Teppanyaki
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1 red pepper
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8 miniature corn cobs
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4 ounces bean sprouts
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1 tablespoon sesame oil
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4 tablespoons soy sauce
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4 tablespoons mirin rice wine
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1 tablespoon grated fresh gingerroot
Recipe
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Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.
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Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.
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Heat a large griddle or heavy frying pan and then brush lightly with the sesame oil. Add the chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.
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Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.
History
The originator of the teppanyaki-style steakhouse is believed to be Shigeji Fujioka of the Japanese restaurant chain Misono. The restaurant claims to be the first to introduce the concept of cooking Western-influenced food on a teppan in Japan, in 1945. 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.
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