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Teppanyaki steak and shrimp recipe

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There’s almost no difference between Japanese beef steak and traditional western steaks, except for the sauce.

But the way to make it really stand out, is to make it on the teppanyaki grill.

Ever since Buddhism came to Japan in 552 BC, Japanese people didn’t eat meat. Only in the 1860s when the country ended its closed-door policy (and with some western influence) did the Japanese considered eating meat as part of their diet.

Although they also had a more practical reason for avoiding eating meat: it has to do with farming. They needed the cows to help plow the field for rice planting and so it was counterintuitive to reduce their population just for food.

Teppanyaki steak and shrimp recipe

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Teppanyaki steak and shrimp recipe

Joost Nusselder
This particular teppanyaki steak (and its unique sauce) is made from soy sauce and has been a favorite among the Japanese. Eat this great seafood meal with the shrimp chili sauce (ebi chili), have a cold beer or fruit drink to go with it, and your shrimp teppanyaki delicacy will be complete!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4 people


  • Teppan plate
  • Rice cooker or cooking pot


  • 1 tbsp mirin (Japanese sweet rice wine)
  • 1 tsp Japanese soy sauce
  • 1/2 tsp liquid seasoning (maggi)
  • 3 tbsp vegetable oil
  • 2 1/2 tbsp butter
  • 1 medium white onion sliced
  • 1 tsp garlic minced
  • 1 medium green bell pepper cored and sliced into thin strips
  • 1 medium carrot peeled and sliced into thin strips
  • 1 cup snap peas
  • 12 large prawns (sugpo) shelled with tails left on
  • 4 medium squid (pusit) cleaned, tentacles removed, and cut into rings
  • Salt to taste
  • 5 cups Japanese rice steamed
  • 400 g steak cut into large strips

Ebi chili sauce (or you can buy a store-bought chili sauce, but this is more delicious!)

  • 1 inch ginger
  • 2 cloves garlic
  • 1 green onion use the white part (and you can use the green part for topping)
  • 2 tsp doubanjiang (spicy chili bean paste)
  • 2 tbsp ketchup
  • 1/2 cup chicken stock
  • 1 tbsp sake
  • 1 1/5 tsp sugar
  • 1 tsp sesame oil (roasted)
  • 2 tbsp water
  • 1 tbsp cornstarch


Make the teppanyaki steak

  • Heat a small amount of oil on the teppanyaki plate (or in a small frying pan). Sauté bell pepper, carrots, and snap peas just until tender (about 1 to 2 minutes). Transfer to a bowl and set aside.
  • Add 1 1/2 tablespoons of oil on the plate over medium-high heat. Melt 2 tablespoons of butter. Sauté onions until translucent. Add garlic and sauté until fragrant. Turn heat down to medium and add the steak strips.
  • Grill the steak strips until the desired color (rare, medium, well done) is achieved.

Make the seafood teppanyaki

  • While grilling the bell pepper in the previous part, mix together the mirin, soy sauce, and liquid seasoning in a bowl and add the shrimp and squid rings to the mix.
  • Turn heat to high. Add the shrimp and squid mixture to the plate. Cook just until shrimp turns pink and squid turns white. Season with salt and pepper to taste.

Ebi chili sauce

  • Whisk together all of the ingredients until all of the paste and ketchup have dissolved into the mix. Add some extra water if the sauce remains too thick.

Make up the plates

  • Divide rice into 4 bowls. Top with seafood teppanyaki and add the steak strips next to it. Garnish with spring onions if desired and serve the sauce separately.


Keyword Teppanyaki
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Also read: these are the best teppanyaki grilled steak recipes ever

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Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.