Mizumi Teppanyaki Recipe

Inspired by Sinatra

Time1h

Serves4

A lively dining experience with teppanyaki-style cooking.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Teppanyaki Ingredients

1 1/8 lb (500 grams) Boneless chicken thighs

10.6 oz (300 grams) Shrimp, peeled and deveined

1 cup Bell pepper, sliced

1 medium Zucchini, sliced

1 cup Mushrooms, sliced

4 tablespoons Aged soy sauce

2 tablespoons Toasted sesame oil

2 cloves Garlic, minced

1 tablespoon Ginger, minced

to taste Celtic sea salt

to taste white, green, and black pepper

1 bunch Green onions, chopped

Method

Cooking Directions

Preparation of Ingredients

Begin by marinating the chicken thighs in a mixture of soy sauce, minced garlic, minced ginger, sesame oil, salt, and pepper for at least 30 minutes.

Cooking on the Teppanyaki Grill

Preheat the teppanyaki grill or a large skillet over medium-high heat. Add a little sesame oil to the grill.

Cook the Chicken

Place the marinated chicken thighs onto the grill. Cook for about 5-7 minutes on each side, or until fully cooked and golden brown.

Add Shrimp and Vegetables

Once the chicken is almost done, add the shrimp and vegetables (bell pepper, zucchini, mushrooms) to the grill. Sauté everything together for 5 minutes or until the shrimp is pink and the vegetables are tender.

Final Touches

Sprinkle chopped green onions over the cooked mixture and give everything a final stir. Adjust seasoning with salt and pepper as needed.

Serve

Serve the teppanyaki hot, directly from the grill, and enjoy the lively dining experience.