Japanese Teppanyaki

Ingredients:

350 g Scotch fillet, partially frozen

4 small Slender eggplants (aubergines)

100 g Fresh shiitake mushrooms

100 g Small green beans

6 Baby yellow or green squash

1 Red or green pepper (capsicum), seeded

6 Spring onions, outside layer removed

200 g Can bamboo shoots, drained

1/4 cup Cooking oil

Sesame seed sauce, to serve

Cooking Instructions:

Slice the steak into very thin pieces. Place the meat slices in a single layer on a large serving platter and season thoroughly with plenty of salt and freshly ground pepper. Set aside. Trim the ends from the eggplants and cut the flesh into long, very thin diagonal slices. Trim any hard stems from the mushrooms. Top and tail the beans (if the beans are longer than about 7 cm, cut them in half). Quarter, halve or leave the squash whole, depending on the size. Cut the pepper into thin strips and slice the spring onions into lengths about 7 cm long, discarding the tops. Arrange all the vegetables in a separate bundles on a plate. When the diners are seated, heat an electric grill or electric frying pan until very hot, and then lightly brush it with the oil. Quickly fry about a quarter of the meat, searing on both sides, and then push it over the edge of the pan. Add about a quarter of the vegetables and quickly stir-fry, adding a little more oil as needed. Serve a small portion of the meat and vegetables to the diners, who will dip the food into a sauce of their choice. Repeat the process with the remaining m eat and vegetables, cooking in bathes as extra helpings are required. Serve with steamed rice.

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