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Japanese teppanyaki

Japanese teppanyaki

Serving size: Serves 4
Cuisine type: Japanese
Cooking time: Less than 30 minutes
Course: Finger food
Favourite flavours: Seafood

Japanese teppanyaki
INGREDIENTS

150g fresh shitake mushrooms
8 medium green prawns
2 x 200g sirloin steaks
1 x 200g salmon fillet, skin on, cut into quarters
ground white pepper, to taste
sunflower oil, to drizzle
coleslaw, to serve

soy dipping sauce
1 tablespoon white sesame seeds
1/3 cup light soy sauce
¼ cup mirin
2 tablespoons caster sugar
2 tablespoons sesame oil
1 clove garlic, crushed
METHOD

To make soy dipping sauce, bash sesame seeds in a mortar with a pestle until finely ground. Stir in remaining ingredients.

Heat a barbecue plate, grill pan or frying pan over a high heat.

Cut crosses into tops of mushrooms. Peel prawns leaving tail intact, discard shells.
Season prawns, steaks and salmon with pepper.

Drizzle hot barbecue plate with a little oil.

Place mushrooms, prawns, steaks and salmon; skin side down and cook over a high heat until salmon skin and prawns are crisp and meats cooked as desired and mushrooms are soft.

Serve with coleslaw and soy dipping sauce.

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