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1
Combine soy sauce, apple juice or grated apple, grated ginger, and sesame oil in a bowl. Add the sliced lamb shoulder, turn to coat thoroughly, and leave to marinate — minimum 30 minutes at room temperature, or up to several hours refrigerated. The apple's acidity will begin to relax the muscle fibres; the meat will deepen slightly in colour.
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2
Set the convex dome iron grill over the portable burner at the table. Before the first use, coat the dome surface with neutral oil and bring to high heat until the oil smokes and the metal darkens, then wipe — repeat once. This seasoning step prevents sticking and promotes even conduction across the dome. The dome is ready when a drop of water skips and vanishes on contact with the crown.
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3
Lay the marinated lamb slices across the crown of the dome in a single layer. High heat at the dome's centre is required: the meat must sear, not steam. This is where the dish lives or dies — insufficient heat leaves the lamb pale and slack, yielding none of the caramelised crust that defines jingisukan. The lamb is ready to turn when the edges curl, the surface colour has moved from red to brown, and a sharp, sweet-savoury grill scent rises from the dome.
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4
Once the lamb begins to render, arrange the vegetables — moyashi, negi, onion rings, pumpkin, and cabbage — in the rim channel around the dome's base. The rendered lamb fat and marinade drippings will flow down the dome's slope into the rim pool, basting the vegetables as they braise. The vegetables are done when the moyashi has wilted but retains a slight resistance and the pumpkin slices yield to gentle pressure with chopsticks.
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5
Turn the lamb once only. The finished side should show a deep mahogany sear; the second side requires less time than the first. Remove and eat immediately from the grill, directly from the dome, in the manner of the Sapporo beer-garden tradition. Taste the lamb for the balance of sweet, savoury, and ginger — the apple should be perceptible but not dominant.