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Do It Yourself! Tasty Teppanyaki Recipe

By +Janice D'Agostino on Aug 16, 2013 10:00 AM in Recipes

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen. - Masaharu Morimoto, Chef

Teppanyaki is not just a type of Japanese food, it's a fun family and friends culinary event. Put on your best chef's hat, set out an electric skillet, and prepare this lovely meal right at the dinner table. Serve the meat and veggies in separate bowls. Use chop sticks or forks to dip each tender bite into the delicious sauce. Or, add an extravagant finale to the cookery by tossing everything together in a large bowl. Serve with brown rice.

Prepare your Teppanyaki in an electric skillet, wok, or Mexican comal. Follow the recipe as designed by our very own Crazypotato98, or use it as a template to create your very own dinner theater. Don't forget to give the chef a round of applause!



Nutrition facts for 4 servings


1/4 cup soy sauce, low sodium

3 tbsp honey

2 tbsp balsamic vinegar

1 1/2 tsp garlic powder

1 1/2 tsp ginger, ground

1/2 pound skirt steak

8 oz carrot, sliced into long flat strips

8 oz chayote, sliced into long flat strips

8 oz zucchini, sliced into long flat strips

4 sprays cooking spray


If you are used to more salt in your diet, sprinkle just a bit of salt during the cookery. Just be sure to log it! No chayote in your stores? Use any other summer squash or thin sliced green beans. Substitute tofu or seitan for the meat.


Mix the soy sauce, honey, vinegar, garlic powder, and ginger together in a small serving bowl. Taste, adjust seasonings, and remove to a bowl.

On a preheated to medium high electric cooking surface, add steak. Cook, stirring occasionally until no longer pink and remove to a bowl.

Spray cooking spray on the surface of an electric skillet. Add carrot and chayote squash. Let cook for three minutes. Briefly spray more cooking spray on top of the veggies, turn them over, and cook another three minutes.

Add zucchini to the veggies, and saute for about another three minutes or until everything is crisp tender. Drizzle a small bit of the sauce over the veggies, toss once more, and remove to a bowl.

Serving Option One: Serve steak and veggies family style in their separate bowls. Use chopsticks or a fork to dip each bite into the sauce.

Serving Option Two: In a large bowl, toss the veggies with steak strips and the bowl of sauce. Serve over brown rice on individual plates.

For more great recipes like this, visit CC Palate.

Your thoughts…

What vegetables would you add to make this recipe even better for a calorie counter? Juggling the cookery spoons is optional, but would you give it a try? If you would like help with nutrition facts or in a recipe search, leave your question at Recipe by Request. If you would like your wonderful recipe included at CC Palate, please send it to me via pmThis article may be reprinted (including bio) with prior permission from the author.



Yay! I loved this recipe -- can't wait to make it again!

Original Post by: crazypotato98

Yay! I loved this recipe -- can't wait to make it again!

Love all of your recipes!

I am going to try tis tomorrow for dinner

This sounds great and not too difficult.  I would add cabbage - regular or napa - as well as peas - frozen petite peas added at the end just to heat.  Frozen are usually sweeter than canned and definitely not mushy.

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