Photograph of the finished Teppanyaki

Japan · Hải sản thịt áp bàn nóng Teppanyaki

Teppanyaki

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 720 g
  • Photograph of Prawns Prawns 600 g
  • Photograph of Scallops Scallops 480 g
  • Photograph of Zucchini Zucchini 480 g
  • Photograph of White button mushrooms White button mushrooms 480 g
  • Photograph of Bean sprouts Bean sprouts 320 g
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Heat a steel or cast iron flat pan until very hot and divide it into different heat zones.
  2. 2 Dividing the temperature into zones is the entirety of teppanyaki: the hottest zone is for the meat, and the milder zone is for the vegetables.
  3. 3 Sauté sliced garlic in butter over medium heat for 3 minutes until crispy, then remove from the butter.
  4. 4 Place the beef steak on the hottest side for 90 seconds on each side, then cut into cubes and hold in the warm area.
  5. 5 Sear the shrimp and scallops for 90 seconds on each side; overcooking the scallops will shrink them to half their original size.
  6. 6 Sauté the zucchini, mushrooms, and bean sprouts in a pan, then season with soy sauce and a squeeze of lemon.

With an appliance

  • Charcoal grill 44 min

    Replace steps 4 and 5: grill the beef on the charcoal grill at approximately 230 degrees for 1 minute 30 seconds per side, then grill the shrimp and scallops at approximately 210 degrees for 1 minute 30 seconds per side, flipping only once; steps 3 and 6 remain on the mild grill for the garlic and vegetables.

Start cooking