Jingisukan is a Japanese-style lamb rice bowl featuring thin slices of lamb marinated in ginger, garlic, apple, and chili bean sauce, stir-fried and served over rice with lightly seasoned vegetables. The sweet-savory marinade creates a rich sauce that clings to the meat while keeping vegetables deliberately mild to balance the dish.
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Combine all the marinade ingredients in a bowl.
Slice Lamb Meat into thin bite size pieces. Add to the marinade and mix to combine well. Set aside while you are preparing vegetables.
The vegetables should be sliced and/or cut into bite size pieces.
Heat Oil in a frying pan over a medium high heat, stir-fry the vegetables and lightly season with Salt & Pepper. Transfer to a plate and set aside.
Heat the frying pan over a high heat, add extra small amount of Oil if required, cook the lamb meat with all the marinade until cooked though and the sauce is thickened.
Half fill a bowl with freshly cooked rice, cover with the stir-fried vegetables and the lamb on top. Sprinkle with some Toasted Sesame Seeds.
Store leftover lamb and vegetables separately in airtight containers for up to 3 days; reheat gently in a frying pan over medium heat. Do not marinate and store raw lamb for more than 24 hours.
Use a tender, lean cut that slices thinly without falling apart—lamb leg or loin are ideal. Slice against the grain into bite-size pieces for even cooking and tenderness.
This recipe is built around lamb as the core protein and marinade. You could substitute firm tofu or tempeh marinated the same way, though the flavor profile will shift significantly.
The recipe explicitly suggests green beans, asparagus, bean sprouts, spring onion, and Asian greens. Use any firm vegetables that cook quickly over medium-high heat in 3–4 minutes.
Cook over high heat until the meat is no longer pink inside and the marinade thickens into a glaze coating the lamb, typically 3–5 minutes depending on thickness.
Yes. Mix the marinade ingredients in advance and refrigerate. Marinate the sliced lamb for 15–30 minutes (or up to 2 hours) before cooking for deeper flavor.
