This is really best done (I cannot imagine it being done any other way) at the table, with everyone doing their own cooking on the Tappan Yaki plate. Served with a variety of sauce dips and pickled ginger. If you can get it (we couldn’t) fine crispy seaweed is another good accompaniment, as is grated Japanese radish.
A traditional Miso soup starter made with Dashi would have been appropriate, but we had bought a tin of Breton fish soup, so we had that instead.
500g piece of beef (asked for rump but got filet and paid for rump, I shall send Linda shopping again) thinly sliced.
Marinade
Light Japanese soy sauce
Terri Yaki sauce
Ground nut oil
1 teaspoon grated Horse radish
1 teaspoon grated ginger
Grating of pepper
Very finely sliced spring onion (tops only)
Mix all together, add the strips of beef and allow to marinate for and hour.
300g piece of Tuna filet about 1 cm thick cut into 1 cm sticks
Marinade
Oyster sauce
Light Fish sauce
1 birds eye chilli de-seeded and very finely chopped
a few sesame seeds
2 cloves of garlic crushed and chopped
Ground nut oil
Plum wine
Sliced whites of a spring onion
Mix the marinade, add the tuna and allow to stand
1 largish squid (not quite as big as the one from Jules Verne’s 20,000 leagues under the sea)
Clean squid by pulling on the head gently while giving it a turn and out it pops entrails and all. Remove the cellophane like bone, pull off the red/brown skin, remove the wings, slit the tube from top to bottom and wash. Now let us turn out attention to the head and entrails. Lay them out in front of you, with the tentacles towards you and the rest going away, with a very sharp knife, cut between the eyes but not right through, this will reveal the beak and its surrounding ball of muscle, take this between the finger and thumb and lift out gently (it will have its stomach sack and ink sack attached) and discard (if making a risotto or a sauce you would keep the ink sack to colour and flavour). Wash, then slice the head and tentacles. Next slice the body (tube) into oblongs 3 cm x 6 cm and score each piece with a diamond pattern, do the same to the wings.
Marinade
Light soy sauce
Fish sauce
Ground smoked paprika
Pinch of wasabi powder (or as I used Colemans mustard powder)
Zest and juice of half a lemon
Fresh thyme
Finely chopped dried salted anchovy (not the sought
1 small chilli de-seeded and finely chopped
Few splashes of Sunflower oil
Mix all together on a bowl add the squid and allow to stand covered for an hour
300g piece of salmon filet
Pin bone and remove skin
Marinade
Light fish sauce
1 tea spoon of grated ginger
1 Chopped shallot
Sesame oil
Squirt of runny honey
Mix well and rub all over the salmon
Place the salmon filet whole on a tray and sprinkle the sesame seed on top
Cover and allow to stand for 1 hour
Just before serving, cut into chop stick manageable pieces (about the same size as the squid)
Piri piri prawns
8 Large prawns peeled and de-veined (or use ready peeled from Aldi)
Piri piri sauce.
2 hot chillis de-seeded
1 tea spoon of smoked paprika
zest and juice of half a lemon
2 cloves of garlic
1 tea spoon of cayenne pepper
1 teaspoon of course sea salt
Olive oil
Place all into a mortar with the exception of the oil and give it a rough grinding with the pestle add enough olive oil to make a runny paste, put into a bowl and add the prawns, mix well and allow to marinate, for yes you guessed it, 1 hour.
Vegetables
1 red pepper, de-seeded and sliced into 1 cm sticks
1 largish courgette sliced into strips
6 Chestnut mushrooms sliced.
Spring onions (didn't they look nice)
We should have had sake, green tea or even a Sapporo beer with it, but we had a nice bottle of Italian red instead.
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