Teppanyaki Recipe 鉄板焼き

I love food! I love trying to make my favorite foods and sharing them with others. I enjoy adjusting recipes to always yield the best results.

12 oz boneless beef short ribs (slice to ⅛ inch, 3 mm thick; 6 oz, 170 g per person is a good amount to start; you could use chicken, pork, or seafood instead; for vegan, use tofu or other vegetables)

4 oz green cabbage ( 4 small cabbage leaves)

3 oz carrot ( 2 inches, 5 cm)

4 oz kabocha squash ( ⅛ of a whole kabocha with seeds)

4 shishito peppers

2 oz shimeji mushrooms ( ½ package)

2 shiitake mushrooms ( 2 oz, 57 g)

1 king oyster mushroom ( 2 oz, 57 g)

3.5 oz bean sprouts

1 Tbsp neutral oil

Diamond Crystal kosher salt (to taste)

freshly ground black pepper (to taste)

subheading: For the Yakiniku Sauce (yields 100 ml, enough for 4 servings):

1 Tbsp sake (I use Sho Chiku Bai Classic Junmai)

2 Tbsp mirin (I use Takara Mirin)

2 Tbsp sugar

¼ cup soy sauce

½ tsp ginger (grated)

1 clove garlic

1 tsp toasted sesame oil

1 tsp toasted white sesame seeds

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Directions at justonecookbook.com

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