built in teppanyaki table | Marinated chicken with yellow squash and zucchini

Any piece of chicken or fish will do. Or use shrimp with or without shells.

The amount will vary according to the individual and personal preference.

- scallions (sometimes called scallions)
- yellow pumpkins
- fresh rosemary (optional)
- zucchini
- olive oil
- pepper
- lemon juice (or very little lemon juice)
- coarse coarse salt
- fresh garlic, chopped
- sesame oil (optional)

Cut vegetables/fish into inch cubes or slices (chicken into inch strips).

Place chicken/fish in a shallow bowl. Sprinkle with oil and lime juice. Season and mix until marinaded and thinly sliced. Cover and let stand for 1 to 2 hours.

Set the industrial teppanyaki table temperature switch to 3 for preheating. When it reaches (yellow lights off), set the temperature to 7-8. Place the marinated food in the cooking center and bake until almost cooked (the shrimp must turn pink). Push the food into the heated area and form a circle.

Now place the prepared vegetables in the cooking center and bake until light brown.

Lower the tappenyaki cooking tables temperature to 5 and add a little oil or butter if necessary.

Check the chicken/fish/shrimp to see if the food is cooked to your liking. If not, push the vegetables to a warm place and continue to cook the meat/fish until done.

Close the Cookeryaki built in teppanyaki table.

Pair with fresh French bread, brown rice or any other side dish you want.