Teppanyaki Food
TEPPANYAKI
Teppanyaki is a Japanese term that refers to food prepared on a griddle. This simple recipe includes a dipping sauce with sweet mirin rice wine as an ingredient but a tablespoon of soft light brown sugar can be substituted, if desired. The recipe comes from the cookbook Chicken. Posted for: Zaar World Tour 4
Provided by bigbadbrenda
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 218.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1088.2, Carbohydrate 8, Fiber 2.2, Sugar 3.8, Protein 30.9
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- Gather all the ingredients. Please note that I doubled the Teppanyaki Sauce recipe above so it's easier to see in the step-by-step pictures. This amount will serve 4 instead of 2.
- Gather all the ingredients. Serve the meat on a serving platter and keep in the refrigerator until you’re ready to cook.
- Preheat the electric griddle to 375 ºF (190 ºC) and grease the cooking surface with oil. If the meat is well-marbled, you do no need to grease the area where you cook the meat. Put vegetables and meat. We usually divide the griddle space into different sections, such as the meat section, vegetable section, or mushroom section, etc. Season the vegetables and mushrooms with salt and pepper and keep the meat unseasoned.
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- First, you need to slice the meat very thinly. The secret to this is to partially freeze the meat (about 30 minutes should be enough), then slice it with a very sharp knife. Place the meat slices in a single layer on a large serving platter and season well with salt and pepper.
- Cut the vegetables into long, thin strips, then arrange them in separate bundles on a plate. Arrange the prawns on a third plate.
- The idea with teppanyaki is to cook the meal at the table on a very hot electric grill (griddle) or frying pan. Lightly brush the pan with the oil. Quickly fry about a quarter of the meat, searing on both sides, and then push it over to the edge of the pan while you cook about a quarter of the vegetables and the prawns. Serve a small portion of the meat and vegetables to the diners, who dip the food into soy sauce. Repeat the process with the remaining meat and vegetables, cooking in batches as extra helpings are required. Serve with rice.
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- 1. Arrange all ingredients on serving platters, separating the meat and vegetables as needed. Place a small plate and dipping bowl of sauce at each setting so that guests can mix in garlic, ginger, and sesame to their own preference.
- 2. Heat the griddle to 375°F. Grease the plate’s surface with a bit of oil and place the first round of ingredients down. Season lightly with salt and pepper.
- 3. Grill, turning as needed to evenly cook, and dip finished ingredients in the [tare sauce](https://www.masterclass.com/articles/tare-sauce-recipe). Repeat with remaining ingredients.
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