Teppanyaki Table | How to Make Teppanyaki?
If you've been to a Japanese restaurant, you might have sat at the teppanyaki table — the big pots on which the chef fries the food dramatically, and then serves it to customers sitting around the cooking area. To spend a night of teppanyaki at home, the first decision you need to make is whether you want to recreate the entire experience of teppanyaki cooking or simply imitate the food.
Teppanyaki Restaurant
In order to evoke the teppanyaki experience of the guests at home, let the guests sit on one side of the teppanyaki table, and put a level pan or a large griddle on the other side. If you have an open kitchen with a breakfast bar, you can put two or more pans on the stove to achieve a similar effect.
Protein Energy
For a classic teppanyaki, use the best boneless beef, chicken or pork you can find. Add a firm fleshy seafood ingredient, such as shrimp or scallops, to provide extra interest. To entertain eight people, you need a total of 2 to 3 pounds of meat and seafood. Of course, you can eat only one kind of protein, or skip seafood and eat pork and chicken. For guests who do not eat other meats, you can pair seafood with protein-rich mushrooms. For chicken, pork, or beef, cut the meat into bite-sized cubes or thin strips.
Vibrant Vegetables
Vegetables add color, crispness and nutrition to teppanyaki. The traditional method is to provide several kinds of vegetables mixed together. When cooking for a crowd, you need at least 5 cups of chopped vegetables. Among the vegetables you may choose are Asian pumpkins, Japanese eggplants, shiitake mushrooms, garlic, onions, sweet peppers of various colors, sweet potatoes, baby corn and bean sprouts. All but the bean sprouts should be chopped so that they are the same size as the meat you cut.
God Baptism
To make a basic teppanyaki dipping sauce, stir together equal parts of soy sauce, water or chicken broth, and lime juice. Pour the sauce into their respective bowls and garnish with minced ginger and green onions. If your guests can tolerate a little heat, sprinkle a mixture of seven spices on the surface of the dipping sauce, including pepper and dried chillies.
Cooking
The most striking thing is to put the chopped, uncooked protein and vegetables in separate, decorative plates. Coat a frying pan or pan with an oil that does not smoke at high temperatures, such as peanut or canola oil. At medium high temperature, when the dietary ingredients are cooked side by side, protein starts about 5 minutes earlier than vegetables. Cook the vegetables over medium heat. Prepare several large bowls of cooked rice or cellophane noodles, and bowls of dipping sauce. After eating the food, put the protein and vegetables on a clean plate or on a large plate.
