Lamb Stew, Japanese Style

 Ramu no Nikomi Hiroko-fuThis recipe illustrates how Western ingredients (lamb and balsamic vinegar) and techniques (mirepoix—sauteed vegetables stewed with the meat—then pureed with the broth to thicken it) can be combined with Japanese ingredients (sake, mirin, shoyu, miso, and konbu) and techniques (cooking the vegetables in the stew separately from the meat—see “Braised Beef in Japanese Style”). The resulting dish is certainly Japanese, and also is comforting in a familiar way.