| How to make Jingisukan-nabe | ||||
 1 |
 2 |
 3 |
 4 |
 5 |
| (Click the picture to enlarge) | ||||
| Post your question about Jingisukan. Click here | ||||
| Japan Interactive |
| How to make Jingisukan-nabe | ||||
| 1 |
2 |
3 |
4 |
5 |
| (Click the picture to enlarge) | ||||
| Post your question about Jingisukan. Click here | ||||
| Ingredients (4 servings) 21-28 oz mutton mutton suet 2 onions 12 1/2 oz bean sprouts 2 green peppers 1/4 pumpkin 1 carrot |
Directions 1 Slice onions and carrot crosswise into rounds of uniform thickness. Cut pumpkin into half-moon slice. Cut green peppers roughly. Arrange all these ingredients on a large plate or in a large container. (picture #1) 2 Arrange mutton dipped in a soy-sauce based sauce on a separate large plate or in a large container. (pic #1) 3 Heat a jingiskan skillet, (pic #2) 4 Grease it with mutton suet. (pic #3) (When frozen mutton is used) 5 Saute vegetables (pic # 4) 6 Add mutton (pic #5) (When mutton not frozen is used) 5 Saute mutton 6 Add vegetable 7 Add your favorite ingredients while eating. |