Jingisukan (Hokkaido — Lamb Barbecue on Dome Grill)

Ingredients

• 600 g lamb shoulder, sliced 6 mm thick against grain
• 400 g lamb ribs (short racks), separated between bones
• 300 g onion, cut into 8 mm rings
• 200 g shiitake mushrooms, halved, stems removed
• 200 g bean sprouts (moyashi)
• 100 g napa cabbage, cut into 5 cm pieces
• 60 ml jingisukan tare sauce (soy, mirin, sake, garlic base, store-bought or homemade)
• 30 ml vegetable oil
• 15 g fine sea salt
• 4 g Tellicherry black pepper
• 2 cloves garlic, minced

Method

1. 1
   Arrange lamb slices, ribs, and vegetables on a large platter, keeping separate by type; refrigerate until service.
2. 2
   Heat a dome-shaped jingisukan grill or large cast-iron griddle over high heat until surface shimmers; brush with 15 ml oil.
3. 3
   Working in batches, sear lamb slices 1–2 minutes per side until edges caramelize; push to grill perimeter and season with salt and pepper.
4. 4
   Sear lamb ribs 3–4 minutes per side until crust forms; set aside on warm plate.
5. 5
   Oil grill surface again; cook mushrooms, onions, and bean sprouts 3–4 minutes, stirring occasionally, until edges char lightly.
6. 6
   Return lamb to grill, drizzle jingisukan tare sauce over all; toss constantly 1 minute until glaze coats meat and vegetables.
7. 7
   Serve immediately directly from grill onto individual plates; offer additional tare sauce on the side.