Kitchen Tips

Create your own Japanese Teppanyaki Experience at Home

Dining at a teppanyaki restaurant is a feast for the senses. There’s the sizzle of seafood hitting the teppan plate, the smoky scent of beef, and the hands-on approach to getting food on your plate (beware the flying eggs!). This summer, why not recreate the energy of a teppanyaki meal at home. Now, we’re not suggesting you start flinging bowls of rice at your guests, but with a little planning you can host a Japanese feast using your backyard barbecue.

Teppanyaki fish with soba noodle salad

1. Hot plates

Teppanyaki takes its name from the words ‘teppan’ (plate) and ‘yaki’ (grill). For the most authentic results, you’ll want to use the flat portion of your barbecue, rather than the chargrill side. Make sure it’s clean, then give it a very light coating in canola oil, swirling it around with a light cloth on the end of your tongs to ensure an even spread. Preheat the plate for at least 10 minutes before cooking. Have long-handled tongs and a metal spatula at the ready.

Combination teppanyaki fish with soba noodle salad recipe

2. Flat-out flavour

Japanese teppanyaki doesn’t rely on heavy sauces or sticky marinades, instead letting the flavour of the produce shine. Try these delicate teppanyaki marinades, marinating the protein for up to one hour:

Seafood marinade

50ml Obento Mirin Seasoning
50ml Obento Rice Wine Vinegar
25ml Yeo’s Light Soy Sauce
1 lime, juiced and zested

Beef marinade

50ml Obento Mirin Seasoning
25ml Obento Rice Wine Vinegar
50ml Yeo’s Light Soy Sauce
1 tsp Yeo’s Sesame Oil
1 tsp white sugar
1 tsp grated ginger

3. Mix and match

One of the great things about a teppanyaki meal is the variety of ingredients served, and the way the weight of the foods builds over the course of the evening. Start with light seafoods, such as scallops and white fish, before moving onto whole prawns (we love the crunchy shells!), chicken and then beef. Finish with cabbage or other vegetables, plus rice cooked in all the lovely juices. Serve each protein as an individual course to really appreciate the individual flavours.

4. Sauces and sides

Just like the marinades are kept to a minimum, so too are the accompaniments. Try this delicate ginger dipping sauce with grilled vegetables and seafood.

Ginger dipping sauce

125ml Yeo’s Light Soy Sauce
50ml Obento Mirin Seasoning
60ml sake
1 tbs grated fresh ginger
1 tsp sesame oil

Combine all of the ingredients in a bowl, then set aside until ready to serve.

For richer ingredients, such as chicken or beef, serve this sesame dipping sauce.

Sesame dipping sauce

2/3 cup Yeo’s Light Soy Sauce
½ cup Obento Mirin Seasoning
¼ cup sugar
¼ cup sesame oil
2 tbs ground sesame seeds (you can use unhulled tahini)
2 cloves garlic, grated

Combine all of the ingredients in a bowl, stirring until sugar has dissolved.

For more Asian barbecue inspiration, experiment with Chinese char siu pork, or give your summer barbecue staples a Korean makeover.

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