Teppanyaki Cooktops Tables | Teppanyaki Frikadellen + Sweet Potato “Hash”
Teppanyaki originated in Japan. Like these delicious little mince pies. For this recipe, we have prepared Frikadellen's "dad style" in honor of the owner's father. To keep the meal balanced and colorful, we decided to cook some delicious vegetables with it. (finally, recipe + link to printable version.)
We start by chopping up all the vegetables: sweet potatoes, leeks, red Onions, red bell peppers, scallions, baby mushrooms and garlic. Delicious then we mix the ground beef and ground pork (1 pound each) with 2 large eggs, 2 marinated Chicago rolls, a little white vinegar, salt, pepper and sweet pepper powder.
The key here is to mix the ingredients well without overworking them so that the mixture is not dense. If you find the meat mixture too wet to handle, add some breadcrumbs. Begin preheating your Cookeryaki temperature to 5. While the cooktops are preheated, use the meat mixture to make a pie 1 inch to 2 inches in diameter and about 1/2 inch thick. Use Panko or regular breadcrumbs to add bread to each cookie and make a small dent in the middle.
One of the benefits of dining on a Cookeryaki's teppanyaki table for restaurant is that you can prepare the main course and side dishes on the same surface, which means fewer dishes and more focus. Usually, when cooking meat and vegetables at the Cookeryaki, we like to put the vegetables in first. However, since Frikadellen takes a little longer than cutting meat, we decided to cancel the order this time. To prepare the frittata, raise the temperature to 8-8.5 after preheating. When it's hot, grab a paper towel folded into a square, dip it in the high-calorie cooking oil to wipe down the hot cooking center, and put down the tart.
After about 8 minutes, when the bottom starts to brown, we turn the pie over. Once the other side turns brown, move the tart to the edge of the hot cooking center to keep them warm while the vegetables cook. Keep the patties so they don't get wet. Set teppanyaki kitchen equipment to 8.5 and it's time to get some colorful vegetables!
First, we use a spatula to remove the remaining Frikadellen residue, making sure there is enough oil and fat left to cook the vegetables. The sweet potatoes take the longest to cook, so we first put them in the center of the cooking without any heat and the other vegetables, leaving enough space between the pieces so they can brown. (side note: the bigger your pieces, the longer they cook. We've cut about 3/4 "-1" blocks, but ideally just over 1/2 ". Once the bottom starts to brown, we turn them over and roll them out.
Once the other side of the sweet potato also starts to brown, we move them to the warm edges, like Frikadellen. The heated areas do continue to cook a little, so make sure you don't overcook them in the hot center before pushing them out to the edges. We then cook the chopped mushrooms in a hot center so they "sweat" off the excess water.
Since "sweating" is meant to reduce the moisture in the mushrooms and thus enhance their flavor, there is no need to add other oils before placing the mushrooms in the hot cooking center. After a few minutes, we tossed the mushrooms and browned them evenly. Once most of the water has evaporated, the mushrooms are ready to "sweat" properly and we move them aside. Then, add more cooking fat to the hot center, and we start cooking the rest of the vegetables.
The leeks, Onions and chilies are brightly colored and delicious. Cook for 7-8 minutes, then boil to soften but still retain a bit of bite. Then, we lower the temperature to 5, and then we mix the sweet potatoes and mushrooms together, season them with salt and pepper, and then we top them with fresh spring Onions. If necessary, you can also add drizzle of aromatic olive oil to add a little flavor.
Look! Dinner is served. Frikadellen and sweet potato "hash" are a perfect match, but you can always have one without the other. Just make sure that if you cook both, Frikadellen cooks first. * side note: you can also cook sweet potato "hashes" in bacon fat to add flavor. First, slice 1/3 pound of bacon and once it's Fried, chop it up, transfer it to kitchen paper, dry and cook the sweet potato hash in the same way. Then throw the salt crunch factor into the ground bacon. It's nice!
This sweet potato hash is inspired by Sam's culinary master.
On the Cookeryaki recipe page, you can find dad's printable Frikadellen recipe and our "sweet potato" hashing combo, as well as other teppanyaki cooktops tables style recipes.
