TEPPANYAKI RECIPES

Teppanyaki Steak with sauteed Bell Peppers & Leek

2011-11-06T00:53:00.000-07:00

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

TEPPANYAKI RECIPE INSTRUCTIONS
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.

Teppanyaki Steak

2011-11-03T21:24:00.000-07:00

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.

Basic Teppanyaki Recipes

2011-10-30T21:21:00.000-07:00

Basic Teppanyaki Recipes

First there must be a variety of meat, seafood and vegetables all pre chopped. Meat is usually sliced very thinly and marinaded preferably overnight. Once cooked serve with a few different dipping sauces and that is it.

Teppanyaki Recipe Ingredients :
Grilled Steak and Vegetables

11-1/4 oz rib eye steak, partially frozen
4 small eggplants
3-1/2 oz fresh shitake mushrooms
3-1/2 oz baby green beans
6 baby yellow or green squash
1 red or green bell pepper; seeded
6 green onions, outside layer removed
6-3/4 oz canned bamboo shoots, drained
1/4 cup light vegetable oil
5ml Sesame Seeds
1 cup Soy Sauce
15ml Sugar
20ml Sesame Oil
1 Onion
6 Cloves Garlic
soy and ginger dipping sauce or sesame seed dipping sauce

Teppanyaki Recipe Instructions :
Slice the steak into very thin pieces (this is very easy to do if the steak is partially frozen). Mark a large cross on each slice of meat. Place the slices in a single layer on a large serving platter and season thoroughly with plenty of salt and freshly ground pepper. In a large bowl mix soy sauce, pear juice, sugar and sesame salt. Stir and add chopped green onion, mince garlic and sesame oil and stir again. Refrigerate meat overnight or for at least one hour before cooking.
Trim ends from the eggplants and cut the flesh into long, very thin diagonal slices. Trim any hard stems from the mushrooms, and trim ends of the beans. If the beans are longer than about 2-3/4 inches, cut them in two. Quarter or halve the squash, or leave whole, depending on the size. Cut the bell pepper into thin strips and slice the green onions into lengths about 2-3/4 inches long, discarding the tops. Trim the bamboo shoot slices to a similar size. Arrange all the vegetables attractively in separate bundles on a serving plate.
When the guests are seated, heat an electric grill or electric frying pan until very hot, and then lightly brush it with the oil. Quickly fry about a quarter of the meat, searing on both sides, and then push it over to the edge of the pan. Add about a quarter of the vegetables to the grill or pan and quickly stir-fry, adding a little more oil as needed. Serve a small portion of the meat and vegetables to guests in individual servings. The food should be dipped into a sauce of their choice, and then eaten. Serve with steamed rice.
Repeat the process with the remaining meat and vegetables, cooking in small batches as extra helpings are requested.

Ginger Dipping Sauce Recipe – Japanese Teppanyaki Recipe

1/3 cup soysauce
1/3 cup sake
2 tbsp sugar
2 tbsp vegetable oil
1 tsp grated garlic
1 tsp grated ginger

Put all ingredients in a bowl and stir well.

Another great way to get recipe ideas is to go to a Teppanyaki Restaurant in Sydney and ask the chef what ingredients he is using as he cooks. That is the beauty of Teppanyaki, you get to talk to the chef unlike normal restaurants where the chef is hidden away. There are a number of Japanese grocers all over Australia that sell authentic ingredients...enjoy the teppanyaki !
Teppanyaki recipes: new-york-steak-teppanyaki.

Teppanyaki Pork Tenderloin & Shrimp on Leaf Spinach

2011-09-26T00:52:00.000-07:00

Teppanyaki Pork Tenderloin & Shrimp on Leaf Spinach

Teppanyaki Recipe Ingredients :
- 2 Pork tenderloins - cut into 1½ " thick slices - 4 tbs. light Soy sauce
- 2 lbs. fresh Leaf Spinach, washed & well-drained - 2 tbs. Sesame or Olive Oil
- 4 oz. fresh Mushrooms, sliced - 1 tbs. Corn Starch
- 2 lbs. medium Shrimp w/o. tail, pre-cooked - 1 cup fresh Orange juice
- 2 cloves fresh Garlic, finely chopped - 3 tbs. dry White Wine
- 1 piece fresh Ginger, pealed and finely diced (substitute: dry pale Sherry)

TEPPANYAKI RECIPE INSTRUCTIONS
Serve with egg noodles or rice.
Mix orange juice, soy sauce and corn starch well to have it handy when needed.
Pre-warm on 3. When yellow light turns off, set temperature to 7. When reached
(yellow light off) place the pork tournedos (that's what they are called when cut this way)
onto the cooking center. Fry until light brown, turn and brown the other side.
Lower temperature to 6 and cook another 2-3 minutes from each side for a perfect
medium. Push meat into the warming area and let rest.
Heat up 1 tbsp. oil, add garlic and mushrooms and cook for 2-3 minutes until starting to
brown. Push mushrooms into the warming area.
Heat up 1 tbsp. oil, add diced Ginger and roast for 2-3 minutes.
Lower temperature to 5, add shrimp and toss quickly until nicely warmed (about 2
minutes) and again push the food into the warming area.
Now check the meat if it is cooked to the desired degree of doneness. If it requires a
couple more minutes of cooking time, place it back on the cooking center and cook until
ready. Push meat back into the warming area.
Place spinach batch by batch onto the cooking center and keep tossing and turning it
until cooked (3-4 min.). Quickly blend in mushrooms and shrimp. Now take the orange
juice mix and pour it over the food in the cooking center. If you like to add wine or
Sherry, add it now. Use a spatula (or two) to blend liquid in and toss frequently until the
liquid starts thickening slightly.
Turn Cook-N-Dine off and the teppanyaki recipe of pork tenderloin is ready to serve. Enjoy it !

Teppanyaki Pimented Skirt Steak in Red Wine-Butter Sauce

2010-10-16T00:51:00.000-07:00

Teppanyaki Pimented Skirt Steak in Red Wine-Butter Sauce
A great teppanyaki recipe to try !
Teppanyaki Recipe Ingredients

- 1½ lbs. Skirt steak - 1 very finely diced large onion
- freshly crushed Piment, 1-3 tbsp. - 2 tablespoons cooking Oil
- ½ to 1 cup Red wine (Merlot) - coarse Kosher Salt
- 1 stick cold butter, cut into 1/8” slices

Teppanyaki Recipe INSTRUCTIONS
For a taste twist add Red Champagne grapes or pitted black grapes, cut in half.
(optional)
Trim and cut meat into ¼” wide strips, about 2” long. Mix meat with crushed Piment, the
oil and season with salt.
Pre-heat Cook-N-Dine to 3. When the yellow light is off, set temperature to 5. When
reached melt 2 tbsp. butter and gently sautee the onions until transparent (approx. 15
min.) Push onions into the warming zone (to save time that can also be prepared in
advance).
Switch temperature to 7-8.
When reached (yellow light off) spread the meat mixture evenly onto the cooking center.
Roast until light brown (about 4-5 min.), turn and roast for another 4-5 minutes or to
desired readiness.
Lower temperature to 5. Quickly add the wine (de-glaze) and mix gently.
Switch the Cook-N-Dine off.
Sprinkle the food with ice-cold butter slices and stir until the butter has
dissolved. The butter should have thickened the sauce to a perfect consistency.
You can also thicken the sauce with Corn-, Potato- or Rice starch instead of butter.
Serve with fresh Italian or French bread and crisp garden greens. The teppanyaki recipe is ready to serve...enjoy it !
teppanyaki-recipe

New York Steak Teppanyaki

2010-07-05T22:17:00.000-07:00

New York Steak Teppanyaki
A great teppanyaki recipe to try !

Teppanyaki Recipe Ingredients

* Soybean oil
* 2 (6-ounce) New York steaks
* Kosher salt and freshly ground black pepper
* Garlic powder
* 2 teaspoons unsalted butter, cut into small pieces
* 4 tablespoons soy sauce, divided
* 1 carrot, thinly sliced on the bias
* 1/2 cup snow peas
* 1/2 cup sliced savoy cabbage
* 1/2 cup bean sprouts
* 2 tablespoons mirin
* 2 tablespoons sliced shallots
* 2 tablespoons finely chopped tomato
* 1 pinch red chili flakes
* Cilantro leaves, for garnish

Teppanyaki Recipe INSTRUCTIONS

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 teppanyaki 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. The teppanyaki recipe New York is ready...enjoy it !
Teppanyaki recipes

Meat And Seafood On The Griddle (Teppan Yaki) Recipe

2010-07-05T22:15:00.000-07:00

Meat And Seafood On The Griddle (Teppan Yaki) Recipe
A great teppanyaki recipe to try !
Ingredients:

1 pound steak (fillet or other tender steak)***Marinade***

1 teaspoon sugar
1 clove garlic
1 teaspoon fresh ginger (finely grated)
1/2 cup Japanese soy sauce

***To Prepare***

3 teaspoons sugar
vegetable oil (for cooking)
1/2 teaspoon fresh ginger (finely grated)
1/4 cup mirin (or dry sherry)
1 large green capsicum (bell pepper)
1 small eggplant
1 dozen fresh oysters
3 tablespoons Japanese soy sauce
8 large prawns

INSTRUCTIONS

Marinade: Slice beef very thinly. Crush garlic with sugar and mix with ginger and soy sauce. Marinate meat in the mixture for 30 minutes.
Shell and de-vein prawns. Drain oysters.
Cut capsicum into strips, discarding seeds and center membrane. Cut eggplant into thin round slices.
Heat griddle or individual steak platters and grease lightly with oil. Cook eggplant and capsicum first as they require longer cooking.
Add slices of beef, prawns and oysters as required, cooking only just until done. Do not overcook.
Dip in sauce and eat with hot white rice.
For Sauce: Combine soy sauce, mirin, sugar and ginger, stirring to dissolve sugar. Divide among individual sauce bowls. The teppanyaki recipe is ready to serve..enjoy !
teppan-yaki-recipe.

TEPPANYAKI RECIPE 1

2010-07-05T22:13:00.000-07:00

TEPPANYAKI RECIPE 1
Teppanyaki recipe to try !
Ingredients

* 4 boneless skinless chicken breasts
* 1 medium red bell pepper
* 1 medium green bell pepper
* 4 scallions
* 8 baby sweet corn cobs
* 3 1/2 ounces bean sprouts
* 1 tablespoon sesame oil or sunflower oil

Dip for chicken and vegetables

* 4 tablespoons soy sauce
* 4 tablespoons mirin
* 1 tablespoon grated fresh gingerroot

INSTRUCTIONS

1.Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
2.Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
3.Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
4.Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
5.Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
6. 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. A great tepanyaki recipe to try ! Enjoy it !
meat-and-seafood-on-griddle-teppan-yaki

Teppan Yaki Recipe

2010-07-05T22:11:00.000-07:00

Teppan Yaki Recipe
A nice teppanyaki recipe to try !
Ingredients:

500 gr hover for conversion beefsteak
salt and pepper
100 gr hover for conversion shiitake
100 gr hover for conversion haricot verts
1 red or green bell pepper
6 spring onions
1 onion in rings
1 can bamboo shoots
60 ml hover for conversion vegetable oil

Sauce:

soya/ginger dipping sauce
sesame seed sauce

INSTRUCTIONS:
Cut the steak in very thin slices (best when the meat is partly frozen).
Cross the slices meat, arrange on a plate and sprinkle with salt and fresh ground pepper.
Remove stems of the shii-take and thread the beans (half the beans if longer than 7 cm).
Cut the bell pepper in thin strips, the spring onion in strips of 7 cm, the onion in rings and the bamboo to equal length. Put all vegetables in separate bundles on a plate.
When the guests are seated, heat an electric grill/frying pan and grease with oil.
Stir-fry a quarter of the meat rapidly and slide to the edge of the pan. Stir fry a quarter of the vegetables and add if necessary some more oil. Serve small portions teppanyaki to the guests (or let them make their own in raclette pans).
Dip the meat and the vegetables in a dipping sauce optional.
The Teppanyaki recipe is ready to serve with steamed rice...great ! Bon apetit !
teppanyaki-recipe

Teppanyaki Recipe

2010-07-05T22:06:00.000-07:00

Teppanyaki Recipe
A nice teppanyaki recipe to try !
Ingredients :

350g Scotch fillet, partially frozen
4 small Slender eggplants (aubergines)
100g Fresh shiitake mushrooms
100g Small green beans
6 Baby yellow or green squash
1 Red or green pepper (capsicum), seeded
6 Spring onions, outside layer removed
200g Can bamboo shoots, drained
1/4 cup Cooking oil
Sesame seed sauce, to serve

INSTRUCTIONS :

* Slice the steak into very thin pieces.
* Place the meat slices in a single layer on a large serving platter and season thoroughly with plenty of salt and freshly ground pepper. Set aside.
* Trim the ends from the eggplants and cut the flesh into long, very thin diagonal slices.
* Trim any hard stems from the mushrooms.
* Top and tail the beans.
* if the beans are longer than about 7cm, cut them in half.
* Quarter, halve or leave the squash whole, depending on the size.
* Cut the pepper into thin strips and slice the spring onions into lengths about 7 cm long, discarding the tops.
* Arrange all the vegetables in a separate bundles on a plate.
* When the diners are seated, heat an electric grill or electric frying pan until very hot, and then lightly brush it with the oil.
* Quickly fry about a quarter of the meat, searing on both sides, and then push it over the edge of the pan.
* Add about a quarter of the vegetables and quickly stir-fry, adding a little more oil as needed.
* Serve a small portion of the meat and vegetables to the diners, who will dip the food into a sauce of their choice.
* Repeat the process with the remaining m eat and vegetables, cooking in bathes as extra helpings are required.
* The teppanyaki recipe is ready to serve with steamed rice. Nice ! Enjoy it !