Hasegawa Akari's Spring Donabe Recipe: Lamb and Vegetable Stew

Slow-cooked in a donabe with aromatic vegetables and sake, this comforting lamb stew is rich, hearty, and full of flavor. The lamb becomes melt-in-your-mouth tender, making it a perfect dish for a satisfying and cozy dinner.

Culinary expert Hasegawa Akari recommends sautéing the onion, celery, and ginger first to build a flavorful base, similar to a soffritto in Italian cooking. Simmering the stew for an hour allows the lamb to soften and meld with the sweet vegetables. “Since a fair amount of alcohol goes into the stew, the flavor profile changes depending on whether you use sake or white wine. Sake adds a touch of sweetness and umami to the dish, giving it that classic stew-like richness. White wine, on the other hand, brings a refreshing acidity and a lighter finish.”

This recipe works beautifully with both boneless lamb and cuts on the bone, guaranteeing a deeply tasty and satisfying meal. Hasegawa adds, “For variation, add fresh or canned tomatoes for a tomato-based stew.”

Step 1

Roughly chop the onion and celery. Finely chop the ginger.

Step 2

In a donabe, combine the olive oil, ginger, onion, celery, sake (or white wine), and 1/2 tsp of salt. Cook over high heat until the alcohol has evaporated. Then, cover with the lid and steam-simmer over medium-low heat for about 10 minutes, or until most of the moisture has cooked off.

Step 3

Add the lamb, water, and bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for about 1 hour.

Step 4

Taste and adjust the seasoning with an additional 1/4 tsp of salt or more if needed. Finish with freshly ground black pepper to taste.