Added: May 15, 2008
From: newrealm06
Duration: 1:14
The word "teppanyaki" is derived from teppan, which means iron plate, and yaki, which means grilled. Japan - In Japan, teppanyaki may refer to any of a number of dishes cooked using a teppan, including okonomiyaki, yakisoba, and monjayaki, frequently with the hot plate located in the center of the diners' table. The form of teppanyaki most familiar to North Americans consists of steak and other meats, along with vegetable accompaniments. In North America, it is also known by the name of hibachi, and the establishments are often referred to as "Japanese steakhouses." Ingredients - Typical ingredients used for teppanyaki are beef, shrimp, scallops, lobster, chicken and assorted vegetables. Soybean oil is typically used to cook the ingredients. In Japan, many teppanyaki restaurants feature Kobe beef. Side dishes of mung bean sprouts, zucchini, garlic chips or fried rice usually accompany the meal. Some restaurants provide sauces in which to dip the food; usually, in Japan, only soy sauce is offered. The whole experience of eating teppanyaki, however, proves this word is far more than the sum of its parts. Teppanyaki is stir-fried meat and vegetables cooked and eaten off a large, table-top grill. It is a mouth-watering form of cuisine which continues to increase in popularity as adaptations are made to suit local taste preferences. Teppans are made of stainless steel of varying shape and size. A large teppan, including the surrounding counter from which diners eat, can seat as many as 20 people, allowing just enough elbowroom for diners to sit comfortably while watching the chef prepare their meal on the grill in front of them. Teppanyaki chefs, even more than bartenders, have ample opportunity to demonstrate their skill. The flashing tools of their trade are a knife, a fork, and two metal spatulas. In spectacular displays of dexterity, chefs cut, stir, season, and divide each diner's portion onto plates on the teppan. As the food is prepared on the same surface that keeps it warm, meals are served as soon as they are ready. Teppanyaki has to be eaten leisurely. The chef only works on one course at a time; there is no rushing him. Watching the chef adroitly wield cooking tools over the shining teppan is fully part of the meal. While veteran teppanyaki-diners drink, eat, or converse while admiring the chef's expertise, first-timers may have difficulty taking their eyes off the performance in front of them. Watching the chef prepare teppanyaki is an important part of the meal. The diners' plates rest on the hot teppan, assuring their food will not get cold. Teppanyaki differs from traditional Japanese cuisine in many ways. With teppanyaki, the soup is served first, folowed by salad, the main course, vegetables, fruit, and dessert. Main courses usually consist of beef, lamb, chicken, and seafood. Soup, salad, and dessert are usually Western-style. Often made with a cream base, soup comes in many varieties: cream of mushroom, cream of corn, cream of seafood, cream of vegetable, French onion, or seafood consomme. Unlike its Western counterpart, the salad is rather small and the dressing usually sweet or sour. Not restricted by seasonal availability, stir-fired bean sprouts are almost always served, along with a side dish of chopped onions. Seafood can include prawns, fish fillets, cuttlefish, scallops, clams, oysters, eel, lobster, and abalone. Fish is usually salmon, pomfret, or porgy, depending on season and availability. Sashimi (raw fish fillet), while not itself a teppanyaki-style dish, is often on the menu. Light seasoning and fresh ingredients are the keys to teppanyaki's success. This is especially important because teppanyaki-style cooking enhances rather than covers up the original flavor of its ingredients. Seasonings are usually limited to soy sauce, wine, vinegar, and salt and pepper. Garlic is used generously when preparing bean sprouts, meat, and chicken. There are clear advantages in going out for a teppanyaki meal. When ordering teppanyaki, the diners can tell the chef exactly how they want each dish prepared. Health-conscious customers can determine the variety and amount of seasoning and oil they want in each dish. With the chef working right in front of you, it is easy to make sure he follows instructions. In some restaurants diners can even select their own chef. The quality of teppanyaki ingredients also make it a healthy choice compared to other barbecue-type cuisines.
Channel: Education
Tags: cooking style teppanyaki
Rating: 1.00 ( 1 ratings) Views: 1319' favoriteCount='1 Comments: 1
veredhalal Says:
Jul 9, 2008 - Array