Jingisukan sauce is used to marinate the lamb as well as a dipping sauce.
Ingredients: 800g Lamb loin 300g Beansprouts 1 Red or green pepper 1 Medium carrot ½ Onion Lamb fat
Jingiskan Sauce 150ml/180g Soy sauce 75ml/75g Cooking Sake reduced to 50ml by boiling to make ‘Nikiri-Sake’ 50ml/50g Lemon juice 25ml/25g Orange Juice 32ml/45g Honey 1 Small Apple 1 Small Onion 2 Garlic cloves 10g Ginger 10g Okinawa Black Sugar 2g Black Pepper
The day before:
Make Jingisukan sauce
Make Nikiri-sake In a small saucepan, add sake. Bring to a boil over high heat, reduce sake to 2/3 of the volume.
Add the sauce ingredients to the food processor/blender, make them into smooth sauce. It should take 30 seconds to 2 minutes at high-speed depending on your machine. Store in the fridge for overnight.
On the day of cooking:
Slice the lamb thinly at about 5mm thickness. Trim the fat and save for use later.
Marinate the lamb in half a cup of jingisukan sauce for 3 hours+. Save the rest as dipping sauce.
Cut vegetables. Carrot to 3-4mm thickness, cut diagonally. To stabilize the carrot, take a side off a little and place it on the chopping board with the cut side down. Onion to 1cm thickness. Pepper to 1cm strips.
Cooking Pre-heat the non-stick griddle or frying pan over medium heat. Add lamb fat and coat the surface. It should be sizzling with heat. You will cook the vegetables and lamb in several batches depending on the size of your griddle/frying pan. Do not add all at once. Cook carrot, onion and pepper first. When they are half cooked and slightly transparent and brown around the edges, add beansprouts. Push the vegetables to the side and add the several pieces of lamb in the centre. Spread them our so they will cook evenly. After 30 seconds turn over the lamb. Cook for further 30 seconds. Keep topping up the vegetables and lamb to enjoy.
Prepare a small dish for dipping sauce.
Eat as you cook, top up and cook more as you wish!