Any piece of chicken or fish will do. Or use shrimp with or without shells.
The amount will vary according to the individual and personal preference.
- scallions (sometimes called scallions)
- yellow pumpkins
- fresh rosemary (optional)
- zucchini
- olive oil
- pepper
- lemon juice (or very little lemon juice)
- coarse coarse salt
- fresh garlic, chopped
- sesame oil (optional)
Cut vegetables/fish into inch cubes or slices (chicken into inch strips).
Place chicken/fish in a shallow bowl. Sprinkle with oil and lime juice. Season and mix until marinaded and thinly sliced. Cover and let stand for 1 to 2 hours.
Set the industrial teppanyaki table temperature switch to 3 for preheating. When it reaches (yellow lights off), set the temperature to 7-8. Place the marinated food in the cooking center and bake until almost cooked (the shrimp must turn pink). Push the food into the heated area and form a circle.
Now place the prepared vegetables in the cooking center and bake until light brown.
Lower the tappenyaki cooking tables temperature to 5 and add a little oil or butter if necessary.
Check the chicken/fish/shrimp to see if the food is cooked to your liking. If not, push the vegetables to a warm place and continue to cook the meat/fish until done.
Close the Cookeryaki built in teppanyaki table.
Pair with fresh French bread, brown rice or any other side dish you want.
