Here’s the ultimate guide on how to do a true Japanese Teppanyaki at home! With an electric griddle and fresh ingredients, you can easily enjoy the fun of indoor grilling at any time. A homemade Teppanyaki Sauce is a must. 

Teppanyaki Recipe

INGREDIENTS

• 4 oz cabbage (4 small cabbage leaves, 113 g)
• 3 oz carrot (2 inches, 85 g)
• 4 oz kabocha (⅛ of whole kabocha, 113 g with seeds)
• 3.5 oz bean sprouts (110 g)
• 2 oz shimeji mushrooms (½ of shimeji package, 57 g)
• 1 king oyster mushroom (2 oz, 57 g)
• 2 shiitake mushrooms (2 oz, 57 g)
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 12 oz beef short ribs (boneless) (Each piece is sliced to ⅛ inch thickness. We estimate 6 oz or 170 grams per person is a good amount. You can grill chicken, pork, or seafood of your choice. For vegan, use tofu or other vegetables)

Teppanyaki Sauce (100 ml, serves 2)

• 1 Tbsp sake (I use Sho Chiku Bai Classic Junmai)
• 2 Tbsp mirin (I use Takara Mirin)
• 2 Tbsp sugar
• 4 Tbsp soy sauce
• 1 knob ginger (You’ll only need ½ tsp grated ginger)
• 1 clove garlic
• 1 tsp sesame oil
• 1 tsp toasted white sesame seeds

INSTRUCTIONS

To Make Teppanyaki Sauce

1. Gather all the ingredients. Please note that I doubled the Teppanyaki Sauce recipe above so it's easier to see in the step-by-step pictures. This amount will serve 4 instead of 2.

   

2. In a small saucepan, combine sake and mirin. Turn the heat to medium and let the alcohol evaporate for 1-2 minutes.

3. Add the sugar and whisk to combine.

4. Add the soy sauce.

5. Peel and grate ginger and reserve ½ tsp of grated ginger (in the photo, it shows 1 tsp because I'm doubling the recipe).

6. Add minced garlic and grated ginger.

7. Add sesame oil.

8. Add the sesame seeds to whisk together.

10. Turn off the heat and it's ready to use. 

To store: Transfer to a sterilized jar and keep in the refrigerator for up to 3-4 weeks or the freezer for a couple of months. 

Tip: The flavors will be better if you let it sit for a day. If you have time, I highly recommend making the sauce a day in advance.

1. To Prepare Teppanyaki

   1. Gather all the ingredients. Serve the meat on a serving platter and keep in the refrigerator until you’re ready to cook.

      

   2. Remove the tough core of the cabbage leaves, and cut them into 1-inch squares.

   3. Peel the carrot and slice into ⅛ inch thick slabs.

   4. Remove the seeds from the kabocha and cut it into ⅛ inch slices.

   5. Poke a few holes into the shishito peppers to avoid popping. Cut off and discard the ends of the shimeji mushrooms and separate them.

   6. Remove the stem of shiitake mushrooms and slice the caps into thin ⅛-inch thick slices.

   7. Cut the king oyster mushroom in half lengthwise and then slice into thin slabs.

   9. 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

   1. Preheat the electric griddle to 375 ºF (190 ºC) and grease the cooking surface with oil. If the meat is well-marbled, you do no need to grease the area where you cook the meat. Put vegetables and meat. We usually divide the griddle space into different sections, such as the meat section, vegetable section, or mushroom section, etc. Season the vegetables and mushrooms with salt and pepper and keep the meat unseasoned.

   2. Each person should have a medium plate and a small bowl of Teppanyaki Sauce. When the food is cooked through, dip in the homemade Teppanyaki Sauce and enjoy!

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