Mixed Grill Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Tenderloin/Sirloin1 1⁄2 Pound, thinly sliced or cubed (685 Grams)
 Eggplant10 Ounce (1 Piece, 285 Grams)
 Potato1
 Sweet potato1⁄2 Medium
 Cabbage leaves4
 Shiitake mushroom/16 white mushrooms8 (Fresh)
 Onions2
 Bell pepper1
 Fresh bean sprouts7 Ounce (200 Grams)
 Prawns/4 large scallops4
 Grated daikon/White radish / turnip1⁄2 Cup (8 tbs), finely
 Dried red pepper/1/4 teaspoon cayenne pepper1 Small
 Vegetable oil1 Tablespoon (For Grilling)
For sesame sauce
 White sesame seeds3 Tablespoon
 Soy sauce6 Tablespoon
 Mirin2 Tablespoon
 Secondary bonito stock2 Tablespoon
For lemon dip soy
 Fresh lemon juice4 Tablespoon

Nutrition Facts

Serving size

Calories 646 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 2.9 g14.6%

Trans Fat 0.1 g

Cholesterol 192.6 mg

Sodium 1709.8 mg71.2%

Total Carbohydrates 71 g23.6%

Dietary Fiber 19.5 g77.9%

Sugars 27.3 g

Protein 58 g116.3%

Vitamin A 69.4% Vitamin C 404.1%

Calcium 26.3% Iron 32.7%

*Based on a 2000 Calorie diet

Directions

To prepare
1. Prepare ingredients and decoratively arrange on one or more large serving platters.
Eggplant: Slice into 1/4-inch (3/4-cm) rounds. If eggplant is especially large, cut in half or quarters lengthwise, then slice. Soak in cold water for 15 to 20 minutes.
Pat dry with cloth.
Potato: Peel and slice into 1/4 -inch (3/4 -cm) rounds. Soak for 5 minutes to remove starch and then pat dry.
Sweet potato: Wash and slice into 1/4 -inch (3/4 -cm) rounds. Wash again and pat dry.
Cabbage: Pare down vein on each leaf . Roll up leaves and slice into 1/2-inch (1 1/2-cm) wide strips.
Mushrooms: Wash well. Trim inedible portion of stems, then cut mushrooms in half lengthwise (or discard stems and grill whole caps). If using fresh shiitake mushrooms, discard stems and grill whole caps (or cup in half, if desired).
Onions: Slice crosswise into 1/4-inch (3/4-cm) rounds.
Bell pepper: Seed and quarter.
Bean sprouts: Wash and drain well.
Prawns: Shell and devein. For better flavor, leave shell intact and devein by inserting toothpick at second joint.
Beef: Neatly lay out strips on a separate serving platter or cut in a bite-sized cubes.
2. SESAME SAUCE: Toast and grind sesame seeds. Mix in remaining ingredients. Divide among 4 small dipping bowls.
3. Peel daikon, stuff with red pepper, and finely grate.
4. Combine LEMON-SOY DIP ingredients, then strain through cheesecloth to remove pulp. Divide lemon-soy dip among 4 small dipping bowls. Place grated daikon mixture in a bowl and let each diner mix in a lemon-soy dip as desired.
To cook
Provide every diner with a bowl of each dipping sauce.
Set griddle or skillet temperature to 400°F (205°C).
Use an oil-saturated cloth to lightly coat cooking surface. Grill desired items, oiling surface as often as necessary so food does not stick.
There is no definite cooking order or time, but no item should take more than 7 or 8 minutes.
Eat the items hot off the grill.
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