Teppanyaki with Homemade Sauce - Takara Sake USA, Inc.

Ingredients

• Cabbage (4 small leaves) 4 oz.
• Carrot (2" or 5 cm) 3 oz.
• Kobocha (⅛ of whole kabocha with seeds) 4 oz.
• Bean Sprouts 3.5 oz.
• Shimeji Mushrooms (roughly half of shimeji package) 2 oz.
• King Oyster Mushroom (2 oz, 57g) 1
• Shiitake Mushrooms (2 oz, 57 g) 2
• Neutral Flavored Oil (vegetable, rice bran, canola, etc.) 1 tbsp
• Kosher/Sea Salt Some
• Freshly Ground Black Pepper Some
• Boneless Beef Short Ribs (Each piece is sliced to 0.5 inch thickness. You can grill chicken, pork, or seafood of your choice. For vegan, use tofu or other vegetables.) 12 oz.
• Teppanyaki Sauce (100 mL, serves 2) 1 tbsp
• Sho Chiku Bai Classic Junmai Sake 1 tbsp
• Takara Mirin Seasoning Sake 2 tbsp
• Sugar 2 tbsp
• Soy Sauce 4 tbsp
• Ginger (you'll only need 0.5 tsp grated ginger) 1 knob
• Garlic 1 clove
• Sesame Oil 1 tsp
• Toasted White Sesame Seeds 1 tsp