Simple Teppanyaki Recipe

Recipe: (Serves 4)

4 boneless chicken breasts
1 red bell pepper
1 green bell pepper
4 scallions
8 baby corn cobs
Generous cup bean sprouts
1 tablespoon sesame or sunflower oil
4 tablespoons shoyu or soy sauce
4 tablespoons mirin
1 tablespoon grated fresh gingerroot


Method:

Remove the skin from the chicken and slice at a slight angle, to a thickness of about 1/4 inch or 5 mm. Seed and thinly slice the red and green bell peppers and trim and slice the scallions and corn cobs.

Arrange the bell peppers, scallions, corn cobs, and bean sprouts on a plate with the sliced chicken. Heat a large griddle or heavy skillet, then lightly brush with sesame or sunflower oil. Add the vegetables and chicken slices, in small batches, allowing space between them so that they cook thoroughly.

Combine the shoyu or soy sauce, mirin, and gingerroot in a small serving bowl and serve as a dip with the chicken and vegetables.