Miso-Glazed Japanese Ossobuco Stew

"Japanese ossobuco"

AWeill

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6/13/2025

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This innovative Japanese ossobuco blends tender, slow-braised veal shanks with rich miso, ginger, and sake flavors. Infused with dashi broth and aromatic vegetables, it offers a hearty umami-packed stew that fuses Italian technique with Japanese taste. Perfectly balanced with mirin sweetness and fresh yuzu zest, this comforting dish elevates traditional ossobuco into an elegant fusion experience.

fusion umami slow-cooked japanese braised savory

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Name: Miso-Glazed Japanese Ossobuco Stew
Yield: 4
Ingredients: 4 veal shanks (about 1.5 inches thick); Salt and black pepper, to taste; 2 tbsp vegetable oil; 1 cup yellow onion, diced; 1 cup carrot, diced; 1 cup daikon radish, diced; 4 cloves garlic, minced; 1-inch piece ginger, minced; 2 tbsp white miso paste; 1/2 cup sake; 1/2 cup mirin; 2 cups dashi broth (or low-sodium chicken broth); 1 tbsp soy sauce; 1 tbsp tomato paste; 1 tsp sugar; Zest of 1 yuzu (or lemon, if unavailable); 2 green onions, thinly sliced (for garnish); Fresh cilantro or shiso leaves (optional garnish)

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