Photograph of the finished Jingisukan

Japan · Thịt cừu nướng Hokkaido Jingisukan

Jingisukan

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 720 g
  • Photograph of Bean sprouts Bean sprouts 240 g
  • Photograph of Cabbage Cabbage 320 g
  • Photograph of Onion Onion 2
  • Photograph of Bell pepper Bell pepper 1.2
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Mirin Mirin 60 ml
  • Photograph of Cooking sake Cooking sake 40 ml
  • Photograph of Apple Apple 0.8
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Ginger Ginger 16 g
  • Photograph of Sesame oil Sesame oil 20 ml
  • Photograph of Oil Oil 40 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grate the apple, garlic, and ginger, then mix them with soy sauce, mirin, sake, and sesame oil to make a dipping sauce, and let it marinate for 15 minutes.
  2. 2 Slice the lamb into thin slices (3 mm thick) and marinate with half of the sauce for 15 minutes to reduce the gamey smell.
  3. 3 Slice the onion into wedges, julienne the bell peppers, dice the cabbage into cubes, and rinse and drain the bean sprouts.
  4. 4 Heat a cast iron skillet or thick-bottomed skillet with cooking oil, then arrange the vegetables around the edge of the skillet to catch the oil.
  5. 5 Place the lamb in the center of the pan and grill each side for 2 minutes, or until seared but still tender.
  6. 6 Serve hot straight from the pan, dipping the remaining sauce into the blanched vegetables.

With an appliance

  • Oven 43 min

    Replace step 5: spread the lamb on the racks in the oven at 245 degrees for 5 minutes and rotate the tray after 3 minutes; the meat will cook evenly, requiring less turning at the table, but it will lack the cast iron skillet marks.

Start cooking