Teppanyaki Steak and Shrimp Recipe
This particular teppanyaki steak and its unique sauce is made from
soy sauce and it has been a favorite among the populace of Japan. Eat this great seafood meal with the shrimp chili sauce – ebi chili – and have a cold beer or fruit drink to go with it and your shrimp
teppanyaki delicacy will be complete!
Servings 4 people
- 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 sugar snaps
- 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 gr 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 the oil on the teppanyaki plate (or in a small frying pan). Sauté bel pepper, carrots and sugar snaps just until tender, about 1 to 2 minutes. Transfer to a bowl; 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; sauté
until fragrant. Turn heat down to medium and add the steak strips.
Grill the steak strips until the desired colour (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.