Teppankaki is a simple Japanese dish comprised of lightly fried vegetables and usually served with rice. This particular iteration of the dish uses julienned zucchini, carrots, and white cabbage. The vegetables are sautéed in a wok with a tangy, subtle sauce and you can serve them as is or with the starch of your choice.
Vegetable Teppanyaki: Lightly Fried Japanese Vegetables [Vegan, Gluten-Free]
- 1/4 white cabbage, julienned
- 2 carrots, julienned
- 1 zucchini, thinly sliced
- 4 spring onions, chopped
- 1 small red bell pepper, thinly sliced
- 1 small white onion, thinly sliced
- 1 tablespoon rice wine vinegar
- 1 tablespoon tamari
- 2 teaspoons mirin
- Sesame oil
- Sea salt
- Toasted sesame seeds
- Heat up a large wok over high heat.
- Add the sesame oil and once it’s near its smoking point, add the vegetables.
- Let them sit in the wok till they partly brown on one side.
- Combine the rice wine vinegar, tamari, and mirin.
- Sprinkle the mixture over the vegetables while stir frying to give it some moisture. Cook the vegetables for 1-2 minutes making sure they're still crispy.
- Season them with sea salt if needed then, place them in serving platters and garnish them with toasted sesame seeds.