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Hokkaido Style Lamb BBQ "Jingisukan" with a fruity homemade sauce

Jingisukan (Hokkaido style lamb BBQ)

  • Author: Yuto Omura
  • Total Time: 40 minutes
  • Yield: 2-3 portions


How to make Hokkaido style lamb BBQ "Jingisukan" with crunchy vegetables and my own homemade fruity sauce. (Serves 2-3)


Jingisukan Sauce

  • 1/4 medium sized apple peeled
  • 1/4 medium sized carrot peeled
  • 1/4 onion
  • 30g pineapple
  • 1 clove garlic
  • 10g fresh ginger
  • 1/2 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp chili powder (cayenne pepper)
  • 1/4 tsp rice vinegar
  • 100ml soy sauce
  • 25ml water
  • 25ml red wine
  • 1 tsp brown sugar
  • 1 tsp mirin
  • 1 tsp ground sesame seeds
  • 1/2 tbsp white sesame seeds

Jingisukan (Main ingredients suggestion)

  • 250g lamb shoulder thinly sliced
  • Salt and pepper
  • 1/4 carrot peeled and cut in rounds
  • 1/4 onion cut into wedges
  • 50g eggplant cut in rounds with skin on
  • 2 shiitake mushrooms stem removed
  • 2 slices kabocha thinly sliced with skin on
  • 100g beansprouts
  • 50g cabbage roughly chopped
  • 1/4 bell pepper cut into strips
  • 25g Chinese chives


Jingisukan Sauce

  1. Roughly cut the apple, carrot, onion and pineapple into small chunks and place them in a food processor.
  2. Add 1/2 tbsp lemon juice, 1 tsp honey, 1 tsp chili powder, 1 clove of garlic, 10g ginger, 1 tsp ground sesame seeds and 1/4 tsp vinegar to the food processor, then blend everything together until no more large chunks remain. 
  3. Take a small saucepan and add 100ml soy sauce, 25ml water, 25ml red wine, 1 tsp brown sugar, 1 tsp mirin, 1/2 tbsp white sesame seeds along with the contents of the food processor.
  4. Place the pan on the stove and bring the sauce to a boil while stirring continuously to prevent burning.
  5. Once boiling, turn down the heat to medium low and allow it to bubble for 3 minutes.
  6. When 3 minutes are up, remove the pan from the heat and allow the sauce to cool down. If you have time, place it in the fridge until serving. 


  1. Heat the pan/grill on a medium heat. Once hot, place a few slices of lamb in the center and sprinkle with a pinch of salt a pepper. If using a frying pan, move the lamb around the pan to season the surface.
  2. Flip the lamb and cook on the other side. Once cooked, remove from the pan. (You can eat it now or save it for later.)
  3. Add more lamb, then the vegetables, starting with the pumpkin, onion, carrot, shiitake mushroom and eggplant. (These take longer to cook.)
  4. Once slightly softened, flip everything over and add the cabbage, beansprouts, bell pepper and Chinese chives. Make sure all the vegetables are touching the fat and juices from the lamb to flavour them.
  5. When the meat and vegetables are cooked, eat by dipping the ingredients in the homemade sauce and enjoy with rice.
  6. Repeat steps 3-5 until all of your ingredients are finished.
  7. Enjoy!


If you don't have a food processor, you can grate your ingredients and use pineapple juice instead of pineapple chunks. 

Keep leftover sauce in the fridge in an airtight container and use within 3 days.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Meat
  • Method: Grill
  • Cuisine: Japanese

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