Teppanyaki recipe: beef yakiniku
Delicious teppanyaki dish using yakiniku sauce with beef, mushrooms, and zucchini.
Servings 4 people
Cost $20
Equipment
- Teppan
- or: large skillet
Ingredients
- 1 lb beef for yakiniku sliced
- 2 large white onions sliced
- 1 zucchini sliced
- 1 bell pepper sliced
- 16 mushrooms
- 1/4 kabocha pumpkin (Japanese pumpkin) or a winter squash will do as well
- 2 tbsp vegetable oil
Yakiniku sauce
- 1/4 cup soy sauce
- 2 chili peppers dried
- 2 tbsp sugar
- 2 tbsp mirin
- 1 tbsp garlic grated
- 1 tbsp ginger grated
- 1/2 tbsp ground sesame seeds
- 1 tsp sesame oil
- 1 handful cilantro chopped
- 2 eggs boiled
Instructions
- Start by making the yakiniku sauce. Add sliced chili pepper and all the other ingredients (except sesame oil) into a pot, then cook and stir until it starts to boil. Add the sesame oil and stir for another 2 minutes.
- Slice onions ½’’ thick and the pepper to ½’’ width. Slice kabocha pumpkin and zucchini ½’’ thick. Cut off the stems from the mushrooms and slice them into 3 thin slices each.
- Boil the eggs for about 5 minutes and cool them off under cold water. Peel them and set aside.
- Heat the vegetable oil on the teppan (or skillet) at high heat. Start by grilling the vegetables because they'll take longer than the meat, then cook the sliced meat alongside the vegetables on the teppan (or use a separate skillet for the meat). Then add the yakiniku sauce to the meat.
- The vegetables should be done after about 12 minutes and the meat in about 8. Use the grill scrapers to move around the vegetables and meat a few times during this time to make sure every side gets evenly grilled.
- Serve the meat and vegetables in a bowl with some noodles or steamed rice underneath and add the cooked egg (you can halve them per bowl). Add freshly chopped cilantro.
