I am a former Hibachi chef, I’ve worked at Shogun and Fujiyama. Great display of skills chef, I can tell you’ve done time behind the grill. I still have all my equipment and a flat top griddle. Watching this motivated me to do some backyard hibachi for family and friends 🤙🏽
Great video. I’m about to do this meal for my kids and grandkids next week on my 36” blackstone. Can you tell about what surface temp you are using on your hot zone? Thanks!
Is that a Blackstone flattop or commercial flattop? Just wondering if the Blackstone is as good as the commercial flattops (smooth finish, not that iron textures finish). Ty.
You have no idea how refreshing it is to see an actual chef doing this! So many people on here saying "we try this ingredient" or "we like it this way", people just guessing how it's supposed to be done. Alot of your viewers have griddles (most likely a blackstone), so whatever other types of recipes you like cooking on yours, we'll dive right in with you. This is the 2nd channel I've every subscribed to after watching videos on here for alot of years. I hope your channel gets huge!
Probably the best fried-rice demonstration I've ever watched on RUclips. I especially like the extra tips about the process of cooking. I will definitely be trying this method.
Been a charcoal guy for a very long time. Finally got a griddle from Sams club yesterday. It's a huge stainless steel 5 burner. After seasoning it about 3-4 times I crowned it the new king making smash burgers as the first cook. I'm totally sold. They turned out absolutely fantastic! Hibachi is on the top of the list so I appreciate you making this vid! Can obviously tell you got the experience.
I stumbled on a gem. I can barely cook but your channel motivates me. Just bought a griddle and if my family does not like the food, I can always count on men’s best friends.
I love seeing the skills of guys like you at the restaurants. It’s a show and a meal in one. I have a hard enough time just cooking the food right without all the theatrics. Great video.
Yo, this was awesome man. It felt like I was sitting down at one of the restraunts, your technique is impeccable. You're gonna help a lot of people out by sharing your knowledge.
Finally a cook that is using what everybody has in there back yard and not in a restaurant......videos of this caliber are few and far between most of this type of cooking......new sub and thank you for showing your skills and knowledge it is greatly appreciated from me and my wife and I would bet everybody else's on RUclips that finds this video💯💯💪💪💪
Thank you for the videos! I've been disappointed with Hibachi in my area except the well known chain one but that's over an hour away. I finally committed to doing this at home so I can control the outcome. I hope to see more videos from you soon. I purchased several things from your youtube links. Id suggest adding more things like the platters and alternative knifes. Please let us know what oils you use on the grill. You mentioned vegetable oil but I also see you use another bottle occasionally in some videos.
Great video. I appreciate you describing your techniques while showing us. I love cooking and cold spend hours reading recipes. You did a great job and introduced "better" techniques to my cooking. I have avoided cooking with a fork until I see how you use it. Gonna get one soon. Thank you so much for sharing this with us
Pol my man!! I worked with this guy back in seattle washington! Awesome chef, it was a pleasure to work with this guy, he inspired me so much. Hey Pol i miss you man..! Keep doing what you doing, so proud of you brother!
Chef - If you ever get back to read comments on this 20-month-after comment . . . A thousand thumbs up . . . you use the same temp guide as I learned 40+ years ago! No other YT vid I've watched has ever done it that way. Beautifully done! THANK YOU . . . subscribed!
man, watching this, i felt like i needed to tip the guy! Very great display of culinary skills! Always amazed watching these guys do their thing! Talented Artists!
New sub! Excellent! I see a true Hibachi master in action. At the restaurants it's all about the entertainment, the timing of each of the items and lastly the taste. I could feel you resisting the urge to target someone to flip a shrimp to! I look forward to more :)
I have watched a lot of griddle videos, this one is top shelf!! Clearly you know your stuff, I learned a lot from this one video. EXCELLENT JOB, WELL DONE!!
I got so hungry watching him cook that I swear, I could smell everything he cooked, from the fried rice, the veggies, shrimp and the ribeye. Tomorrow, I'll get myself some shrimp, ribeye and veggies. Bravo, chef!
Dude, you are THE GUY! Going to tag-team a hibachi meal for 12 couples with my brother in law (two Blackstones) next weekend, and looking forward to using your videos as reference. Question: what liquor do you use for the volcano? And have you ever heard of sweet soy sauce and oyster sauce combo on the fried rice? Keep up the great content my friend.
Awesome!! I use vodka for the volcano. In the restaurant we don't use sweet soy or oyster sauce in the fried rice, but there's nothing wrong with experimenting and adding your own personal touch to your cookouts. Good luck, have fun and let me know how it goes.
I do this for my kids on the griddle the wife got me for Father's day. I love dinner days where i can make this for my family. Good job breaking it down for a novice to understand. I cut the meat before filling it and i use chicken breast as well
Great video and explanation on technique (Salt high, pepper low, etc) Every restaurant tastes different yet they all seem to do it the same. I look forward to trying with your tips. 2 questions: What type of oil do you use? What alcohol do you use for the volcano? Also, I’d love to see a detailed version on noodles!
This is absolutely beautiful! I love Hibachi steak and shrimp so this video means a lot to me, now I know how to make this if I wanted to! Thanks! 👍🏻😉😀👍🏻
Wow. Looks delicious. Trying to find a hibachi chef named James - you used to work at Kabuto’s in Midlothian, Va.. You kept us in stitches, cooked an awesome meal, was a requested chef among many at the site and even brought out some saki for my birthday and had some with us. I’m hoping you are still around cooking and doing well. We have not seen you in many years.
I've always wondered, do hibachi cooks sharpen their knives after each cook? I would imagine slicing on the steel would dull it very quickly. Love the videos
We sharpen every couple of weeks, but hone it to realign the teeth after each table. As long as your knifes steel is harder than your griddle surface (using the Rockwell hardness scale) it doesn’t really do any harm or dull the knife any faster than prepping on a cutting board.
@@briang6068 I added the link to the exact knife that a use and also a cheaper comparable option. If you decide to order through the link, thank you in advance as it helps support the channel as well.
Thank you great recipe!, can you please share how high you keep the temperature of the griddle? is it the same temperature for cooking everything rice/ steak / vegetables?
Rice and veggies you want to be as high as possible without crossing your oils smoke point (400-450). With steak, it depends on how you want to cook it (rare-well). You'll need to adjust the temperature accordingly making sure the outside burn before the internal temp is reached.
Your channel is great and thank you. Question, I always thought that hibachi restaurants, when the chefs use the soy sauce, that it was actually a soy mixture that has ginger and other things in it(sesame oil or other stuff) Is that not the case?
We have dedicated bottles for ginger sauce, yum yum sauce, teriyaki, soy sauce, oil, sesame seeds and vodka. The soy sauce bottle only contains soy sauce.
Awesome. Had my Blackstone for 4 months now and have the rice, chicken and steak (filet) down quite well enough she says it's as good as the Hibachi restaurant we've been going to for over 12 yrs. Will be adding shrimp to our usual steak, chicken with rice in the coming week.
@@thebackyardhibachi Sry..had some family medical issues for awhile. All good now. I added shrimp to a batch of cubed filet Mignon and cubed chicken all by your video. It all was all to die for... everyone was complimenting me on it all. A relative said they're getting a Blackstone and to msg him the video so he can follow you...Thanks for everything you do Paul.
High. Gonna take a minute before it starts smoking. Let it go until it stops smoking. Let it cool 10 min. Reapply. I am doing my 4th coat as I type this. This is awesome
Not sure why the algorithms felt the need to drop this in my lap tonight.... I almost 'clicked off', but when I saw the backdrop, the griddle, the hat, and your skills, I stayed for the rest of it. Great video man, thank you. Sooo, that being said, I've got some Japanese chef knifes I cherish. I wouldn't dream of using them against that steel like you do. May I ask what kind of blade, and how you maintain it against such a surface? Thank you very much!
I’ve watched several Hibachi videos so far. All of which are informative and entertaining to watch but this one tops it all. The presentation is almost as good as the food!! Almost!! 😊
Paul. Almost 50K Subscribers! I've followed you from the start and love your technique and approach, AND willingness to break it down in an effort to teach us. I am so disappointed Blackstone hasn't signed you on. Still crossing my fingers... Anyway, thank you again for teaching us neophytes what has always seemed like secret society stuff!!
This is AMAZING and you have great hand skills! I hope to be as experienced one day. Just got my Blackstone last week and can't get enough of it! Subbed and thumbs up! Thank you!
I love the cooking channels on RUclips for all the recipes, but THIS is probably the DOPEST production I've ever seen!!!! Next time my ex comes by I'm going hard like this when I make her turkey tacos! And the next family function I'm doing EXACTLY this method on the grille!!! Klink! Klink! Klink! Tick tick tick!!! So dope!!!!!
I love this! It looks absolutely delicious. Ive made fried rice before but I’ve been wanting to make it like they do in the restaurants. Will definitely take some notes and try again myself. Thanks!
You clearly know your craft. I just purchased a like new e-series 22" & may have to play around with some hibachi style cooking. I'm a cast-iron purist but for the price I paid for my griddle I couldn't say no, & I have a feeling a 36" will be in my future. I really enjoyed this video & appreciate the links (Yoshiro blue steel knives are exceklent). I will be subscribing & checking out more. Also for those like me with a nonstick vs cast iron griddle don't cut on it!
@@thebackyardhibachi wasn’t as flavored as the restaurants but it was my first time on a blackstone! Presentation looked good tho and everything was cooked right. Family was happy so I’m happy!
I tried this process with my flat top I got for Christmas. Aimed big and fed up to 15 people on the first go. Made the homemade teriyaki sauce from this channel and everything. This was so good and was a huge success. So much so, family want to make it a regular event. Tasted just like the habachi restaurants but a quarter of the price. Thank you!
Great work. The only thing I tend to do differently is cook the egg after letting the rice fry for a little bit using a Wok. Totally agree soy sauce for color, but never have I added salt or pepper. I just feel like the garlic and soy sauce is enough. I also like to add different sauces. I've found that oyster sauce and szechuan spicy sauce add some very distinct flavors.
Wow I really enjoyed that, I really believe that if I just took it slow learned to do one step at a time, I could do this. Thank you for showing me how it is done.
I am a former Hibachi chef, I’ve worked at Shogun and Fujiyama. Great display of skills chef, I can tell you’ve done time behind the grill. I still have all my equipment and a flat top griddle. Watching this motivated me to do some backyard hibachi for family and friends 🤙🏽
Thank you! 15 years in the restaurant, 1 year on RUclips 😂
My only criticism is he could've chopped the eggs more carefully(smaller) to avoid having to chop at the rice later.
Great video. I’m about to do this meal for my kids and grandkids next week on my 36” blackstone. Can you tell about what surface temp you are using on your hot zone? Thanks!
@@thebackyardhibachi can you recommend equipment? Do you sell any equipment?
Is that a Blackstone flattop or commercial flattop? Just wondering if the Blackstone is as good as the commercial flattops (smooth finish, not that iron textures finish). Ty.
As soon as I saw the hat, the black stone and his voice I knew I could trust this man.
This guy got real skills. I really liked the way he put his knife back into its pouch on his waist. Now that is cooking in Style
This is the epitome of that old mixtape drop, “you’re watching a master at work.” Trying out some shrimp and steak on my griddle tomorrow.
lol right
You have no idea how refreshing it is to see an actual chef doing this! So many people on here saying "we try this ingredient" or "we like it this way", people just guessing how it's supposed to be done. Alot of your viewers have griddles (most likely a blackstone), so whatever other types of recipes you like cooking on yours, we'll dive right in with you. This is the 2nd channel I've every subscribed to after watching videos on here for alot of years. I hope your channel gets huge!
Thank you for the sub! And thank you for watching. Plenty of recipes, tips and tricks to come.
so true, i subscribed because i feel like this is the real thing
Looks like he's doing everything everyone else was doing
@@mikedaniel8931 you'll have to pay attention to small details in a bunch of the other people's videos to understand
@@davidhunt4129 like what how high he held the salt shaker up.
Thanks!
Stick with us man! We are LOVING your channel!!
Yeah man I really like your simple, forward, tecnique of cooking. keep up the good work, Young jedi master!
Probably the best fried-rice demonstration I've ever watched on RUclips. I especially like the extra tips about the process of cooking. I will definitely be trying this method.
Thank you, let me know how it goes!
If you want a good fried rice demo I'd check out Jamie Oliver.
@@Ivory_GT Queue the Uncle Roger eye twitch
Been a charcoal guy for a very long time. Finally got a griddle from Sams club yesterday. It's a huge stainless steel 5 burner. After seasoning it about 3-4 times I crowned it the new king making smash burgers as the first cook. I'm totally sold. They turned out absolutely fantastic! Hibachi is on the top of the list so I appreciate you making this vid! Can obviously tell you got the experience.
And everythimg cooks soooo fast!!! Blackstone is the way to go!!!!
My man makes it looks effortless. It’s like running a piece of heavy equipment. You have no idea how good they are until you try to do it yourself!
I made this the other day, came out great, the wife was telling everyone about it!
Thanks man, love these videos!
Building layers of flavors and letting the hot flat top caramelize while working quickly produces a fantastic product.
Nice demo , been a teppanyaki chef myself for years . Great explanations of the cooking process. There's so much more then just spinning our spatulas
I didn't realize just how much more there was until I did it for myself.
I have been looking forever for a video like this! An actual chef doing the cooking. THANK YOU!
Same here
Same!
I stumbled on a gem. I can barely cook but your channel motivates me. Just bought a griddle and if my family does not like the food, I can always count on men’s best friends.
You got it! Practice, patience and persistence!
I love seeing the skills of guys like you at the restaurants. It’s a show and a meal in one. I have a hard enough time just cooking the food right without all the theatrics. Great video.
Thank you!
Sounds like someone is a stoner kid working at Hu-Hot.😂
Yo, this was awesome man. It felt like I was sitting down at one of the restraunts, your technique is impeccable. You're gonna help a lot of people out by sharing your knowledge.
Finally a cook that is using what everybody has in there back yard and not in a restaurant......videos of this caliber are few and far between most of this type of cooking......new sub and thank you for showing your skills and knowledge it is greatly appreciated from me and my wife and I would bet everybody else's on RUclips that finds this video💯💯💪💪💪
Man, he makes it look easy
thank you, brushing my shoulders. 😆
Can't get enough, keep up the awesome work. I love Hibachi in my hometown.
That transition from the knife at 6:38 was smooth. 😎
Thank you for the videos! I've been disappointed with Hibachi in my area except the well known chain one but that's over an hour away. I finally committed to doing this at home so I can control the outcome. I hope to see more videos from you soon. I purchased several things from your youtube links. Id suggest adding more things like the platters and alternative knifes.
Please let us know what oils you use on the grill. You mentioned vegetable oil but I also see you use another bottle occasionally in some videos.
You are a true Artist!!! Always fun to watch someone that appreciates quality!
Hi Poli,
This chef is hands down the best here in town!
Franny, Maryjane and the rest of the family are excited to see you here!
You already know when the man comes out with just a meat fork and one spatula, he’s a pro. Nice work.
What a beautiful yard! So nice to see cooking outside
Great video. I appreciate you describing your techniques while showing us. I love cooking and cold spend hours reading recipes. You did a great job and introduced "better" techniques to my cooking. I have avoided cooking with a fork until I see how you use it. Gonna get one soon. Thank you so much for sharing this with us
Just got a blackstone griddle for Christmas and i want to cook more stuff like this. Excellent skills and awesome video! Keep up the good work
Thank you! Any questions feel free.
Pol my man!! I worked with this guy back in seattle washington! Awesome chef, it was a pleasure to work with this guy, he inspired me so much. Hey Pol i miss you man..! Keep doing what you doing, so proud of you brother!
Ryan?!?
Hahaha Good guess brother! 😅
@@Kaynapeppy I miss you too brother! We had some good times at Mizu!! Hope you and your family are doing well.
It's always a joy to watch a master at work. Great video! I need one of those knife holsters. 😀
Your channel is exactly what I was looking for. Thank you for the recipes and keep em comin'
Plenty more to come!
Chef - If you ever get back to read comments on this 20-month-after comment . . . A thousand thumbs up . . . you use the same temp guide as I learned 40+ years ago! No other YT vid I've watched has ever done it that way. Beautifully done! THANK YOU . . . subscribed!
Awesome demonstration. Enjoyed watching and appreciated your talents and knowledge on how to season properly! Thank you!
For me personally the Hibabchi presentation is always so soothing to watch live or online!!!
Surf and Turf Hibachi style !!!! Thanks.....can't wait to make it this weekend. You're the man !
Let me know how it goes.
man, watching this, i felt like i needed to tip the guy! Very great display of culinary skills! Always amazed watching these guys do their thing! Talented Artists!
Thanks for the watch! No tips necessary, I’m the one providing tips in this one! 😁
I did it!!!!! I made the hibachi!!! It was dang awesome!
Awesome!!!
@@thebackyardhibachi what oil are you using?
This guy is a real OG behind the griddle!!
New sub! Excellent! I see a true Hibachi master in action. At the restaurants it's all about the entertainment, the timing of each of the items and lastly the taste. I could feel you resisting the urge to target someone to flip a shrimp to! I look forward to more :)
I have watched a lot of griddle videos, this one is top shelf!! Clearly you know your stuff, I learned a lot from this one video. EXCELLENT JOB, WELL DONE!!
My favorite hibachi food!! This looks delicious 😋 Keep up the great work!
You sir are a true professional, thank you for sharing this!!
You are very welcome
I got so hungry watching him cook that I swear, I could smell everything he cooked, from the fried rice, the veggies, shrimp and the ribeye. Tomorrow, I'll get myself some shrimp, ribeye and veggies. Bravo, chef!
Dude, you are THE GUY! Going to tag-team a hibachi meal for 12 couples with my brother in law (two Blackstones) next weekend, and looking forward to using your videos as reference. Question: what liquor do you use for the volcano? And have you ever heard of sweet soy sauce and oyster sauce combo on the fried rice? Keep up the great content my friend.
Awesome!! I use vodka for the volcano. In the restaurant we don't use sweet soy or oyster sauce in the fried rice, but there's nothing wrong with experimenting and adding your own personal touch to your cookouts. Good luck, have fun and let me know how it goes.
I do this for my kids on the griddle the wife got me for Father's day. I love dinner days where i can make this for my family. Good job breaking it down for a novice to understand. I cut the meat before filling it and i use chicken breast as well
🔥🔥🔥 thanks I wanted to do something different for my family Christmas dinner and this recipe was perfect!!
Glad you guys enjoyed it. Happy holidays to you and yours.
Man the smooth salt and pepper shaker moves! I love it. Amazing work!
Great video and explanation on technique
(Salt high, pepper low, etc)
Every restaurant tastes different yet they all seem to do it the same.
I look forward to trying with your tips.
2 questions:
What type of oil do you use?
What alcohol do you use for the volcano?
Also, I’d love to see a detailed version on noodles!
Let me know how it goes. For the volcano it’s vodka. I use canola or vegetable oil, any oil with a high smoke point will work.
@@thebackyardhibachi was gonna ask same question, thanks. What is the temp you keep grill at? Thanks again
I listened to this while writing a blog article and enjoyed the sword battle-sounds. then I went back and watched the whole thing. Very nice.
Glad you enjoyed it!
This is absolutely beautiful! I love Hibachi steak and shrimp so this video means a lot to me, now I know how to make this if I wanted to! Thanks! 👍🏻😉😀👍🏻
Wow. Looks delicious.
Trying to find a hibachi chef named James - you used to work at Kabuto’s in Midlothian, Va.. You kept us in stitches, cooked an awesome meal, was a requested chef among many at the site and even brought out some saki for my birthday and had some with us. I’m hoping you are still around cooking and doing well. We have not seen you in many years.
Hope you find him!
I've always wondered, do hibachi cooks sharpen their knives after each cook? I would imagine slicing on the steel would dull it very quickly. Love the videos
We sharpen every couple of weeks, but hone it to realign the teeth after each table. As long as your knifes steel is harder than your griddle surface (using the Rockwell hardness scale) it doesn’t really do any harm or dull the knife any faster than prepping on a cutting board.
@@thebackyardhibachi Speaking of, what knife do you use?
@@briang6068 I added the link to the exact knife that a use and also a cheaper comparable option. If you decide to order through the link, thank you in advance as it helps support the channel as well.
Thank you great recipe!, can you please share how high you keep the temperature of the griddle? is it the same temperature for cooking everything rice/ steak / vegetables?
Rice and veggies you want to be as high as possible without crossing your oils smoke point (400-450). With steak, it depends on how you want to cook it (rare-well). You'll need to adjust the temperature accordingly making sure the outside burn before the internal temp is reached.
I just brought a blackstone, im soooo glad i found this channel...
Your channel is great and thank you. Question, I always thought that hibachi restaurants, when the chefs use the soy sauce, that it was actually a soy mixture that has ginger and other things in it(sesame oil or other stuff) Is that not the case?
We have dedicated bottles for ginger sauce, yum yum sauce, teriyaki, soy sauce, oil, sesame seeds and vodka. The soy sauce bottle only contains soy sauce.
You deserve MILLIONS OF VIEWS ON THIS BROTHER. Great work
The best thing to have with shrimp and steak is yum yum sauce
Awesome. Had my Blackstone for 4 months now and have the rice, chicken and steak (filet) down quite well enough she says it's as good as the Hibachi restaurant we've been going to for over 12 yrs. Will be adding shrimp to our usual steak, chicken with rice in the coming week.
Sounds good! Let me know how it turns out!
@@thebackyardhibachi 👍
@@thebackyardhibachi Sry..had some family medical issues for awhile. All good now.
I added shrimp to a batch of cubed filet Mignon and cubed chicken all by your video. It all was all to die for... everyone was complimenting me on it all. A relative said they're getting a Blackstone and to msg him the video so he can follow you...Thanks for everything you do Paul.
Training video: 1st step :I got my grill up to the temperature avoids telling me what temperature 😢 smh
High. Gonna take a minute before it starts smoking. Let it go until it stops smoking. Let it cool 10 min. Reapply. I am doing my 4th coat as I type this. This is awesome
@adamdurham16
Are you talking about seasoning the grill?
About 350°
Glad I found your channel. As an aspiring backyard hibachi chef i appreciate the info!
One of the best hibachi tutorial video on RUclips. Thank you.
I love watching this guy do his thing. He is good!
All I can say is, I am jealous of your skill on the grill!
Thanks, I’ve been at it for a while.
I love how you play the drums with your utensils the whole time 😄👍🏼music to the ears.
I was in drum-line back in high school!
Not sure why the algorithms felt the need to drop this in my lap tonight.... I almost 'clicked off', but when I saw the backdrop, the griddle, the hat, and your skills, I stayed for the rest of it. Great video man, thank you.
Sooo, that being said, I've got some Japanese chef knifes I cherish. I wouldn't dream of using them against that steel like you do. May I ask what kind of blade, and how you maintain it against such a surface?
Thank you very much!
There are links to the knives he uses. He sharpens his grill knife maybe once a year :)
Man, you make cooking on that Blackstone look Easy.
Love it and maybe one day I will have these skills.
You can do it!
Wow. Impressive!!! Just bought a griddle. I like how you get rid of the drippings without using the tray. You are so talented. I’m subscribing
Thank you for the sub!
Where can I purchase a back yard griddle
I’ve watched several Hibachi videos so far. All of which are informative and entertaining to watch but this one tops it all. The presentation is almost as good as the food!! Almost!! 😊
Thank you
Thanks for this wonderful video I'm going to start doing this in my backyard
That's a skilled dude right there!
Paul. Almost 50K Subscribers! I've followed you from the start and love your technique and approach, AND willingness to break it down in an effort to teach us. I am so disappointed Blackstone hasn't signed you on. Still crossing my fingers... Anyway, thank you again for teaching us neophytes what has always seemed like secret society stuff!!
@@JoeyMassie good to hear from Mr. Massie!
This is AMAZING and you have great hand skills! I hope to be as experienced one day. Just got my Blackstone last week and can't get enough of it! Subbed and thumbs up! Thank you!
Thank you and I appreciate the sub!
THE MOST GANGSTA HIBACHI CHEF EVERY! Thanks for the video man! Love it!
Not a problem. Plenty more to come.
I love the cooking channels on RUclips for all the recipes, but THIS is probably the DOPEST production I've ever seen!!!!
Next time my ex comes by I'm going hard like this when I make her turkey tacos!
And the next family function I'm doing EXACTLY this method on the grille!!! Klink! Klink! Klink! Tick tick tick!!!
So dope!!!!!
This was incredibly informative - thanks for sharing!
This is good. Why are you not getting more views? US style teppanyaki cooking is a special skill in itself
I just hope those who do watch gain some knowledge and insight.
@@thebackyardhibachi yes you have a special skill
You’re AMAZING. I could simply sit and watch you 24 hours a day 😁 (and keep eating as well 😝)
Got a 28" Blackstone for Channuka. I've seen Smash Burger videos, Quesadilla videos, Breakfast videos, but This!...This is Different! Just Subbed! :)
Thanks for the sub!
I came to find a video to perfect my shrimp hibachi. You got a new subscriber here, I especially like how you explain the process.
WOWZER! This chef has mad skills!
Your level of skill at this is sick. Great video bro.
Thank you.
Someone that knows what they are doing thank you
I just followed this video step by step. My family loved the meal. Thank you.
Whoop 🙌🏽
I love this! It looks absolutely delicious. Ive made fried rice before but I’ve been wanting to make it like they do in the restaurants. Will definitely take some notes and try again myself. Thanks!
The very fact you put on the entire outfit hat and all gets a sub from me. 🤙🏻
You clearly know your craft.
I just purchased a like new e-series 22" & may have to play around with some hibachi style cooking. I'm a cast-iron purist but for the price I paid for my griddle I couldn't say no, & I have a feeling a 36" will be in my future. I really enjoyed this video & appreciate the links (Yoshiro blue steel knives are exceklent). I will be subscribing & checking out more.
Also for those like me with a nonstick vs cast iron griddle don't cut on it!
This is thee tutorials of all tutorials, thank you for posting!!
I appreciate the watch!!!!
Awesome thanks for the info! Love the local hibachi and I sit and study them every time ha. Well done, gonna give it a go at home on my BS
Yummy , I have a new Blackstone grill and have always wanted to try this at home, now I know how to do it ! Thanks Chef good job !! Kudos 😋
soon as I seen a kirin 6 pack holder being used to hold the different sauces/oils.. I knew this dude was the truth
Thank you! Was actually a joy to watch. Appreciated the cooking tips as well.
Gonna cook up some hibachi for the wife and kids tonight. Your video is my guide thank you nice work brother
How did it turn out!?
@@thebackyardhibachi wasn’t as flavored as the restaurants but it was my first time on a blackstone! Presentation looked good tho and everything was cooked right. Family was happy so I’m happy!
@@jaytovar6465 they might be using seasoned garlic butter too.
Yeah this guy is skilled as hell
This man has some serious skills!
Really fun to watch. I am loving cooking tepanyaki on my blackstone. I keep returning to your channel.
Welcome back!
I tried this process with my flat top I got for Christmas. Aimed big and fed up to 15 people on the first go. Made the homemade teriyaki sauce from this channel and everything. This was so good and was a huge success. So much so, family want to make it a regular event. Tasted just like the habachi restaurants but a quarter of the price. Thank you!
This is why I bought my griddle! Have yet to perfect my skill. I guess I'll have to keep practicing!!🥢
Great work. The only thing I tend to do differently is cook the egg after letting the rice fry for a little bit using a Wok. Totally agree soy sauce for color, but never have I added salt or pepper. I just feel like the garlic and soy sauce is enough. I also like to add different sauces. I've found that oyster sauce and szechuan spicy sauce add some very distinct flavors.
Doing this tonight for a live stream on twitch. Thank you chef!
Wow I really enjoyed that, I really believe that if I just took it slow learned to do one step at a time, I could do this. Thank you for showing me how it is done.
Yes. Take it slow, cook one thing at a time. When you get the hang of it you can start putting multiple things on the grill.