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Meaning |
iron |
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Onyomi |
テツ |
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Kunyomi |
くろがね |
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Example |
鉄板焼き, てっぱんやき, teppanyaki |
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Writing practice |
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Stroke Order Rules |
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| 1. Write from left to right, and from top to
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| 2. Horizontal before vertical |
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| 4. Diagonals right-to-left before
diagonals left-to-right |
| 5. Center verticals before
outside "wings" |
| 6. Outside before inside |
| 7. Left vertical before enclosing |
| 8. Bottom enclosing strokes last |
| 9. Dots and minor strokes last |
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Japanese food |
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鉄板焼き, てっぱんやき,
teppanyaki |
 Teppanyaki
(鉄板焼き, teppan'yaki) - A type of Japanese cuisine
that uses an iron griddle to cook food.
The word "teppanyaki" is derived from teppan (鉄板), which
means iron plate, and yaki (焼き), which means grilled.
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."
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 originator of the teppanyaki-style steakhouse is the
Japanese restaurant chain Misono, which introduced the
concept of cooking Western-influenced food on a teppan in
Japan in 1945. They soon found that the cuisine was even
more popular with foreigners than with the Japanese, who
enjoyed both watching the skilled maneuvers of the chefs
preparing the food as well as the cuisine, somewhat more
familiar than more traditional Japanese dishes. As the
restaurants became more popular tourist spots with
non-Japanese, the chain introduced changes increasing the
performance aspect of the chef's preparation, such as
stacking round slices of onion in the shape of Mt. Fuji and
lighting oil contained within on fire, producing a flaming
onion volcano.
In the United States, teppanyaki was made famous by the
Benihana restaurant chain which opened its first restaurant
in New York in 1964. Benihana and other chains of teppanyaki
steakhouses continue to place an emphasis on the chef
performing a show for the diners, continuing to introduce
new variations and tricks. The show can include juggling
utensils, flipping a shrimp into his shirt pocket, tossing
an egg up in the air and splitting it with his knife, and
flipping flattened shrimp pieces into the diners' mouths.
Information source: “Teppanyaki.” wikipedia.org. Article
date: 29 Jan. 2008. Retrieved: Wikipedia. 4 Feb. 2008 <Teppanyaki>.
Video - The following shows a very skilled
and entertaining chef preparing teppanyaki for some
customers. |
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