Yakitori and teppanyaki are Japanese styles of catering poultry or meat. Grilled fish is known as shioyaki.
Restaurants that specialise in serving grilled foods are known as teppanyaki restaurants and in most cases the food is cooked on a table-top grill in front of the diner.
For yakitori, small pieces of chicken, duck or other small birds are marinated for 30-45 minutes in a mixture of soy sauce and sake (rice wine) or sherry, pierced on skewers and grilled over charcoal.
For teppanyaki, the best quality steaks or pork fillets or chops are marinated for 45 minutes to 1 hour. They are then dried well and grilled on flat metal plates or domed grills of perforated metal.
Marinade
3 tablespns soy sauce 3 tablespns sweet sherry 1 tablespn sesame oil 1 tablespn white vinegar 1 tablespn sugar
Yakitori and teppanyaki dishes would usually be accompanied by a dish of lightly stir-fried vegetables, e.g. shredded Chinese or ordinary cabbage, mushrooms, sweet peppers, broccoli florets, bean sprouts, asparagus tips, etc. Bowls of dipping sauce would also be served.
