Teppanyaki chicken with sizzling vegetables and rice

Teppanyaki chicken with sizzling vegetables and rice


  • 1 chicken breast filler, thinly sliced
  • 5 tablespoons Mirin *see note below
  • 5 tablespoons Japanese soy sauce
  • a little vegetable oil
  • 1 large onion, sliced thickly
  • 1 pepper, sliced thickly
  • 1 small courgette, sliced into 5mm half rounds
  • plain boiled rice to serve
  • 1 heaping teaspoon toasted sesame seeds


In a bowl combine the chicken, mirin and soy. Cover and chill to marinate for a minimum of 30 minutes or overnight.
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.
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.
Meanwhile, add the reserved marinade to a small saucepan, bring to the boil and then keep warm on lowest setting.
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. Enjoy !

Teppanyaki Steak with sauteed Bell Peppers & Leek

Teppanyaki Steak with sauteed Bell Peppers & Leek
Teppanyaki Recipe Ingredients :
  • - 4 Rib-Eye Steaks (or personal preference), approx. 1" - 1-1/4" thick
  • - Red and green Bell Peppers, 3 ea., cut into strips
  • - 1 Leek, cut into fine rings (1/8” wide)
  • - 2 tbsp. Olive Oil
  • - 3 tbsp. Soy Sauce
  • - Lime juice
Serve with fresh French Bread or Baked Potato
Pre-heat Cook-N-Dine to 3. When yellow light is off, set temperature to 10.
When reached (yellow light off) wipe the cooking center with a little olive oil and sear
steaks 3-4 minutes from each side until nicely browned.
Lower temperature to 8 and fry meat to almost desired doneness (approximately
4-5 more minutes from each side for a perfect medium).
Place steaks into the warming area, season and let them rest.
Lower temperature to 6, wipe cooking center again with a little oil and sautee the
prepared vegetables until done (~4-5 minutes). If necessary add small amount of water
to moisten.
Switch Cook-N-Dine off.
Season vegetables with a little lime juice and soy sauce and serve with your steaks. Enjoy !

Teppanyaki Steak

Teppanyaki Steak

Teppanyaki Recipe Ingredients :
  • 1/2 lb. beef tenderloin, cubed
  • salt and pepper, to taste
  • 3 tbsp. vegetable oil
  • 3 cloves garlic, crushed
  • 1 small carrot, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 cup bean sprouts
  • soy sauce, to taste
Teppanyaki Recipe Instructions :

In a small bowl, marinate beef in salt and pepper. Refrigerate for 25 minutes.
Heat oil in a skillet over medium heat. Stir-fry beef cubes until slightly brown for about 6 to 8 minutes. Add garlic until fragrant.
Stir in carrot and green bell pepper. Cook for few minutes. Season with soy sauce, salt and pepper.
Add in bean sprouts. Gently stir to blend and cook for a few minutes. Do not overcook. Correct seasonings. Vegetables should be crisp and tender.
Remove from heat. Transfer to a serving platter. Serve hot.