Japan – Teppanyaki

by Zayna Khan

Teppanyaki is a Japanese-style dish. Teppan means ”Metal plate on which this dish is cooked on”. And Yaki means ”grilled or cooked, fried” etc.

So now from the name of the dish it is assumed that this dish is something grilled dish on the metal griddle. From the name, the cooking style of the dish is known. Now come to the ingredients of the dish, its elements, and the main components of the dish. The main element of the dish is grilled meat. Meat probably used is seafood, sometimes, beef or mutton and nowadays chicken can also be used. This dish can also be a vegetarian dish, by using grilled veges in the serving plate.

Next element of the dish is something related to carbohydrates, like noodles, rice etc.

Now stir fried vegetables are also added to the serving plate. Beans, sprouts, cabbage are likely to add.

SIDE DISHES INCLUDED IN THE PLATE

• Mung beans
• stir fried crispy sprouts
• Kobe beefs
• Courgettes
• Okoyominaki
• Zuchinni fried
• Garlic chips
• Yakisoba
• Monjayaki etc.

In some countries, this dish also known as Hibachi.

Hibachi

Hibachi is actually a piece of cooking equipment used in dishes made up in Teppanyaki style. It is either a heating bowl or a flat griddle. It is found in many shapes and made up of heat-proof material to heat the pot quickly. The heating process is done by the ”burning of charcoal”. Hibachi is also known as the Fire bowl. The word Shirichin also used for this equipment.

Term Hibachi means as ”cooking stove heated by charcoal” like shown below :

The girddle used in making Teppanyaki dishes are known as Teppan

TEPPAN

Hibachi is a round bowl or sometimes, has a flat surface. Teppan is a flat surface charcoal burning gridde. It is used in making teppanyaki dishes to grill meat or vegetables. This is an open grate burning surface on which liquids or semi-solid material can also cook.

ORIGIN OF TEPPANYAKI DISHES

It is believe that Teppanyaki dishes are originated from Shigeji Fujioka. This is first time when western style food cooked on Teppan and now loved by the people of Japan more than the traditional cuisines of Japan.

First Teppanyaki style restaurant opened in KOBE , 1945

Following are the ingredients of main elements included in this dish

1. GRILLED BEEF

Grilled Beef ingredients

• Beef boneless slices = 1/2 lbs
• Garlic powder = 1 teaspoon
• Ginger powder = 1/2 teaspoon
• Soya sauce = 1/2 cup
• Mirin rice vinegar = 1/2 cup
• Salt = 1/2 teaspoon
• Black pepper = 1/2 teaspoon
• Oil = to drizzle over the cooking meat

Cooking method

• Take a mixing bowl and add all the ingredients to marinate the beef.
• It takes around 20 minutes to marinate the beef so the ingredients infused into the meat.
• Now turn on the charcoal-burning Teppan.
• Cooked the beef over the hot flat surface of the teppan.
• Cooked the meat properly over the burning surface. Colored it brown or slightly good to look.
• Now if you want to cut the pieces or serve it as it is. Is up to you.

2. STIR FRY VEGETABLES

Ingredients

• Cooking oil = 4 tablespoons
• Soya sauce = 1/2 cup
• Rice vinegar = 1/2 cup
• Salt = 1/2 teaspoon
• Cabbage = sliced 1/2 cup
• Capsicum = sliced 1/2 cup
• Mushrooms = sliced 1 cup
• Bean sprouts = 1 cup
• Shishito peppers = sliced 1/2 cup
• Kabocha squash = 1 cup

Cooking method

• Take a cooking bowl and add oil into it.
• We have to fry slightly all the vegetables, not make them mushy or soft.
• Add soya sauce, rice vinegar, and salt, pepper into vegetables to get the flavors.
• Now dry the water content of the vegetables on high flame.
• Cooking on high flame doesn’t make it soft or mushy.
• Water is dried out completely serve over the beef or aside the beef on a serving plate.

3. TEPPANYAKI SAUCE

Ingredients

• Soya sauce = 1 cup
• Sake = 1/2 cup
• Mirin = 1 cup
• Rice vinegar = 1/2 cup
• Sugar = 2 tablespoons
• White sesame seeds = 4 tablespoons
• Garlic chopped = 4 cloves

Cooking method

• Mix all the ingredients together and disslove sugar properly into the mixture.
• This mixture is very watery, sometimes it be cooked to make it thick.
• So we need here to cook the sauce to make it slightly thick in consistency.
• Now drizzle it over the cooked meat and vegetables.

4. COOKED WHITE RICE

5. SOBA NOODLES

CUISINE = JAPANESE

COURSE = WHOLE COURSE

TIME = 2 HOURS

YIELD = 6 TO 8 PERSONS

SERVING = IN PLATE

COOKING EQUIPMENT = TEPPAN

TEMPERATURE = HOT