📝 About This Recipe
Named after the legendary Mongol ruler, Jingisukan is a soul-warming Japanese specialty hailing from the snowy island of Hokkaido. This interactive feast features succulent slices of lamb grilled alongside a mountain of crisp vegetables on a unique convex iron skillet that allows the savory juices to baste everything below. The heart of the dish is its complex, fruit-infused dipping sauce that balances umami, sweetness, and a hint of spice for an unforgettable communal dining experience.
🥗 Ingredients
The Meat
- 1.5 pounds Lamb shoulder or leg (thinly sliced against the grain, about 1/8 inch thick)
- 1 large piece Lamb fat or beef tallow (for greasing the grill)
The Signature Sauce (Tare)
- 1/2 cup Soy sauce (Japanese dark soy sauce preferred)
- 1/2 piece Apple (grated into a fine pulp)
- 1/4 piece Onion (grated)
- 3 cloves Garlic (finely minced or grated)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 tablespoon Rice vinegar
- 1 tablespoon Toasted sesame seeds (lightly crushed)
- 1/2 teaspoon Red chili flakes (optional for heat)
The Vegetable Garden
- 1/2 head Cabbage (cut into large 2-inch chunks)
- 1 large Yellow onion (sliced into 1/2 inch wedges)
- 1 bag Bean sprouts (about 10-12 ounces, rinsed and drained)
- 4-6 slices Kabocha squash (cut into thin crescents)
- 1 medium Bell peppers (sliced into wide strips)
- 4-6 pieces Shiitake mushrooms (stems removed)
👨🍳 Instructions
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1
Start by preparing the signature 'Tare' sauce. In a small saucepan, combine the soy sauce, mirin, and sake. Bring to a light simmer for 2 minutes to cook off the alcohol, then remove from heat.
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2
Once the liquid has cooled slightly, whisk in the grated apple, grated onion, garlic, ginger, rice vinegar, and sesame seeds. Let the sauce sit for at least 30 minutes at room temperature to allow the flavors to marry.
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3
Prepare the lamb. If you haven't bought pre-sliced meat, freeze the lamb for 45 minutes to firm it up, then slice it as thinly as possible against the grain. This ensures the meat is tender and cooks quickly.
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4
Wash and prep all your vegetables. Arrange them on a large platter so they are ready for the table. The cabbage and sprouts will form the 'moat' around the grill.
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5
Heat your Jingisukan grill or a cast-iron skillet over high heat. If using a portable butane stove at the table, ensure there is proper ventilation.
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6
Once the grill is smoking hot, place the piece of lamb fat or tallow at the very peak of the dome. Use tongs to rub it all over the surface until the metal is well-lubricated and glistening.
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7
Arrange a thick ring of vegetables (cabbage, onions, bean sprouts) around the bottom perimeter of the grill. These will catch the flavorful drippings from the meat.
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8
Place the Kabocha squash and mushrooms on the mid-section of the grill where the heat is steady but not intense.
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9
Lay several slices of lamb on the hot center dome. Grill for about 45-60 seconds per side until nicely browned but still juicy. Do not overcook; lamb is best enjoyed medium-rare to medium.
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10
As the meat cooks, toss the vegetables occasionally in the accumulating fat and juices. They should become tender-crisp and slightly charred.
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11
Dip the hot grilled lamb and vegetables directly into the individual bowls of Tare sauce.
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12
Repeat the process in batches, adding more fat to the grill as needed, until all ingredients are enjoyed.
💡 Chef's Tips
For the most authentic flavor, use mutton instead of lamb if you prefer a bolder, gamier taste. If you don't have a specialized Jingisukan dome grill, a standard cast-iron skillet or a Korean BBQ grill plate works perfectly fine. Always grate the apple and onion fresh; the enzymes help tenderize the meat if you choose to marinate it briefly before grilling. To make slicing easier, ask your local butcher to slice the lamb for 'shabu-shabu' or 'sukiyaki' thickness. Don't crowd the grill; cooking in small batches ensures the meat sears rather than steams.
🍽️ Serving Suggestions
Serve with a bowl of fluffy steamed Japanese short-grain rice to soak up the extra sauce. Pair with a crisp, cold Japanese lager or a dry Sapporo beer to cut through the richness of the lamb. A side of pickled ginger or Takuan (pickled radish) provides a refreshing palate cleanser between bites. At the very end, it is traditional to pour a little hot green tea or dashi into your remaining dipping sauce and drink it as a savory soup.