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Teppanyaki pork chop and spinach
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Teppanyaki pork tenderloin & shrimp on leaf spinach

Fresh and vibrant flavors from this Japanese style surf 'n turf dish cooked on a Teppanyaki plate (or just a grill if you don't have one).
Course Main Course
Cuisine Japanese
Keyword Pork, Shrimp, Teppanyaki
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Joost Nusselder
Cost $20


  • Teppanyaki plate
  • or: grilling pan
  • Cooking pot


  • 4 pork tenderloin chops, trimmed (alternately you can also use thin pork chops)
  • 3/4 cup red wine
  • 1 cup mushrooms sliced
  • 2 inches ginger chopped
  • 2 cloves garlic chopped
  • 24 small shrimp
  • 6 ounce bag of spinach

Stir fry sauce

  • 1 tbsp soy sauce
  • 2 tbsp cornstarch
  • 3/4 cup orange juice preferably freshly squeezed


  • Put the cornstarch, soy sauce and orange juice in a mixing bowl and mix thoroughly, then set aside for later use.
  • Pre-warm the pork tenderloin in the teppanyaki girdle and set heat level to 3. When the yellow light turns off, set temperature to 7, then put the pork tenderloin onto the cooking center and fry until it turns light brown. Turn the sides and fry it to light brown as well.
  • Lower temperature by a notch (6) and cook pork tenderloin for another 2-3 minutes. Turn the sides and cook until it reaches a perfect medium.
  • Heat up the garlic and mushrooms in 1 tbsp. of oil and cook for 2-3 minutes until it turns brown. Slide mushrooms towards the warming area of the teppanyaki grill.
  • Roast diced ginger for 2-3 minutes on 1 tbsp. of oil.
  • This time add the shrimp and lower the temperature to 5, then quickly cook for about 2 minutes only. Once again push the shrimp into the warming area.
  • Check the pork tenderloin whether it has been cooked according to the doneness of the meat. If not satisfied, then put it back on the cooking center and cook until it becomes golden brown or brown color. Push meat back into the warming area.
  • Finally, toss the spinach batch by batch on the cooking center and keep tossing and turning it with a spatula or two until cooked, which should take roughly 3-4 minutes. Toss in the shrimp and mushrooms too! Then add the orange juice mix and slowly pour it over the combined ingredients. You may add wine or Sherry and keep tossing and turning the food until the seasoning starts to thicken.
  • Turn off the teppanyaki grill and serve.


You can serve it with an egg and I also like to add some extra lettuce and have the shrimp, mushrooms and orange juice mix almost as a dressing mixed in.