Name: Skillet-Grilled Beefsteaks and Vegetables (Teppan Yaki )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 2 green bell peppers or 8 okra pods; 4 ounces fresh bean sprouts; 4–6 tablespoons soy sauce; Suet or vegetable oil; 2–3 tablespoons dashi (Basic Soup Stock); 2-inch piece of daikon (Japanese white radish); ½ small lemon or lime, cut into 4 wedges; 1 tōgarashi (dried hot red pepper)

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Paradoxically, there is little beef in the Japanese diet, yet some of the finest steaks in the world can be had in Japan. Kobe beefsteaks are justly famous—they are incredibly tender and beautifully marbelized (vastly expensive, too!). For this dish, treat yourself to a good cut and enjoy it a new way.

Ingredients

4 small boneless rib steaks, each ¼ inch thick and weighing about 6 ounces
2

Method

Trim the steaks of any excess fat, if necessary (these trimmings can be melted down and used instead of oil). Cut the green peppers in quarters and remove the seeds or wash and pat dry the okra pods. Soak the bean sprouts in a bowl of cold water for a few moments, then drain them well. Discard any badly bruised or discolored sprouts, as these will be bitter.

Prepare your dipping sauce a