Here’s the ultimate guide on how to do a true Japanese Teppanyaki at home! With an electric griddle and fresh ingredients, you can easily enjoy the fun of indoor grilling at any time. A homemade Teppanyaki Sauce is a must.
by Namiko Chen of Just One Cookbook
Main Ingredients
| Cabbage (4 small leaves) | 4 oz. |
| Carrot (2" or 5 cm) | 3 oz. |
| Kobocha (⅛ of whole kabocha with seeds) | 4 oz. |
| Bean Sprouts | 3.5 oz. |
| Shimeji Mushrooms (roughly half of shimeji package) | 2 oz. |
| King Oyster Mushroom (2 oz, 57g) | 1 |
| Shiitake Mushrooms (2 oz, 57 g) | 2 |
| Neutral Flavored Oil (vegetable, rice bran, canola, etc.) | 1 tbsp |
| Kosher/Sea Slat (use half for table salt) | Some |
| Freshly Ground Black Pepper | Some |
| Boneless Beef Short Ribs (Each piece is sliced to 0.5 inch thickness. You can grill chicken, pork, or seafood of your choice. For vegan, use tofu or other vegetables.) | 12 oz. |
Teppanyaki Sauce (100 mL, serves 2)
| Sho Chiku Bai Classic Junmai Sake | 1 tbsp |
| Takara Mirin Seasoning Sake | 2 tbsp |
| Sugar | 2 tbsp |
| Soy Sauce | 4 tbsp |
| Ginger (you'll only need 0.5 tsp grated ginger) | 1 knob |
| Garlic | 1 clove |
| Sesame Oil | 1 tsp |
| Toasted White Sesame Seeds | 1 tsp |
Instructions (To Make Teppanyaki Sauce)
Instructions (On the Day You Serve the Dish)
| Gather all the ingredients. |
| In a small saucepan, combine sake and mirin. Turn the heat to medium and let the alcohol evaporate for 1-2 minutes. |
| Add the sugar and whisk to combine. |
| Add the soy sauce. |
| Peel and grate ginger and reserve ½ tsp of grated ginger (in the photo, it shows 1 tsp because I'm doubling the recipe). |
| Add minced garlic and grated ginger. |
| Add sesame oil. |
| Add the sesame seeds to whisk together. |
| Turn off the heat and it's ready to use. To store: Transfer to a sterilized jar and keep in the refrigerator for up to 3-4 weeks or the freezer for a couple months. Tip: The flavors will be better if you let it sit for a day. |
Instructions (To Prepare Teppanyaki)
| Gather all the ingredients. Serve the meat on a serving platter and keep in the refrigerator until you’re ready to cook. |
| Remove the tough core of the cabbage leaves, and cut them into 1-inch squares. |
| Peel the carrot and slice into ⅛ inch thick slabs. |
| Remove the seeds from the kabocha and cut it into ⅛ inch slices. |
| Poke a few holes into the shishito peppers to avoid popping. Cut off and discard the ends of the shimeji mushrooms and separate them. |
| Remove the stem of shiitake mushrooms and slice the caps into thin ⅛-inch thick slices. |
| Cut the king oyster mushroom in half lengthwise and then slice into thin slabs. |
| Put all the vegetables and mushrooms on another serving platter. Bring the meat and vegetable platters to the table where you set up a portable electric griddle. |
Instructions (To Cook Teppanyaki)
| Preheat griddle to 375 ºF (190 ºC) and grease cooking surface with oil. If meat is well marbled, no need to grease the area where you cook the meat. Put vegetables and meat. Season vegetables & mushrooms with salt & pepper and keep meat unseasoned. |
| Each person should have a medium plate and a small bowl of Teppanyaki Sauce. When the food is cooked through, dip in the homemade Teppanyaki Sauce and enjoy! |