Best Teppanyaki Recipes

BEEF TEPPANYAKI

Steps:

• Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour.
• Heat oil in frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish.
• Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.

NEW YORK STEAK TEPPANYAKI

Steps:

• Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
• Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.
• Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.

TEPPANYAKI-STYLE SHRIMP AND CALROSE RICE

Steps:

• For the steamed Calrose rice: In a saucepan on high heat, add the rice, salt and 2 1/2 cups water. Bring to a full boil, cover, place a tight-fitting lid on top and then reduce the heat to a simmer. Allow to cook for 18 minutes, then carefully fluff the rice with a fork before serving.
• For the teppanysaki-style shrimp: Peel and devein the shrimp and remove the tails. Split the shrimp lengthwise.
• Heat a large griddle or heavy wok over medium-high heat. Add the grapeseed oil and sesame oil. Add the shrimp and quickly sear to caramelize them, cooking them halfway, about 1 minute. Remove immediately.
• Quickly add the ginger, garlic and onion and saute until tender, about 3 minutes. Add the carrots, baby corn if using and peppers and saute until cooked through, about 3 minutes. Crack the egg over the vegetables and quickly stir-fry to cook the egg.
• Add the tamari, mirin, rice wine vinegar, sambal and dry mustard dissolved in water and toss until everything is well coated. Add the shrimp and mung bean sprouts and cook until the liquid is reduced by half and the shrimp are cooked through, about 1 minute.
• Serve over the steamed rice and top with a squeeze of lemon juice, sliced green onions and sesame seeds

TEPPANYAKI CHICKEN WITH SIZZLING VEGETABLES

Steps:

• 1. In a bowl combine the chicken, mirin and soy. Cover and chill to marinate for a minimum of 30 minutes or overnight.
• 2. Heat a teppanyaki hot plate grill, griddle, fry pan or wok. Very lightly oil the onions, peppers and courgettes. Add to the hotplate and cook until they colour, about 5 minutes.
• 3. Drain the chicken from the marinade but ensure you keep this aside. Add the chicken to the hot plate and cook, stirring frequently, alongside the vegetables until no longer pink at the centre and the vegetables are slightly charred - about 8 minutes.
• 4. Meanwhile, add the reserved marinade to a small saucepan, bring to the boil and then keep warm on lowest setting.
• 5. Plate up with boiled rice. Place chicken on one side of the rice, sprinkled with the sesame seeds, and the vegetables on the other. Pour over the marinade and serve.

MUSHROOM FRIED RICE (TEPPANYAKI STYLE)

Steps:

• In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
• In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
• Stir in the garlic, ginger, and cook until fragrant.
• Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
• Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
• Stir in sesame seeds just before serving, or use them as a garnish.

BEEF TEPPANYAKI RECIPE - (4/5)

Steps:

• 1.Cut the beef into really thin slices, about half centimeter or thinner. 2.In a bowl, mix all the ingredients together. Leave to marinate for at least an hour. 3.Heat oil on a frying pan or skillet on medium-high. Fry the beef slices. Place cooked slices on your serving dish. 4.After all meat is cooked, using same pan but on low heat, add the leftover marinade plus 1 tbsp of wine and let simmer for 1-2 minutes or until sauce is bit thicker. 5.Pour sauce on top of the cooked beef and serve. Notes Tips: Freeze the meat before to make the cutting easier. If you are not sure if your meat is tender, before frying, boil the meat with the marinade plus 1 cup of water in low heat for at least 30 minutes or until meat is soft.

TEPPANYAKI

Steps:

• Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.
• Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.
• Heat a large griddle or heavy frying pan and then brush lightly with the sesame oil. Add the chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.
• Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.

TEPPANYAKI MUSTARD DIPPING SAUCE

Steps:

• Whisk all ingredients together in medium bowl.

TEPPANYAKI SHRIMP WITH SAUCE RECIPE - (4/5)

Steps:

• For the sauce: In a small sauce pan, whisk together the rice vinegar, soy sauce, sugar, ginger juice, and green onions over medium heat; gently bring to a simmer, stirring often to prevent scorching. Meanwhile, whisk together the chicken broth and cornstarch in a small mixing bowl. Drizzle the slurry mixture into the rice vinegar mixture while whisking constantly and vigorously. When the mixture comes to a boil, the sauce will thicken. Immediately reduce the heat to medium-low and simmer gently for 1 to 2 minutes to remove unwanted starchy flavors. Note: if the sauce is too strong or has become too thick, whisk in a ittle more chicken stock. Remove the sauce from the heat and serve warm, cold, or at room temperature. For the shrimp: Season the shrimp with salt and pepper; set aside until needed. Heat a wok over high heat; add the oil and heat through. Add the shrimp and cook, stirring and tossing constantly until just opaque, about one minute. Carefully add the sake and vodka to the wok and flambe. When the flames subside, add the lemon juice and toss to combine; immediately transfer to a serving dish. Garnish with green onions and serve warm or at room temperature with sauce on the side. Note: If you prefer, you may toss the shrimp with about 1/2 cup of the sauce and serve the remainder on the side.

TEPPANYAKI BBQ VEGETABLES

Steps:

• Peel carrots.
• Remove outer layer of spring onion and ends.
• Deseed and destem capsicum.
• Remove ends of zucchini.
• Julienne all the vegetables.
• Wipe some vegetable oil over the griddle/bbq hotplate.
• Heat the griddle or the bbq hotplate to high.
• Stirfry vegetables for one minute.
• Add sauces.
• Stirfry for another two minutes.
• Taste and add more sauces as required.

TEPPANYAKI (MIXED BARBECUE)

Steps:

• Shell and devein prawns, leaving tails intact. Combine garlic, sauce and chilli in medium bowl, add prawns, chicken and beef, mix well; stand 15 minutes.
• Remove and discard mushroom stems; cut a cross in the top of caps.
• Cook ingredients, except green onions, in batches, on heated oil grill plate (or grill or barbecue) until vegetables are just tender, prawns and beef are cooked as desired and chicken is cooked through.
• Serve with green onion and individual bowls of dipping sauce.
• Dipping sauce Combine ingredients in a medium saucepan; cook, stirring, until sugar dissolves.

TEPPANYAKI (KOBE STEAKHOUSE) DINNER

Steps:

• In large bowl add together all ingredients for the White Sauce, whisk until smooth, refrigerate until needed.
• Prepare pasta as directed on package.
• Prepare white rice as directed package.
• In medium saucepan make Yum Yum sauce by melting butter and seasoning together, keep on low until needed.
• Preheat skillet or wok to medium heat, add 1 cup Yum Yum sauce and all of your cut up vegetables and cook until onions are soft but carrots and zucchini still have a little crunch, remove from skillet and put aside.
• In the same skillet add 1 cup of Yum Yum sauce and Soy sauce and the fully cooked noodles, cook until the liquid has been absorbed by the noodles, remove from skillet and set aside.
• Sprinkle chicken and shrimp with Old Bay (omit this step with steak or tofu), add remaining Yum Yum sauce to skillet and then add your protein, cook through until done.
• To plate, put noodles down first with shrimp and chicken on top, with white rice and vegetables on the side, and drizzle with a hearty helping of the White sauce.
• Enjoy!

TEPPANYAKI STYLE FRIED RICE RECIPE - (4.2/5)

Steps:

• Scramble & cook eggs, then set aside in a small bowl. in the same pan, cook the onions until translucent & set aside in a small bowl. Slice pancetta in small strips (*tip: freeze pancetta/bacon for easier & cleaner slicing) & fry until crisp; set aside in a small bowl. Lower heat to low & stir in rice, butter, garlic powder, peas, carrots & soy sauce until fully incorporated. Add pancetta, eggs, & onions back into the pan; add sesame oil & stir well. Add sesame seeds & green onions for garnish.

TEPPANYAKI

Steps:

• Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
• Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
• Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
• Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
• Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
• Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.