Teppan Yaki Recipe
A decent teppanyaki formula to attempt !
Fixings:
500 gr float for transformation beefsteak
salt and pepper
100 gr drift for transformation shiitake
100 gr drift for transformation haricot verts
1 red or green ringer pepper
6 spring onions
1 onion in rings
1 can bamboo shoots
60 ml drift for transformation vegetable oil
Sauce:
soya/ginger plunging sauce
sesame seed sauce
Guidelines:
Cut the steak in extremely flimsy cuts (best when the meat is mostly frozen). Cross the cuts meat, orchestrate on a plate and sprinkle with salt and new ground pepper. Eliminate stems of the shii-take and string the beans (around 50% of the beans if longer than 7 cm). Cut the chime pepper in meager strips, the spring onion in segments of 7 cm, the onion in rings and the bamboo to rise to length.
Put all vegetables in independent groups on a plate. Whenever the visitors are situated, heat an electric barbecue/skillet and oil with oil. Pan sear a fourth of the meat quickly and slide to the edge of the skillet. Pan sear a fourth of the vegetables and add if essential some more oil. Serve little divides teppanyaki to the visitors (or let them make their own in raclette skillet).
Plunge the meat and the vegetables in a plunging sauce discretionary. The Teppanyaki formula is prepared to present with steamed rice...great ! Bon apetit !
Teppan Yaki Recipe VIDEO
