Teppanyaki | Vegetables & Meat Cooked on Japanese Iron Griddle
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pack mushrooms (button, shiitake, or enoki)
  • ½ green cabbage, large chop
  • 1 package bean sprouts
  • 1 zucchini, sliced
  • 1 sweet onion, sliced
  • 1 block soft tofu, sliced
  • 1 package cocktail sausages (nitrate/nitrite, perservative free)
  • 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
  1. Prepare vegetables and meat.
  2. On medium-hot tabletop iron griddle, melt butter.
  3. Add vegetables and meat or seafood to the griddle. Cook until well-done.
  4. 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.
  5. 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/