Teppanbased

Teppanbased is a culinary term describing dishes prepared and finished on a teppan, a flat iron griddle. The term emphasizes the teppan as the central cooking surface and the technique of high-heat, rapid cooking that produces browning and caramelization with minimal sauce. While it traces its roots to Japanese teppanyaki traditions, teppanbased is used more broadly to describe recipes and dining concepts that revolve around griddle cooking rather than performance.

Equipment and method: Teppans are typically cast iron, carbon steel, or stainless steel, and are preheated to very high temperatures. Chefs apply small amounts of oil and cook proteins briefly to sear and crust them, then push or move ingredients to the cooler edge for finishing. Vegetables and noodles may be stir-fried directly on the surface or briefly seared. Common seasonings include salt, pepper, soy sauce, garlic, and citrus or mirin in some variants. Cleanliness and timely turning are important for even browning.

Context and distinctions: Teppanbased is sometimes used as branding by restaurants to signal technique-centered cuisine, distinct from teppanyaki’s theatrical presentation. It also spans home kitchens and street-food settings. Safety considerations include heat management and ventilation. The term remains informal and is not a standardized culinary taxonomy, but it helps describe a griddle-forward approach to cooking that prioritizes the teppan surface and rapid cooking.