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Recipe: Teppanyaki and Yaki-Meshi: Grilled Strip and Fried Rice


Teppanyaki and Yaki-Meshi: Grilled Strip and Fried Rice

  • 4 12-ounce New York Strips
  • 3 Cups of cooked long grain rice
  • 1 Cup of Fresh or Frozen Peas
  • 1 Cup of Fresh or Frozen Carrots diced
  • 1 Cup of Fresh or Frozen Corn Whole Grain
  • 1 Teaspoon of ground ginger
  • 1/4 Teaspoon of kosher salt
  • 1/4 Teaspoon of fresh ground pepper
  • 1 Cup of Sake (Rice or Plum Wine)
  • 1/2 Stick of butter cut onto pats
  • 1 Egg (optional)
  • 1 Bottle of soy sauce
  • 1 Cup of dark brown sugar
  • 1 Tsp of white wine vinegar
  • 1 Pinch of white pepper
  • 1 Cup of bourbon
  • 1 Tablespoon of ketchup
  • 3 Tablespoon of sesame oil
  • 1 Tablespoon of canola oil
  • 2 Scallions
  • 1 Tablespoon of sesame seeds

Mix together in a bowl brown sugar, ˝ cup of soy sauce, white pepper, bourbon, 1 tablespoon of sesame oil and ketchup, beat the ingredients vigorously to partially dissolve the sugar. Place in small sauce pan and simmer until boils then set aside. Slice the green onions (scallions) on a bias to use as a garnish later on top of the steaks.

Prepare the steaks to your liking by trimming the fat. I like to add a little kosher salt to each side of the steak before marinating them. Take a fork poke the steak several times on each side to prepare for marinade process. Take half of the above mixture and pour over the steaks in a marinating dish, Place in the refrigerator and after an hour flip the steaks to allow the other side to reap the delicious benefits of this marinade. Leave in refrigerator for another two hours.

The cooked rice is now on deck and ready to be prepared. (I usually use a rice cooker to prepare my rice ahead of time cooked in Sodium free chicken stock instead of water. This usually is a two to one ratio two cups of stock for every one cup of rice.)

Take an extra large pan if you have one and to medium high heat add 2 table spoons of sesame oil and the one table spoon of canola. While this is heating up start your grill up on high heat to sear the steaks.

Now place all the rice in the pan with the oil. With a flat wooden paddle or spoon gently toss the rice continually. (not like a football, Gently) I sometimes use two paddles to keep everything moving. After about three minutes add soy sauce to coat the rice good and give coloring. Now add the vegetables in continue mixing so that everything is being fused together nicely. Push the rice to the center and add two pats of butter to the center. (at this point the rice should look like a volcano in the pan with a crater in the middle. Add the butter here and when it melts continually blend the rice again with the paddles. After about a minute use half of the sake, pouring it all over the top of the rice, (you will begin to think you have died and gone to heaven as the aroma bounces up and enters your nose.) If the bottle of sake is close buy go ahead and take a sip.  Add more sake and soy sauce to liking. Make another volcano in the middle of the rice and add sesame seeds ginger and a pinch of salt. Don't over do it or the rice will become soggy.  At this point cover the rice lower the heat to low and start cooking the steaks.

Place them on the grill and if you want to be fancy you can create grill marks. My rule is to cook them for about five minutes on each side on high heat with out touching the steaks and then brush the remainder of the marinade (that was set aside) on the steaks. Turn the grill down to about medium heat and close grill for about two-three more minutes. (cook until internal temperature is where you prefer it) Now shut the rice off and serve. Ciao!

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