Yamagen Mixed Barbeque Teppanyaki
Serving size: Serves 4
Cuisine type: Japanese
Cooking time: Less than 60 minutes
Cooking method: grill, barbecue
Season: All year round
4 large uncooked prawns (200g)
2 cloves garlic, crushed
60ml (¼ cup) japanese soy sauce
1 small red chilli, seeded, chopped finely 350g chicken breast fillet, skin on, cut into 5cm pieces 500g beef eye fillet, sliced thinly
4 fresh shiitake mushrooms
1 medium brown onion (150g), sliced thinly 50g snow peas, trimmed
1 medium red capsicum (200g), seeded, chopped coarsely
4 green onions, chopped finely
125ml (½ cup) japanese soy sauce
1 tablespoon mirin
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
½ teaspoon sesame oil
Shell and devein prawns, leaving tails intact. Combine garlic, sauce and chilli in medium bowl, add prawns, chicken and beef, mix well; stand 15 minutes.
Remove and discard mushroom stems; cut a cross in the top of caps.
Cook ingredients, except green onions, in batches, on heated oil grill plate (or grill or barbecue) until vegetables are just tender, prawns and beef are cooked as desired and chicken is cooked through.
Serve with green onion and individual bowls of dipping sauce.
Combine ingredients in a medium saucepan; cook, stirring, until sugar dissolves.