Sunday, May 23, 2010

Teppan Edo Japanese dinner re-creation: steak, shrimp and udon


During my last night at Disney World, we ate in Japan in Epcot, at the restaurant Teppan Edo. It was fun to watch the chef put together a meal for 8 people on the giant grill (above) but it was also a great excuse to try and re-create it at home the other night.

The main portions of the dish were easy to recreate, since I got to watch it being cooked. Zucchini and onion chopped and grilled, then mixed with udon noodles and a little soy sauce. Steak cooked to medium and grilled shrimp, served with white rice and a series of dipping sauces: white, ginger and mustard.

That's where it got a little interesting in the home kitchen. The white, I made a simple bechamel with cornstarch. It was creamy and complimented the shrimp nicely.

The ginger sauce also had kind of a peanutty creaminess to it, so I used peanut butter as the base for the second sauce.

The mustard sauce went a little awry. I had almost no idea what was in the one they served us at Teppan Edo, so I was sort of shooting in the dark. I don't think I came close to it, but it ended up tasting pretty good anyway.




Recipe: Japanese dipping sauces

White (for seafood):
Melt 3 TBS butter, then whisk in 1 TBS cornstarch. Brown slightly, then pour in 1 c of whole milk or half and half. Season with salt, pepper and nutmeg. Whisk until thickened slightly. Set aside.


Ginger (for everything):
In a small saucepan over low heat, whisk together 3 TBS peanut butter, 1 TBS hot water, 1 TBS soy sauce, 1 TBS rice vinegar (or wine vinegar). Mix in 2 TBS freshly shredded ginger, 2 cloves minced garlic, and 1 tsp red chili flakes. Set aside


Mustard (for beef/pork):
In a small saucepan, mix together 3 TBS Korean soybean paste (doengjang), 1 TBS hot water, 1 tsp corn starch, 1 tsp garlic, 1 tsp dry mustard, 1 TBS stone ground mustard, 1 TBS hot and spicy mustard, 1 tsp lemon or lime juice.

For 2 servings:
Chop 2 zucchini, 1 medium sized onion. Saute together until fork tender. Season with pepper, sesame oil and soy sauce, then toss with cooked udon noodles. (sliced, cooked mushrooms can also be added)

Grill steak or pork, and shrimp. Serve with white rice and the dipping sauces.

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