TeppanyakiPrint

120 g cabbage (4 small cabbage leaves)
3 oz carrot (5 cm)
120 g kabocha, (buttercup squash)
120 g bean sprouts
56 g shimeji mushrooms (½ of shimeji package)
1 king oyster mushroom (56 g)
2 shiitake mushrooms (56 g)
1 tbsp rice bran oil
SIDS SALT & PEPPER to taste
340 g boneless beef short ribs, each piece is sliced to 3 mm thickness.
Teppanyaki Sauce (100 ml, enough for 4 servings)
1 tbsp saké
2 tbsp mirin
2 tbsp sugar
4 tbsp soy sauce
½ tsp grated ginger
1 clove garlic
1 tsp roasted sesame oil
1 tsp toasted white sesame seeds

To Make Teppanyaki Sauce
Please note that I doubled the Teppanyaki Sauce recipe. This amount will serve 4 instead of 2.
In a small saucepan, combine saké and mirin. Turn the heat to medium and let the alcohol evaporate for 1-2 minutes.
Add the sugar and whisk to combine. Add the soy sauce.
Peel and grate ginger and reserve ½ tsp of grated ginger. Add minced garlic, grated ginger, sesame seeds and sesame oil then whisk together.
Turn off the heat and it's ready to use.
To Store: Transfer to a sterilized jar and keep in the refrigerator for up to 3-4 weeks or the freezer for a couple of months. Tip: The flavours will be better if you let it sit for a day. If you have time, I highly recommend making the sauce a day in advance.
To Prepare Teppanyaki
Serve the meat on a serving platter and keep in the refrigerator until you’re ready to cook.
Remove the tough core of the cabbage leaves, and cut them into 20 mm squares. Peel the carrot and slice into 6 mm thick slabs.
Remove the seeds from the kabocha and cut it into 3 mm slices.
Poke a few holes into the shishito peppers to avoid popping. Cut off and discard the ends of the shimeji mushrooms and separate them.
Remove the stem of shiitake mushrooms and slice the caps into thin 3 mm thick slices.
Cut the king oyster mushroom in half lengthwise and then slice into thin slabs.
Put all the vegetables and mushrooms on another serving platter. Bring the meat and vegetable platters to the table where you set up a portable electric frypan.
To Cook Teppanyaki
Preheat the electric frypan to 190°C and spray the cooking surface with oil. If the meat is well-marbled, you do not need to grease the area where you cook the meat. Put in vegetables and meat. We usually divide the pan space into different sections, such as the meat section, vegetable section, or mushroom section, etc. Season the vegetables and mushrooms with SIDS SALT & PEPPER but keep the meat unseasoned.
Each person should have a medium plate and a small bowl of Teppanyaki Sauce. When the food is cooked through, dip in the homemade Teppanyaki Sauce and enjoy.