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–+ servings

Jingisukan (Hokkaido Style Lamb BBQ)

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Author Yuto Omura
Servings 3 servings

Ingredients 
 

Jingisukan Sauce

  • 150 g apple peeled
  • 30 g carrot peeled
  • 50 g onion
  • 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 Japanese soy sauce (koikuchi shoyu)
  • 25 ml water
  • 25 ml red wine
  • 1 tsp light brown sugar
  • 1 tsp mirin
  • 1 tsp ground sesame seeds
  • ½ tbsp toasted white sesame seeds

Jingisukan (Main ingredients suggestion)

  • 250 g lamb shoulder thinly sliced
  • salt and pepper to taste
  • 30 g carrot peeled and cut in rounds
  • 50 g onion cut into wedges
  • 50 g eggplant cut in rounds with skin on
  • 2 fresh shiitake mushroom stem removed
  • 50 g kabocha squash thinly sliced with skin on
  • 100 g bean sprouts
  • 50 g green cabbage roughly chopped
  • 50 g bell pepper cut into strips
  • 25 g garlic chive(s)

Instructions 

Jingisukan Sauce

  • Roughly cut 150 g apple, 30 g carrot, 50 g onion 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 Japanese soy sauce (koikuchi shoyu), 25 ml water, 25 ml red wine, 1 tsp light brown sugar, 1 tsp mirin, ½ tbsp toasted 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 kabocha squash, 50 g onion, 30 g carrot, 2 fresh shiitake mushroom and 50 g eggplant. (These take longer to cook.)
  • Once slightly softened, flip everything over and add 50 g green cabbage, 100 g bean sprouts, 50 g bell pepper 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.