Teppanyaki (鉄板焼き) – Beef, Shrimp and Vegetables from the Griddle

Teppanyaki means cooking on an iron plate in Japanese. In a restaurant, the chef cuts steak, shrimp and vegetables on a large steel plate in front of you and slides the pieces onto your plate. At home, you use a plancha, a smooth tabletop griddle, or your largest cast iron or steel pan.

By Laura Chen· November 4, 2026

40 Mintotal

4servings

410kcal

JapaneseCuisine ›

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Heat the plate for 5 minutes before the first piece goes on. You cook in stages: vegetables first, then the shrimp, and the meat last. Each item gets its own zone, and finished food moves to the cooler edge. Season sparingly with salt, pepper, garlic butter and a splash of soy sauce. Sear the steak whole and cut it into cubes only after it has rested, so the juices stay in the meat.

To finish, restaurant style, fry garlic rice on the plate, as in Yakimeshi. For beef cooked in a pan at the table and braised sweet, try Sukiyaki. For the charcoal grill, Yakitori fits well.

Image: AI-generated.

Teppanyaki (鉄板焼き) – Beef, Shrimp and Vegetables from the Griddle

Name: Teppanyaki (鉄板焼き) – Beef, Shrimp and Vegetables from the Griddle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g sirloin or ribeye steak, 2 cm thick; 300 g shrimp, raw and peeled; 200 g shiitake or brown mushrooms; 1 zucchini (250 g); 1 onion; 150 g mung bean sprouts; 2 tbsp neutral oil with a high smoke point; 30 g butter; 3 cloves garlic, sliced; 3 tbsp soy sauce; 1 tbsp mirin; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 4 tbsp soy sauce; 2 tbsp lemon juice; 1 tbsp rice vinegar; 3 tbsp daikon, finely grated; 1 scallion, sliced into rings

Laura Chen

Servings

Prep time

20 minutes

Cook time

20 minutes

Calories

410

Cuisine

Japanese

Ingredients

For the griddle:

500 g sirloin or ribeye steak, 2 cm thick
300 g shrimp, raw and peeled
200 g shiitake or brown mushrooms
1 zucchini (250 g)
1 onion
150 g mung bean sprouts
2 tbsp neutral oil with a high smoke point
30 g butter
3 cloves garlic, sliced
3 tbsp soy sauce
1 tbsp mirin
1/2 tsp salt
1/2 tsp freshly ground black pepper

For the dip:

4 tbsp soy sauce
2 tbsp lemon juice
1 tbsp rice vinegar
3 tbsp daikon, finely grated
1 scallion, sliced into rings

Instructions

Take the meat out of the fridge 30 minutes before cooking. For the dip, stir together the soy sauce, lemon juice and rice vinegar and divide it among small dishes with the daikon and scallion.
Cut the zucchini into 1 cm slices and the onion into rings. Halve the mushrooms and pat the shrimp and meat dry.
Heat the plancha or pan on high for 5 minutes and spread 1 tbsp oil over it.
Sear the zucchini, onion and mushrooms for 5 minutes, turning them. Add the sprouts for 1 minute, season with 1 tbsp soy sauce and push the vegetables to the edge.
Sear the shrimp for 2 minutes per side until pink. Add half of the butter and garlic, deglaze with the mirin and push them next to the vegetables.
Salt the steak, spread the remaining oil on the plate and sear the meat whole for 2 to 3 minutes per side. Let it rest on a board for 3 minutes.
Cut the steak into bite-size cubes and return them to the plate. Add the remaining butter, the remaining garlic and 2 tbsp soy sauce, toss everything for 30 seconds and add pepper.
Divide the meat, shrimp and vegetables among plates and set the dip alongside.

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Teppanyaki (鉄板焼き) – Beef, Shrimp and Vegetables from the Griddle

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