Japanese cuisine

I got this book in French but in English you can get it too: “Japanese” ACP Magazines Ltd.

The book is super appetizing and about one of the best cuisine for me: Japanese cuisine. Well, of course, by now almost everyone knows syshi but Japanese cuisine is more then that: Japanese curry, tempura, sea weed, tofu, grilling, marinade…

To test the recipe from this book, I choose teppanyaki. I don’t have a barbecue or a real teppanyaki but my cast iron skillet will do perfectly.

The recipe suggest using shrimp and chicken along side the beef but I only used beef.


850g fillet of beef

60ml of Japanese soy sauce

2 garlic cloves, crushed and peeled

1 Thaï hot pepper, deseeded and minced

4 dry shiitake mushrooms

1 peeled and minced onion

1 red pepper washed and sliced

4 scallions, minced

3 young zucchini, cut in large lengthwise chunks

3 young leeks cut lengthwise


125 ml soy sauce

1 tbsp mirin

1 tsp brown sugar

2 cm fresh grated ginger

1/2 tsp sesame oil

Mix the beef, soy sauce, garlic and hot pepper. Leave to marinade at least 15 minutes.

Rehydrate the shiitake mushrooms about 15 minutes in cold water then cut the foot. Slice.

Heat you skillet and add a little sesame oil (spread with towel paper). Grill  the peppers until soft, grill the zucchini skin side up until golden, melt the onions until golden, and do the same with the leeks.


Mix the ingredients for the sauce and heat slowly until sugar is mixed in.

Add the mushrooms and the scallions.

Take the meat out of the fridge 10 minutes before cooking so it stays tender after cooking. Grill the meat on the cast iron skillet, on the barbecue or teppanyaki.


 Serve the meat with the vegetables and the sauce in an individual bowl.

If you can’t go without, serve with round Japanese rice.

If you have an electrical plancha/teppanyaki/grill, serve this with the shrimp and chicken (marinated with the beef) and let each guest cook as he/she wishes.

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