- 1 Griddle electric or gas (I use my Blackstone Tabletop Griddle – propane)
Yakiniku Sauce (焼肉のタレ) also called Teppanyaki Sauce
- 1 Tbsp sake Classic Junmai
- 2 Tbsp mirin Takara Mirin
- 2 Tbsp sugar
- 4 Tbsp soy sauce
- ½ tsp ginger freshly grated
- 1 clove garlic
- 1 tsp roasted sesame oil
- 1 tsp toasted white sesame seeds
- 1 ¼ cup mayonnaise Duke's is best
- ¼ cup water
- 1 tsp tomato paste
- 1 tbsp butter melted
- ½ tsp garlic powder
- 1 tsp sugar
- ¼ tsp paprika
- dash cayenne pepper optional
- 1 cup sesame seeds toasted
- 6 tbsp soy sauce
- ½ cup rice vinegar
- 3 tbsp sugar
- 2 tsp kosher salt
- 2 tsp vegetable oil
- 1 tbsp sweet miso Sweet Miso is a MUST and cannot be left out or substituted. Can be found at any oriental marketplace.
To prepare Yakiniku Sauce
- Gather all the ingredients. I highly recommend making the sauce a day before.
- In a small saucepan, add sake, mirin, sugar, rice vinegar, soy sauce, miso, katsuobushi, and simmer for 1 ½ minute.
- Strain the sauce. If you plan to preserve the sauce for a longer time, pour the sauce in a mason jar (or airtight container), and do not add grated apple and sesame seeds (next step) yet. It will last longer without a grated apple. Keep refrigerated for up to a month.
- Add the sesame seeds and grated apple to the sauce. Now it’s ready to use. I recommend keeping the sauce sit overnight in the refrigerator for melding all the flavors together. The sauce may taste too salty by itself without grilled meat. When you actually dip the meat in the sauce, the two flavors complements each other.
- Using a fork or a whisk, blend all ingredients together thoroughly until the sauce is well mixed and the sauce is smooth.
- Refrigerate overnight to allow flavors to blend.
- Bring to room temperature before serving.
- The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for tomato paste! The water is needed to bring this to the right consistency.
To prepare Yummy-Yummy Sauce
- Toast sesame seeds in a hot skillet, consistently shaking to prevent burning.
- In a food processor, add toasted sesame seeds with all other ingredients. Blend until the sauce is smooth.
- Add water to thin to desired consistency.
To prepare Teppanyaki
- Gather all the ingredients. Serve the meat on a serving platter and keep in the refrigerator until you’re ready to cook.
- Remove the tough core of the cabbage leaves, and cut them into 1-inch squares.
- Peel the carrot and slice into ⅛ inch thick slabs.
- Remove the seeds from the kabocha and cut it into ⅛ inch slices.
- Poke a few holes into the shishito peppers to avoid popping. Cut off and discard the ends of the shimeji mushrooms and separate them.
- Remove the stem of shiitake mushrooms and slice the caps into thin ⅛-inch thick slices.
- Cut the king oyster mushroom in half lengthwise and then slice into thin slabs.
- Put all the vegetables and mushrooms on another serving platter. Bring the meat and vegetable platters to the table where you set up a portable electric griddle.
To Cook Teppanyaki
- If using an electric griddle, preheat it to 375º F and oil the cooking surface with oil.
- If using a propane griddle or Teppan, set it at med-high and oil the cooking surface.
- Put all the vegetables on a section of the Teppan, season, and cover them with a domed lid or upsidedown mixing bowl for about 3-5 minutes.
- Add the meat in a different section and leave unseasoned and uncovered.
- Uncover the vegetables and cook to desired tenderness and/or caramelization.
- Flip the meat to cook both sides evenly to the desired temp. (Use a thermometer – 135˚F is perfect for beef, 163˚F for chicken) Remember, the proteins will continue to cook a couple of degrees after taking them off the Teppan.
Serve with Fried Rice and/or Buttered Noodles (blame Pam and Ashley) and Teppanyaki Sauce (and for those who have been brainwashed – Goody-Goody and/or Yummy-Yummy sauce)
- Restaurant Fried Rice makes it just like going out and spending $$$