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In Japan, the electric griddle is often associated with home parties where many people gather to enjoy “yakiniku” (grilled meat) or “okonomiyaki” (a pan-fried dish made of batter, cabbage and other ingredients) but it s actually something you can use daily. “Basically, you can use it just like a frying pan,” says Hidemi Sato, who oversaw the cooking science aspect of this week’s recipe, a “chanchan”-style dish that is local fare originating in Hokkaido s fishermen’s towns. Griddles also have features that frying pans lack that allow you to set the temperature and also keep the food warm. On top of that, using a griddle lets you cut out the step of having to serve your food you can just have each person scoop their serving right onto their plate.

Hidemi satoMakiko watanabeAsahi shimbun gohan labZojirushi corpLife science universityGohan labNippon veterinaryLife scienceAsahi shimbunஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம்வாழ்க்கை அறிவியல் பல்கலைக்கழகம்கோஹன் ஆய்வகம்நிப்பான் கால்நடைவாழ்க்கை அறிவியல்ஆசாஹி ஶிஂபந்