Jingisukan Lamb BBQ

Step 1

Combine soy sauce, mirin, white miso, sake, garlic, ginger, and sesame oil in a bowl to create the marinade.

Step 2

Place lamb slices in a shallow container and pour half the marinade over them. Reserve remaining marinade for vegetables. Marinate lamb for at least 30 minutes, or up to 2 hours.

Step 3

Prepare all vegetables by slicing, chunking, or cutting as specified. Pat dry with paper towels.

Step 4

Lightly toss vegetables with reserved marinade and let sit for 15 minutes.

Step 5

Heat jingisukan plate or cast iron skillet over high heat until very hot, about 3-4 minutes.

Step 6

Brush plate lightly with neutral oil. Begin cooking vegetables first, starting with onions and peppers; they need the most time. Cook 3-4 minutes until beginning to char.

Step 7

Push vegetables to the edges and add lamb slices to the center of the plate in a single layer. Cook 2-3 minutes per side until caramelized and cooked through.

Step 8

Add remaining vegetables (mushrooms, zucchini, corn, negi) around the lamb and toss everything together. Continue cooking 3-4 minutes, stirring occasionally, until vegetables are tender and edges are lightly charred.

Step 9

Taste and add extra marinade or soy sauce as needed for flavor. Sprinkle with sesame seeds and shichimi togarashi.

Step 10

Transfer to serving plates or eat directly from the hot plate as is traditional. Garnish with fresh cilantro or parsley.

Step 11

Serve immediately with steamed white rice and additional shichimi togarashi on the side.