Entree: Japan – Hokkaido – ジンギスカン ➤ Jingisukan (Hokkaido-style grilled mutton with mixed vegetables cooked on a convex skillet)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) lamb or mutton leg or shoulder, thinly sliced
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) sake
- 2 tbsp (30 ml) mirin
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) sesame oil
- 2 cloves (6 g) garlic, grated or minced
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 ml) vegetable oil for the grill/skillet
- 1 medium (150 g) onion, sliced into rings
- 2 cups (150 g) cabbage, shredded
- 2 cups (200 g) bean sprouts
- 1 medium (70 g) carrot, thinly sliced on the bias
- 6 shiitake mushrooms (about 100 g), stems removed and sliced
- 1 green bell pepper (approx. 120 g), seeded and sliced
- 2 scallions (30 g), cut into 2-inch (5 cm) lengths
- Salt and freshly ground black pepper, to taste
- Lemon wedges or ponzu, for serving (optional)

Instructions

1. Combine the soy sauce, sake, mirin, sugar, sesame oil, garlic, and ginger in a bowl; whisk until sugar dissolves. Reserve about 2 tbsp (30 ml) of the marinade for serving if desired.
2. Place the sliced lamb in a shallow dish or zip-top bag and pour most of the marinade over it; toss to coat and marinate 20–30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Heat a dome-shaped Jingisukan grill or a cast-iron skillet over medium-high heat and brush with vegetable oil.
4. Arrange vegetables around the outer edge of the dome/skillet and place the marinated lamb slices on the hottest center. Season vegetables lightly with salt and pepper.
5. Grill the lamb 1–2 minutes per side until browned and just cooked through, moving pieces to the outer edge to keep warm. Stir and turn vegetables as they cook until tender-crisp.
6. Serve family-style, brushing with reserved marinade or dipping in ponzu or a squeeze of lemon. Enjoy with steamed rice.