Teppanyaki is a Japanese style of cooking food; "teppan" refers to the electric iron grill or griddle used to cook on, and "yaki" means to grill. There are no set rules to cooking teppanyaki, other than that the meals are meant to be cooked around the table and shared. Assemble meat, vegetables, sauces and condiments on the table, and each person chooses, cooks and garnishes his or her own dish.
Preheat your teppanyaki grill or griddle to medium high, 375 to 400 degrees Fahrenheit.
Lightly coat the cooking surface with oil.
Dip meat in soy sauce and place on the grill. Cook for three to four minutes.
Turn meat over and cook for another three to four minutes or until cooked through.
While meat is cooking, place vegetables on the hot grill. Cook for three to five minutes, stirring often with the spatula. Popular teppanyaki vegetables are carrots, onion, bean sprout, zucchini and mushrooms.
Portion onto individual plates and serve.
Each person adds his own sauces and condiments to taste. Serve plum sauce, hot bean sauce or chili sauce along with soy sauce to enhance the flavor of your teppanyaki.
Use your grill to fry up your side dishes, like fried rice or soba noodles, alongside your meat and veggies.
How to Cook Barbecue Deer in the Slow ...
How to Cook Trevally
Is the Slow Cooker a Healthy Way to ...
How to Cook Whole Butterfish
How to Cook Quick Beef Fried Rice
How to Cook Barbecue Chicken Drumsticks ...
How to Fry Cauliflower Patties
How to Cook an 8- to 10-Pound Beef ...
How to Smoke Hamburgers
How to Cook a Frozen Beef Patty ...
How to Cook Saba Fish
Cooking Scramble Burgers
How to Cook BBQ Rattlesnake
How to Cook Mushrooms as Hamburger Buns
How to Make Perfect Lollipop Lamb Chops
Slow Cooking an Eye of the Round Steak ...
How to Cook Zucchini Like a Japanese ...
How to Cook Pan Fried Deer Tenderloin
How to Marinate Pork Chops in Pineapple ...
How to Cook Pork Chops on an Electric ...
- Be sure to have good ventilation when cooking teppanyaki, otherwise the room could get very smoky.
Maggie Daniel has been writing on food, home, parenting, nature and travel for regional publications since 1999. She holds a B.A. in communications and environmental science from California State University, Monterey Bay.