This is another one of those great communal meals where everyone cooks the food themselves. Teppanyaki is also rightly popular around the world.

The main difference between Teppanyaki and Sukiyaki is in Teppanyaki there is no cooking broth.

The only difficulty you might have if you source the meat yourself is persuading a butcher to slice it thinly enough. You can, however do this yourself with care. Simply put the meat into a freezer until nearly frozen, then using a very sharp knife cut cut into 3mm thin slices. The best cuts are Rib eye or Chuck but you can also use brisket successfully. This is known in Japan by its Korean name‘kalbi’, and often a number of different meats (mostly thinly sliced) will be cooked together. So a Teppanyaki meal could include Ox tongue, pork, lamb or chicken (which is generally cut into thicker bite-size pieces, for example from a boned thigh).

Although at first sight this recipe might seem complicated, in fact like Sukiyaki, most of the effort is in preparing the ingredients.

Although at first sight this recipe might seem complicated, in fact most of the effort is in preparing the ingredients.

Ideally, you should cook this in a hot-pot on a table cooker.

• Approx 250 gm beef per person, cut into 3mm thin slices
• 6 thin or baby leeks
• A variety of vegetables, such as thin or baby leek, onion, beansprouts, peppers, aubergine, spinach
• 10 ml (2/3 tablespoon) vegetable oil (not necessary if using a non- stick hotplate)
• 4 spring onions

For the marinade:

• 30 ml (2 tablespoons) sesame oil
• 45 ml (3 tablespoons) shoyu
• 45 ml (3 tablespoons) cooking sake
• 3 tablespoons sesame seeds
• 1 quarter grated cooking apple
• 1 clove garlic
• 1 tablespoon sugar
• Pinch of pepper to taste

For the dip:

• 1 bottle ready made dipping sauce (Yakiniku no tare)