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Teppanyaki Tabletop Griddle of Beef and Seafood

Name: Teppanyaki Tabletop Griddle of Beef and Seafood
Total time: 3 h 9 min
Yield: Serves 8
Cuisine: Japanese
Ingredients: 8 large fresh shrimp; 450 g boned chicken, skin on; 1.1 kg sirloin or tenderloin beef; 2 pieces cleaned squid body, about 13 cm each; 2 medium onions; 8 fresh shiitake, wiped and stems trimmed; 225 g mung bean sprouts; 2 bell peppers; 2 tbsp vegetable oil (or oil with a piece of beef suet); salt, for the seafood, to taste; 8 lemon wedges; 120 ml fresh lemon juice, or lemon and lime mixed; 100 ml rice vinegar; 120 ml dark (koikuchi) soy sauce; 1 tbsp tamari; 1½ tbsp mirin; 5 g dried bonito flakes (hana-katsuo); 1 piece kombu, 5 cm square; 300 ml cold water, for dashi; 6 g kombu, for dashi; 6 g dried bonito flakes, for dashi; 85 g white sesame seeds; 6 tbsp dark (koikuchi) soy sauce; 2 tbsp mirin; 1 tbsp sugar; 1½ tbsp sake (1 to 2 tbsp); 400 g daikon, for grating; 200 g daikon piece, for red maple radish; 4 small dried red chillies, seeded; 6 tbsp finely chopped green onion

A platter of prepared beef, chicken, shrimp, scored squid and vegetables cooked a few pieces at a time by the diners on an oiled griddle at the table, dipped in citrusy ponzu or toasted sesame sauce with grated daikon, red maple radish and green onion.

YieldServes 8
Hands-on1 h 50 min
Total3 h 9 min
Difficulty

Ingredients

griddle

8large fresh shrimp
450 gboned chicken, skin on
1.1 kgsirloin or tenderloin beef
2 piecescleaned squid body, about 13 cm each
2medium onions
8fresh shiitake, wiped and stems trimmed
225 gmung bean sprouts
2bell peppers
2 tbspvegetable oil (or oil with a piece of beef suet)
to tastesalt, for the seafood
8lemon wedges

ponzu

120 mlfresh lemon juice, or lemon and lime mixed
100 mlrice vinegar
120 mldark (koikuchi) soy sauce
1 tbsptamari
1½ tbspmirin
5 gdried bonito flakes (hana-katsuo)
1 piecekombu, 5 cm square

sesame sauce

300 mlcold water, for dashi
6 gkombu, for dashi
6 gdried bonito flakes, for dashi
85 gwhite sesame seeds
6 tbspdark (koikuchi) soy sauce
2 tbspmirin
1 tbspsugar
1½ tbspsake (1 to 2 tbsp)

condiments

400 gdaikon, for grating
200 gdaikon piece, for red maple radish
4small dried red chillies, seeded
6 tbspfinely chopped green onion

Contains

Gluten
Soy
Fish
Crustacean shellfish
Mollusk shellfish
Sesame
Sulfites
Tuna
Bonito
Shrimp
Squid
Legumes (any)
Mung beans
Wheat
Rice
Citrus fruits (any)
Lemon
Nightshades (any)
Bell (sweet) pepper
Chili peppers
Onion family (any)
Onion
Scallion (green onion)
Cabbage family (any)
Radish
Mushrooms (any)
Shiitake
Yeast
Mold-ripened and koji-fermented foods
Seaweed (any)
Kombu
Kelp
All mammal meat (alpha-gal)
Beef and veal
Poultry and birds (any)
Chicken
Histamine (aged and fermented foods)
Chili heat (capsaicin)
Alcohol

Taste

Heat
Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Smoke
Herbal / fresh
Aromatic spice

Texture

Crisp

Equipment

Stovetop
Mortar and pestle

Season

Any season

Occasion

Entertaining

Effort

Over 90 min active
Over 3 hours total
Difficulty 3
Needs advance prep

Nutrition

Calories: high
Protein: high
Carbs: moderate
Fat: high
Fiber: moderate
Sodium: high

Budget

Budget: high

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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