Name: Teppanyaki
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 uncooked large king prawns; 500 gram beef eye fillet, thinly sliced; 350 gram chicken breast fillet, skin on, cut into chunks; 1/4 cup (60 millilitres) japanese soy sauce; 2 clove garlic, crushed; 1 fresh small red thai chilli, seeded, finely chopped; 4 fresh shiitake mushrooms; 1 medium onion, thinly sliced; 1 medium red capsicum, seeded and chopped; 4 green onions, finely chopped; Dipping sauce; 1/2 cup (125 millilitres) japanese soy sauce; 1 tablespoon mirin; 1 tablespoon light brown sugar; 2 centimetre piece fresh ginger, grated; 1/2 teaspoon sesame oil

Ingredients

4 uncooked large king prawns

500 gram beef eye fillet, thinly sliced

350 gram chicken breast fillet, skin on, cut into chunks

1/4 cup (60 millilitres) japanese soy sauce

2 clove garlic, crushed

1 fresh small red thai chilli, seeded, finely chopped

4 fresh shiitake mushrooms

1 medium onion, thinly sliced

1 medium red capsicum, seeded and chopped

4 green onions, finely chopped

Dipping sauce

1/2 cup (125 millilitres) japanese soy sauce

1 tablespoon mirin

1 tablespoon light brown sugar

2 centimetre piece fresh ginger, grated

1/2 teaspoon sesame oil

Method

Teppanyaki

1.Shell and devein prawns, leaving tails intact. In a large bowl, combine prawns with beef, chicken, sauce, garlic and chilli; stand 15 minutes.

2.Meanwhile, make dipping sauce.

3.Discard mushroom stems; cut a cross in the top of caps.

4.On a heated oiled grill plate (or grill or barbecue), cook ingredients, except green onions, in batches, until vegetables are just tender, prawns and beef are cooked as you like, and chicken is cooked through.

5.Serve with green onion and individual bowls of dipping sauce.

Dipping sauce

6.In medium saucepan, stir ingredients until sugar dissolves.

You could use rump or sirloin steak instead of the beef eye fillet.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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