In most Japanese restaurants, I order beef teppanyaki. I like Kimpura’s very much and the beef Roku uses is also quite good. In some restos, beef can be rubbery but not in the two aforementioned ones.
Little did I think that beef teppanyaki could be made at home. I checked out the Internet and saw this recipe of Chef Boy Logro’s.
- 250 grms beef tenderloin or wagyu
- 50 grms Butter
- 1 jigger brandy
- 20 grms Garlic chips
- 2 tbsps Kikkoman sauce
- 1 tbsp Cooking oil
- Pinch of salt
- Pinch of crushed black peppercorn
- Have ready heated teppanyaki, pour oil then place beef tenderloin, flambé with brandy, use lighter to ignite the brandy.
- Stir fry in teppanyaki table with garlic chips until golden brown, then set aside.
- On one side corner of teppanyaki table, place the butter until melted and add in the Kikkoman sauce.
- Cut the beef into portion size and, just before serving, spoon over the beef melted Kikkoman sauce and butter, and over the top with garlic chips.
Unfortunately, it didn’t have a video with it so I googled. And found quite a few in YouTube. I showed a couple to HHA and more or less put in my own inputs based on the various videos. I didn’t have her put brandy but instead had her put mirin. Just 1 tsp of Mirin and 1tbsp of soy sauce. Procedure was this:
Saute some garlic cloves in oil. Set aside. In the same oil, saute the beef. As we don’t have a teppan grill, she uses a teflon pan which meant she couldn’t slice the beef in the pan the way it’s done in the videos. So she pre-sliced the beef. Then add the soy sauce and mirin, some salt and pepper. And because I had asked HHB to get some white mushrooms, I had her put that too.
The result was amazingly good. I think the secret lay in the beef which I got from Food Bin. A bit pricey but then it turns out cheaper than having the dish in Kimpura. Though I must admit doing this at home with beef from FB is more expensive than ordering the dish from Roku. Oh well. But I think it’s worth the expense sometimes. HHA added a little butter to the dish too.