Japanese Teppanyaki with Ginger and Yum Yum Sauces
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4
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Calories
409 kcal
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Course
Main Course
Japanese Teppanyaki with Ginger and Yum Yum Sauces
Description
This recipe starts with preparing garlic butter by mixing softened butter with soy sauce, garlic paste, and black pepper, then refrigerating it until use. Separate bowls of ginger sauce and Yum Yum sauce are made by combining ingredients like rice wine vinegar, soy sauce, ginger, shallot, lemon juice for the ginger sauce, and mayonnaise, ketchup, garlic powder, rice vinegar, paprika, and sugar for the Yum Yum sauce.
Chicken is marinated briefly in some of the ginger sauce to infuse flavor. A griddle or flat top grill is preheated to high heat. Vegetables including zucchini sticks, shiitake mushrooms, white onion chunks, and bean sprouts are stir-cooked in garlic butter, then set aside.
Shrimp and beef tenderloin cubes are cooked in garlic butter until done, followed by cooking the marinated chicken pieces. The cooked proteins and vegetables are arranged for serving, accompanied by the ginger and Yum Yum sauces and steamed white rice. The meal showcases Japanese teppanyaki style with rich garlic butter and complementary sauces offering tangy and creamy elements.
Ingredients
- 8 Ounces beef tenderloin Cubed
- 1 Pound Shrimp peeled, raw
- 2 chicken breast Cubed
- 8 Ounces bean sprout
- 8 Ounces shiitake mushroom Sliced, or Bella mushrooms
- 1 white onion Cut into chunks
- 1 zucchini Cut into 2-inch sticks
Teppanyaki Garlic Butter
- 4 Ounces butter room temperature, whipped
- 1 tablespoon soy sauce
- 2 tablespoons garlic paste or minced
- ¼ teaspoon black pepper
Ginger Sauce
- ¼ Cup rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon ginger paste
- 1 shallot finely diced, small
- 1 teaspoon lemon juice
Yum Yum Sauce:
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons garlic powder
- 2 teaspoons rice wine vinegar
- 1 teaspoon paprika sweet
- ½ teaspoon white sugar
Instructions
Instructions:
- Mix the room temperature butter with the remaining garlic butter ingredients. Refrigerate until needed.
- Combine Ginger Sauce ingredients in a small bowl and refrigerate until needed.
- Combine Yum Yum Sauce ingredients in a small bowl and refrigerate until needed.
- Marinate the cubed chicken with a small amount of the ginger sauce and refrigerate until needed.
- Preheat your griddle to high heat (500 degrees).
- Working in batches, cook the zucchini, mushrooms, onion and bean sprouts with a couple tablespoons of the garlic butter. Stir frequently until done. Remove to a bowl for serving.
- Cook the shrimp and steak with a couple tablespoons each of the garlic butter. Stir frequently until cooked through. Finally cook the marinated chicken with a little of the garlic butter.
- Serve the steak, shrimp, and veggies with the Ginger Sauce, Yum Yum Sauce, and white rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 42g | 65% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 25g | 147% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 896mg | 37% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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