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Yamagen Mixed Barbeque Teppanyaki
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Serving size: Serves 4Cuisine type: JapaneseCooking time: Less than 60 minutesCourse: DinnerCooking method: grill, barbecueSeason: All year roundINGREDIENTS4 large uncooked prawns (200g)2 cloves garlic, crushed60ml (¼ cup) japanese soy sauce1 small red chilli, seeded, chopped finely 350g chicken breast fillet, skin on, cut into 5cm pieces 500g beef eye fillet, sliced thinly4 fresh shiitake mushrooms1 medium brown onion (150g), sliced thinly 50g snow peas, trimmed1 medium red capsicum (200g), seeded, chopped coarsely4 green onions, chopped finelyDipping sauce125ml (½ cup) japanese soy sauce1 tablespoon mirin1 tablespoon brown sugar1 tablespoon grated fresh ginger½ teaspoon sesame oilMETHODShell and devein prawns, leaving tails intact. Combine garlic, sauce and chilli in medium bowl, add prawns, chicken and beef, mix well; stand 15 minutes.Remove and discard mushroom stems; cut a cross in the top of caps.Cook ingredients, except green onions, in batches, on heated oil grill plate (or grill or barbecue) until vegetables are just tender, prawns and beef are cooked as desired and chicken is cooked through.Serve with green onion and individual bowls of dipping sauce.Dipping sauceCombine ingredients in a medium saucepan; cook, stirring, until sugar dissolves.Â
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