Teppanyaki

Teppanyaki (鉄板焼き, teppan-yaki; pronounced [teppaɰ̃jakʲi]) is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), the metal plate on which it is cooked, and yaki (焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.

Teppan are typically propane-heated and flat-surfaced, and they are often used to cook food in front of guests at restaurants. In the USA, they are commonly called hibachi though that refers to a type of grill in Japan, including a shichirin in Japanese, which has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the teppan is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables.