Image Credit to: teppanyaki
Teppanyaki is a Japanese barbeque that uses a metal plate known as teppan in Japanese, to grill food or dishes such as steak, shrimp, okonomiyaki, yakisoba, and monjayaki. In a Teppanyaki restaurant, the food is cooked rapidly on a hot grill plate on, or near the table. Teppanyaki often comes with rice, egg and finely chopped vegetables cooked on the same teppan, or served separately.
Cuttlefish teppanyaki is prepared using fresh cuttlefish and side dishes including rice, mung bean sprouts and vegetables. Other than cuttlefish, you can make seafood teppanyaki by adding in clams, mussels and shrimps. Teppanyaki is suitable for special occasions or regular dinner since it does not need long preparation time.
- 1 tablespoon of mirin (Japanese sweet rice wine)
- 1 teaspoon of Japanese soy sauce
- 1/2 teaspoon of liquid seasoning
- 1 tablespoon of vegetable oil
- 2 1/2 tablespoons of butter
- 1 medium white onion
- 1 teaspoon of garlic
- 1 medium green bell pepper
- 1 medium carrot
- 1 large cuttlefish
- 5 cups Japanese rice, steamed
- Leeks, thinly sliced
- Slice the white onions thinly and then mince the garlic. Slice the green bell peppers and carrots into thin strips.
- Clean the cuttlefish and remove its tentacles, then cut it into ring forms.
- Wash the rice with water repeatedly until the water becomes clear. Leave the rice to soak for around 15 minutes and drain the water off to cook the rice.
- Make the teppanyaki sauce by mixing mirin, liquid seasoning and Japanese soy sauce.
- Heat vegetable oil in a frying pan over medium to high heat. Melt 2 tablespoons of butter and fry the onions until it is golden and translucent in colour.
- Then stir fry garlic until fragrant and turn down the heat.
- Add in the green bell peppers and carrots and cook until soft.
- Turn up the heat and add in the cuttlefish.
- Add in the mirin soy sauce that was prepared beforehand and toss the pan to mix the dish evenly.
- Season with salt and pepper once the cuttlefish turns white.
- Add in the remaining butter into the dish and mix well.
- Serve the dish with steamed rice and top with the teppanyaki sauce. Add leeks for better visual and taste.