📝 About This Recipe
Named after the legendary Mongol ruler, Jingisukan is a soul-warming specialty from the northern Japanese island of Hokkaido. This interactive feast features succulent slices of lamb seared on a distinctive convex grill, allowing the rich juices to flow down and flavor a perimeter of crisp vegetables. Infused with a savory-sweet soy and fruit-based dipping sauce, it is a rustic, communal dining experience that balances smoky char with fresh, seasonal produce.
🥗 Ingredients
The Meat
- 600 grams Lamb Shoulder or Leg (thinly sliced (approx. 3-4mm thickness))
- 1 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)
- 2 cloves Garlic (finely minced)
- 1 teaspoon Fresh Ginger (grated)
- 2 tablespoons Mirin
- 1 tablespoon Rice Vinegar
- 1 tablespoon Toasted Sesame Seeds (lightly crushed)
- 1 tablespoon Sugar
The Vegetables
- 1/4 head Cabbage (cut into bite-sized chunks)
- 1 large Yellow Onion (sliced into thick rings)
- 200 grams Bean Sprouts (rinsed and drained)
- 4 slices Kabocha Squash (cut into 5mm thick wedges)
- 1 piece Bell Pepper (sliced into strips)
- 4 pieces Shiitake Mushrooms (stems removed)
👨🍳 Instructions
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1
Prepare the dipping sauce (Tare) first by combining the grated apple, onion, garlic, and ginger in a small saucepan.
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2
Add the soy sauce, mirin, sugar, and rice vinegar to the saucepan. Simmer over medium heat for 3-5 minutes to meld the flavors, then remove from heat.
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3
Once the sauce has cooled slightly, stir in the toasted sesame seeds. Set aside in individual dipping bowls for each guest.
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4
Slice the lamb across the grain into thin bite-sized pieces. If the meat is too soft, freeze it for 30 minutes to make slicing easier.
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5
Wash and prep all vegetables. Ensure the bean sprouts are well-drained to prevent the grill from steaming rather than searing.
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6
Heat a Jingisukan grill (a convex cast-iron dome) or a standard heavy cast-iron skillet over high heat until it is wisps of smoke appear.
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7
Rub the lamb fat or beef tallow across the entire surface of the hot grill until it is well-lubricated.
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8
Arrange the vegetables around the lower outer edge of the grill. This allows them to catch the flavorful fat and juices from the meat.
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9
Place the lamb slices on the high center of the dome. Sear quickly for about 1-2 minutes per side until browned but still tender.
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10
As the meat cooks, use tongs to toss the vegetables in the accumulating juices at the bottom.
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11
Remove the meat and vegetables as they finish cooking. Do not overcook the lamb; it is best enjoyed medium-rare to medium.
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12
Dip the hot grilled meat and vegetables directly into the prepared Tare sauce and serve immediately.
💡 Chef's Tips
For the most authentic flavor, use mutton instead of lamb if you prefer a bolder, gamier taste. Always grate the apple and onion fresh; the enzymes help tenderize the meat if you choose to marinate it briefly before grilling. If using a flat skillet instead of a dome grill, cook the vegetables first until slightly softened, then push them to the sides to make room for the meat. Don't crowd the pan; cook in small batches to maintain a high temperature and achieve a proper sear. Keep a bowl of ice water nearby for the bean sprouts before cooking to ensure they stay extra crunchy.
🍽️ Serving Suggestions
Serve with a side of fluffy steamed Japanese short-grain rice to soak up the extra sauce. Pair with a cold Sapporo beer, the traditional beverage of choice in Hokkaido for this dish. A side of pickled ginger or 'Tsukemono' helps cleanse the palate between rich bites of lamb. Finish the meal by tossing Udon noodles onto the grill to soak up the remaining sauce and fat. Hot oolong tea is an excellent non-alcoholic pairing that helps cut through the richness of the meat.