Description
Teppanyaki at home is a fun, flavorful Japanese-style dinner cooked on a griddle or pan with seared meats, veggies, and bold sauces – no special equipment needed.
If you do want to cook it on a classic-style teppanyaki griddle, though, here is a link to the one I used.
Ingredients
Units
Scale
For the Sauce:
- 1/4 yellow onion, finely grated
- 1/4 cup soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1/2 tablespoon ginger, grated
- 1 clove garlic, grated or minced
- 1/2 tablespoon sugar
- 1 teaspoon chili crisp (optional, for heat)
For the Teppanyaki:
*Feel free to use any vegetable or protein you want. These are just my personal favorites!
- 1/2 kabocha squash, thinly sliced (seeds removed)
- 1 zucchini, sliced into rounds or half-moons
- 1 cup shimeji mushrooms, trimmed and separated
- 10 - 12 oz steak (ribeye or sirloin recommended, ~1 inch thick)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- In a small bowl, mix together onion, soy sauce, sesame oil, sesame seeds, ginger, garlic, sugar, and optional chili crisp. Set aside.
- Set your teppanyaki griddle or skillet to 400°F.
- Lightly oil the griddle and add the kabocha, zucchini, and shimeji mushrooms. Cook for 2–3 minutes per side, or until softened and slightly charred. Remove from heat and set aside.
- Season the steak on both sides with salt and pepper.
- Add a little olive oil to the hot griddle and place the steak on the griddle. Cook for 1 minute per side.
- Use tongs to press and rotate the edges of the steak against the teppanyaki to brown all sides (about 1 minute total).
- Remove the steak from heat and let it rest for 3 minutes.
- Return the steak to the griddle and sear again for 60 seconds per side for extra caramelization.
- Slice the steak, serve with the grilled veggies, and drizzle with the sauce. Enjoy hot off the griddle for that classic teppanyaki feel!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2