Japanese Style Lamb Stew

This lamb stew recipe takes inspiration from my time in Japan using local Irish ingredients. The lamb meat fills this light Japanese broth with a delicious flavour which the potatoes and vegetables easily absorb.

Japanese Style Lamb Stew

Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: lamb, one pot, slow cooker, stew
Servings: 4
Author: Fiona Uyema
Cost: 15

Ingredients

  • Rapeseed oil
  • 1 large onion peeled & roughly chopped
  • 250 g lamb meat chopped into cubes
  • 1 tablespoon freshly grated ginger
  • 1 large carrot peeled & roughly chopped
  • 2 large potatoes peeled & roughly chopped
  • Blanched green beans to serve
  • Rustic bread to serve

For the broth

  • 500 ml water
  • 2 dried shiitake mushrooms
  • Sheet of dried Irish kelp seaweed
  • 80 ml Fused soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 tablespoon sugar

Instructions

  • Heat the oil in a large, heavy-based saucepan on a medium to high heat.
  • Add the onion and fry for a minute or so. Then add the lamb and ginger and continue to fry for a few more minutes.
  • Toss in the carrot and potatoes.
  • Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
  • Bring to the boil and then reduce to a simmer.
  • Using a ladle remove any foam that floats to the top of the water.
  • Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through (remove the kelp seaweed before serving)
  • Serve in a bowl and top with thinly sliced blanched green beans, accompanied by rustic bread.
  • This lamb stew recipe would also work well with a slow cooker!
Tried this recipe?Let us know how it was!

A Japanese Feast at Eatokyo Dublin

Eatokyo is a trendy Japanese restaurant perfectly located on the edge of Temple Bar and facing Aston Quay in Dublin. The owner of the restaurant and the friendly restaurant manager Jay are both passionate about supporting local Irish producers and using quality ingredients. After eating the food in Eatokyo you won’t be surprised to hear that they make their sauces and dips from scratch to ensure the best flavour comes through in all their dishes.

Eatokyo Sushi Bar Dublin Fiona Uyema FUSED shop front tampopo ramen girl

I had lunch in Eatokyo with my friend Natalia from Smiles Photography and she took some beautiful photos for me to share with you here. Following the Japanese way of eating we enjoyed a mix of dishes from the menu and shared them. The prawn tempura was delicious. The batter was light and crispy just as it should be and the dipping sauce was full of flavour and umami. I’m so happy to say that they have “Fused by Fiona Uyema” my range of flavoured soy sauces on table-top and available to purchase in-store. Eatokyo Sushi Bar Dublin Fiona Uyema FUSED

I can’t go to Eatokyo without ordering a sushi platter. We ordered a mixed sushi platter with nigiri, maki and sashimi and a rainbow roll (ebi tempura roll topped with tuna, salmon, smoked salmon and avocado). Everything was so fresh and delicious.

Eatokyo Sushi Bar Dublin Fiona Uyema FUSED sushi dragon rainbow roll

We finished the meal with seafood ramen and gyoza. The presentation of all the dishes was superb. I’m happy to say you can get good quality Japanese food in Dublin. Finally!

Eatokyo Sushi Bar Dublin Fiona Uyema FUSED ramen gyoza

 

FUSED supported by Eatokyo Dublin restaurant

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce tabletop condiment

I wanted to mark a little success here on my blog. This month I was so grateful to receive support from one of Dublin’s popular Japanese Noodle & Sushi bars “Eatokyo”. “Fused by Fiona Uyema” soy sauces are now available as a condiment on all the tables in Eatokyo. I think it’s so powerful when restaurants support local  food start-ups and appreciate the quality and taste of the products they use in their kitchens and serve to their customers.

Eatokyo has recently received positive reviews from restaurant critics such as Lucinda O’Sullivan and Tom Doorley. I popped over to Eatokyo last week to thank them for their support and to deliver my first soy sauce order to them. Woohoo!! I met Jay the restaurant manager and enjoyed a beautiful lunch with him (everything was so fresh and delicious). You can see the photos I took of my lunch below.

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce sushi platter

Sushi platter

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce tempura

Ebi (prawn) Tempura

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce gyoza

Gyoza

Eatokyo Dublin Sushi Bar Fused by Fiona Uyema soy sauce tabletop

To see more about Eatokyo go to www.eatokyo.ie

Bia Rebel’s Ramen Noodle Shop

P1030335I often get asked to recommend Japanese restaurants in Ireland. Well I think I may have found a little gem and I’m so excited to share it here with all of you. I came across Bia Rebel when they ordered “Fused by Fiona Uyema” soy sauce for their ramen noodle shop. After chatting to co-founder Jenny Holland I was eager to share this story with you.
Bia Rebel Ramen Noodle Shop is a relevantly new venture. At weekends, they sell ramen at St George’s Market in Belfast. The have plans to expand and I’ve no doubt there will be an appetite for it. Bia Rebel’s ramen noodles are hand-made and use high quality local ingredients. It’s a delicious, wholesome meal, in a bowl.
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Bia Rebel is driven by the culinary skills of Brian Donnelly, who worked for Gordon Ramsey, Gary Rhodes and Michel Roux, Jr. in London, and who later was head chef at Thornton’s in Dublin when the restaurant received its second Michelin star.

Brian believes that “the way we have been growing, selling and consuming food for the last 30 years has done a lot of harm, many folks have forgotten what real food tastes like. It’s my job to put the good stuff in front of as many people as possible, so hopefully they’ll start expecting better all round”. I hope you can see me nodding in agreement!
So how did BRamen noodlesia Rebel Ramen Noodle Shop come about?
Brian was inspired by Tokyo’s ramen culture, and by the similarities between traditional Japanese ingredients and traditional Irish ones: seaweed, fish, pork and mushrooms. So he looked for a good local noodle supplier, and not finding one anywhere in the UK or Ireland, decided to make his own! According to Brian, ramen is great because it allows you to create something completely unique, in a single taste.
I’m already planning a trip to try Bia Rebel ramen. I’ll keep you posted!