{"id":76634,"date":"2021-04-23T09:50:39","date_gmt":"2021-04-23T09:50:39","guid":{"rendered":"https:\/\/www.teka.com\/it-it\/?p=76634"},"modified":"2025-02-20T12:19:44","modified_gmt":"2025-02-20T12:19:44","slug":"what-is-teppanyaki","status":"publish","type":"post","link":"https:\/\/www.teka.com\/it-it\/inspiration\/appliances-and-innovation\/what-is-teppanyaki\/","title":{"rendered":"What is teppanyaki?"},"content":{"rendered":"

Mastering the secrets of Japanese cuisine takes years and effort. It has precise cooking techniques, full of small nuances. So we do not mean to make you an expert from head to toe: we will just try to teach you a bit about this cuisine and explain what teppanyaki<\/a> is.<\/span><\/p>\n

What is it?<\/strong><\/span><\/h2>\n

The word\u00a0teppanyaki<\/em>\u00a0is built around two different names:\u00a0teppan,\u00a0<\/em>meaning iron plate or griddle, and\u00a0yaki, meaning\u00a0<\/em>something grilled or boiled. Altogether, it is like “grilled or cooked on a griddle<\/strong>“. In Japan, teppanyaki is also used to talk about some dishes made on a griddle, like\u00a0yakisoba\u00a0<\/em>(fried noodles) or\u00a0monjayaki\u00a0<\/em>(a dough with several ingredients with a sort of melted cheese texture).<\/span><\/p>\n

Performances and tricks are part of the teppanyaki\u2019s professional chefs work at the restaurants. They can even put food straight from the working surface into the guests’ mouths or crack an egg in the air (successfully, most of the time, do not worry).<\/p>\n

\"Japanese<\/p>\n

But performance aside, teppanyaki cooking, like most Japanese techniques, is a cuisine that is extremely tasty<\/a> and healthy, because you can cook with little fat and a lot of flavour.<\/span><\/p>\n

When was created?<\/span><\/h2>\n

The origin of teppanyaki is not very old. Teppanyaki technology itself is more or less modern. Influenced by some western cuisine, the restaurant chain Misono, from chef\u00a0Shigeji Fujioka,<\/strong>\u00a0introduced this type of dish in 1945. In the beginning, it was an\u00a0okonomiyaki<\/em>\u00a0restaurant, but at the end of the Second World War, it became famous among North American officers.<\/span><\/p>\n

With immediate success, the restaurant serves not only officers but also tourists, attracted to the delicious dishes but also looking for the chef\u2019s performances, which make this cooking closer and almost\u00a0familiar<\/strong>. The restaurant chain performed more and more complicated acrobatic performances every time.<\/span><\/p>\n

Teppanyaki became popular in 1964 when the North American chain Benihana, under the chef Hiroaki Aoki began using it. Currently, they have more than 80 restaurants in the U.S.A.<\/span><\/p>\n

Teriyaki<\/em>\u00a0and<\/em>\u00a0Teppanyaki<\/em><\/h2>\n

\"Teppanyaki<\/p>\n

These two types of cooking methods are usually confused because there are just minimal differences. Both use the griddle for cooking the food, but teriyaki uses the sauce of the same name too. Teriyaki sauce<\/strong> is made out of soy, sugar, mirin and sake<\/strong>. These last two ingredients are rice liquors. Meanwhile,\u00a0mirin<\/em><\/strong>\u00a0is soft, and sake<\/strong><\/em> is closer to brandy or any strong alcohol.<\/p>\n

To make the teriyaki<\/strong> sauce: put all the ingredients together over low heat until they thicken<\/strong>. When ready, use it to soak the food into it and cook it later on the griddle. Another option is to put the food inside and marinade it for the whole night. Then, just cook them on the hot griddle.<\/p>\n

What type of food is good for teppanyaki?<\/h2>\n

If we want to know what teppanyaki is, we also need to know what the place of the teppanyaki is in a meal. These dishes are in the\u00a0centre of the table,<\/strong>\u00a0and everybody shares them.<\/p>\n

\"Japanese<\/p>\n

The ingredients are cut very well to cook them better and properly without getting burnt. In this way, you will have a tasty meal<\/strong> in minutes. The most common foods for teppanyaki are veal, escalopes, chicken, lobster, prawns, and other seafood, such as shrimp or octopus. Soy sauce is the common dressing,<\/span> or sesame seeds. These are the most typical ingredients, but eventually, if you want to go deeper with this technique, you will have to go further and innovate with other foods<\/a> and methods.<\/p>\n

Some extra tips <\/strong><\/h2>\n

We don\u2019t want to end this post without a few brief tips<\/strong> to help you when you begin to cook with this Japanese<\/a> cooking method:<\/p>\n