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Teppanyaki Griddle
Japanese teppanyaki stoves feature a flat metal plate heated by gas flames or electric coils underneath. The even, controllable heat allows chefs to sear meats and fish, sauté vegetables, fry rice, and prepare omelets right before diners on the grill.
Cast Iron Griddle
Cast iron grills were originally developed in America, but they are now widely used in Japan. These grills provide strong, consistent heat for grilling foods like fish, meats, and vegetables. Cast iron can withstand very high temperatures and retains heat well for grilling foods.
Lava Rock Griddle
The lava rock grill uses porous volcanic rock as its grilling surface. The lava rocks absorb and radiate intense, even heat, perfect for searing foods. The unique surface also adds a crisp texture to meats and vegetables while capturing some of the natural essences of the rock.
Enameled Cast Iron Griddle
This griddle has a durable, enameled exterior that makes it less porous than traditional cast iron, allowing for easier maintenance. The enamel also allows the griddle to be used over an open flame safely, as well as in the oven and on induction stovetops. The smooth, enameled surface won't crack or wear as quickly as standard cast iron.
Steel Griddle
Steel griddles, also called “black plates,” are very popular in Japanese solid food shops. Steel heats rapidly and distributes heat evenly across its surface, making it ideal for frying and grilling techniques. Many steel griddles are made of heavy, thick steel to retain heat and withstand a lot of cooking.
Cooking Japanese Dishes Commercially
Teppanyaki grills allow restaurants to prepare popular dishes like grilled meats, seafood, and vegetables right in front of customers.
Speed and Efficiency in High-Volume Settings
Griddles have large, flat surfaces that enable businesses like diners and events to cook numerous foods simultaneously quickly. This capacity helps it meet the demand of busy periods without delay in service.
Searing and Frying Foods at High Temperatures
The lava rock griddle's intense heat perfects searing meats, creating browning and locking in flavors. Its ability to reach very high temperatures enhances grilling techniques.
Commercial Breakfast Service
Steel and cast iron griddles are ideal for preparing large quantities of bacon, eggs, pancakes, and other breakfast staples widely used in diners, hotels, and event services.
Frying, Sautéing, and Stir-Frying
Japanese-style solid food frying pan, or teppan, is critical for stir-fried foods in event services. Its flat surface fried fried soba, yakisoba, and okonomiyaki, among many other popular stir-fried dishes.
Versatile Cooking Surface for Various Cuisines
While their use in Japanese food is prevalent, griddles can cook much worldwide. This versatility makes them valuable in restaurants with many dishes on the menu.
Durable Construction for Heavy Use
Griddles are constructed from rugged materials such as steel, iron, and lava rock to endure commercial griddles and heat long-term. Their strength makes them ideal for businesses that rely on essential cooking equipment.
Materials
The Japan griddle utilizes different materials for the grill surface, which notably impact cooking. Cast iron provides an outstanding heat retention and distribution, an ideal surface for grilling or frying. Teppanyaki stoves, which originated in Japan, usually have steel plate surfaces, which grill foods and create a teppanyakisen aroma. Lava rock grills feature volcanic rock, which creates incredible heat for searing foods and adding unique flavor. Any enameled cast iron grill features a smooth, durable griddle that is rustproof. Each material offers distinct advantages for culinary preparation.
Shape and Size
Griddles have various shapes and sizes to suit different cooking needs. Flat rectangular cast iron grills typically range from 20 to 30 inches in length, providing a spacious area for frying or sautéing. Round grills, like those used at home, attach directly to a stovetop and fit within a 10-inch diameter circle. Japanese grills, such as the signature, are uniquely shaped and often portable for outdoor use. Size and shape affect the cooking surface area and compatibility with available heat sources.
Heating Method
Japan griddles employ diverse heating methods depending on the style. Teppanyaki grills are typically powered by gas burners positioned underneath the flat plate, providing adjustable flame control for precise cooking temperatures. Other electric cast iron or steel griddles plug into standard outlets, supplying easy, consistent heat ideal for home cooking. Lava rock grills are placed over open flames, allowing the lava rock to absorb intense heat for searing. Each method offers unique advantages for particular types of food and cooking environments.
Using a Japan Griddle Properly
To prep a griddle, wipe it clean, preheat over low flames, and oil the surface. Spread a thin layer of oil across the grill.
Heat Settings of Teppanyaki Griddle
The teppanyaki griddle temperature should be set depending on the foods being grilled. Lower cooking temperatures are ideal for delicate meals like fish and vegetables so they don't burn before being cooked through. At the same time, meats and items that require a sear should be grilled at higher temperatures to develop that delicious browned crust on the outside.
Preparation of Ingredients
Prepare the ingredients the teppanyaki chef will cook by slicing meats and vegetables into smaller, grill-friendly pieces, beating eggs, and mixing fried rice. Keep the ingredients within easy reach of the grills so they can be served quickly.
Cooking on the Griddle
Teppanyaki cooking begins by adding oil to the preheated grill surface. The oil should be spread evenly across the plate so the food doesn't stick. The prepared ingredients can then be placed onto the griddle, and while cooking, the chef will flip and stir the items using metal spatulas.
Searing, Frying, and Flipping
As the food cooks, the chef will use the spatulas to toss the items around the grill, turning them so all sides become browned and cooked through. The spatulas are also used to flip the food onto serving plates for the diners.
Maintenance and Repairs of a Japan Griddle
Clean the surface after each use with a stiff brush, scraping off any stuck food remnants. For tough residue, soak in soapy water or use a griddle cleaner. Season cast iron or steel griddles with oil and heat to create a nonstick layer. Inspect grill for cracks, rust, or worn areas that need repairs or resurfacing. Store griddle covered in a dry location to protect from moisture.
How to Remove Food Residue
For cast iron or lava rock, use a stiff brush to scrape it after every use, removing stuck food. For stuck-on residue, soak with soapy water or use a griddle pad. Never use abrasive pads on enameled or cast iron.
How to Apply Griddle Oil
Apply oil after each use to season the griddle. Use a neutral oil like canola or vegetable oil with a paper towel to spread a thin layer over the surface.
Construction Materials
Steel, cast iron, lava rock, and enameled materials provide the best heat retention, distribution, and grilling surface for Japan griddles.
Surface Texture
The cooktop surface should be smooth to prevent food from sticking and difficult to clean and maintain. Rust and debris traps should be minimized.
Heating Power and Temperature Control
The heating elements should provide high power for searing and precise temperature adjustments over a broad flame or electric heat range.
Griddle Size
Purchasers should select the grill dimensions based on the available space and cooking volume to prepare numerous foods simultaneously.
Sharp Edges
Avoid touching sharp corners or cuts. Griddles may have protruding metal pieces, and new grills can have sharp contrivances that cause terrible cutting. Always cover the grill with a cloth or use a safety cover for sharp areas when handling.
Heavy Weight
Extreme care should be used with extremely heavy and large Japanese grills, as lifting or moving them without assistance can cause strain and injuries. Always ask for assistance from another person and use appropriate lifting methods when moving the apparatus. Do not try to bear its weight alone.
Hot Surface
Turn off the grill and let it cool completely before attempting to touch or clean its surface. The top area will stay for some time, even after switching off the flame, and contact when hot can cause severe burning. Always check the temperature with the back of your hand before touching the surface.
Uneven Surfaces
The potentially rough and rugged top surface of a Japan griddle could cause stumbling, slipping, or occasional lying down. Clean up any material, food particles, or grease left on the ground next to the appliance, as it can trip over the potential hazard or slip upon it. Place caution signs on nearby areas, particularly close to the grills.
Electric Shock
Electric injury may occur if the grill is plugged in, particularly when wet or manipulated with wet hands. Always dry the hands before covering or manipulating the grill. Avoid handling or plugging this piece of equipment with wet hands.
A1. Lava rocks are unique flavorful and porous, excellent for searing foods like meats and fish. The volcanic material also retains heat longer than other surfaces, allowing chefs to cook multiple servings simultaneously without losing temperature.
A2. A griddle features a flat, smooth surface, while a grill has raised ridges or grates. The even, solid surface of a griddle is excellent for frying and cooking liquids, while the open, pocked areas of a grill are ideal for charring meats and leaving grill marks on vegetables.
A3. Dry the hands before covering or handling the Japan griddle. One must not touch or plug it with wet hands. Avoid doing so when the hands are wet. This simple step ensures a safe grilling experience without electric shock and injury.
A4. A Japanese griddle is worth purchasing since it provides an authentic experience for teppanyaki meals, renowned for its ability to sear food quickly while allowing multiple servings to be prepared simultaneously. Its versatility also extends beyond just grilling; it can fry, sauté, and stir-fry, making it a valuable addition to various cooking techniques.
A5. To maintain an enameled cast iron griddle, one should avoid using abrasive cleaners or scouring pads, as they can damage the surface. Soaking the griddle in warm, soapy water is recommended to loosen stuck food, and non-metal utensils should be employed to prevent scratching. It should be hand-washed and dried thoroughly before storage to prevent moisture buildup, and the griddle should be protected with a cloth or non-abrasive material if other cookware comes into contact with it.
