Jingisukan Lamb BBQ
Japanese-style grilled lamb with vegetables cooked on a convex metal plate, seasoned with a savory-sweet miso-soy marinade. A beloved Hokkaido specialty featuring tender lamb and caramelized vegetables.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- ¼ cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons white miso paste
- 2 tablespoons sake
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 pounds lamb shoulder or leg, thinly sliced
- 2 medium onion, sliced into thick rings
- 3 pieces bell peppers, cut into chunks
- ½ pound shiitake mushrooms, halved
- 1 large zucchini, sliced thick
- 2 ears corn, cut into pieces
- 3 stalks negi (Japanese long onion) or scallion, 2-inch pieces
- 2 tablespoons sesame seeds
- 1 teaspoon shichimi togarashi (seven-spice blend)
- ¼ cup fresh cilantro or parsley
Instructions
- 1
Combine soy sauce, mirin, white miso, sake, garlic, ginger, and sesame oil in a bowl to create the marinade.
- 2
Place lamb slices in a shallow container and pour half the marinade over them. Reserve remaining marinade for vegetables. Marinate lamb for at least 30 minutes, or up to 2 hours.
- 3
Prepare all vegetables by slicing, chunking, or cutting as specified. Pat dry with paper towels.
- 4
Lightly toss vegetables with reserved marinade and let sit for 15 minutes.
- 5
Heat jingisukan plate or cast iron skillet over high heat until very hot, about 3-4 minutes.
- 6
Brush plate lightly with neutral oil. Begin cooking vegetables first, starting with onions and peppers; they need the most time. Cook 3-4 minutes until beginning to char.
- 7
Push vegetables to the edges and add lamb slices to the center of the plate in a single layer. Cook 2-3 minutes per side until caramelized and cooked through.
- 8
Add remaining vegetables (mushrooms, zucchini, corn, negi) around the lamb and toss everything together. Continue cooking 3-4 minutes, stirring occasionally, until vegetables are tender and edges are lightly charred.
- 9
Taste and add extra marinade or soy sauce as needed for flavor. Sprinkle with sesame seeds and shichimi togarashi.
- 10
Transfer to serving plates or eat directly from the hot plate as is traditional. Garnish with fresh cilantro or parsley.
- 11
Serve immediately with steamed white rice and additional shichimi togarashi on the side.
Tools you’ll need
- jingisukan plate or 14-inch cast iron skillet
- sharp knife for slicing
- cutting board
- mixing bowl
- tongs or cooking chopsticks
- brush for oil
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