Jingisukan

Combine 100 g Koikuchi soy sauce, 50 g mirin, 50 g Sake, 15 g sugar, 10 g sesame oil, 20 g garlic, and 20 g ginger for the marinade.

Thinly slice 600 g lamb shoulder and marinate it for at least 30 minutes.

Slice 80 g apple, 150 g bell pepper, 100 g carrot, 100 g shiitake mushrooms, and 50 g onion.