Japanese food is a cuisine that almost everybody likes. The first thing that often comes into mind is usually sushi, sashimi and ramen, but there is actually more to it than that. One type of dish that stands out is teppanyaki. Teppan refers to an iron plate while yaki means, fried or grilled. Beef teppanyaki is just as good especially when it is cooked medium rare, but I personally prefer the seafood version. It is tasty and cooked just right with a hint of soy sauce for flavor.
Seafood is and will always be on top of my list when it comes to food. It’s unfortunate though that it can get pricey in the city. So whenever it permits, I try to get my share of it. Last weekend I had lunch with a friend at a mid-range Japanese restaurant. I suggested seafood teppanyaki because I know that it is a safe choice in that particular establishment. Since I love to cook, I am aware that it is easy to prepare. This is why I’m sharing this basic recipe, so that there is no need to eat out to enjoy this dish. You can easily prepare it at home and adjust the taste as you wish. In my opinion, it is also a good idea to add vegetables like bell peppers or even carrots for more color and variety in food texture.
4 pieces prawns, peeled and deveined but with tails on
1 gindara fillet
1 salmon fillet
5 pieces scallops
1/4 cup fresh button mushrooms
1 tablespoon oil
2 teaspoons finely chopped garlic
2 tablespoons finely chopped onion
Salt and pepper to taste
2 tablespoons unsalted butter
2 teaspoons soy sauce (Kikkoman)
Heat the oil in a large wok or non-stick skillet over medium heat. Fry the garlic and onions in the skillet for 2 minutes until they are fragrant. Add the mushrooms and cook it for 3 minutes until soft. After, melt the butter and add the soy sauce. Stir-fry the prawns, gindara, salmon and scallops for 3-5 minutes until they change color and they are soft. Season it with salt and pepper. Transfer to a plate and serve immediately with rice.
Photo Courtesy Of: jlastras