Jingisukan is a beloved Hokkaido specialty featuring grilled lamb cooked with fresh vegetables on a dome-shaped grill. The dish gets its name from Genghis Khan, as lamb is a traditional meat in Mongolian cuisine, but it has become uniquely Japanese. Thin slices of lamb are seared alongside bean sprouts, cabbage, onions, and bell peppers, allowing the savory juices to flavor the vegetables. Often enjoyed with a soy-based dipping sauce or tare, Jingisukan is a hearty, interactive dish perfect for gatherings and barbecues.
Ingredients
- 300 g lamb (thinly sliced shoulder or loin)
- 200 g bean sprouts
- ½ cabbage (cut into bite-sized pieces)
- 1 onion (sliced)
- 1 bell pepper (sliced)
- 2 Tbsp soy sauce
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp sugar
- 1 clove garlic (grated)
- 1 tsp sesame oil
Instructions
- In a bowl, combine soy sauce, sake, mirin, sugar, garlic, and sesame oil to make the tare sauce.
- Heat a grill pan or skillet (ideally a dome-shaped hot plate).
- Place lamb slices in the center and sear until browned.
- Add vegetables around the edges and cook in the rendered lamb fat.
- Dip the grilled lamb and vegetables into tare sauce and enjoy.
Tips
- For authentic flavor, use Hokkaido-style lamb and a dome grill.
- Marinate the lamb in tare sauce for 30 minutes before grilling for extra flavor.
- Add mushrooms like shiitake or enoki for variety.
Serving Ideas
- Serve with steamed rice and miso soup for a balanced meal.
- Enjoy with a cold glass of Sapporo beer—Hokkaido’s classic pairing.
- Wrap grilled lamb and vegetables in lettuce leaves for a fresh twist.
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