Cuisine: Jingisukan (Genghis Khan): An Introduction and Preparation Guide

 

Jingisukan, or “Genghis Khan,” is a popular dish in Hokkaido, Japan, named after the legendary Mongolian conqueror. It's a unique style of barbecue that uses lamb or mutton as its primary ingredient. This dish is believed to be inspired by Mongolian cuisine, which often includes grilled meats, and the name reflects this influence. Jingisukan is beloved for its simple yet flavorful preparation, which makes the most of the distinct taste of lamb.

1. Key Characteristics of Jingisukan

Meat Choice: Lamb and mutton are the star ingredients, providing a gamey and rich flavor that stands out from other types of Japanese barbecue, which often use beef or pork.

Cooking Style: Jingisukan is typically cooked on a domed cast-iron grill that resembles a Mongolian helmet. This special grill allows fat to drip away while cooking, ensuring that the meat remains tender and juicy.

Accompanying Vegetables: Various fresh vegetables are cooked alongside the lamb, including onions, bean sprouts, bell peppers, mushrooms, and sometimes cabbage, which soak up the flavorful juices from the meat.

2. Preparation of Jingisukan

Jingisukan is simple to prepare yet relies on a few essential steps to bring out the best flavors. Here’s an overview of how it’s traditionally made:

Step 1: Marinating the Lamb

Ingredients: Some versions of Jingisukan marinate the lamb in a sauce made from soy sauce, sake, mirin (a sweet rice wine), garlic, and ginger. This marinade adds depth to the lamb and balances its natural gaminess.

Process:

If using a marinade, the lamb (cut into bite-sized slices) is coated and left to absorb flavors for at least 30 minutes. Some people prefer not to marinate to enjoy the lamb’s pure flavor.

Whether marinated or not, the lamb is sliced thinly for quick and even cooking, allowing it to sear on the grill without becoming tough.

Step 2: Preparing the Vegetables

Vegetable Selection: Common vegetables used include onions (sliced thickly), bell peppers, bean sprouts, mushrooms, and cabbage. These vegetables help balance the richness of the lamb and absorb its flavors while cooking.

Cutting: The vegetables are sliced into manageable pieces, allowing them to cook at a similar rate to the meat on the grill.

Step 3: Preparing the Jingisukan Grill

Heating the Grill: The domed, helmet-like grill is heated until very hot. The unique shape of the grill lets the lamb cook in the center while the juices and fat run down toward the vegetables on the sides, infusing them with flavor.

Oil the Grill: Before placing the meat and vegetables, a light coating of oil is sometimes applied to prevent sticking.

Step 4: Grilling the Lamb and Vegetables

Cooking the Lamb: The lamb is placed on the hot center of the grill and seared quickly. As it cooks, the rendered fat and juices flow outward, where the vegetables are arranged around the lamb, allowing them to soak up the flavors.

Cooking the Vegetables: Vegetables are arranged along the outer edge of the grill, where they cook in the juices from the lamb. Stirring occasionally, they’re cooked until slightly softened yet still crisp, providing a contrast in texture.

Step 5: Serving and Enjoying

Once the lamb and vegetables are cooked, they are often dipped in a sauce or eaten plain to enjoy the meat’s full flavor. The meat and vegetables are served directly from the grill, keeping everything warm and allowing diners to continue cooking if desired.

Jingisukan is a sociable dish, usually enjoyed with friends and family around the grill, with everyone cooking and sharing. The combination of the rich, flavorful lamb and the fresh vegetables, cooked together in a single pan, gives Jingisukan a unique and hearty taste that’s distinct to Hokkaido. It's a perfect way to enjoy the robust flavors of lamb, made even more enjoyable by the interactive cooking style and the flavors of the fresh, locally-sourced vegetables.