Jingisukan - Hokkaido Lamb BBQ
The Hokkaido classic cooked at the table on a domed grill — marinated lamb with crisp vegetables and a bold dipping sauce.
⏱️ Prep: 30 min🍳 Cook: 10 min
Ingredients
| 1.5 lb (680g) | lamb shoulder, thinly sliced | |
| 3 tablespoons | 45 ml | soy sauce |
| 2 tablespoons | 30 ml | mirin |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | grated apple |
| 1 tablespoon | 15 ml | grated onion |
| 1 teaspoon | 5 ml | grated ginger |
| 1 teaspoon | 5 ml | sesame oil |
| 2 cloves | garlic, minced | |
| 1 | onion, sliced into rings | |
| 2 cups (180g) | bean sprouts | |
| 1 | bell pepper, sliced |
Instructions
- Combine soy sauce, mirin, sake, grated apple, grated onion, garlic, ginger, and sesame oil. Add lamb and toss to coat. Marinate for at least 30 minutes.
- Heat a grill pan or heavy skillet over high heat until very hot. Add vegetables to the perimeter of the pan first, cooking for 2 minutes.
- Add marinated lamb in the center in a single layer. Cook 1.5-2 minutes per side.
- Combine vegetables and lamb together on the pan. Serve immediately with steamed rice.