Lightly Fried Japanese Vegetable Teppanyaki
Preparing vegetable teppanyaki is relatively easy and the only hard part
comes in form of preparing the vegetables. It is important that they
are sliced accordingly so as to cook evenly.
Servings 4 people
- 1/4 white cabbage julienned
- 1 zucchini thinly sliced
- 2 carrots julienned
- 1 cup spring onions chopped
- 1 small white onion sliced
- 1 small red capsicum (pepper) sliced
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tbsp light soy sauce
- salt to taste
- 1 tsp sesame seeds toasted
Heat up a teppan/large griddle to high temperature.
Add sesame and wait until it is near smoking point before adding the
vegetables. Leave it in the teppan or wok until one side partly
turns brown, then remove them from the plate and set aside.
Create a mixture of the light soy sauce, rice wine vinegar and mirin
then sprinkle it over the vegetables. Stir the vegetables to create
some moisture. Cook the vegetables for up to 2 minutes while making sure
they are still crispy.
Add salt to taste then serve with toasted sesame seeds.
Serve with cooked or fried rice or as a side dish