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Photo of Mixed teppanyaki (mixed barbecue) by WW

Mixed teppanyaki (mixed barbecue)

Total Time
35 min
25 min
10 min
Treat your guests to an authentic teppanyaki experience by cooking this meal at the table. Everybody say “oishii” (delicious)!


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)


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


1 medium, thinly sliced

Baby corn

4 individual, halved lengthways

Shiitake mushrooms

8 individual, stems removed


  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.


SERVING SUGGESTION: steamed baby bok choy, plus ½ cup (85g)steamed long-grain white rice.