Easy Pepper Lunch Recipe – Cook the Dish at Home!


Pepper Lunch is a distinctive culinary concept that has captivated food enthusiasts worldwide. This innovative dining experience, known for its “sizzle,” allows patrons to cook their meals on a patented iron plate. The concept is simple yet engaging: diners receive their chosen raw ingredients on a hot plate and have the pleasure of cooking their meal to their exact preference, right at their table.

The story of Pepper Lunch begins with its founder, chef and inventor Kunio Ichinose. In 1994, Ichinose desired to serve quality, fast steak meals without the need for a professional chef. His solution was the heated iron plate, which cooks food quickly and efficiently, sealing in the flavors. This unique method not only provided a quick serving solution but also added an interactive element to dining, which quickly became a hit.


Since its inception in Tokyo, Japan, Pepper Lunch has seen a meteoric rise in popularity. The brand’s philosophy of providing a fun and dynamic dining experience, coupled with high-quality ingredients, has resonated with customers. Its popularity has transcended cultural and geographic boundaries, leading to a global presence. Today, Pepper Lunch boasts hundreds of outlets across Asia, Australia, and beyond, serving millions of sizzling plates to eager diners each year.

The global reach of Pepper Lunch is a testament to the universal appeal of its dining concept. The brand has successfully adapted to various markets while maintaining the core experience that made it popular: the joy of cooking your steak, the way you like it, on a personal hot plate. This simple pleasure, combined with the brand’s commitment to quality and innovation, continues to attract a diverse clientele, eager to partake in the Pepper Lunch phenomenon.

The Essence of Pepper Lunch

The essence of Pepper Lunch lies in its unique dining concept, which combines the freshness of quality ingredients with the excitement of interactive cooking. At the heart of this experience is the patented iron plate, a cornerstone of the Pepper Lunch brand. This special plate is heated by a high-power electromagnetic cooker, which perfectly controls the temperature to ensure that each meal is cooked evenly and to perfection.

Eating at Pepper Lunch is an experience that goes beyond mere dining. It’s about the thrill of being your own chef, with the ability to cook your steak or meal just the way you like it. The iron plate arrives at your table sizzling, with beautifully arranged raw ingredients that are ready to be cooked to your liking. The aroma of the food as it cooks before your eyes is not just appetizing but also part of the allure that makes Pepper Lunch a culinary adventure.

The interactive element of cooking your meal is complemented by the signature sauces and the option to customize your dish with a variety of toppings. This personalized approach to dining is not just about the taste but also about the experience — it’s fun, engaging, and satisfying in a way that traditional restaurants often aren’t. The combination of high-quality, fast steak meals without the need for a professional chef at your table makes Pepper Lunch a unique and memorable experience.

Ingredients and Substitutes

Pepper Lunch’s signature dishes are a symphony of flavors, starting with high-quality beef cuts like sirloin, ribeye, or flank steak. These are thinly sliced for quick cooking on the hot iron plate. The beef is complemented by a bed of rice, which becomes deliciously crispy as it cooks. A tablespoon of butter adds richness, while corn kernels and a choice of vegetables like bell peppers, onions, mushrooms, or broccoli introduce freshness and texture.

For those with dietary restrictions, Pepper Lunch’s menu can be adapted. Vegetarians can substitute beef with colorful peppers, zucchini, eggplant, or fried tofu, ensuring the dish remains vibrant and satisfying. For a gluten-free option, the soy sauce in the Amakuchi (honey soy sauce) and Karakuchi (garlic soy sauce) can be replaced with Tamari, and the cornstarch slurry ensures the sauces thicken just as well without gluten.

The sauces are pivotal to the Pepper Lunch experience. The Amakuchi sauce, a blend of light soy sauce, Mirin, brown sugar or honey, and a cornstarch slurry, offers a sweet glaze, while the Karakuchi sauce provides a savory kick with garlic, black pepper, and soy sauce. These can be adjusted for those watching their sugar intake by reducing the sweetener or substituting with a sugar alternative.

Toppings like Furikake, scallions, and sesame seeds are optional but recommended for an authentic touch. Each ingredient is carefully chosen to create a balance of flavors and textures, ensuring that every bite is a delight. The ability to customize the dish right at the table with various sauces and toppings caters to all palates, making Pepper Lunch a versatile choice for many.

Preparing the Sauce

Amakuchi Sauce (Honey Soy Sauce):

  1. Begin by heating a tablespoon of oil in a pan over medium-low heat. Add ¼ cup of finely diced onions and three minced garlic cloves, sautéing until they are softened and fragrant, which should take about 5 minutes.
  2. In a separate bowl, whisk together ¼ cup of light soy sauce, 2 tablespoons of Mirin (sweet rice wine), and 2 tablespoons of brown sugar or honey, creating a harmonious blend of sweet and savory.
  3. Prepare a cornstarch slurry by dissolving 1 tablespoon of cornstarch in ¼ cup of water. This will act as a thickening agent for the sauce.
  4. Slowly pour the slurry into the pan with the onions and garlic, stirring constantly. Continue to cook until the sauce thickens and bubbles appear, which usually takes about 1 to 2 minutes.
  5. For a smoother sauce, you have the option to transfer the mixture to a blender and pulse until the desired consistency is reached.

Karakuchi Sauce (Garlic Soy Sauce):

  1. In a pan, combine ½ cup of light soy sauce with ¼ cup of water, 2 tablespoons of minced garlic, and ¼ teaspoon of ground black pepper. Simmer the mixture over medium-low heat for 3 to 5 minutes to infuse the flavors.
  2. Create a cornstarch slurry as before and whisk it into the simmering sauce. Stir continuously until the sauce thickens and starts to bubble, which should take around 2 to 3 minutes.
  3. If a smoother texture is preferred, the sauce can also be blended until smooth.

Tips for the Perfect Sauce:

  • Always taste as you go. The balance of sweetness and savory can be adjusted according to your preference.
  • For a richer flavor, allow the onions and garlic to caramelize slightly before adding the liquid ingredients.
  • The consistency of the sauce can be adjusted with the cornstarch slurry. Add it gradually to reach the perfect thickness.
  • If you’re looking for a gluten-free option, replace soy sauce with Tamari to maintain the flavor profile without the gluten.
  • For those with a sweet tooth, adding a bit more honey can create a moreish glaze that’s perfect for drizzling over the sizzling plate.
  • Remember, the sauces can be stored in the refrigerator for future use, so consider making a larger batch to save time on your next Pepper Lunch experience.

These sauces are not just for Pepper Lunch dishes; they can be versatile additions to your culinary repertoire, perfect for stir-fries or as a marinade for other meats.

Selecting the Meat

Selecting the right type of meat is crucial for the Pepper Lunch experience. The ideal cuts are those that are tender and can be sliced thinly for quick cooking on the hot plate. Pepper Lunch typically uses beef cuts like chuck tender and short plate beef slice, which are known for their flavor and tenderness. However, for a homemade version, shabu shabu beef, particularly beef brisket, is an excellent choice due to its thin slicing and quick cooking properties.

When preparing the meat, it’s essential to achieve the thinness that allows for the quick sear on the hot plate. If you’re slicing the beef at home, a helpful tip is to partially freeze the meat for about an hour. This firmness makes it easier to slice the meat thinly and evenly. Aim for slices that are no more than 1/8 inch thick. This not only ensures a quick cook but also allows the meat to absorb the flavors of the sauce more effectively.

Once sliced, the meat should be laid out flat and patted dry to ensure proper searing. Before placing the meat on the hot plate, it’s advisable to lightly coat it with oil to prevent sticking and to enhance the browning process. The meat is then cooked until it’s about 80-90% done before the sauce is added, allowing the final flavors to infuse under the high heat.

The simplicity of the meat preparation underscores the Pepper Lunch philosophy: quality ingredients, cooked simply, result in a meal that’s both delicious and satisfying. The thin slices of beef, once sizzled to perfection, become the star of the show, with their rich flavor and tender texture.

Related: How do you cook ground beef without a pan?

Cooking the Dish

Heat the Plate:

Start by heating a cast-iron skillet or a heavy-duty pan on high heat. These materials retain heat well and mimic the Pepper Lunch iron plate. If you don’t have a cast-iron skillet, a regular heavy pan will suffice, but you may need to cook the ingredients a bit longer to achieve the same sizzling effect.

Prepare the Ingredients:

While the skillet is heating, arrange your thinly sliced beef, rice, and vegetables. The beef should be at room temperature to ensure it cooks evenly. The rice should be precooked and ideally, slightly dried out so it can crisp up on the hot plate.

Oil and Cook:

Lightly coat the skillet with oil to prevent sticking. Once the skillet is smoking hot, place the rice in the center, forming a bed. Arrange the beef slices around the rice, and add vegetables and corn as desired.

Sizzle and Serve:

Sprinkle a little water around the edges of the skillet to enhance the sizzling sound and steam effect. This also helps to cook the meat through with the steam. Place a pat of butter on top of the rice and let it melt and sizzle.

Final Touches:

Once the beef edges start to brown, flip the slices to cook the other side. Mix the ingredients on the plate as desired, allowing the rice to get crispy on the bottom. Serve immediately with the prepared sauces.

Assembly and Presentation

Heat the Plate:

Begin by heating your iron skillet or heavy-duty pan until it’s very hot. The iron skillet is preferred as it retains heat, allowing the dish to continue cooking even after it’s removed from the burner.

Layer the Ingredients:

In the hot skillet, place the precooked rice in the center to form a bed. Arrange the thinly sliced beef around the rice, and sprinkle with pepper. Add corn on top of the rice and place a dab of butter on top of the corn/rice mixture.


For the authentic Pepper Lunch presentation, bring the skillet to the table while it’s still sizzling. If using a regular pan, ensure it’s kept on the burner for an additional 3-5 minutes before serving to maintain the sizzle and get the rice crispy on the bottom.


Garnish the dish with thinly sliced green onions for a pop of color and freshness. Serve with the Amakuchi (honey soy sauce) and Karakuchi (garlic soy sauce) on the side for an interactive dining experience.


Remember to place the skillet on an oven-safe mitt or trivet to protect your table and warn diners that the dish is very hot.

Additional Tips and Tricks


The beauty of Pepper Lunch is its versatility. Feel free to swap out beef for chicken, pork, or even seafood. For a vegetarian option, tofu or a medley of mushrooms can provide a satisfying alternative.

Cooking Techniques:

Achieving the perfect sear on the meat is crucial. If you don’t have an iron plate, a cast-iron skillet is the next best thing. It retains heat well and can be brought directly to the table for that dramatic sizzling effect. Ensure the skillet is preheated until smoking hot before adding the meat.

Kitchen Tools:

A good pair of tongs is essential for flipping the meat quickly and safely. Additionally, a spatula will help you press down the rice for that desirable crispy bottom layer.

Flavor Enhancements:

Consider marinating the meat in a bit of the Amakuchi or Karakuchi sauce before cooking to deepen the flavor. A short marination time of 15-30 minutes should suffice, as the thin slices of meat will absorb the flavors quickly.

Heat Control:

If using a cast-iron skillet, remember that it will continue to cook the food even after it’s removed from the heat. To avoid overcooking, you may want to serve the dish slightly underdone, allowing the residual heat to finish the cooking process.


What are Pepper Lunch’s signature dishes?

Pepper Lunch delights diners with a variety of signature dishes. The Beef Pepper Rice is a timeless favorite, renowned for its savory flavors. The Pepper Steak is another standout, offering a premium cut that steak aficionados appreciate. Additionally, the Cheese Curry Rice has become a popular choice for those who enjoy the unique fusion of creamy cheese and spicy curry.

Do you have any meatless options?

Yes, Pepper Lunch caters to vegetarians with options like the Broccoli and Mushroom Pepper Rice. This dish offers a satisfying experience with the same sizzling effect and rich flavors, minus the meat.

Is it possible to order the dishes without pepper for children?

Absolutely. Pepper Lunch is accommodating to all palates, including children. If you prefer your dish to be prepared without pepper, simply inform the staff when ordering, and they will ensure your dish is tailored to your preference.


In conclusion, Pepper Lunch offers a unique culinary adventure that’s both interactive and delightful. From selecting the perfect cut of meat to achieving that iconic sizzle on a hot plate, the experience is a feast for the senses. With the ability to customize dishes to suit any dietary preference and the joy of cooking it to your taste, Pepper Lunch brings the excitement of a restaurant meal to your kitchen. We encourage you to try this recipe at home and savor the flavors and fun of cooking a Pepper Lunch-inspired dish. It’s a simple, satisfying way to enjoy a gourmet meal without leaving the comfort of your home.


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