Teppanyaki Recipe with Homemade Yakiniku Sauce

Name: Teppanyaki Recipe with Homemade Yakiniku Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 12 oz boneless beef short ribs (slice to ⅛ inch, 3 mm thick; 6 oz, 170 g per person is a good amount to start; you could use chicken, pork, or seafood instead; for vegan, use tofu or other vegetables); 4 oz green cabbage (4 small cabbage leaves); 3 oz carrot (2 inches, 5 cm); 4 oz kabocha squash (⅛ of a whole kabocha with seeds); 4 shishito peppers; 2 oz shimeji mushrooms (½ package); 2 shiitake mushrooms (2 oz, 57 g); 1 king oyster mushroom (2 oz, 57 g); 3.5 oz bean sprouts; 1 Tbsp neutral oil; Diamond Crystal kosher salt (to taste); freshly ground black pepper (to taste); For the Yakiniku Sauce (yields 100 ml, enough for 4 servings):; 1 Tbsp sake (I use Sho Chiku Bai Classic Junmai); 2 Tbsp mirin (I use Takara Mirin); 2 Tbsp sugar; ¼ cup soy sauce; ½ tsp ginger (grated); 1 clove garlic; 1 tsp toasted sesame oil; 1 tsp toasted white sesame seeds

Prep 15m

Cook 20m

Total 35m

This Teppanyaki recipe features thin-sliced boneless beef short ribs cooked with an assortment of vegetables on a hot griddle. The dish is served with a flavorful homemade Yakiniku sauce, perfect for dipping. This versatile recipe can be made with chicken, pork, seafood, or vegan options like tofu and vegetables.

Beef

Cabbage

Mushroom

Teppanyaki Recipe with Homemade Yakiniku Sauce Image

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Teppanyaki Recipe with Homemade Yakiniku Sauce

Ingredients

For The Yakiniku Sauce (yields 100 Ml, Enough For 4 Servings)

Steps

Nutrition Facts

Teppanyaki Recipe with Homemade Yakiniku Sauce

Ingredients

For The Yakiniku Sauce (yields 100 Ml, Enough For 4 Servings)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts