Teppanyaki Steak
Teppanyaki steak is a Japanese dish where high-quality beef is grilled on a large, flat iron griddle (teppan) in front of diners. It typically features a tender cut like ribeye or sirloin, often seasoned simply with salt, pepper, and soy-based sauces, and is a centerpiece of interactive hibachi-style dining. The dish originated in post-WWII Japan, blending Western steak traditions with Japanese culinary techniques.
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🍽️ Nutrition at a glance
Teppanyaki steak is high in protein and fat, with minimal carbohydrates, making it a rich source of iron, zinc, and B vitamins like B12. A typical serving provides around 400-600 calories, depending on the cut and added sauces.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 40 g |
| Carbs | 2 g |
| Fat | 35 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Zinc | 9 mg |
| Vitamin B12 | 5.5 mcg |
| Potassium | 600 mg |
| Phosphorus | 300 mg |
| Niacin (B3) | 10 mg |
| Vitamin B6 | 0.6 mg |
| Selenium | 40 mcg |
Per 1 steak (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, teppanyaki is as much a performance as a meal, with chefs often showcasing knife skills and flair. Nutritionally, the high-iron content from red meat supports energy levels, and the interactive dining experience can make it a social highlight.
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AI estimate may be inaccurate · Terms