Teppanyaki recipes – a menu with vegetables & meat

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Are you looking for teppanyaki recipes for your fiery adventure at home? You’ve come to the right place! Teppanyaki has gained popularity far beyond Japan’s borders in recent years and attracts foodies and lovers of social gatherings alike. With this guide, you’ll dive deep into the teppanyaki experience and prepare an authentic menu that will delight you and your guests.

What exactly is teppanyaki?

Teppanyaki combines the word teppan – the hot iron griddle – and yaki – frying or grilling. In teppanyaki cooking, food is prepared right in front of guests on a hot table-top grill. And yes, this culinary spectacle is truly Japanese! It not only produces superb flavours but also an unforgettable experience where cooking and entertainment merge.

Conviviality: Cooking on the teppan is interactive and offers an excellent opportunity to involve guests in the preparation of the meal.
Health: Cooking at high heat seals in the flavours whilst releasing excess fat, resulting in healthier meals.
Versatility: From vegetables to meat, from fish to Tofu – almost anything can be prepared on the teppan.

Tip

You can find even more information about teppanyaki, from buying and cleaning to recipe ideas, here in this article!

What ingredients do you need for teppanyaki recipes?

The key to a successful teppanyaki meal is fresh ingredients. Start with:

Various types of meat: chicken, beef, pork
Fresh vegetables: courgettes, peppers, mushrooms
Seafood: prawns, scallops, salmon

Tip

Preheating is important: Let the grill preheat for a few minutes before you start cooking.
Thin slices: The thinner the ingredients are cut, the faster and more evenly they cook.
Vary with sauces: From soy sauce to Teriyaki – sauces can wonderfully complement the flavour of your ingredients.

No teppanyaki meal is complete without the right barbecue sauce. My recommendation is a delicious blend of onion, apple, garlic and ginger. In just 15 minutes, you can whip up a sauce that perfectly brings out the flavour of your ingredients:

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Teppanyaki is more than just a cooking method; it is an experience that combines flavour, creativity and conviviality in a single meal. With these tips and instructions, you’re ready to create the ultimate teppanyaki menu and enjoy an unforgettable evening with friends and family. Good luck and, above all, bon appétit!

Teppanyaki Menu

Serves 2 | 30 minutes | 539 kcal

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Here is the ultimate guide to preparing an authentic Japanese teppanyaki meal at home! Fresh vegetables, mushrooms and succulent meat are fried to perfection on the hot griddle, releasing wonderful aromas. Preparing a teppanyaki meal is a great opportunity to bring family or friends together – you cook, eat, drink and simply have a good time together.

Ingredients (2 servings)

200 g mushrooms (e.g. Shiitake, oyster mushrooms, king oyster mushrooms, enoki mushrooms)
200 g vegetables (seasonal, e.g. Hokkaido pumpkin, sugar snap peas)
400 g beef (equivalent to 2 entrecôte steaks)
2 tbsp oil (e.g. rapeseed oil)
200 ml Teppanyaki barbecue sauce (to the recipe)

2 portions of cooked rice (see recipe in a rice cooker or in a saucepan):
✔ 200 g rice (im Shop ansehen)
✔ 200 ml water (fresh, cold tap water)
✔ 1 pinch salt

Preparation (30 minutes)

Step 1

Prepare the ingredients for the Teppanyaki Mix; if necessary, prepare the Teppanyaki Grill Sauce and prepare the rice (see the recipe here in a rice cooker or in a saucepan).

Teppanyaki Menu passaggio 2 - Preparare i funghi

Step 2

Carefully remove any coarse dirt from all the mushrooms. Then cut off the root end of the enoki mushrooms (discard the root end) and divide them into smaller portions. Remove the stems from the Shiitake mushrooms. For the king oyster mushrooms, remove the caps and cut them into strips – cut the stems into strips as well. The oyster mushrooms can be added to the other mushrooms without further preparation.

Teppanyaki Menu passaggio 3 - Preparazione dei vegetali

Step 3

Then prepare the remaining vegetables. For example, wash the pumpkin under running water and remove the stalk with a large sharp knife. Then cut the pumpkin in half. Use a tablespoon to remove the pumpkin seeds, including the fibrous flesh. Cut each pumpkin half into thin strips. Wash the sugar snap peas under running water and dry them thoroughly with a cloth.

Step 4

Pat the entrecôte dry with a kitchen towel and set aside.

Step 5

Now prepare the table. The table grill is usually placed in the center of the table. Around it, each diner or guest is given a plate for the grilled food, a bowl of freshly cooked rice and a small bowl of barbecue sauce. Chopsticks and, of course, a drink of their choice are also provided.

Teppanyaki Menu passaggio 6 - Oli il tavolo grill

Step 6

Now switch on the table grill and set it to medium to high – depending on the model, the temperature must be selected individually (a medium setting is recommended for vegetables; I usually cook meat on the highest setting) . Pour a little oil onto one half of the table grill for the mushrooms and vegetables and spread it with a heat-resistant brush. Use the other half of the grill without oil; the meat will be fried in its own fat there.

Passaggio 7

Once the table grill has heated up, place the vegetables and mushrooms on the oiled side of the grill, leaving a little space between them (you may need to do this in several batches). When the mushrooms and vegetables have taken on a nice colour after 3 to 4 minutes (depending on the grill model), turn them over and set the grill to the highest setting.

Teppanyaki Menu passaggio 8 Grilling the meat

Step 8

Now place the entrecôte on the un-oiled side of the grill and cook until crispy and brown. This takes about 4 to 5 minutes (cook for a shorter or longer time depending on your taste and the type of grill).

Teppanyaki Menu passaggio 9 Grilling the meat

Step 9

Once the meat has browned nicely , turn it over. Now remove the vegetables from the grill and serve them with the Teppanyaki barbecue sauce. As soon as the meat has reached the desired level of doneness after a few minutes, remove it from the grill and cut it into strips. The entrecôte can now also be served and seasoned with a little pepper if desired.

Step 10

The vegetables, mushrooms and meat from the teppanyaki are eaten together with the teppanyaki barbecue sauce as a dipping sauce. This goes very well with Japanese rice (and, if you like, a freshly made Miso soup). Done – Itadakimasu!