Teppanyaki Teriyaki Box Recipe

Make teriyaki sauce

In a small saucepan, combine soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 3–4 minutes.

In a small bowl whisk cornstarch with 1 tablespoon water to make a slurry. Pour slurry into the simmering sauce and stir constantly until the sauce thickens slightly, about 1 minute. Remove from heat and let cool to room temperature.

Reserve 3 tablespoons of the finished sauce for drizzling/finishing. Divide the remaining sauce into two equal portions: one to marinate the proteins and one to use as cooking glaze.

Marinate proteins

Place the chicken pieces, sliced steak, and shrimp each in separate bowls. Add about half of the reserved marinade portion to the chicken (about 3–4 tbsp), a quarter portion to the steak (about 2 tbsp), and a quarter portion to the shrimp (about 2 tbsp). Toss to coat, cover, and refrigerate for 15–30 minutes (no more than 1 hour for shrimp).

Cook proteins on teppanyaki or large skillet/griddle

Heat a large flat griddle or heavy skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil and spread. Pat proteins dry slightly, season lightly with half the kosher salt and pepper. Working in batches to avoid overcrowding: cook chicken pieces 4–5 minutes, turning until golden and cooked through (internal temp 165°F/74°C). Remove and keep warm. Add another 1/2 tablespoon oil and cook steak slices 1–2 minutes per side for medium-rare to medium depending on thickness. Remove and keep warm. Finally add remaining oil and cook shrimp 1–2 minutes per side until pink and opaque. During the last 30–60 seconds of each protein’s cooking, brush with the reserved cooking glaze of teriyaki sauce so it caramelizes slightly but does not burn. Return all proteins to the griddle briefly to warm together and coat with glaze.

Cook rice

Rinse the short-grain rice under cold water until water runs clear. Combine rinsed rice and 2 1/4 cups water in a saucepan, bring to a boil, then reduce to low, cover tightly, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork and keep warm.

Stir-fry vegetables

While proteins rest, wipe the griddle lightly and add 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Add sliced garlic and cook 30 seconds until fragrant but not browned. Add onions, zucchini, carrots, and mushrooms, season with remaining kosher salt and pepper, and stir-fry 4–6 minutes until vegetables are tender-crisp and slightly caramelized. In the last minute, add 1–2 tablespoons of the teriyaki sauce (from the reserved cooking glaze) and toss to coat.

Toast sesame seeds in a small dry skillet over medium heat 1–2 minutes until fragrant; set aside.

Assemble Teppanyaki Teriyaki Boxes

Divide cooked rice evenly among 4 lunch boxes or bowls. Arrange portions of chicken, steak, and shrimp over the rice (about equal protein total per box). Add a generous serving of the stir-fried vegetables to each box.

Drizzle reserved 3 tablespoons finishing teriyaki sauce over proteins and rice (about 3/4 tablespoon per box). Sprinkle toasted sesame seeds and sliced scallions over each box. Add lemon or lime wedge on the side for optional brightening.

Allow boxes to cool to room temperature before sealing for meal prep. Store in refrigerator up to 3 days. Reheat gently in microwave or in a hot pan; add a little water or extra sauce if reheating to restore moisture.