Main Course
Jingisukan
About this dish
Jingisukan is a Japanese grilled mutton dish named after Genghis Khan, reflecting the lamb-centric cuisine of Hokkaido. This recipe brings the savory, slightly sweet flavors of the signature marinade to your table, offering a taste of Japan's northern wilderness.
Ingredients
UK and US measurements are both included for every recipe.
Thinly sliced lamb leg
protein600 g
Imperial measurement: 1.3 lbs
Soy sauce
liquid60 ml
Imperial measurement: 1/4 cup
Mirin
liquid60 ml
Imperial measurement: 1/4 cup
Sake
liquid30 ml
Imperial measurement: 2 tbsp
Grated garlic
herb4 cloves
Fresh ginger
herb1 tbsp
Sugar
other1 tbsp
Sesame oil
fat1 tbsp
Vegetable oil
fat2 tbsp
Onion
vegetable1 large
Bean sprouts
vegetable200 g
Imperial measurement: 2 cups
Green bell pepper
vegetable1
Shredded cabbage
vegetable100 g
Imperial measurement: 1 cup
Method
Marinate the lamb
60 minutesIn a bowl, combine soy sauce, mirin, sake, grated garlic, grated ginger, sugar, and sesame oil. Add the lamb slices and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
Prepare vegetables
10 minutesWhile the lamb marinates, slice the onion, bell pepper (if using), and shred the cabbage. Set aside with the bean sprouts.
Heat the grill or skillet
2 minutesHeat a large cast iron skillet or a Japanese grill over high heat. Add vegetable oil.
Sear the lamb
10 minutesWorking in batches to avoid crowding, add the marinated lamb slices to the hot skillet. Sear for about 1-2 minutes per side until browned and caramelized. Transfer to a plate and keep warm.
Grill the vegetables
3 minutesIn the same skillet, add the onions, bean sprouts, bell pepper, and cabbage. Stir-fry for 2-3 minutes until tender-crisp, scraping up any browned bits from the meat.
Serve
2 minutesReturn the lamb to the skillet, toss briefly with the vegetables, and transfer everything to a serving platter. Serve immediately.
Equipment
- Large cast iron skillet or Japanese BBQ grill
- Mixing bowl
- Tongs
- Cutting board and knife
Nutrition facts
Tips
- For best results, slice the lamb leg against the grain into thin, bite-sized pieces about 1/8 inch thick.
- If you can't find mutton, lamb works perfectly—just look for a cut with some fat to keep the meat moist.
- The key to a good jingisukan is the caramelization, so make sure the pan is very hot before adding the meat.
- Serve with steamed rice and a side of Japanese pickles for a complete Hokkaido-inspired feast.
Serving suggestions
- Serve this dish directly on the hot skillet, with steamed rice and a side of fresh vegetables or a simple green salad. It also pairs well with a light dipping sauce of ponzu or additional soy sauce.
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Recipe by
Ren Matsumoto
Specialises in Japanese cuisineRen Sato makes shabu-shabu with a konbu dashi so pure it tastes like the ocean.
Describe yourself in three words: Oceanic, pure, swishing meat.