Seafood Teppanyaki Recipe
Seafood teppanyaki is made from a mixture of seafood, such as fish, mussels, squid, scallops, clams, and any other seafood available. It involves grilling and seasoning with salt and pan, making it one of the simplest seafood meals.
Teppanyaki is the most preferred tool for seafood Teppanyaki, but any other device made of thick iron, such as a grill or a thick frying pan, can also be used.
A flat pan must be heavy to give the seafood the feel of coke when cooking it as quickly as possible to improve its flavor.
Please check my purchase guide for everything you may need to do at home.
Seafood Teppanyaki Recipe
Food can be served with rice or alone. Various seasonings can also be added to the dishes to add flavor.
Course: main course
Cuisine: Japanese
Keywords: fried rice, seafood, Teppanyaki
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
One copy: 4 persons
Author: Justin - a fan of Teppanyaki
Price: $20
Equipment
Teppan plate (optional)
Or: grilling pan and wok
Cooking pot
Ingredients
150g white fillet
300 g salmon fillet
1 large washed squid
12 mussel
There are 12 scallops on the shell
3 diced mushroom
Chopped 1 / 2 cup onion
Three tablespoons double low rapeseed oil or other vegetable oil is enough, but double low rapeseed has the least flavor, which is what you want
Salt seasoning
Pepper right amount
1 Napa cabbage (mainly called Chinese cabbage)
1 lemons
5 cups of short grain rice
2 tbsp soy sauce
Japanese sesame paste
3 tbsp sake
2 tbsp neuralgia (sesame paste)
1 tbsp orange
1 tbsp flavor MIS
2 teaspoons canola oil
2 tsp sesame oil (roasted)
1 teaspoon sugar
1 teaspoon rice vinegar
1 teaspoon Millin
1 clove chopped garlic
Instructions
1. Cook rice (it is better to refrigerate the day before or in the morning, because refrigerated rice is most suitable for fried rice, but it is not necessary).
2. Heat up a teppan / frying pan / barbecue plate.
3. Cut scallops, mushrooms, squid and white fish into small squares, cut scallions into circles, mix them all together, and then put them in half of the oil. Season with salt and pepper.
4. Each person cuts the salmon into equal pieces (4).
5. Add the other half of the oil to the iron plate, then put the salmon on it (don't worry, if you don't have the iron plate, you can bake it on the baking plate), and then add salt and pepper to taste. Taste.
6. Place the white fish / scallop / onion mixture next to the plate, then add the mussels and mix them together to make sure that each piece touches the plate (or use an iron pan and stir more frequently for this purpose). Stir once every 2 minutes or so and remove the shell from the shell after opening.
7. Cut the cabbage into ribbons and put them aside for decoration.
8. After 8 minutes, salmon only turn once, and then bake for another 6 minutes.
9. After that, add the cooked rice to the white fish / scallop / onion mixture, then add the soy sauce, and stir together until the salmon is cooked. You can also add some peas at this time to add some bite and green (as in the recipe picture, because I like it), but traditionally it has no dishes.
How to make the Japanese seasame sauce
Well, it's going to be a simple way: mix all the ingredients together in a bowl.
Serving the Teppanyaki seafood dinner
1. Divide the mixture of rice and fish into 4 plates, and then add a salmon on it.
2. Put cabbage ribbon on the side, slice the lemon and add lemon on the side.
3. Add sesame paste to taste or put it in the sawtooth bowl for the guests to use at will. You can keep the remaining sauce in a closed container in the refrigerator for up to 10 days.
