Genghis Kahn (Jingisukan) / Sauce

Pronounced "Jingis Kahn" in Japan and the rest of Asia. It's a specialty of the Hokkaido island in northern Japan. I had it a lot on my mission. There they had a pan shaped like a mountain/dome with a lip. The lip held the vegetables and meat slowly simmering. (In Japan it's typically mutton, but I like beef better. I suppose you could use chicken) Then you take the meat and put it on the raised center of the pan to kind of fry it. You'd eat it all with rice. It was one of my favorite things to eat on my mission. The secret is the sauce and we use it now like Teriyaki sauce for stir fry. Delicious and you can't get it anywhere around here. Here's a wikipedia article about it: https://en.wikipedia.org/wiki/Jingisukan You can use a regular stir fry pan. I created the sauce recipe from the ingredients on the back of a bottle of it I got in Japan.

From the kitchen of: Kim'sMission

SAUCE INGREDIENTS:

4 C soy sauce
3 C sugar
- You can substitute "Mr. Yoshida's Original Marinade and Cooking Sauce" for the soy sauce and sugar. It has some spices in it that makes it a little better.
1 C (or one small can) smushed up mandarin oranges
2 grated apples
1 tsp grated ginger
1/2 clove garlic crushed
1 sliced lemon
sesame seeds (optional...but good)

SAUCE INSTRUCTIONS:

Simmer above ingredients except lemon together for 1 hour just below boiling
Let cool in fridge overnight then add lemon
*OR* instead of putting it in the fridge, add the lemon at the end of the simmering process so it gets hot, and immediately put in bottles so it seals itself so you can store it on a shelf unrefrigerated.

Use for any kind of stir fry, fried rice, etc. We usually slice thin beef, cut up onions, add sliced water chestnuts, sliced green and/or red peppers, sliced carrots, bean sprouts, bamboo shoots, etc. and simmer it in the sauce and serve over white rice. It's been a family favorite for years.