Even while it could be some time before we can dine out without fear, the lockdown has undoubtedly awakened our inner chefs, motivating us to try to make restaurant-quality food at home.Our most recent food attempt was motivated by a Sunday family ritual of going to Kobe Sizzlers.You already understand the rush of a sizzler that is screamingly hot.

The music is the delicious sizzle of a sauce being poured over the searingly hot plate, making it as entertaining as it is tragic.I’ll be honest with you: it takes some work to put together, and it’s not the simplest meal to perfect.The outcome is absolutely worthwhile, though!For dine in or any other info visit https://vatans.com/our-menu-jersey-city/ 

Without a sizzler tray, which is a wooden tray on top of which a cast-iron or metal pan is set, you can’t have a sizzler.

A sizzler may be used for a variety of cuisines because of its versatility.You may make a traditional Indian tandoori sizzler filled with paneer tikka that has been marinated, cooked until it is soft, and then soaked in a spicy makhani sauce.Other options include packing spaghetti with boiling vegetables and maybe a baked potato, along with an earthy mushroom gravy as your sizzler sauce, if you’re feeling like an Italian Job.Always remember to go all out.A proper sizzler should always include something hearty (think carbs and more carbs), something lean (think veggies), and something protein- and protein-balanced (think tofu, cottage cheese.)

Line your sizzler pan with butter and cabbage leaves before heating it.

The sizzler pan should always be heated over low heat while the various ingredients (which have already been cooked) are arranged on the pan.

Heat the sauce simultaneously (in a separate pan), then when the sizzler pan is red hot, pour it over it.

Turn off the burner and add a little extra melted butter to the sizzler pan’s sides to increase the sizzle.

When transferring the sizzler pan to the wooden tray from the heat, proceed with utmost caution.

Serve right away.

  • Ingredients

For Sauce

2 tablespoons of ginger-garlic paste

12 cup finely chopped onions

1 tbsp. sesame oil

4 ml of soy sauce

3 tablespoons vegan fry sauce

Tbsp. Teriyaki sauce, two

2 tablespoons of spicy sauce

cornmeal slurry

2-1/2 cups of water


  • For the sizzler

2/batch sesame oil

2 cups select vegetables, chopped

Spinach in a handful Silken tofu

Noodles prepared according per package directions

2 washed, peeled, and cut into sticks that are 1 cm wide potatoes

  • Prepare the sizzler sauce

In a pan over medium-low heat, warm one tablespoon of sesame oil.

Before adding the onion, sauté the ginger and garlic paste for a little while.

Once the onions are translucent, add the soy sauce, fysh sauce, teriyaki sauce, and chilli sauce.

Stir after adding the water.

When the sauce comes to a boil, add the cornflour slurry to thicken it.

According to taste, adjust the sauce.

At this point, I usually add another tablespoon of fysh sauce for an added umami boost.

After the sauce has simmered on the burner for a few more minutes, turn off the heat.


  • Double fry the french fries

To soak the potatoes, place them in a bowl of cold water.

After carefully washing and draining the potato sticks in a colander, place them on a clean cotton towel.

Pat and completely dry the potatoes before cooking them in a wok or skillet with oil.

Working in batches if required to prevent overcrowding the pan, fry the potatoes over medium-low heat until they are barely done.

Despite not having browned, they will have a crust on the outside.

Remove the half-fried potatoes with a slotted spoon and place them on paper towels to cool to room temperature.

After that, the flame should be turned up to medium-high.

Add the half-fried potatoes once the oil is heated.

Stirring often, fry them until the outsides are crisp and golden.

With a slotted spoon, remove the fries and set them on kitchen paper that may soak up extra oil.

Toss well until evenly coated after adding seasonings


  • Lastly assemble and serve everyone

Butter and cabbage leaves should be used to line your sizzler pan before heating it.

Arrange the noodles, vegetables, French fries, and tofu while it’s cooking up.

The sizzler sauce is heated.

When the sizzler pan is blistering hot, pour the sizzler sauce on top.

In order to increase the sizzling, turn off the gas and add a bit extra melted butter to the pan’s sides.

With utmost caution, set the pan on the wooden tray and serve straight away.


For dine in or any other info visit https://vatans.com/our-menu-jersey-city/  or call us at 2018395426


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