Japanese-inspired Haggis with Miso Glaze

Ingredients

In this Japanese-inspired adaptation of haggis, the traditional Scottish ingredients are combined with Japanese flavors and cooking techniques. The addition of a miso glaze enhances the umami profile of the dish, while the use of steamed rice as a side replaces the traditional neeps and tatties. The dish is also garnished with scallions to add a fresh element. We alse have the original recipe for Haggis, so you can check it out.

• 500g (1.1 lb) lamb heart, liver, and lungs 500g (1.1 lb) lamb heart, liver, and lungs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons miso paste 2 tablespoons miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cups (470ml) water 2 cups (470ml) water
• Fresh scallions, chopped (for garnish) Fresh scallions, chopped (for garnish)
• Steamed rice (for serving) Steamed rice (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the lamb heart, liver, and lungs under cold water and pat dry. Remove any excess fat or gristle.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. 3.
   Add the lamb heart, liver, and lungs to the pan and cook until browned.
4. 4.
   In a small bowl, whisk together the miso paste, soy sauce, mirin, sake, and sugar until well combined.
5. 5.
   Pour the miso glaze over the lamb mixture in the pan and stir to coat evenly.
6. 6.
   Add water to the pan, cover, and simmer for 1 hour, or until the haggis is cooked through and tender.
7. 7.
   Remove the lid and continue to cook for an additional 15 minutes to allow the sauce to thicken.
8. 8.
   Serve the Japanese-inspired haggis over steamed rice and garnish with fresh scallions.

Treat your ingredients with care...

• Lamb — Make sure to trim any excess fat or gristle from the lamb before cooking to achieve a leaner haggis.

Tips & Tricks

• For a spicier kick, add a pinch of shichimi togarashi (Japanese seven spice) to the miso glaze.
• If lamb is not readily available, you can substitute it with beef or pork offal for a different flavor profile.
• Adjust the sweetness of the miso glaze by adding more or less sugar according to your taste preference.
• Serve the haggis with a side of pickled ginger to add a refreshing contrast to the rich flavors.
• Leftover haggis can be used as a filling for dumplings or added to stir-fries for a quick and flavorful meal.

Serving advice

Serve the Japanese-inspired haggis with steamed rice to soak up the delicious miso glaze. Garnish with fresh scallions for a pop of color and added freshness.

Presentation advice

Arrange the haggis on a plate, placing a mound of steamed rice alongside it. Drizzle the miso glaze over the haggis and garnish with chopped scallions. For an elegant touch, you can shape the haggis into small patties before serving.