japan teppanyaki equipment | Fresh + quick chicken or beef sandwiches

Homemade spice blends (much better than store-bought)

•1 TBSP paprika
• TSP garlic powder (no salt)
•1 TSP cumin powder
, 1 TSP salt
•1 TSP ground paprika (sweet)
•1 tablespoon black pepper
• TSP cayenne pepper
Stir all ingredients together and set aside

• 1-1/2 LBS boneless, skinless chicken thighs * cut the grain into 3/8 inch strips and divide into two parts. (* Alt. Chicken breast; For beef pancakes, we use skirt steak).
•2 medium fresh bell peppers, cut into thin strips
•1 medium yellow or red onion, thinly sliced (if you like Onions as we do)
•3 TBSP neutral flavored vegetable oil, divided into two categories (we like ghee/clarified butter, with excellent Browning)
•8 medium tortillas (flour or corn; Personal preference; Flowers are more flexible and won't break.)

Preheat teppan table for sale in 5 places. When the orange light goes out, set the temperature to # 7 or # 8 (depending on the model)

When you arrive, sprinkle 1 tablespoon of oil over the teppanyaki outdoor table cooking center, then saute the Onions and peppers. When well "charred" at the edges but still with good bite force, push the vegetables into a very external heated area.

Add 1 TBSP oil and brown top half meat. Wait for the meat to free itself. Before turning, mix half of the seasonings together. If the spice seems to be burning, lower the temperature. Cook until desired, then push into an external heated area. Repeat with remaining meat. Once cooked, add all the food to the center, mix well, then close the japan teppanyaki equipment.

We wanted to add a small amount of fresh spinach leaves or arugula for the last time to add texture.

Note: when tasting, keep in mind that the cheese filling will add salt.

Fill warm tortillas and tops with your favorite garnishes, such as avocado, sour cream, chopped cheese, coriander leaves, garlic chives, chopped Onions, tomatoes and/or lettuce. Fold and enjoy!