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Japanese Mixed Grill Recipe

Japanese Mixed Grill Recipe

For a successful grill, combine various types of meat—such as chicken, beef tenderloin, boneless lamb, calf, or chicken livers, and pork tenderloin, with seafood and vegetables.

Ingredients :

    • 4 large mussels, scrubbed and beards removed
    • 500 g (1 lb) boneless beef, pork, or lamb, cut into cubes
    • 8–10 prawns, peeled and deveined with tails intact
    • 8 fresh shiitake mushrooms, stems removed and discarded
    • 2 bell peppers, seeds removed and cut into long strips
    • 2 small leeks, rinsed and sliced
    • 1 medium onion, peeled and cut in wedges
    • 1 large carrot, peeled and sliced
    • 1 sweet potato, peeled and sliced
    • 2 ears corn, husked and quartered
    • 1 eggplant, sliced
    • 1 tablespoon oil
    • Sesame Sauce (see box)
    • 1 quantity Ponzu dipping sauce
    • 120 g (1/2 cups) daikon, grated
    • 2 spring onions, thinly sliced
    • 4 tablespoons Seven-spice chilli powder
    • 60 ml (1/4 cup) prepared Japanese mustard

Method :

    1. Arrange ingredients in four small batches on a serving platter, grouping meats and vegetables together.
    2. At the table, brush the oil onto a flat heat-proof tabletop grill over medium heat, and add about one-quarter of each of the ingredients from the platter. Cook until desired doneness, 4 to 6 minutes, turning occasionally. Diners may use chopsticks to remove cooked meat or vegetable from the table-top vessel.
    3. Replenish with remaining ingredients as needed. Serve with choice of sesame sauce, ponzu dipping sauce, grated daikon, spring onions, seven-spice chilli powder and mustard.

Sesame Sauce is made by blending 100 g (3/4 cup) toasted white sesame seeds, 1 tablespoon miso, 1 tablespoon sugar, 2 tablespoons mirin, 2 tablespoons rice vinegar, 2 tablespoons sake, 6 tablespoons soy sauce, 1 tablespoon prepared Japanese mustard and if desired, 3 tablespoons Basic Dashi Stock. Stir well to mix.

Serves 4 to 6
Preparation time : 5 mins
Cooking time : 15 mins