Title: Tsunami Ko
Broadcast: Episode 6, 12th August 18
Presenter: Scott Taylor.

What do you get when you combine food and theatre? Teppanyaki! And Scott visits the master himself to see how he undertakes this art thanks to Kleenheat.

• Tsunami Ko is Japanese restaurant in suburban Mosman Park which has been operating since 1998.
• To operate their most important piece of equipment is their Teppanyaki grill, which they can cook all of their dishes on over an evenly distributed and controlled heat using natural gas.
• Just like Kleenheat, Tsunami strives to support local and even gets their big eye tuna straight off the boat in Fremantle.
• Chef Jay and the Tsunami team has decided to share their signature sauce served with their Teppanyaki for you to make at home.

Tsunami Ko’s Signature Teppanyaki Sauce

• 400ml Soy
• 100ml Mirin
• 42.5ml Orange juice
• 100ml Tomato juice
• 5ml Tabasco
• 9ml Mustard
• 42.5g finely diced celery
• 11g finely diced Ginger
• 6.2gm finely diced Garlic
• 93g finely diced Onion

Combine all ingredients and serve.

Wondering where you can use this sauce? Well most of a have a Teppanyaki grill in our backyards, it’s called a BBQ. Give it a try with your favourite meats, seafoods or vegetables today, or better still support local and go and give Tsunami Ko a try.

With thanks to,

www.kleenheat.com.au