Teppanyaki - cooking recipe

Ingredients

4 None raw large king prawns, peeled, deveined, tails left intact
1 (1 lb) beef tenderloin, thinly sliced
12 oz chicken breast, skin on, cut into chunks
1/4 cup Japanese soy sauce
2 cloves garlic, minced
1 None fresh small red Thai chili, seeded, finely chopped
4 None fresh shiitake mushrooms, stems discarded, a cross cut into tops of caps
1 None medium onion, thinly sliced
1 None medium red pepper, seeded and chopped
None None Dipping Sauce
1/2 cup Japanese soy sauce
1 tbsp mirin
1 tbsp light brown sugar
1 (3/4 inch) piece fresh ginger, grated
1/2 tsp sesame oil
4 None spring onions, finely chopped, to serve

Preparation

In a large bowl, combine prawns, beef, chicken, soy sauce, garlic and chili. Set aside to marinate for 15 mins.
Preheat a grill plate or grill and oil the grates. Working in batches, cook prawns, beef, chicken, mushrooms, onion and pepper until vegetables are just tender, prawns and beef are cooked to your liking and chicken is cooked through.
Meanwhile, to make the dipping sauce, in a medium saucepan, whisk soy sauce, mirin, brown sugar, ginger and sesame oil until sugar dissolves.
Serve grilled meat and vegetables with spring onion and individual bowls of dipping sauce.