Japanese Inspired Steak and Potatoes Recipe
This Japanese Inspired Steak and Potatoes recipe from Griddle Nation puts Nate Lippy at the griddle to craft a dish that’s approachable, fun, and full of layered flavor. Featuring seared steak, tender Japanese purple sweet potatoes, charred mushrooms, and a glossy soy-honey glaze, it’s designed for home cooks who want bold results without complicated techniques. Featured on Griddle Nation, this recipe embodies the show’s style of turning simple ingredients into memorable, high-heat meals.
The Inspiration
Nate drew inspiration from viral internet recipes that highlight griddle cooking, experimenting with how classic Japanese flavors perform on a hot flat-top. On Griddle Nation, Nate translates online trends into approachable dishes that feel practical for everyday home cooking while still delivering impressive flavor and presentation. The combination of sweet potatoes, mushrooms, and a savory glaze captures the balance of textures and tastes central to Japanese-inspired cuisine, while the griddle method ensures crisp, caramelized surfaces that elevate the experience.
Ingredients
- 2 Filets
- Graza Frizzle High Heat Cooking Oil
- Salt and Pepper to Taste
- 1 Japanese Purple Sweet Potato, Cut into ¼” Planks
- 2 Trumpet Mushrooms, Cut in Half, Then Crosshatched
- 1 Large Bunch of Enoki Mushrooms
- 1 Tbsp Ginger, Sliced
- 1 Tbsp Garlic, Sliced
- 1 Tbsp Scallion, Sliced
- 2 Heads Bok Choy, Cut in Half
- ¼ C Soy Sauce
- 2Tbsp Honey
- 2Tbsp Chili Crisp Oil
Methods
- Preheat griddle to high heat. Allow 10-15 minutes or until the surface darkens and light smoke appears
- Add Graza Frizzle to griddle and lay down potatoes. Season with salt and pepper. Cook for 3-4 minutes or until golden brown, then flip.
- Add 3TB oil to griddle and place ginger, garlic, and green onions in it. Allow the oil to infuse with flavors of these aromatics for a few minutes, then set aside.
- In the seasoned oil, place trumpet mushrooms flat side down, and filets. Season filets with salt and pepper and allow them to sear on first side for 2-3 minutes before flipping over.
- In the meantime, in a small bowl combine soy, honey, and chili crisp oil. Set aside.
- Once Bok Choy is charred, remove from heat and set aside.
- Once steaks are cooked to desired doneness, pour sauce over them on griddle and rub steaks in the sauce on all sides coating it in the glaze. Allow it to thicken and get glossy.
- Remove steaks from griddle and allow them to rest for 1-2 minutes before slicing on a bias.
- Add Enoki mushrooms to griddle last as they only take 1-2 minutes total to cook.
- To plate, lay down a few potato slices, then bok choy, then mushrooms, and lastly slices of steak shingled over the top. Drizzle with remaining sauce and garnish with chopped scallions.
Serving Suggestions
Nate’s Japanese Inspired Steak and Potatoes is perfect for date nights, weekend dinners, or any meal that calls for something elevated but easy to execute at home. The dish pairs beautifully with grilled vegetables, roasted potatoes, or steamed rice to complement the sweet and savory glaze. For entertaining, serve family-style on a large platter so guests can mix and match steak, potatoes, and mushrooms. A crisp green salad or light citrus vinaigrette also provides a refreshing contrast to the rich flavors of the glazed steak and earthy mushrooms, creating a balanced and satisfying meal.
Final Thoughts
This Japanese Inspired Steak and Potatoes recipe from Nate Lippy is a celebration of elevated griddle cooking. It combines bold, layered flavors with the kind of comfort and satisfaction that keeps people coming back for more. Whether preparing a special dinner for friends, impressing guests with a high-heat technique, or simply upgrading a weeknight meal, this recipe delivers consistently memorable results. The combination of crispy sweet potatoes, tender steak, and charred vegetables ensures every bite is both visually appealing and deliciously satisfying.
For more information, check out the Griddle Nation website.