Jingisukan (Hokkaido Style Lamb BBQ)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3 servings
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Course
Main Course, Dinner
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Cuisine
Japanese
Jingisukan (Hokkaido Style Lamb BBQ)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Jingisukan Sauce
- 150 g apple peeled
- 30 g carrot peeled
- 50 g yellow 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 soy sauce
- 25 ml water
- 25 ml red wine
- 1 tsp brown sugar
- 1 tsp mirin
- 1 tsp ground sesame seeds
- ½ tbsp 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 yellow onion cut into wedges
- 50 g eggplant cut in rounds with skin on
- 2 fresh shiitake mushroom stem removed
- 50 g pumpkin kabocha, thinly sliced with skin on
- 100 g beansprouts
- 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 yellow 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 soy sauce, 25 ml water, 25 ml red wine, 1 tsp brown sugar, 1 tsp mirin, ½ tbsp 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 pumpkin, 50 g yellow 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 beansprouts, 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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