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Jingisukan - Grilled Lamb Japanese Style

Jingisukan - Grilled Lamb Japanese Style

In the late 19th century, the Japanese government promoted sheep farming as a source of wool. People were encouraged to eat mutton to become stronger. Occasionally, authorities organized events in Tokyo and Hokkaido where the meat could be tasted. By the 1930s, the dish began to gain familiarity and establish itself among the Japanese people. Jingisukan is still popular today, especially in Hokkaido, where sheep farming is still prevalent.

Special cast-iron pans are available in Japan for the Genghis Khan dish. The pans have a raised center where the meat is grilled and a rim that resembles the shape of a hat, allowing vegetables to cook in the meat juices. Many households in Hokkaido own such a special pan, giving the dish Jingisukan a unique place in Japanese cuisine.

Jingisukan - Recipe

No. of persons2 personsNo. of persons
Total Timeca. 45 minutesTotal Time
Level of difficultyeasyLevel of difficulty
Dishmain mealDish
Caloriesca. 800kcal per portionCalories
Lamb in cast iron grill pan Genghis Khan
List of ingredients
400g thinly sliced lamb
1 large onion
2 green peppers
1/4 Cabbage
1/8 Pumpkin
Vegetable oil
List of ingredients for the marinade
1/3 onion - finely chopped
1/2 Apple - grated
1 clove of garlic - finely chopped
1 tsp ginger - finely grated
7 tbsp soy sauce
3 tbsp sake
2 tbsp sugar
Salt and pepper
Spring onions according to taste
Kochende Miss Oryoki

Please note - this recipe is for 400 g of lamb; adjust quantities accordingly based on the amount of meat. For example, for 4-5 people, we recommend using 1.5-2 kg of lamb.

Step 1

Jingisukan is a very sociable dish. Similar to the widespread fondue, the Genghis Khan pan is placed in the middle of the dining table and everyone "cooks" together. With a standard table-top stove or a camping stove, this can be done perfectly. It is best to use a thick, washable tablecloth, as Jingisukan is often spilled on.

Step 2

The main ingredient ... not surprisingly, is meat - lamb, to be precise. Based on our experience, the meat should be cut into large slices about 2 mm thick.

Step 3

For the marinade, peel the apple and grate it into fine pieces, as well as the ginger. Chop the peeled onion, garlic and spring onion into small pieces. Mix the soy sauce and sake with salt, pepper and sugar and add the prepared vegetables and apple. Now add the thin slices of lamb to the marinade and mix everything together so that the meat is well coated with the marinade.

Step 4

Bear in mind that the meat has to marinate overnight in the fridge, so jingisukan is not a dish that can be prepared on the spur of the moment.

Step 5

Of course, you won't just find vegetables in the marinade. You can use any vegetables you like for jingsukan. We have already tried potatoes, pumpkin, eggplants, peppers, bean sprouts, onions and garlic. Asparagus is also great. However, vegetables such as potatoes and pumpkin should be pre-cooked.

Step 6

Prepare the vegetables by peeling them, removing all seeds and cores (e.g. pumpkin, peppers etc.) and cutting them into large, coarse pieces.

Step 7

Now heat the Genghis Khan pan and add a little oil. As soon as the pan is hot, you can place the thin slices of lamb on the raised center and sear them over a medium heat. Turn the meat as soon as it has the desired browning and fill the edge of the pan with the vegetables - by now enough meat juices should have collected here. When the meat and vegetables are cooked, arrange them on your plate, use the remaining marinade for dipping and enjoy your jingisukan!

Cast iron pans view in the store »
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