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Mixed Grill Recipe
|Tenderloin/Sirloin||1 1⁄2 Pound, thinly sliced or cubed (685 Grams)|
|Eggplant||10 Ounce (1 Piece, 285 Grams)|
|Sweet potato||1⁄2 Medium|
|Shiitake mushroom/16 white mushrooms||8 (Fresh)|
|Fresh bean sprouts||7 Ounce (200 Grams)|
|Prawns/4 large scallops||4|
|Grated daikon/White radish / turnip||1⁄2 Cup (8 tbs), finely|
|Dried red pepper/1/4 teaspoon cayenne pepper||1 Small|
|Vegetable oil||1 Tablespoon (For Grilling)|
|For sesame sauce|
|White sesame seeds||3 Tablespoon|
|Soy sauce||6 Tablespoon|
|Secondary bonito stock||2 Tablespoon|
|For lemon dip soy|
|Fresh lemon juice||4 Tablespoon|
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
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.
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.