Teppanyaki Bbq Vegetables Recipes

Steps:

• 1. In a bowl combine the chicken, mirin and soy. Cover and chill to marinate for a minimum of 30 minutes or overnight.
• 2. Heat a teppanyaki hot plate grill, griddle, fry pan or wok. Very lightly oil the onions, peppers and courgettes. Add to the hotplate and cook until they colour, about 5 minutes.
• 3. Drain the chicken from the marinade but ensure you keep this aside. Add the chicken to the hot plate and cook, stirring frequently, alongside the vegetables until no longer pink at the centre and the vegetables are slightly charred - about 8 minutes.
• 4. Meanwhile, add the reserved marinade to a small saucepan, bring to the boil and then keep warm on lowest setting.
• 5. Plate up with boiled rice. Place chicken on one side of the rice, sprinkled with the sesame seeds, and the vegetables on the other. Pour over the marinade and serve.

Steps:

• Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.
• Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.
• Heat a large griddle or heavy frying pan and then brush lightly with the sesame oil. Add the chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.
• Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.

Steps:

• Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour.
• Heat oil in frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish.
• Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.