I’m delighted to be acting as an Ambassador for the European Lamb Campaign. Local lamb is sustainable, versatile and full of flavour.
From growing up on a sheep farm and cooking with lamb over the years I’ve found it is perfect for all types of dishes, from traditional to ethnic. The flavour of lamb pairs well with a range of world cuisines including Asian flavours.
For this recipe, I’m filling dumplings with local lamb and vegetables and seasoning them lightly with Asian flavours. This is great recipe for entertaining at home. I often get everyone involved in the dumpling making as it’s great fun. You can make a large batch to spice up your midweek meal repertoire and freeze half for your next special occasion!
Asian Lamb Gyoza (Dumplings)
Makes 25–30 gyoza (dumplings)
25–30 gyoza skins (available in Asian supermarkets)
Bowl of water, for sealing the dumplings
Rapeseed oil, for frying
80ml cold water, for steaming
Sesame oil, to season
For the filling
200g good-quality minced lamb
100g cabbage, finely diced
1 spring onion, finely diced
1 tablespoon freshly grated ginger
2 cloves of garlic, peeled and grated
3 shiitake mushrooms, finely chopped
1 tablespoon soy sauce
1 tablespoon sake
2 tablespoons potato starch
2 tablespoons soy sauce
2 tablespoons rice vinegar
A few drops of la-yu (chilli-infused sesame oil)
A: How to make the dumplings
Mix all the ingredients for the gyoza filling in a bowl together and set aside.
Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
Start to make the dumplings by placing a gyoza skin on the palm of your hand. Place a heaped teaspoon of filing in the middle of the gyoza skin. Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge. Fold the gyoza skin over the filling in half and start to pleat the edges. Place on the serving dish and continue to make gyoza (dumplings) until all the filing has been used.
B: How to cook the dumplings
Heat oil on a non-stick frying pan on medium to high heat.
Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.
Remove the lid and continue to fry until the water is fully absorbed.
Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
Serve with the soy sauce and rice vinegar dipping sauce.
I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After living abroad for many years I returned home with a greater apprecation for local ingredients and the role they play in creating a delicious meal. We are lucky to have excellent quality local lamb which is suitable for a range of dishes and cooking methods.
This recipe takes inspiration from my time in Japan but using local ingredients. The lamb meat fills this light Japanese broth with a delicious and unique flavour which the potatoes and vegetables easily absorb. This is a comforting dish which you can serve rustic bread for a quick and tasty mid-week family meal or special occasion.
Japanese Style Lamb Stew
1 large onion, peeled & roughly chopped
250g 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
2 dried shiitake mushrooms
Sheet of dried Irish kelp seaweed
80ml soy sauce
2 tablespoons sake
1 tablespoon mirin
1 tablespoon sugar
1.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.
I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After growing up on a small sheep farm I learned to appreciate how sheep farming supports local communities.
The quality of lamb meat is superior as lambs graze on a varied diet of grasses, wild herbs and fresh vegetation which help develop that unmistakable flavour.
Lamb is such a versatile meat which works well with all types of cuisines. My favourite way to cook with lamb is to add a delicate Asian twist. This lamb burger recipe has become a tasty weeknight go to dish in our home. Using lamb meat for homemade burgers gives the best results. The lamb meat and light Asian flavours work really well together. This recipe can be cooked in the oven or on the barbeque over the summer months. I hope it becomes one of your weekly favourites too!
Japanese Style Lamb Burger
Makes 4–5 burgers
2 tablespoons passata
1 tablespoon sake (or cherry)
1 tablespoon Japanese soy sauce
1 tablespoon honey
1 egg, beaten
300g lamb mince
Handful of panko breadcrumbs
1 red chilli, finely diced
Rapeseed oil, for baking tray
Bun, mixed salad, red onion, sliced cheese & mayo, to serve
Preheat a fan oven to 180ºC.
Mix the passata, sake, soy sauce and honey in a bowl. Transfer half of the sauce to another bowl and set aside.
Add the beaten egg to the remaining half of the sauce in the bowl and mix well.
Toss in the lamb mince, panko and chilli and mix well.
Using your hands shape the meat mix into burger patties. This should make four or five depending on the size.
Brush the baking tray and the burgers with oil. Put the burgers on the baking tray and place in the preheated oven.
Cook for about 25 minutes, turning only once during this time and pouring the remaining half of the sauce over the top of the burgers in the last 5 minutes of cooking.
Serve in a bun with mixed salad, red onion, sliced cheese and mayo.
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.
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.
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.
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!
This is a unique opportunity to learn about Japanese home cooking and it’s wonderful health benefits. During the class I will introduce you to basic Japanese ingredients and where they can be sourced in your local supermarket, speciality store, health shop or fishmonger.
Throughout the class I will give tips and easy to follow instructions to give you the confidence to start the Japanese way of eating in your home and kitchen. I will share the knowledge I learned from my Japanese neighbours and friends while living in Japan for 3 years. I believe the Japanese diet keeps me well today and helped with my recovery from cancer in 2008.
This is a supper club with lots of fun and interaction, including drinks on arrival and a sit down meal at the end of the class. Some of the dishes included on the class agenda are sushi, gyoza, teriyaki, miso soup. You can also ask me to include a specific dish on the agenda!
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.