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This meal starts with a bright sauce—acidic, zingy, and with a depth of umami—that we pair with steak, rice, and steamed bok choy. The term Teppanyaki refers to the act of cooking food quickly over a hot griddle. This cooking method not only spawned a lot of great Japanese steakhouses—including the American chain, Benihana—but deeply flavored sauces for cooking and dipping. With ginger, soy sauce, mirin, mushrooms, and demi-glace, this sauce is sweet, salty, and tangy, which makes it an essential sauce. Place the protein—in this case, steak—into a bag with this sauce and sous vide it. This is a fully flavored weeknight meal, satisfying without requiring much work from you.