Jingisukan is a Japanese skillet lamb dish from Hokkaido that sears tender meat and vegetables together, then steams them covered to lock in juices. This method keeps the lamb exceptionally tender while the vegetables stay crisp underneath.
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Heat vegetable oil in a skillet. Arrange the lamb, onion, bell peppers, and shiitake mushrooms in the pan. Sprinkle a pinch of salt over the lamb.
When the lamb is browned and juices start to appear, flip the pieces over. Place the bean sprouts on top and cover to steam.
As the lamb cooks through, remove each piece and set it on top of the bean sprouts. Stir-fry the vegetables, then it's ready to serve.
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Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat with a splash of water to restore tenderness.
large skillet or shallow pan with a lid
Flipping ensures even browning on both sides and allows you to check doneness. Once flipped, the lamb cooks through while the bean sprouts steam on top, finishing the dish evenly.
Thaw lamb completely before cooking so it browns evenly and stays tender throughout the cooking process.
Thinly sliced lamb (such as lamb loin or shoulder slices) works best for this recipe, as it cooks quickly and stays tender when cooked in the skillet.
The lamb is done when it browns on both sides and juices appear during cooking. Remove each piece as it finishes to avoid overcooking.
Yes, chop all vegetables in advance and store separately in the refrigerator. Slice lamb just before cooking for best texture.
