TEPPANYAKI (KOBE STEAKHOUSE) DINNER
This is a mixture of several recipes I found online that can be used to create the Teppanyaki dinner served at Kobe Steakhouse (where they cook in front of you). There are several steps involved, but it's completely worth it since it saves you a TON of money in comparison to going out to eat and it's soooo good!! Choose your own protein, we chose shrimp and chicken, but it can also be made with steak or made vegetarian with tofu. Feel free to add any veggies you like, it is sometimes served with mushrooms or a potato and also fried rice in place of white rice. Enjoy!
Provided by HappyCookingMommy
Categories Japanese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In large bowl add together all ingredients for the White Sauce, whisk until smooth, refrigerate until needed.
- Prepare pasta as directed on package.
- Prepare white rice as directed package.
- In medium saucepan make Yum Yum sauce by melting butter and seasoning together, keep on low until needed.
- Preheat skillet or wok to medium heat, add 1 cup Yum Yum sauce and all of your cut up vegetables and cook until onions are soft but carrots and zucchini still have a little crunch, remove from skillet and put aside.
- In the same skillet add 1 cup of Yum Yum sauce and Soy sauce and the fully cooked noodles, cook until the liquid has been absorbed by the noodles, remove from skillet and set aside.
- Sprinkle chicken and shrimp with Old Bay (omit this step with steak or tofu), add remaining Yum Yum sauce to skillet and then add your protein, cook through until done.
- To plate, put noodles down first with shrimp and chicken on top, with white rice and vegetables on the side, and drizzle with a hearty helping of the White sauce.
- Enjoy!
Nutrition Facts : Calories 1691.1, Fat 124.4, SaturatedFat 65.6, Cholesterol 414, Sodium 1802, Carbohydrate 106.1, Fiber 6.7, Sugar 11.3, Protein 41.2
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
BEEF TEPPANYAKI
Teppanyaki is a Japanese style of cooking using a 'teppan' (a flat iron plate or griddle) to grill or broil or fry food, which is 'yaki' in Japanese. How to cook beef teppanyaki without a teppan? Well, this is a bit of a cheat, since I do not own a teppan, I only use regular frying pan but it works.
Provided by terryhongzs
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour.
- Heat oil in frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish.
- Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.
Nutrition Facts : Calories 411 calories, Carbohydrate 5.4 g, Cholesterol 76 mg, Fat 32.1 g, Fiber 0.3 g, Protein 21.7 g, SaturatedFat 10.5 g, Sodium 740.4 mg, Sugar 3.9 g
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