Teppan Shrimp and Pork Belly Mixed Grill

Name: Teppan Shrimp and Pork Belly Mixed Grill
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Japanese-American
Ingredients: 2.4 Lb Jumbo Shrimp; 2.4 Lb Pork Belly; 2 whole Zucchini; 3/4 Lb Cremini Mushrooms; 2 whole Yellow Onions; 3/8 Cup Soy Sauce; 2.6 Tbsp Fresh Ginger; 1/4 Cup Mirin; 1 3/4 Tbsp Toasted Sesame Oil; 8 Cups Cooked Fried Rice

Shrimp, pork belly, and griddled vegetables with ginger sauce for ten

Prep: 40 min
Cook: 25 min
Serves 8
Difficulty: medium

Hibachi mixed grill—shrimp and pork belly, not the chicken-steak repeat

Why crews like it: Mixed hibachi without the tired chicken-plus-steak combo. Shrimp and pork belly cook at different times but both love the flat-top and hold at 170°F.

1253Cal

49gProtein

55gCarbs

90gFat

Ingredients

2.4 Lb Jumbo Shrimp
2.4 Lb Pork Belly
2 whole Zucchini
3/4 Lb Cremini Mushrooms
2 whole Yellow Onions
3/8 Cup Soy Sauce
2.6 Tbsp Fresh Ginger
1/4 Cup Mirin
1 3/4 Tbsp Toasted Sesame Oil
8 Cups Cooked Fried Rice

Instructions

Build ginger sauce: Simmer soy, mirin, ginger, and garlic until glossy. Finish with sesame oil. Keep warm at 140°F.
Prep proteins: Pat shrimp and pork belly dry. Season pork belly with salt and pepper; shrimp with pinch of salt.
Heat griddle: Preheat griddle to 400°F. Oil surface lightly.
Render pork belly: Griddle pork belly cubes 10–12 minutes until crisp and 165°F internal. Drain excess fat. Hold at 170°F.
Griddle shrimp: Griddle shrimp at 450°F 2 minutes per side until pink and 140°F. Hold at 170°F separately.
Char vegetables: Griddle zucchini, mushrooms, and onions at 425°F until charred and tender, 8–10 minutes.
Combine at service: Toss shrimp, pork belly, and veg with ginger sauce at the line. Do not sauced during long hold.
Platter for ten: Serve mixed grill over fried rice with extra sauce and sesame. About 6 oz protein per firefighter.

Tonight's spread

Firehall hibachi mixed grill with fried rice.
Miso soup cups if available.

Hall tips

Render pork belly first—shrimp overcooks while belly catches up.
Sauce at the line keeps shrimp from turning rubbery in hold.
Drain belly fat between batches or griddle smokes out the hall.

Meal prep

Prep proteins separately. Griddle pork belly first at 400°F to render, then shrimp at 450°F, veg last. Hold components covered at 170°F. Sauce at service.

Leftovers

Mixed grill into hibachi fried rice bowls.
Pork belly cubes into ramen next shift.

griddle or flat-top
metal spatulas
instant-read thermometer
hotel pans
squeeze bottles