Teppanyaki Specialties

With the popularity of delicious food, teppanyaki has become more and more popular among people. Teppanyaki is a special way of eating. It mainly involves heating the iron plate, then putting fresh vegetables and meat on it, covering it, and then it is almost ready to eat. It tastes delicious and has bright colors. This cooking method appeared in Spain as early as the 15th and 16th centuries. So what are the specialties of Teppanyaki?

type

Japanese Teppanyaki

Japanese teppanyaki is the highest level of dining in Japanese cuisine. It is different from Chinese cuisine.

Barbecue and Korean barbecue, eating Japanese teppanyaki is a symbol of wealth and status (it's just a symbol). Teppanyaki is a dish in which ingredients are grilled directly on a hot iron plate. The ingredients cannot be marinated or processed beforehand, but are quickly cooked on a high-heat iron plate to retain their nutrition and taste. Since the ingredients cannot be marinated and processed in advance, the requirements for raw materials are quite high, such as sirloin beef, fillet beef, cowboy ribs, cod, scallops, foie gras, etc.

Beijing Teppanyaki

Compared with Japanese teppanyaki, Beijing teppanyaki has made two major improvements. One is the change in food ingredients. Japanese teppanyaki is made with only high-end ingredients, so the cost is high. But now teppanyaki chefs are using their brains to move many Chinese ingredients to the iron plate for cooking. Such as chicken wings, chicken, bacon rolls, pork neck, lamb, lamb rolls, fatty beef, fatty beef rolls, etc., vegetables such as asparagus, white mushroom, cabbage, Chinese cabbage, mushrooms, Coprinus comatus, green peppers, etc. Seafood such as scallops, mussels, shrimps, prawns, squid rings, etc. Staple foods include rice, fried noodles, etc., which can be fried on the iron plate.

Teppanyaki chefs use umami sauce, soy sauce, seafood sauce, brandy and other seasonings to add to teppanyaki ingredients to make the taste richer.

French Teppanyaki

Teppanyaki is a combination of taste and vision. It is a noble dining experience.

French Teppanyaki

It has changed the traditional cooking form, using the iron plate as the stage and the knife and spatula as props for on-site cooking; all the ingredients will be cooked in front of you, cooking up food that suits your taste and allowing guests to experience aristocratic dining enjoyment.

Fancy Teppanyaki

Fancy Teppanyaki combines the strengths of various Teppanyaki schools, and innovates traditional Japanese Teppanyaki into Fancy Teppanyaki

Fancy Teppanyaki

plate

burn. The restaurant moves the French banquet kitchen to the iron plate, and displays cutting, matching, plating, decoration and all French cooking skills in front of you, integrating French cooking techniques with traditional Chinese art. The serving procedure is also in the style of French banquet, including aperitif, appetizer, soup, main course, dessert, fruit, etc. With the chef's shovel, everything goes from lively to delicious. This is the charm of teppanyaki.

Korean Teppanyaki

Korean teppanyaki mainly uses beef, including tenderloin, steak, tongue, and loin.

There are also seafood, sashimi, etc. which are all delicious Korean barbecue dishes, especially grilled beef tenderloin and grilled steak. The meat is so delicious and tender that everyone who has tasted it will talk about it with relish. This is because every Korean restaurant attaches great importance to the selection of ingredients, and the beef used in many Korean restaurants comes from specialized meat processing companies. Depending on the desired meat part, the feed for the beef cattle here also has different formulas. It is said that some cows drink beer, listen to music and receive special massages every day when they are being raised. Whether this is indeed the case remains to be seen. However, the strict selection of ingredients for Korean barbecue is absolutely real.

The meat for Korean teppanyaki is not stewed in advance, and its flavor mainly comes from the sauce it is dipped in. Different barbecues require different sauces. For smoked meat, there is smoked meat sauce; for barbecued meat, there is barbecue sauce... Each sauce is carefully prepared from more than a dozen seasonings (all kinds of seasonings can be bought on the market). It is said that only the chef knows how these sweet, sour, refreshing and subtly different sauces are made. There is also a kind of sauce in the seasoning, which has a rather strange taste, but after tasting it, it is quite mellow and makes people fall in love with it as much as they do with Beijing stinky tofu.

Preparation method

Preparation

1. Choose a good piece of roast meat or other meat, such as chicken or duck kidney, fresh squid, etc.;

2. Appropriate amount of ginger and green pepper;

3. Add appropriate amount of oil, salt and soy sauce.

Teppanyaki usually uses high-quality and fresh ingredients, mainly seafood such as lobster, prawns, scallops, abalone, meat such as Japanese Wagyu and chicken, vegetables such as mushrooms and even tofu; some restaurants offer cooking methods such as enoki mushrooms or peeled pepper beef rolls. Many Japanese teppanyaki menus also include fried rice or fried noodles.

Production stage

Heat the iron plate, add a little oil, put the meat, ginger and green pepper on it, cover it with a lid and let it cook for a while. When it’s almost done, add soy sauce and sprinkle with chopped green onions at the end.