How to Make Teppanyaki

HOW TO MAKE TEPPANYAKI

Even if you’re new to Japanese cooking, you can create your own teppanyaki at home using an electric griddle. The following recipe features a wide range of natural ingredients that can be topped with bottled or homemade teppanyaki sauce.

INGREDIENTS

• 45g carrot
• 55g cabbage
• 55g kabocha
• 55g bean sprouts
• 30g shimeji mushrooms
• ½ king oyster mushroom
• 1 shiitake mushroom
• 10ml neutral-flavoured oil
• Sea salt
• Black pepper
• 170g boneless beef short ribs
• shishito or padron peppers

• 10ml sake
• 15ml mirin
• 15g sugar
• 30ml soy sauce
• ½ piece of ginger
• ½ clove of garlic
• 5ml sesame oil
• 5ml toasted white sesame seeds

INSTRUCTIONS

1. Make homemade teppanyaki sauce by combining sake and mirin in a small saucepan over medium heat. Allow the alcohol to evaporate for 2 minutes. Add the sugar and soy sauce and whisk to combine. Peel and grate the ginger and add the grated ginger and minced garlic to the pot. Add sesame oil and sesame seeds and whisk.
2. Remove the core of the cabbage leaves and chop them into small squares. Peel the carrot and slice it into thin slabs.
3. Remove the seeds from the Kabocha or pumpkin and cut it into thin slices.
4. Use a knife to poke several holes into the shishito or padron peppers to prevent them from popping. Cut and discard the ends of the shimeji mushrooms. Remove the stems of the mushrooms and slice them into thick slices.
5. Cut the king oyster mushroom in half lengthways and then slice into thin slabs.
6. Preheat an electric griddle to 190°C (375°F). Grease the cooking surface with oil. Put the meat and vegetables onto the griddle. Ideally, the griddle should be divided into sections, such as a vegetable section and a meat section. Season the vegetables with salt and pepper.
7. Serve the cooked meat and vegetables on a plate with a small bowl of teppanyaki sauce for dipping.

Link to all products: https://www.sushisushi.co.uk/collections/all-food-products