If we hear the word teppanyaki we almost associate it with beef and Japanese because this is the most common form of this dish but did you know anything that is cooked in a teppan can be called as such? This means anything you see cooked in this Japanese griddle on you teppanyaki restaurants can be called a teppanyaki, this means it can be eggs, pork, chicken, seafood, beef and even vegetables and that’s what we are making today.
Vegetable Teppanyaki is a Japanese dish of mixed vegetables cooked in a teppan, vegetables can be any mixture of cabbage, bean sprouts, carrots, capsicum, courgettes, beans and mushrooms but not limited to it. Usually served with meats cooked in the same teppan served with freshly steamed rice. It’s a simple dish to make and easy to prepare, the only hard part is preparing the vegetables as you have to slice them accordingly (this is important so vegetables cooks evenly). Cooking vessel is also quite important and it should be prepared in a griddle or something similar as cooking this in something like a wok will yield a different result as the liquid will accumulate on one part in effect stewing the vegetables and not grilling them.
- Heat up a large griddle and set it to high.
- Add sesame oil and once it’s near its smoking point add the vegetables. Let it sit in the griddle to partly brown on one side.
- Combine the rice wine vinegar, light soy sauce and mirin then sprinkle it over the vegetables while stir frying to give it some moisture. Cook vegetable for 1 to 2 minutes making sure it’s still crispy.
- Season with sea salt if needed then place in serving platters, serve garnished with toasted sesame seeds.