Teppanyaki Recipes

TEPPANYAKI

Steps:

• Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.
• Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.
• Heat a large griddle or heavy frying pan and then brush lightly with the sesame oil. Add the chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.
• Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.

BEEF TEPPANYAKI

Steps:

• Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour.
• Heat oil in frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish.
• Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.

TEPPENYAKI SCALLOPS

Steps:

• Put a large skillet or a wok over medium-high heat and brush it with a little oil. When the pan is hot, add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute. Turn them over and cook for another minute. Remove them to a plate.
• Brush the pan with some more oil and add the onions, squash, scallion whites, ginger, and chile pepper. Give them a good stir and cook until they begin to soften, about 3 to 4 minutes. Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar. Add the edamame, cook for another minute. Remove them to another plate.
• Brush the pan with some more oil and add the mushrooms and garlic. Cook until the mushrooms start to release their juices and add 1 tablespoon of soy sauce. Cook until most of the liquid has evaporated and remove them to a plate.
• Carefully wipe out the pan and brush it with some more oil. Add the scallops and cook them until they are nicely browned on both sides, about 1 to 2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes.
• To serve: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row. Divide the squash edamame mixture into 2 even, neat piles on the zucchini. Cut the scallops in half horizontally to make 2 even rounds. Lean the scallops seared sides up on the pile of the squash edamame mixture. Top each pile with a piece of mushroom. Garnish with the scallion greens and drizzle with the remaining soy sauce and rice wine vinegar.

NEW YORK STEAK TEPPANYAKI

Steps:

• Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
• Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.
• Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.

TEPPANYAKI

Steps:

• Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
• Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
• Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
• Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
• Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
• Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.