Name: Teppan Yaki
Yield: Serves four
Cuisine: Japanese
Ingredients: 8 radishes, finely grated; 1 red onion, cut into 5mm/¼in thick rounds; vegetable oil, for frying; 15 ml/1 tbsp wasabi paste from a tube, or the same amount of wasabi powder mixed with 15 ml/1 tbsp water; grated rind of 1 lime; 8 fresh shiitake mushrooms, stalks removed; 5 ml/1 tsp shoyu; 1 courgette (zucchini), cut into 1cm/½in thick rounds; 12 raw king or tiger prawns (jumbo shrimp), shells and heads removed, tails intact 115 g/4 oz/½ cup beansprouts, washed; 4 large scallops, cleaned and corals separated; juice of 1 lime; juice of ½ orange or 30 ml/2 tbsp unsweetened orange juice; 105 ml/7 tbsp mayonnaise; 3 garlic cloves, thinly sliced lengthways; 1 dried chilli, seeded and crushed; 1 bunch chives, finely chopped; 20 ml/4 tsp sake; 90 ml/6 tbsp shoyu; 45 ml/3 tbsp toasted sesame seeds; 275 g/10 oz monkfish tail; ½ onion, finely chopped; 250 g/9 oz squid body, cleaned and skinned; 30 ml/2 tbsp caster (superfine) sugar; 15 ml/1 tbsp toasted sesame oil; 1 red (bell) pepper, seeded and cut into 2.5cm/1in wide strips

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Many Japanese homes have a portable gas cooker, a table griddle (teppan), or a table equipped with a recessed cooking surface. This is because the Japanese love cooking as they eat, and eating as they cook. It’s fun to try.

Ingredients

275 g/10 oz monkfish tail
4 large scallops, cleaned and corals separated

Method

Sauce A Mix the grated radish with its juice and the chilli in a bowl. Heat the sesame oil in a frying pan and fry the onion until soft.
Pour in the shoyu and add the sugar and sesame seeds, removing the pan from the heat just as it starts to boil. Tip into the bowl and add the orange juice. Stir well and leave to cool.
Sauce B and C Mix

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Teppan Yaki

Ingredients

Method

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