Jingisukan (Hokkaido Style Lamb BBQ)
https://sudachirecipes.comJingisukan is a regional dish from Hokkaido made with thinly sliced lamb (sometimes marinated), which is grilled with crunchy vegetables and served with a fruity Asian sauce. Learn how to make this classic Hokkaido specialty at home!
Equipment
Ingredients
Jingisukan Sauce
- 150 g apple(s) peeled
- 30 g carrot(s) peeled
- 50 g yellow onion(s)
- 30 g pineapple
- 1 clove garlic
- 10 g ginger root
- ½ tbsp lemon juice
- 1 tsp honey
- 1 tsp chili powder cayenne pepper
- ¼ tsp rice vinegar
- 100 ml soy sauce
- 25 ml water
- 25 ml red wine
- 1 tsp brown sugar
- 1 tsp mirin
- 1 tsp ground sesame seeds
- ½ tbsp white sesame seeds
Jingisukan (Main ingredients suggestion)
- 250 g lamb shoulder thinly sliced
- salt and pepper to taste
- 30 g carrot(s) peeled and cut in rounds
- 50 g yellow onion(s) cut into wedges
- 50 g eggplant(s) cut in rounds with skin on
- 2 fresh shiitake mushroom(s) stem removed
- 50 g pumpkin kabocha, thinly sliced with skin on
- 100 g beansprouts
- 50 g green cabbage roughly chopped
- 50 g bell pepper(s) cut into strips
- 25 g garlic chive(s)
Instructions
Jingisukan Sauce
- Roughly cut 150 g apple(s), 30 g carrot(s), 50 g yellow onion(s) and 30 g pineapple into small chunks and place them in a food processor.
- Add ½ tbsp lemon juice, 1 tsp honey, 1 tsp chili powder, 1 clove garlic, 10 g ginger root, 1 tsp ground sesame seeds and ¼ tsp rice vinegar to the food processor, then blend everything together until no more large chunks remain.
- Take a small saucepan and add 100 ml soy sauce, 25 ml water, 25 ml red wine, 1 tsp brown sugar, 1 tsp mirin, ½ tbsp white sesame seeds along with the contents of the food processor.
- Place the pan on the stove and bring the sauce to a boil while stirring continuously to prevent burning.
- Once boiling, reduce the heat to medium-low and simmer for 3 minutes. Then, remove the pan from the heat and allow the sauce to cool down. If you have time, place it in the fridge until serving.
Jingisukan
- 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.
- 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.)
- Add more lamb, then the vegetables, starting with 50 g pumpkin, 50 g yellow onion(s), 30 g carrot(s), 2 fresh shiitake mushroom(s) and 50 g eggplant(s). (These take longer to cook.)
- Once slightly softened, flip everything over and add 50 g green cabbage, 100 g beansprouts, 50 g bell pepper(s) and 25 g garlic chive(s). Make sure all the vegetables are touching the fat and juices from the lamb to flavour them.
- When the meat and vegetables are cooked, eat by dipping the ingredients in the homemade sauce and enjoy with rice.
- Repeat until all of your ingredients are finished.
- Enjoy!
Notes
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.