Teppan Yaki

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

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

Asia
Japan
Fish course
Pescatarian

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