Ichiban Vegetable Recipe

Make the sauce

In a bowl, whisk together soy sauce, mirin, sake, oyster (or mushroom) sauce, sesame oil, vegetable stock, sugar, grated ginger and minced garlic until sugar dissolves. In a small cup, mix cornstarch with 1 tablespoon cold water to form a slurry, then whisk into the sauce. Set aside.

Taste the sauce and adjust seasoning: add a pinch more sugar for balance or up to 1 tsp more soy for saltiness. Keep at room temperature while vegetables are prepared.

Prep tofu

Press the tofu for 15–30 minutes to remove excess water (wrap in paper towels and place a weight on top). Once pressed, cut into 1/2-inch cubes and pat dry.

Cut vegetables

Julienne the potato and carrot, slice the zucchini, bell pepper and mushrooms, thinly slice the onion, shred the cabbage, trim bean sprouts and slice green onions on the diagonal. Keep ingredients separated on a tray for teppan-style cooking.

Heat the surface

Heat a large skillet or flat griddle over medium-high heat until very hot (about 375–400°F / 190–205°C). Add 1 tablespoon neutral oil and swirl to coat.

Sear tofu

Add tofu cubes in a single layer and let cook undisturbed 2–3 minutes until golden on one side. Flip and brown remaining sides, 2–3 more minutes. Remove tofu to a plate and set aside.

Cook potatoes

Add another 1/2 tablespoon oil to the hot surface. Add julienned potatoes in a single layer, sprinkle with 1/8 tsp salt, and cook 3–4 minutes tossing occasionally until just tender and beginning to crisp. Push to one side.

Sauté aromatics & firmer vegetables

Add remaining oil. Add sliced onions, carrots, and shiitake mushrooms. Stir-fry 2–3 minutes until softened and fragrant.

Add remaining vegetables

Add zucchini, bell pepper, cabbage and bean sprouts. Stir constantly for 2 minutes so vegetables remain crisp-tender.

Combine tofu & sauce

Return browned tofu to the griddle with vegetables. Pour the prepared sauce across the pan. Toss or gently stir to coat everything; cook 1–2 minutes until sauce thickens and glazes the vegetables and tofu. If sauce thickens too much, add up to 1–2 tablespoons hot water or vegetable stock to loosen.

Season & finish

Taste and adjust with salt and pepper. Remove from heat, drizzle toasted sesame oil over the top, sprinkle sesame seeds and sliced green onions. Squeeze a wedge of lemon or lime over the dish if desired.

Transfer the Ichiban Vegetable to a warmed plate or serve directly from the teppan. Serve with steamed rice or noodles. Estimated to serve 2–3 as a main or 3–4 as part of a multi-item lunch.

Leftovers: cool to room temperature, then refrigerate in an airtight container up to 3 days. Reheat gently in a skillet to avoid soggy vegetables.