Jingisukan, Hokkaido's settler grilled lamb

As tradition built it

Serves four.

Ingredients

• 400 to 600g lamb, thinly sliced, cut into 8 to 10cm pieces
• 2 onions, halved
• 2 aubergines, cut on the diagonal
• 150g pumpkin, wedged
• 2 potatoes, thinly sliced
• 2 bell peppers, wedged
• 1 corn cob, boiled and quartered
• 200g bean sprouts, trimmed

For the sauce

• 2 tbsp sake
• 3 tbsp soy sauce
• 2 tbsp vinegar
• a pinch a pinch of salt
• 1 tsp sugar
• 1 clove garlic, grated
• 20g ginger, grated
• a pinch a pinch of shichimi
• 1/2 apple, grated
• 1/2 pear, grated
• 1 tbsp sesame seeds

Method

1. Combine the sake, soy sauce, vinegar, a pinch of salt, sugar, grated garlic and ginger, a pinch of shichimi, grated apple and pear, and sesame seeds for the sauce.
2. Heat the domed jingisukan pan and grease it with a little lamb fat.
3. Grill the meat and the onions, aubergines, pumpkin, potatoes, bell peppers, corn cob and bean sprouts together over the dome, so the fat runs down and bastes the vegetables at the rim.
4. Dip each piece in the sauce before eating.

What a modern chef changes

A vacuum marinade, direct ember heat and a dehydrated fruit dust

Rung 5

Method

1. Marinate the lamb shoulder, cut into the same 8 to 10cm pieces, in the same sauce for 24 hours under vacuum.
2. Let it stand at room temperature for 30 minutes before cooking, so the surface sears rather than steams.
3. Cook on a Big Green Egg fitted with a domed cast iron griddle insert in place of a purpose bought jingisukan pan, direct heat, turning once, no more than 90 seconds a side, so the exterior catches char while the interior stays pink.
4. Dehydrate a portion of the grated apple and pear from the sauce into a thin fruit leather, then grind it in the spice grinder to a fine powder.
5. Dust the powder over the finished lamb at the table, concentrating the same sweetness the traditional sauce carries in liquid form into something drier and more intense.