Hokkaido Grilled Lamb with Vegetables — Lamb Jingisukan
A Hokkaido barbecue classic, thinly sliced lamb shoulder grilled on a domed cast iron pan with bean sprouts, onion, and peppers, dipped in a sharp soy and apple jingisukan sauce.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 60ml soy sauce, 60ml apple juice, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 grated garlic cloves, grated onion, and 1 tsp sesame seeds. Divide sauce in half—one portion for dipping bowls, one for basting. Thinly slice 1 medium onion and 1 medium green pepper. Keep 400g lamb slices and 150g bean sprouts ready.
Grill 1
Heat cast iron griddle to very high heat and brush lightly with 1 tbsp oil. Grill onion and pepper slices 3–4 minutes per side until softened and charred at the edges, then push to pan side.
Grill 2
Grill 400g lamb slices in a single layer over high heat, 1–2 minutes per side until just cooked through with good colour. Lamb should remain slightly pink inside.
Grill 3
Add bean sprouts to pan edges over high heat, toss in lamb juices for 1 minute until just wilted. Brush lamb with reserved sauce in the final 30 seconds.
Plate
Transfer lamb, vegetables, and bean sprouts to plates. Serve immediately with dipping sauce bowls and steamed Japanese short-grain rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.