4 chicken tenderloins, sliced (also use beef, pork, shrimp or squid)
½ tablespoon sesame seeds
1 tablespoon unsalted butter
Ponzu (citrus-soy) sauce for dipping
Grated carrots, optional (for adding to ponzu sauce)
Grated daikon (Japanese radish), optional (for adding to ponzu sauce)
Japanese shichimi red chili pepper
Special equipment: tabletop iron griddle
Instructions
Prepare vegetables and meat.
On medium-hot tabletop iron griddle, melt butter.
Add vegetables and meat or seafood to the griddle. Cook until well-done.
Optional: grate carrots and daikon separately, and serve in bowls. These garnishes can be added to the citrus-soy Ponzu dipping sauce. Add shichimi togarashi chili peppers if desired.
Dip cooked vegetables and meat in Ponzu dipping sauce and enjoy!
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/08/19/japanese-teppanyaki/