Mixed teppanyaki (mixed barbecue)
5
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Treat your guests to an authentic teppanyaki experience by cooking this meal at the table. Everybody say “oishii” (delicious)!
Ingredients
Raw peeled prawns
8 small, medium peeled green king prawns
Skinless chicken breast
200 g, (4x50g) trimmed chicken tenderloin)
Beef rump steak, raw
256 g, (buy 320g)
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, thinly sliced
Olive oil
1 tbs
Reduced salt soy sauce
125 ml, (1/2 cup)
Brown sugar
1 tbs
Mirin seasoning
2 tbs, (Japanese cooking wine)
Fresh ginger
2 tsp, finely grated
Sesame oil
¼ tsp
Sesame seeds
1 tsp
Red capsicum
1 medium, thickly sliced
Carrot(s)
1 medium, thinly sliced
Baby corn
4 individual, halved lengthways
Shiitake mushrooms
8 individual, stems removed
Instructions
1
Cut beef horizontally into 4 thin steaks. Combine beef, chicken, prawns, garlic, chilli, 2 tablespoons soy sauce and half the olive oil in a glass or ceramic dish. Cover and set aside.
2
Combine sugar, mirin, ginger, sesame oil, sesame seeds and remaining soy sauce in a small serving dish. Set dipping sauce aside.
3
Preheat a chargrill or barbecue over medium-high heat. Toss capsicum, carrot, corn and mushrooms with remaining oil in a large bowl. Cook, turning, for 5 minutes or until golden and tender. Transfer to a serving platter.
4
Increase heat to high. Cook chicken and prawns for 2 minutes each side or until golden and cooked through. Cook beef for 30 seconds each side or until cooked to your liking. Transfer to serving platter. Serve grilled meats, seafood and vegetables with dipping sauce.
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