...