Hokkaido-Style Grilled Lamb with Vegetables

Be the first to rate

(No Ratings Yet)

Loading...

Named after the Mongol conqueror, Jingisukan is Hokkaido's most beloved grilled lamb dish. Thin slices of lamb sizzle on a signature convex dome pan alongside crisp vegetables, then get dipped into a savory miso-soy sauce. Served family-style, it is the centerpiece of any Sapporo-style dining table.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 8 gSugar
• 36 gProtein
• 920 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 3.8 mgIron
• 42 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the lamb

• 600 g boneless lamb shoulder, sliced 2-3 mm thin
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp mirin
• 1 tsp freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tsp toasted sesame oil

For the grill vegetables

• 1/2 small green cabbage, cut into 3 cm wedges
• 200 g fresh bean sprouts, rinsed and trimmed
• 1 large yellow onion, sliced into 1 cm rings
• 1 red bell pepper, seeded and cut into chunks
• 250 g kabocha squash, peeled and cut into 1 cm half-moons
• 4 scallions, cut into 4 cm lengths

For the dipping sauce

• 3 tbsp soy sauce
• 1 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp grated garlic
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds
• 1 tsp gochujang or Japanese sansho pepper (optional)

Directions

1. In a wide bowl, whisk together soy sauce, sake, mirin, ginger, garlic, and sesame oil. Add the thinly sliced lamb, toss to coat evenly, and marinate for 15 minutes at room temperature.
2. While the lamb marinates, prepare all vegetables and arrange them in separate piles on a large platter. In a small bowl, whisk the dipping sauce ingredients together until smooth and set aside.
3. Heat a jingisukan dome pan (or a large cast-iron skillet) over medium-high heat until very hot. Lightly brush the dome surface with a thin coating of neutral oil.
4. Lay the marinated lamb slices across the slanted dome so the fat drips down to flavor the vegetables. Grill for 1-2 minutes per side until edges are crisp and lightly charred.
5. Push the cooked lamb to the upper rim of the pan to keep warm, then place cabbage, onion, and kabocha around the base where the fat collects. Cook 3-4 minutes, turning once, until tender and slightly browned.
6. Add the bean sprouts, bell pepper, and scallions to the lower pan, stir-frying quickly for about 1 minute so they stay crisp-tender and glossy.
7. Transfer everything to a large platter or serve straight from the table-top grill. Provide small individual bowls of dipping sauce alongside.
8. Eat by dipping each hot piece of lamb or vegetable into the sauce. Traditionally paired with a bowl of steamed short-grain rice, miso soup, and a cold Sapporo beer.

Cook’s Notes

• If you can't find pre-sliced lamb, partially freeze the shoulder for 30 minutes so you can cut paper-thin slices at home.
• A real jingisukan pan has a central dome; the fat runs down into the trough to baste the vegetables, so don't trim too much visible fat from the lamb.
• Sprinkle a pinch of sansho pepper or shichimi togarashi on each bite for the classic Hokkaido aroma.
• Leftover cooked lamb is excellent the next day tucked into a rice bowl with a soft-boiled egg and a drizzle of the dipping sauce.

You might also like

Asian

Hakata-Style Chicken Hot Pot with Ponzu

Desserts

Japanese Sweet Red Bean Filled Pancake

Asian

Crispy Japanese Soy-Glazed Small Rice Crackers

Asian

Crispy Japanese Fried Chicken