What is Teppanyaki Cooking?
This is a style of cooking developed in Japan that uses a hot iron griddle to cook the food. Meat, fish, vegetables, pancakes and many other delicious courses can be cooked on the hot plate. It’s a bit like a mix of an indoor barbecue and skillet frying.
There is also a Teppanyaki sauce that is made using mainly garlic, soy sauce and sesame seeds. This is used to season dishes and we’ve included a basic recipe under the Extra Info tab for you to try yourself.
Can you make Teppanyaki at home?
While you can find Teppanyaki Restaurants in most major towns and cities it is just as easy to make your own Teppanyaki favourites at home.
It’s quite a healthy way to cook as, thanks to non-stick plates, you only need to add a little oil, and any excess oil released while the food is cooking can be drained away into the removable drip tray.
If you’re having a get-together with friends and family, or just want to introduce a change to your normal meal times, Teppanyaki cooking is a great way to get everyone involved. The table top Teppanyaki Grills you use at home simply need to be plugged into the mains. Everyone can then gather around the grill plate and cook their own starters, mains and even desserts.
What can you make on a Teppanyaki Grill?
With a Teppanyaki Hot Plate at home you can make all the classic dishes like Teppanyaki Chicken, Salmon, Beef, Vegetables and Fried Rice.
Of course, you don’t have to stick to Japanese-style dishes. You can use your tabletop grill to cook a full breakfast, lunchtime burgers, fish for supper time, pancakes and welsh cakes - you can even use it to make Teppanyaki Popcorn! With an adjustable thermostat and 6 heat settings you have full control over what you cook and how. The only thing you can’t really cook on this grill is Teppanyaki Ice Cream, although you could try that with our Raclette tops or Reversible Griddle Plate.
How do you clean a Teppanyaki Plate?
Cleaning your hot plate is easy. Because you only have to add a little oil to start the cooking processes, and excess oil is drained into the drip tray, you just have to wipe the grill down with a damp cloth that has been in warm soapy water. Finish with a wipe down using clean water then make sure your Teppanyaki machine is completely dry before storing it away.
Which Teppanyaki Grill is best for you?
You have the choice of 3 different sizes of Andrew James Teppanyaki Grills. The standard griddle is a large 46cm x 24.5cm - plenty big enough for a couple of a small family. The XL machine has a cooking area 68cm long by 23cm wide while the XXL Teppanyaki is 88cm x 23cm, providing loads of room for some party cooking in the comfort of your own home!
All our Teppanyakis come with 8 wooden spatulas, perfect for use on the non-stick surface. A manual is included in the box but you can always download a copy from this site as well as access a range of recipe ideas to inspire your Teppanyaki cooking.
|Product Dimensions||Standard: 24.5 x 12 x 60cm, XL: 23 x 13 x 78cm, XXL: 27 x 15 x 99cm|
|Capacity||Standard: 46cm x 24.5cm Cooking Surface, XL: 68cm x 28cm Cooking Surface, XXL: 88cm x 23cm Cooking Surface|
|Min Temperature||up to 100 ̊C|
|Max Temperature||over 230 ̊C|
|Primary Material||Cast Iron|
|Wattage||Standard: 2000W, XL: 1800W, XXL: 1800W|
|Box Contains||Grill, Thermostat, 1 Set of Spatulas, Drip Tray & Manual|
This is really down to personal preference. The professional teppanyaki chefs put a little oil on the plate before cooking anything, but you could paint some directly onto the meat to remove any dryness. You can use any type of oil that you prefer or use the low calorie sprays if you want to be extra healthy.
Yes. Welsh cakes are made from flour butter, currants, eggs, milk and spices like cinnamon and nutmeg. They can be served hot or cold and are traditionally cooked over a medium heat with a flat griddle pan.
Yes, so long as you have access to mains electricity. The teppanyakis have a 13amp 3 pin plug when sold in the UK so remember to check limits, and use an adaptor if you plan taking this on a foreign holiday. You can also use the teppanyaki if you are camping and have access to an electrical hook up. We recommend using an RCD if the machine is going to be used outdoors.
These teppanyakis have been designed to cook food that has been laid directly on the hotplate - they haven’t been designed to to take the weight of saucepans. If you are looking for a space-saving, portable solution to use with pots and pans, take a look at our induction and stainless steel hobs.
The teppanyaki has a built-in thermostat so it can keep the grill at an even temperature. This means you will see the heat turn off when it has reached the correct temperature for your chosen setting, then turn back on again once the grill starts to cool down a bit, or if you add chilled food that reduces the temperature of the hot plate.
Your teppanyaki will heat to between 100 ̊C and 230 ̊C depending on the setting you use.
You can, but remember to check food is thoroughly cooked through before eating it. The grill only cooks one surface of your food at a time so you will need to turn it over to ensure consistency and thick items may appear cooked on the outside before the inside is completely thawed if your temperature settings are too high. If you are putting frozen food, or any food with a relatively high moisture content, onto an oiled surface, expect some spitting as the water and hot oil interact.
1/2 Red Chilli, deseeded and finely chopped
2cm piece of fresh ginger
1 glove of garlic
1 lime, zest and juice
1 tbsp. honey
2 tbsp. soy sauce
3 tbsp. peanut butter (smooth)
3 chicken breasts cut into chunks
Place the chilli, ginger and garlic into a mini chopper and pulse until smooth.
Add the juice and zest of one lime, honey, soy sauce and peanut butter then blend until smooth.
Lay the chunks of chicken on a plate or tray. Pour over the peanut marinade then turn the chicken until it is fully coated. Cover with cling film an place in the fridge to chill for 30 minutes.
Thread the chicken chunks onto the skewers.
Brush a little oil onto the Teppanyaki grill. Turn the temperature control to 5.
Once the grill has reached the correct temperature place the chicken satay skewers on it. Turn halfway through cooking.
10 fresh king prawns
5 slices streaky bacon halved lengthwise
5 sun-dried tomatoes cut into halves
Drizzle of olive oil
10 cocktail sticks
Brush the olive oil over the Teppanyaki Grill. Turn the temperature setting to number 5 and allow the grill to preheat.
Meanwhile, place one tomato on top of each prawn and wrap it all with bacon. Secure with a cocktail stick.
Once the grill has reached the correct temperature arrange all of the prawns on the cooking surface and grill for 5-8 minutes until cooked through.
4 Spring Onions, finely sliced
50 Cherry Tomatoes, halved
1/2 red chilli, deseeded and finely chopped
3 tbsp. sweet chilli sauce
Juice of 1 lime
100g cooked king prawns
50g baby spinach leaves
30g peanuts (optional)
Cook the noodles in boiling water for 4-5 minutes until tender. Drain and set aside.
Brush the Teppanyaki Grill with oil and heat to tempareature setting 4.
In a bowl stir together the prawns, lime juice, chopped chilli, and sweet chilli sauce. Ensure all the prawns are coated.
Place the prawns on the Teppanyaki Grill then add the drained noodles. Stir fry them together for 2-3 minutes.
Remove the noodles and prawns from the grill and place them in your serving bowls. Cover with the halved cherry tomatoes, spinach leaves and spring onions then sprinkle peanut over the top if desired.
2 smoked haddock fillets
2 slices of stale white bread in chunks
2 tsp. mayonnaise
1 garlic clove crushed
Zest of half a lemon (un-waxed)
Handful of chopped parsley
Salt and pepper to taste.
In a bowl mix together the bread, mayonnaise, garlic, parsley, lemon zest, salt and pepper.
Spread the mix over one side of each fish fillet to create a thick crust.
Brush the Teppanyaki Grill with a light coating of oil and set the temperature dial to number 5.
Place the fish, crust side down, on the grill and cook until the crust is golden.
Turn the fish over and cook for a further 2 mins, ensuring it is cooked through before serving.
1 Clove Garlic
1/4 Cup Soy Sauce
2 Tbsp Mirin
1.5 Tbsp Granulated Sugar
2 Tsp Sesame Oil
3 Tsp Roasted White Sesame Seeds (Half Ground, Half Whole)
Peel and chop the garlic.
In a small saucepan, combine the soy sauce, mirin, sugar, sesame oil and garlic.
Heat over a medium to high heat until the sugar dissolves, stirring constantly to help prevent burning.
Allow the sauce to cool for 5 - 10 mins.
Using a strainer, pour the sauce into a small bowl to separate the garlic pieces, these can then be discarded.
Add the sesame seeds and mix gently.