A genuine Japanese recipe from Hokkaido — thinly sliced lamb or mutton marinated in a soy-sake-mirin-apple juice sauce, then grilled with vegetables like onion, bean sprouts, carrot, and capsicum. Traditionally cooked in a dome-shaped Jingiskan pot, but easily made in a frying pan.
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Mix the Marinade ingredients in a bowl. Put aside 1 tablespoon of the sauce.
Add the sliced lamb to the bowl of the remaining sauce and marinate the lamb for minimum 1 hour, preferably overnight.
Heat oil in a large frying pan over medium heat. Add onion, carrot, and capsicum. Sauté for about 1½ minutes.
Add bean sprouts to the pan and sauté for a minute. Add the reserved sauce to the pan and mix.
Shift the vegetables to the outer edge of the pan, making a ring shape so that the centre part of the pan is free to cook the meat.
Spread the lamb pieces in the centre of the pan, without overlapping where possible. Cook for a few minutes until the edges of the lamb pieces start changing colour.
Flip the lamb pieces over and cook for a couple of minutes. As the lamb pieces get cooked, place them on the vegetables so that the juice from the lamb drops onto the vegetables.
Turn the heat off and place the pan on the table.
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