Hiroko’s Lamb Stew

In this variation on traditional Japanese meat stew, lamb is cooked in a broth with miso. The preparation illustrates how to produce a very flavorful dish by combining Japanese techniques and ingredients with a basic Western idea such as lamb stew. The Japanese contribution is the broth of Japanese ingredients—sake, mirin, shoyu, miso, and kombu—in which the meat is cooked. Western touches include the use of lamb, which has no traditional place in the Japanese kitchen, mirepoi