Hokkaido Jingisukan Lamb Grill
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 19
About this dish
On the domed jingisukan pan, lamb fat and juices run down the grooves into the bean sprouts, onions and squash ringing the edge.
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This Hokkaido style skips the marinade and dips the lamb after cooking in a soy-vinegar sauce made with grated apple, pear, garlic and ginger. The fattiest pieces cook first in the center, and their rendered fat coats the grooves so nothing sticks without added oil. Everyone eats as things cook, lifting off meat and vegetables as they are ready, with potatoes and squash taking the longest. Hokkaido began eating lamb when sheep were raised for wool in the Taisho era, and the dish is now cooked at home year-round and outdoors at spring blossom parties and summer barbecues.
Ingredients
Instructions
- 1
Cut 500g thinly sliced lamb with some fat into 8 to 10cm lengths, separate any pieces that cling together, and keep refrigerated.
Do not reuse utensils that touched raw lamb for the vegetables or sauce.
- 2
Cut 2 onions into half-moons, 2 eggplants diagonally 1cm thick, 150g kabocha and 2 green peppers into thin wedges, and 2 potatoes into 5mm slices. Quarter 1 boiled corn cob and remove dark skins and root tips from 200g bean sprouts.
- 3
Mix 2 tablespoons sake, 3 tablespoons soy sauce, 2 tablespoons vinegar, 0.25 teaspoon salt, 1 teaspoon sugar, and 0.25 teaspoon shichimi. Finely grate in 1 garlic clove, 20g ginger, 0.5 apple, and 0.5 pear, crush and add 1 tablespoon white sesame, and stir for 2 minutes.
- 4
Preheat a domed Jingisukan pan over high heat for 3 minutes.
Put a few of the fattiest lamb pieces on the center first, cook for 1 minute, and spread the released fat through the grooves. Arrange the onions, eggplants, kabocha, potatoes, peppers, corn, and bean sprouts around the outer slope.
- 5
Place the remaining lamb on the center without overlap and grill for 2 to 3 minutes per side.
Once no red remains inside, the juices run clear, and a chopstick enters the potato and kabocha, remove cooked pieces as they finish and dip them in the prepared sauce. Let the lamb juices continue running down onto the surrounding vegetables.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「北海道の味」（南部 あき子氏） · Checked: 2026-08-11
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