Jingisukan

Ingredients

• 800g thinly sliced lamb shoulder or leg (3mm thick)
• 1/2 onion, sliced into rings
• 1 carrot, sliced
• 1/4 head cabbage, cut into wedges
• 200g bean sprouts
• 1 bunch garlic chives or scallions, cut into lengths
• Salt and black pepper
• 1/2 cup soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 2 tbsp grated apple
• 1 clove garlic, grated
• 1/2-inch ginger, grated
• 1 tsp sugar
• 1 tsp toasted sesame seeds

Before you cook

• Whisk the soy sauce, sake, mirin, rice vinegar, grated apple, garlic, ginger, and sugar together in a bowl.
• Let the sauce sit for 15 minutes so the flavors meld, then stir in the sesame seeds.
• Lay the lamb slices out on a platter and season them lightly with salt and pepper.

Steps

1. Heat a dome-shaped jingisukan skillet or a cast-iron pan over medium-high heat.
2. If using a flat pan, add a thin film of oil to prevent sticking.
3. Lay a few slices of lamb across the hot center of the pan.
4. Sear the lamb for about 1 minute per side, until browned but still juicy.
5. Move the seared lamb to the cooler edge of the pan.
6. Add the onion, carrot, and cabbage to the center and lower sides of the pan where the fat has collected.
7. Cook the vegetables for 3 to 4 minutes, turning them in the rendered fat, until tender.
8. Add the bean sprouts and garlic chives to the pan.
9. Cook for 1 more minute, until just wilted.
10. Continue searing the remaining lamb slices in batches, moving each batch to the side once cooked.
11. Dip each piece of lamb and portion of vegetables into the sauce as you eat.
12. Serve with steamed rice alongside.