Teppanyaki
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Template:Nihongo, often called Template:Nihongo3 in the United States and Canada,<ref name="bmb1">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> is a post-World War II style<ref name="delicious">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> of Japanese cuisine that uses an iron griddle to cook food. The word Template:Tlit is derived from Template:Nihongo, the metal plate on which it is cooked, and Template:Nihongo, which means grilled, broiled, or pan-fried. In Japan, Template:Tlit refers to dishes cooked using a Template:Tlit, including steak, shrimp, Template:Tlit, Template:Tlit, and Template:Tlit.
Template:Tlit are typically propane-heated, flat-surfaced, and are widely used to cook food in front of guests at restaurants. They are commonly confused with the Template:Tlit barbecue grill, which is called Template:Tlit in Japanese, and has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the Template:Tlit is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables.<ref name="bmb1" />
OriginEdit
The originator of the Template:Tlit-style steakhouse is believed to be Shigeji Fujioka of the Japanese restaurant chain Misono.<ref name="Morris1987">Template:Cite book</ref> The restaurant claims to be the first to introduce the concept of cooking Western-influenced food on a Template:Tlit in Japan, in 1945.<ref name="Reiber1987">Template:Cite book</ref><ref>Template:Cite news</ref> They soon found the cuisine was less popular with the Japanese than it was with foreigners, who enjoyed both watching the skilled maneuvers of the chefs preparing the food and the cuisine itself, which is somewhat more familiar than more traditional Japanese dishes. As the restaurants became more popular with tourists, the chain increased the performance aspect of the chef's preparation, such as stacking onion slices to produce a flaming onion volcano.Template:Cn
Another piece of equipment in the same family is a flattop grill, consisting of a flat piece of steel over circular burners and typically smaller and round, like a Mongolian barbecue.<ref name="bbq">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>Template:Better source
IngredientsEdit
Typical ingredients used for Western-style Template:Tlit are beef, shrimp, scallops, lobster, chicken and assorted vegetables. Soybean oil is typically used to cook the ingredients.<ref name="Kobe Jones">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Japanese-style Template:Tlit may also use noodles (Template:Tlit) or cabbage with sliced meat or seafood (Template:Tlit),<ref name="bmb2">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> which are cooked using vegetable oil, animal fat, or a mixture. In Japan, many Template:Tlit restaurants feature Kobe beef<ref name="Kobe Jones" /> or Wagyu beef.<ref name="tokyospark">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="delicious" />
Side dishes of mung bean sprouts, zucchini (courgettes) (though this is not a popular vegetable in Japan and rarely found in that market), garlic chips (crisps), or fried rice usually accompany the meal. Some restaurants provide sauces in which to dip the food. In Japan, only soy sauce is typically offered.<ref name="Kobe Jones" />
In the United StatesEdit
In the United States, Template:Tlit (more commonly known as Template:Tlit)<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> was made famous by the Benihana restaurant chain, which opened its first restaurant in New York City in 1964.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>Template:Unreliable source Benihana and other chains of Template:Tlit restaurants continue to place an emphasis on the chef performing a show for the diners and continuing to introduce new variations and tricks. The chef might juggle utensils, flip a shrimp tail into their shirt pocket, catch an egg in their hat, toss an egg up in the air and split it with a spatula, or flip flattened shrimp pieces into diners' mouths.<ref name="Kobe Jones" />
Image galleryEdit
- TeppanyakiPrawn.jpg
Live jumbo prawn