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Food Fare: Japanese RecipesJingisukan

Genghis Khan Stew


In a large container with lid, combine marinade with meat pieces. Cover and toss to coat. Refrigerate overnight.



In a large cooking pot, wok or electric grill, sauté the meat with marinade for three or four minutes. Stir in prepared vegetables, adding water if necessary to provide more liquid for cooking. Simmer on low heat for about thirty or forty minutes, stirring frequently, or just until vegetables soften but are not mushy.


Suggestion: Serve over hot-cooked white rice.


Note: Jingisukan ("Genghis Khan") is a Japanese grilled-mutton dish prepared on a convex metal skillet or other grill. The dish is particularly popular on the northern Japanese island of Hokkaido. The dish is rumored to be so named because in prewar Japan lamb was widely thought to be the meat of choice among Mongolian soldiers, and the dome-shaped skillet is meant to represent the soldiers' helmets that they purportedly used to cook their food. There is a dispute over from where the dish originated; candidates include Tokyo, Zao Onsen and Tono. The first Jingisukan-dedicated restaurant was Jingisu-so ("Genghis House"), which opened in Tokyo in 1936. [Data source: Wikipedia].


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