Teppanyaki

Serves 4


Ingredients:

350g Scotch fillet, partially frozen
4 small slender eggplants
100g fresh shiitake mushrooms
100g green beans
6 baby yellow or green squashes
1 red or green capsicum
6 spring onions, outside layer removed
210g can bamboo shoots, drained
¼ cup (60ml) light vegetable oil

Dipping Sauce:
1 cup (250ml) Japanese soy sauce
5cm piece of ginger, peeled and finely grated
2 tsp caster sugar


Method:

1. Slice the partially frozen steak into very thin pieces. Place the slices in a single layer on a large plate, season with plenty of salt and freshly ground pepper and set aside in the refrigerator.
2. Trim the stalks from the eggplants and cut them into long, very thin slices. Trim the mushrooms and top and tail the beans. If the beans are longer than about 7cm, halve them. Quarter or halve the squashes depending on their size.
3. Cut the capsicum into thin strips and slice the spring onion into lengths of about 7cm, discarding the tops. Trim the bamboo shoot slices to a similar size. Arrange all the vegetables in separate bundles on a serving plate.
4. To make the dipping sauce, whisk all the ingredients together and serve within 15 minutes of making.
5. When the guests are seated, heat an electric grill, griddle or frying pan until very hot and lightly brush it with some of the oil. Quickly fry about a quarter of the meat, searing on both sides, and push it to the edge of the pan. Then quickly stir-fry about a quarter of the vegetables, adding more oil as needed. Serve a portion of meat and vegetables to ech guest with the dipping sauce. Repeat the process with the remaining meat and vegetables, cooking in batches as extra helpings are required. Serve with steamed rice.

Nutrition per serve:
Protein 30g;
Fat 20g;
Carbohydrate 15g;
Dietary Fibre 10g;
Cholesterol 60mg;
1475 kj (350 cal)