Recipe

Teppanyaki

  • 20 mins cooking
  • 15 mins marinating
  • Serves 4
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Ingredients

Teppanyaki
  • 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.

Notes

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

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