How to make hibachi at home | Steak and Shrimp Hibachi on Blackstone griddle
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- Опубликовано: 7 июн 2024
- In this video I show you how to make steak and shrimp hibachi at home on a Blackstone griddle. I went ahead and added the links for the apron, knife, and holster that I use. The holster is not the exact type because mine was handed down by my master chef and I don't think they make them anymore. The majority of chefs now use the type of holster that's linked. I also added a cheaper option for a comparable knife as well. It's the same brand that I use and I know for certain of their quality and craftsmanship.
Official Backyard Hibachi Merch!!! - the-backyard-hibachi.printify.me
(paid link for Blackstone griddle) - amzn.to/3FLSnIs
(paid link for Camp Chef griddle) - amzn.to/3HuIeBw
(paid link for salt and pepper shakers) - amzn.to/3BWNYPM
(paid link for spatula) - amzn.to/3rexFJd
(paid link for fork) - amzn.to/3LVhkmj
(paid link for grill scraper) - amzn.to/3BWaqso
(paid link for knife holder) - amzn.to/3g1RIZe
(paid link for apron) - amzn.to/3TgNlrC
(paid link for exact knife used in this video) - amzn.to/3CQjAbx
(paid link for cheaper knife option) - amzn.to/3TeD8vF
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.
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.
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!!!!
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.
I made this the other day, came out great, the wife was telling everyone about it!
Thanks man, love these videos!
You are a true Artist!!! Always fun to watch someone that appreciates quality!
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
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💯💯💪💪💪
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
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.
Awesome demonstration. Enjoyed watching and appreciated your talents and knowledge on how to season properly! Thank you!
I have been looking forever for a video like this! An actual chef doing the cooking. THANK YOU!
Same here
Same!
Stick with us man! We are LOVING your channel!!
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.
Man the smooth salt and pepper shaker moves! I love it. Amazing work!
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.
Your channel is exactly what I was looking for. Thank you for the recipes and keep em comin'
Plenty more to come!
For me personally the Hibabchi presentation is always so soothing to watch live or online!!!
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 :)
My favorite hibachi food!! This looks delicious 😋 Keep up the great work!
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!
One of the best hibachi tutorial video on RUclips. Thank you.
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!
You already know when the man comes out with just a meat fork and one spatula, he’s a pro. Nice work.
Surf and Turf Hibachi style !!!! Thanks.....can't wait to make it this weekend. You're the man !
Let me know how it goes.
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
Glad I found your channel. As an aspiring backyard hibachi chef i appreciate the info!
🔥🔥🔥 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.
That transition from the knife at 6:38 was smooth. 😎
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 really know your stuff! Thanks for sharing all your knowledge and tricks!
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! 👍🏻😉😀👍🏻
You sir are a true professional, thank you for sharing this!!
You are very welcome
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
Amazing! Thank you so much. I followed your instructions and dinner turned out amazing!!! Very much appreciated Chef 😊😊
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.
It's literally just stir-fry. The difference between a stoner kid cooking at a Mongolian BBQ and a hibachi "chef" is that one of them is a good juggler.
Thank you!
Sounds like someone is a stoner kid working at Hu-Hot.😂
@@thebackyardhibachi No, I'm just a stoner. I never worked at Hu Hot.
Man, he makes it look easy
thank you, brushing my shoulders. 😆
This is awesome, glad to find a legit hibachi chef. Subscribed
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!
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 did it!!!!! I made the hibachi!!! It was dang awesome!
Awesome!!!
@@thebackyardhibachi what oil are you using?
WOWZER! This chef has mad skills!
Lots of really great tips and insights here that took me a long time to figure out on my own. Great vid!
The best thing to have with shrimp and steak is yum yum sauce
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.
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 😋
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! 😁
What oil do you use?
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
AWSOME job! I was always wanting in indepth video on this! My favorite meal!
Love the videos. Keep them coming!
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.
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.
I love watching this guy do his thing. He is good!
Loved this. You are clearly super talented and we appreciate the explanation. Well done.
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.
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.
Love the content, best hibachi video i've seen by far and i've watched quite a few!
Nice job chef! Great video!
Loving your videos!
Great vid bro. Super helpful and fun to watch.
Super awesome video really enjoyed it!!!
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!
Awesome video! And great skills! Thanks for the guide
Great video very informative and step by step instructions. Keep up the good work!!’
Just AWESOME! Plain and simple ;-) Thanks so much for inspiring us
Totally solid. Well done.
Love your videos chef. I watch them over and over. Keep them coming.
Thank you, I will
I admire the skills you got my brother.
Thank you, really enjoyed watching!
Great!!! Thank you for sharing the recipe with us!!!
Great channel bro! So glad I found it!
Very entertaining,you are a natural!. Everything looks delicious 🤤 cheers 🍻
Subscribed. Great setting, knowledge, and skill showcase!
Thanks you for the sub!
Unbelievable . Love Your Presentation . Great Job
I enjoy your videos man.
You nailed it. Did it all today on the stove but chicken and steak. I have a huge paella pan that works wonders
Nailed it. Thank you.
Very good content sir! Thank you for sharing this wisdom!
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!
Nice job thanks for taking the time to make these skills 👌
I could literally smell this! Yum!!
Definitely like the rhythm of your cooking. Thx
I just brought a blackstone, im soooo glad i found this channel...
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!
That's a skilled dude right there!
Awesome job Chef. Looks delicious
Thanks so much
Really fun to watch. I am loving cooking tepanyaki on my blackstone. I keep returning to your channel.
Welcome back!
Loved the video! Learned a lot of tips!
Just got my grill this week. Cant wait to try this friday night! Thank you
How did it go?
Thanks a lot. I cooked this tonight and my girls loved it.
Great to hear!
I am doing this tonight, going to try and follow your steps.
How did it go?
This guy is a real OG behind the griddle!!
That is some great looking Hibachi. Some of my favorite food.
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!
Instant sub!!! Great video Chef!
Your skills are amazing!!!
Great job Chef!!!
I don’t have a flat top but used a wok instead, not ideal but did in batches and this turned out amazing! Great technique and tutorial. I may be shopping for a new grill. Thanks
We used a wok for to go/carry out and regular dining side.
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.