Meat and Poultry Recipes - Japanese Mixed Grill

Ingredients

4 large mussels, scrubbed and beards removed

500 g (1lb) boneless beef, pork, or lamb, cut into cubes

8- 10 prawns, peeled and divined with tails intact

8 fresh shiitake mushrooms, stems removed and discarded

2 bell peppers, seeds removed and cut into long strips

2 small leeks, rinsed and sliced

1 medium onion, peeled and cut in wedges

1 large carrot, peeled and sliced

1 sweet potato, peeled and sliced

2 ears corn, husked and quartered

1 eggplant, sliced

1 tablespoon oil Sesame Sauce (see below note)

1 quantity Ponzu dipping sauce

120 g (1 /2 cups) daikon, grated

2 spring onions, thinly sliced

4 tablespoons Seven spice chili powder

60 ml (1/4 cup) prepared Japanese mustard

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Method:

1. Arrange ingredients in four small batches on a serving platter, grouping meats and vegetables together.

2. At the table, brush the oil onto a flat heat-proof tabletop grill over medium heat, and add about one quarter of each of the ingredients from the platter. Cook until desired doneness, 4 to 6 minutes, turning occasionally. Diners may use chopsticks to remove cooked meat or vegetable from the table-top vessel.   

3. Replenish with remaining ingredients as needed. Serve with choice of sesame sauce, ponzu dipping sauce, grated daikon, spring onions, seven-spice chili powder and mustard.

Note: Sesame Sauce is made by blending 100 g (3/4 cup) toasted white sesame seeds, 1 tablespoon miso,1 tablespoon sugar, 2 tablespoons mirin, 2 table­spoons rice vinegar, 2 tablespoons sake, 6 table­spoons soy sauce, 1 tablespoon prepared Japanese mustard and if desired, 3 tablespoons Basic Dashi Stock. Stir well to mix.