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Teppan-Yaki

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Ingredients

4 hard-shell clams
3 quarts (3l) water
4 teaspoons (21ml) salt
1 pounds (565 g) boneless meat (beef, chicken, lamb, liver, pork)
8 large shrimp, in shells
8 fresh medium Chinese black mushrooms
4 small green bell peppers
2 leeks
1 or 2 medium yellow onions
1 large carrot, 1 to 1 inches (2.5 to 4 cm) in diameter
2 small ears corn, husked
1 or 2 medium (white or yellow fleshed) sweet potatoes
2 small, thin eggplants (about 3 ounces or 85 g each)
Sesame Seed Sauce (see below)
Ponzu Sauce (see below)
6 tablespoons (90ml) grated, pared daikon, drained
3 tablespoons (45ml) thinly sliced green onion
Seven-spice powder
2 to 3 tablespoons (30 to 45ml) prepared Japanese mustard
2 tablespoons (30ml) vegetable oil

Use 2 or 3 kinds of "meat," dividing the 1-pounds (565-g) total amount among them as desired.

Details

Serves: 4


Method

1. Place clams in medium bowl with 1 quart (1l) water and 4 teaspoons (20ml) salt; let stand 15 to 20 minutes. Rinse well under cold running water; drain. 2. Cut meat into 1/16 to ⅛ inch (2 to 3mm) thick slices. [If using chicken or liver, cut into 1½ inch (4cm) squares.] 3. Shell shrimp, leaving tail and section of shell nearest tail attached. Remove vein by inserting wooden pick under vein and lifting gently. 4. Remove and discard stems from mushrooms. Cut green peppers lengthwise into halves or quarters. Cut leeks crosswise into 2 inch (5cm) lengths. Cut yellow onions crosswise into ¼ inch (6mm) thick slices. Insert wooden pick horizontally through each onion slice to prevent rings from separating. 5. Cut carrot crosswise into ¼ inch (6mm) thick slices. Cut corn crosswise into 1½ inch (4cm) lengths. Heat 1 quart (1l) water to boiling in 2 quart (2l) saucepan over high heat. Place carrot in sieve and lower into boiling water; cook 1 minute. Rinse under cold running water; drain. Add remaining ¼ teaspoon (1ml) salt and the corn to boiling water. Reduce heat to medium; simmer 2 minutes. Drain. 6. Cut sweet potatoes crosswise into ¼ inch (6mm) thick slices; place in 2 cups (500ml) water in medium bowl. Let stand 5 minutes; drain. Cut eggplants diagonally into ¼ inch (6mm) thick slices; place in remaining 2 cups (500ml) water in medium bowl. Let stand 5 minutes; drain. 7. For dipping sauces: Prepare Sesame Seed Sauce and Ponzu Sauce. For each person, place about ¼ cup (60ml) Sesame Seed Sauce in small bowl and ¼ cup (60ml) Ponzu Sauce in second small bowl. As food is served, each person mixes sauces with choice of daikon, green onion, seven-spice powder and/or mustard. 8. Arrange meat, seafood and vegetables on platter. 9. At the table, heat oil in 10 or 12 inch (25 or 30cm) skillet over medium-high heat. Add about ¼ each of the meat, seafood and vegetables to skillet; cook, stirring and turning occasionally, until cooked to desired doneness, 4 to 6 minutes. As each kind of food is cooked, diners are served or serve themselves from the skillet. Add remaining ingredients from platter, about ¼ at a time, as needed. 10. Dip hot, cooked pieces of food into sauce of choice. Pass remaining sauces as needed. PONZU SAUCE:- Makes 1½ cups (375ml) ½ cup (125ml) lemon juice* ½ cup (125ml) soy sauce 6 tablespoons (90ml) dashi 2 tablespoons (30ml) mirin *If desired, use ¼ cup (60ml) lemon juice and ¼ cup (60ml) lime juice. 1. Combine all ingredients. Reserve at room temperature. (Refrigerate, covered, any leftover sauce.) SESAME SEED SAUCE:- Makes about 1½ cups (375ml) ¾ cup (180ml) white sesame seeds 1 tablespoon (15ml) miso 1 tablespoon (15ml) sugar 2 tablespoons (30ml) mirin 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) sake 6 tablespoons (90ml) soy sauce ¾ teaspoon (4ml) prepared Japanese mustard 1 to 4 tablespoons (15 to 60ml) dashi, if desired 1. Heat sesame seeds in 8 or 10 inch (20 or 25cm) skillet over medium-high heat, stirring or shaking pan constantly, until seeds are light brown and first popping sound occurs. Grind seeds using mortar and pestle or grinder until smooth. 2. Place sesame seed paste in small bowl; stir in remaining ingredients, except dashi. Mix well. If thinner sauce is preferred, stir in dashi, 1 tablespoon (15ml) at a time, until desired consistency is achieved. (Refrigerate, covered, any leftover sauce up to 2 days.)

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