Teppanyaki
All of you know Teppanki which is 铁 板 (teppan) and yaki which means pan-fried or grilled so teppanyaki are dishes cooked on an iron-plated heated surface.
There are various stories of its origin as some say it originated from America. In fact, it is a Japanese restaurant chain that introduced this concept of somewhat Western style food on teppan sometime in 1945. It was not too popular for the Japanese as they were for tourists when compared with more typical Japanese cuisines. However, most enjoyed watching the chef's manoeuvre while preparing their food. As it got along, show boating the chef's skills and antics became part of the performance. In the United States, the first teppanyaki opened in New York in the 60s.
I can't remember exactly when was the first time I had teppanyaki. Maybe it was at the Jurong Hilltop Restaurant but the favourite of the time was Shima Restaurant at the Goodwood Park Hotel. They have an array of prawns, beef, chicken, garlic fried rice, tempura and sashimi, etc. all for like $35 which should be considered a little steep those days but no complaints given the quality of the food. After you are done with a great meal, you just cross over the other side of the restaurant to have your sorbet and coffee and just before you leave, get sprinkle of steam at the booth on the ground floor to neutralise the smell on your clothes and hair.
One day, many years ago while travelling to attend a seminar in Malacca, we had our dinner a a teppanyaki restaurant. It was a memorable night. The chef was doing his performance bit spinning his tools when suddenly he slipped and his knife came flying towards a few of us. He promptly apologised and then carried on. When he next took up his knife again, the few of us got up and walked away to collect some other food at the counter. We didn't want you to read in your papers' headlines the next day - "Man pierced by knife at Teppanyaki restaurant". Some chefs may demonstrate the "flaming onions volcano" where he starts a flame inside a stack of cut onions.
I remembered a movie of the same name starring the hilarious Hui brothers - Michael, Ricky and Sam. Watch:
It's been a long time since I have been back to teppanyaki. It is quite healthy since they use mainly soybean oil. I decided to pay a visit and try Teppanyaki. It started with typical Japanese style salad. I love this, especially those where they put strips of crab claw with chopped lettuce, zucchini and tomatoes with a dash of peanut sauce maybe also sesame sauce?
They brought out all the raw dishes. This is the great thing about teppanyaki. You get to see almost all the action how your food got ready short of seeing the fish or squids getting caught. The worse thing is you will smell like the food you ordered at the end.
It seems easy to cook in this style as they use almost the same oil, sauces and other seasoning to cook but to say that is to devalue the chef's work. That is why I have always thank the chef after he has done his job.
You may say why I mentioned about knives? Well in those days, they used knives to cut the food. Today, the food has been well cut out in the right portion accordingly so you won't need knives.
It is good to watch your food being prepared.
And then delivered to you at your door step. Garlic fried rice are simply fabulous. Japanese short grain sticky rice gives it a great texture.
Next comes the meat being sliced and the juices mixed with oil and sauce burning on the giant hot plate.
A secret of excitement is in the anticipation.
Like when these tender, juicy squids come onto your plate.
I know some of you would tell me: "I thought you said that what is revealed is interesting but what that is concealed is fascinating". Well when I said that I wasn't referring to food. Neither was it a quote from Socrates, Plato or Aristotle. Okay, let's talk about Salmon. Salmon are stupid. When they are spawning they swim uphill and jumps into the mouth of waiting bears. Luckily you are eating them for their Omega-3 oil and not their brains.
Chawan Mushi is always welcome any time of the day.
The succulent beef was well cooked for me, just the way I like it. I know some like them bloodied.
What's not to be like about mushrooms. Just do not be treated like one because mushrooms are kept in the dark and fed bull shit all day. Sounds like how you got treated in the office?
Bean sprouts pan fried with ladies' fingers and strips of carrot is an ever-present.
I finished every dollop of every dish served and at times left wanting more for some of them. I am beginning to like it again.
One day, if somehow I have a very big house by the sea, I would love to have a huge open kitchen in the back yard. At one corner, I will fit a solid teppanyaki counter so that I can cook up a storm for you. Then we will go over the other side to eat some sorbet or ice-creams and then sip on coffee or beer. The thought of this do excite me. Wish me well!
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