Notes: The meat and fish are my personal preference, but you can change them up with pretty much anything you prefer yourself.

Everybody gather for the group photo.

Directions:

• First off, cut the salmon, beef and turkey into bite-sized blocks. (Be mindful of handling the turkey separetely, to prevent possible cross-contamination).
• Ready three bowls for each type of fish or meat.

Wow, slicing all the ingredients seems to happen so quickly in a montage!

• Carefully put the meat and fish in their respective bowls. This is where we will start marinating them.

It's probably a good idea to use a separate spoon for the turkey, so your preparation methods don't scare your guests. ;)

• Now, add Teriyaki sauce to the bowls. I have no specific amount that I use each time, but try to use enough that it makes a small pool in the bottom of the bowl.

Bottle of Teriyaki sauce magically appeared for me, but you may have to purchase it from a store.

• Mix the Teriyaki sauce with the meat and fish, let this sit for about 15-30 minutes and occassionally stir again so that all the fish and meat soak up the sauce.

For Teriyaki sauce, the marination process can be rather short. About 15 to 30 minutes will do the trick just fine.

• Now, move to the vegetables. Slice the onion(s) into rings and dice up the cloves of garlic.

Man, making food is a lot of effort. But it's good though.

• Put the onion and garlic into a separate bowl and set it aside. Nothing special is needed at this point.

We will grill this later on in soy sauce, the presence of some vegetables is required to keep up the pretense of healthy food.

• Time to make the Japanese sweet omelette. Get a bowl and your eggs ready.

I would advise biological eggs from free-range chicken... nahh I'm just kidding. Go with the whatever you can find, the taste is really not different.

• Break all the eggs and mix them together. Add the sugar, salt and soy sauce to this mix and stir for a while.
• Put the result aside, together with the meat, fish and vegetables.

After adding the soy sauce, your egg mix will turn a bit darker.

• Now it's time to make the wasabi mayonnaise. This is a very simple process of adding the mayonnaiseand wasabi paste together, stirring, tasting and repeating until it has your desired spiciness. I make it quite spicy myself, but your taste may differ. Try to find a balance that works for you and your guests.

Make as much wasabi mayonaise as you think you'll need. I make a lot because my friends are gluttonous and will eat the wasabi mayonaise straight out of the bowl.

• Gather everything you've made so far, together with the soy sauce, poppy and sesame seeds....

The gang all together, good times.

• And bring it over to your grill.

Remember: Always get the biggest grill you can find. It has nothing to do with manliness, but everything with loving yourself.

• Now it's grilling time. Add the salmon, beef, turkey, onions and garlic on separate parts of the grill.
• If you have a Teppanyaki grill, you shouldn't need any butter to grill on - if you don't, you can add some.
• Throw a few tablespoons of soy sauce on the onions and garlic to grill them better and add taste.

Oh.

My.

God.

Look. At that

grill.

• Some general guidelines for grilling: The beef and salmon are best served somewhat rare, while the turkey should always be well-done.

B

eing the master of the grill is the best part. Watch Youtube videos for cool party tricks to entertain your guests while grilling. May require years of training.

• Finally, put some of each on a plate together with some of the wasabi mayonaise and - if preferred - sprinkle some sesame and poppy seeds on it.
• Enjoy the first part!

No jokes, it's just really nice food that everyone up till now seems to love.

Close up!

• After you have finished the meat, fish and vegetables - or in between - you can make the Japanese omelette for a little bit of variation.
• Remember to scrape the grill first, and use wooden spatulas to do this for any grill you'd have at home unless you have a big cooking island with a professional Teppanyaki grill / table combo. Imagine having that for a moment.
• Now stop dreaming and empty the bowl of egg mix on the grill.

Seriously though, who wouldn't want a big cooking island?

• The egg should solidify rather quickly. Roll it up...

My grill heats up more in the middle, so the part to the side solidified a bit later.

• And shred it into pieces with your spatulas.

Bonus points for making noise while shredding your omelette.

• Serve like it is, or (if you don't mind cleaning up a mess after dinner) throw pieces across the room and have your guests fetch them in their mouth.

That about covers it, enjoy and see you next time!