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    You are in: Home / Recipes / Teppanyaki Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Bec's Note:

    This simple, Japanese style of cooking is idea for thinly sliced breast of chicken. You can use thin turkey scallops, if you prefer. Just a note: Mirin is a rich, sweet rice wine from Japan- You can buy it in Asian supermarkets, but if it is not availble, add 1 tablespoon soft, light brown sugar to the sauce instead. Also, double the recipe for the dip if you need to.

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    Units: US | Metric

    Dip for chicken and vegetables

    • 4 tablespoons soy sauce
    • 4 tablespoons mirin
    • 1 tablespoon grated fresh gingerroot


    1. 1
      Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
    2. 2
      Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
    3. 3
      Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
    4. 4
      Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
    5. 5
      Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
    6. 6
      Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.

    Ratings & Reviews:


    Nutritional Facts for Teppanyaki

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 205.1
    Calories from Fat 45
    Total Fat 5.1 g
    Saturated Fat 0.9 g
    Cholesterol 68.4 mg
    Sodium 1179.7 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 2.1 g
    Sugars 3.9 g
    Protein 30.8 g

    The following items or measurements are not included:

    baby sweet corn cobs

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