Teppanyaki

Name: Teppanyaki
Yield: Serves 4
Cuisine: Japan
Ingredients: sesame seed sauce, to serve; 60 ml (2 fl oz/¼ cup) oil; 6 spring onions (scallions); 200 g (7 oz) tinned bamboo shoots, drained; 6 yellow or green baby (pattypan) squash; 100 g (3½ oz) small green beans; 1 red or green capsicum (pepper), seeded; 4 small slender eggplants (aubergines); 350 g (12 oz) scotch fillet (rib-eye), partially frozen; 100 g (3½ oz) fresh shiitake mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

350 g (12 oz) scotch fillet (rib-eye), partially frozen
4 small slender eggplants (aubergines

Asia
Japan
Main course
Gluten-free

Method

Slice the steak very thinly. Arrange the meat in a single layer over a large serving platter and season well with salt and black pepper.
Trim the ends from the eggplants and cut the flesh into long, very thin diagonal slices. Trim any hard stems from the mushrooms. Top and tail the beans. If the beans are long, cut them in half. Quarter, halve or