Lobster & Steak Teppanyaki
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 2
  • Preparation Time: 20 minutes
  • 1 pound steak (fillet or other tender steak)***Marinade***
  • 1 teaspoon sugar
  • 1 clove garlic
  • 1 teaspoon fresh ginger (finely grated)
  • 1/2 cup Japanese soy sauce
  • ***To Prepare***
  • 3 teaspoons sugar
  • vegetable oil (for cooking)
  • 1/2 teaspoon fresh ginger (finely grated)
  • 1/4 cup mirin (or dry sherry)
  • 1 large green capsicum (bell pepper)
  • 1 small eggplant
  • 1 dozen fresh oysters
  • 3 tablespoons Japanese soy sauce
  • 8 large prawns
DIRECTIONS
  1. Marinade: Slice beef very thinly. Crush garlic with sugar and mix with ginger and soy sauce. Marinate meat in the mixture for 30 minutes.
  2. Shell and de-vein prawns. Drain oysters.
  3. Cut capsicum into strips, discarding seeds and center membrane. Cut eggplant into thin round slices.
  4. Heat griddle or individual steak platters and grease lightly with oil. Cook eggplant and capsicum first as they require longer cooking.
  5. Add slices of beef, prawns and oysters as required, cooking only just until done. Do not overcook.
  6. Dip in sauce and eat with hot white rice.
RECIPE BACKSTORY
Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan, which means iron plate, and yaki, which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.