Teppan Yaki
Teppanyaki (鉄板焼き) is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food.
The originator of the teppanyaki-style steakhouse is believed to be Shigeji Fujioka of the Japanese restaurant chain Misono. The restaurant claims to be the first to introduce the concept of cooking Western-influenced food on a teppan in Japan, in 1945.
INGREDIENTS
- Fillet-mignon, steak or rump - quantity to taste, cut into thin slices. (steaks)
- Fish fillet, shrimp and squid - optional
- Sausage - to taste (Cut skewed with additional small grooves)
- Onion - 1 to 2, cut into thick slices
- Eggplant - 1 to 2, cut into slices (cut in half then in slices)
- Bell pepper - 1 to 2, cut into squares
- Cabbage - 5 to 6 leaves
- Japanese pumpkin - cut into small slices.
Shoyu sauce
- Toasted and ground sesame - 1 tablespoon
- Shoyu - 7 tablespoons
- Sugar - 1 tablespoon
- Sake - 1 tablespoon
- Chives - a little; chopped
- Aji no Moto - 1 pinch
Mayonnaise Sauce
- Japanese mustard "karashi" - 1 spoon (soup), dissolved in a little water.
- Mayonnaise - 3 to 4 tablespoons (soup)
- Salsa - little: well chopped
- Garlic - 1 to 2 teeth, well punched
- Aji no Moto - 1 pinch
Spicy Sauce
- Shoyu - 7 tablespoons (soup)
- Ginger (broth) - 1 tablespoon
- Garlic - 1 to 2 cloves
- Chives - little, finely chopped
- Vinegar - 2 tablespoons (soup)
- Sugar - 1 tablespoon
- Shitimi pepper - to taste
- Aji no Moto - 1 pinch
DIRECTIONS
- The meat, vegetables and other ingredients should be fried on a suitable plate and served with the sauces below. (grease with oil)
- For the shoyu sauce, mix all the ingredients and take to boil until the sugar dissolves.
- For the Mayonnaise sauce, just mix all the ingredients together.
- For the Spice sauce, mix all the ingredients and take to boil until the sugar dissolves.
