For this month’s recipe roundup, we’ve put together a collection of our favorite Aussie beef and lamb dishes with the flavors of Japan. Japanese cooking’s natural emphasis on clean, balanced flavors and umami depth are a fantastic pairing with Aussie beef and lamb. No wonder Japan is one of the largest importers of Aussie meats!
Lamb Gyoza
Though originally from China, gyoza have been a part of Japanese culinary culture for so long, you might think they invented them. These lamb gyoza might be something you’d find in the Hokkaido province, where lamb is a common staple. The pickled veg on the side is the perfect palate cleanser, and a nod to the balanced way of eating.
Lamb Yakitori
Yakitori is another wildly popular Japanese food, found everywhere from street stalls to restaurants. Usually skewered and seasoned chicken, this version uses marinated cubes of Aussie lamb leg for an Aussie twist. Add a 60°C egg yolk for a rich, creamy dipping sauce, and away you go!
Aussie Beef Sukiyaki
A traditional “hot pot” style dish of Japan, sukiyaki is almost always served with thinly shaved slices of beef, which are cooked tableside in a sweet-savory broth with a bevy of condiments and often udon noodles to soak up the brothy goodness. Aussie grassfed beef is a perfect fit, especially the brisket used here.
Miso-cured Aussie Lamb T-bone Chops
This one isn’t traditional per se, but it takes full advantage of the umami-rich ingredients that typify Japanese cuisine. Mirin, white miso and sake are the backbone of the marinade for pasture-raised Aussie lamb t-bones, which are grilled and served atop a savory cabbage slaw.