Prep 25 mins
Cook 20 mins
You could substitute beef rump or sirloin steak for the eye fillet. Teppanyaki is traditionally cooked on a grill plate, on or near the table, and is eaten in batches; a portable electric grill is ideal. You can cook on a grill plate on the stove top or outside barbecue.
- 4 large uncooked prawns (200g)
- 2 garlic cloves, crushed
- 60 ml Japanese soy sauce
- 1 small red chile, seeded, chopped finely
- 350 g chicken breast fillets, skin on, cut into 5cm pieces
- 500 g beef, eye fillet sliced thinly
- 4 fresh shiitake mushrooms
- 1 medium yellow onion, sliced thinly (150g)
- 50 g snow peas, trimmed
- 1 medium red capsicum, seeded, chopped coarsely (200g)
- 4 green onions, chopped finely
- 125 ml Japanese soy sauce
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 1 tablespoon grated fresh ginger
- 1⁄2 teaspoon sesame oil
- Shell and devein prawns, leaving tails intact. Combine garlic, sauce and chilli in medium bowl, add prawns, chicken and beef, mix well; stand 15 minutes.
- Remove and discard mushroom stems; cut a cross in the top of caps.
- Cook ingredients, except green onions, in batches, on heated oil grill plate (or grill or barbecue) until vegetables are just tender, prawns and beef are cooked as desired and chicken is cooked through.
- Serve with green onion and individual bowls of dipping sauce.
- Dipping sauce Combine ingredients in a medium saucepan; cook, stirring, until sugar dissolves.