Jingisukan Lamb BBQ

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon miso paste (red or white)
• 2 clove garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• ½ teaspoon sesame oil
• 1 pound lamb shoulder or leg, thinly sliced
• 1 medium onions, sliced into thin rings
• 4 ounce shiitake mushrooms, sliced 1/4-inch thick
• 3 cup napa cabbage, sliced into 2-inch strips
• 1 tablespoon sesame seeds
• 2 tablespoon scallions, sliced thin on a diagonal
• ½ sheet nori seaweed sheets, torn into small pieces

Instructions

1. 1

   Place the soy sauce, mirin, miso paste, minced garlic, minced ginger, and sesame oil into a small bowl and whisk together with a fork until the miso dissolves and the mixture is smooth and uniform.

2. 2

   Place the lamb slices on a flat plate and pour the marinade over them, turning gently to coat all sides evenly. Let sit for at least 10 minutes while you prepare the vegetables.

3. 3

   Slice the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin rings roughly the thickness of a dime, about 1/8-inch apart.

4. 4

   Place each mushroom cap stem-side down on the cutting board and slice straight down through the cap into 1/4-inch-thick slices, similar to how you would slice bread.

5. 5

   Hold the napa cabbage head upright and slice it lengthwise from stem to leaf tip into 2-inch-wide strips so the leaves stay loosely attached at the base.

6. 6

   Place the jingisukan dome griddle or cast iron skillet on the burner and set the heat to medium-high. Wait until you see a thin layer of smoke rising above the surface, about 2 minutes.

7. 7

   Arrange the onion rings and mushroom slices in a single layer around the outer edge of the hot griddle, leaving the center open. Listen for a vigorous sizzle and watch for the edges to turn light brown, about 90 seconds.

8. 8

   Place the marinated lamb slices in the center of the griddle, spacing them out so they do not overlap or pile up. Cook without moving them for 45 to 60 seconds until the surface turns dark brown.

9. 9

   Flip each lamb slice over using chopsticks or tongs and cook the other side for 30 to 45 seconds until the color turns dark brown, indicating the meat is cooked through.

10. 10

    Push the cooked lamb, onions, and mushrooms toward the sides of the griddle and add the napa cabbage strips to the center. Cook the cabbage without stirring for 60 seconds until the surface becomes wilted and slightly translucent.

11. 11

    Sprinkle the sesame seeds evenly over the cooked lamb and vegetables in a light, even layer covering the surface.

12. 12

    Scatter the sliced scallions over the top of everything in a loose handful, distributing them so they land across the entire dish.

13. 13

    Tear the nori seaweed sheet into small irregular pieces the size of postage stamps and drop them onto the hot griddle so they wilt slightly from the residual heat.

14. 14

    Eat directly from the griddle using chopsticks, picking up lamb and vegetables while they are still hot. Pour the remaining marinade into small dipping bowls if desired.

Tools you’ll need

• small mixing bowl
• fork for whisking
• flat plate
• cutting board
• sharp chef's knife
• jingisukan dome griddle or 12-inch cast iron skillet
• chopsticks or tongs
• small dipping bowls (optional)

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