Ultimate Hibachi Steak and Chicken Recipe: Cooking Tips and Techniques by a Pro Hibachi Chef
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- Опубліковано 13 чер 2023
- In this exciting and mouthwatering instructional video, join me as I take you on a culinary journey to discover the art of cooking hibachi steak and chicken on a sizzling hot flat top griddle. As a professional hibachi chef, I'll be sharing my expertise, secret techniques, and insider tips to help you recreate the delectable flavors and impressive showmanship of hibachi cooking right in your own kitchen.
Prepare to be amazed as I skillfully handle the sizzling ingredients, showcasing the precise knife work and mesmerizing griddle skills that are the hallmarks of hibachi cooking. Watch as I perfectly sear juicy cuts of steak and tender chicken, creating that irresistible caramelized crust while ensuring they remain incredibly juicy and flavorful on the inside.
Throughout the video, I'll guide you step-by-step, providing clear instructions on marinating the meat, preparing the accompanying vegetables, and creating the signature hibachi sauces that elevate the flavors to new heights. I'll also share pro tips on achieving that perfect balance of smoky char and tender texture, ensuring your hibachi creations will impress both your taste buds and your guests.
Whether you're a seasoned home cook or a culinary enthusiast eager to learn new techniques, this video is designed to inspire and empower you to become a hibachi master in your own kitchen. Join me as we unlock the secrets of hibachi cooking and bring the excitement and flavors of the hibachi grill straight to your dining table. Get ready to impress with this unforgettable hibachi steak and chicken experience!
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I would watch this guy microwave a hot pocket.
😂😂😂😂
😂
🤣🤣🤣🤣🤣🤣🤣🔥🔥
He would be spinning the microwave on his finger like a basketball and tossing your hot pocket through the air right on your plate but it would be all cool lol
😂
I don't care how many times I've ever seen this style of cooking done, I enjoy watching you Paul and could see it every day!😃
Wishing it was real life experience, still grateful for your demonstrations and teachings. Learning to cook this hibachi with Paul has been a fun journey. Thank you for sharing your teachings with us Paul. All of us Americans are forever grateful Im sure.
Dang bro you just boost my confidence to make this for my family! They keep bugging me cause they know I could cook but I hesitate trying to make this meal.. thanks my brutha your family and friends are proud of you I'm sure!
Your confidence as you cook is inspiring! This separates you from all backyard chefs I have watched. Thank you for sharing some tips as you go along! I really liked the teriyaki caramelization tip in this video. Best wishes on your mobile business!
So fun to watch a master at work. Thanks for the video!
Glad i found your pages, one of the best things i did was buy a hibachi/griddle for my yard. Loving the content. Thanks for taking the time to make and share your skills & knowledge
Paul another fantastic job! Looks amazing! Thanks for sharing. Cheers 🍻
Another great video!
Just got my Blackstone and hibachi style dishes is what I want to learn to make the most. Looks like I'm gonna be glued to this channel!
Thanks for that! It’s awesome to see how you do it! Even if I don’t do everything exactly how you do, it’s a good baseline for great food on my blackstone!
Like watching the skill with the way you cook and taking the time to step by step not many people do that..
I cooked this same thing tonight for the family they loved it .. thanks bud great job.
I am a learning from your lessons. Thanks Paul for your time. I wish you the best in your endeavor.
Just found your channel. I’m new to griddle cooking but not new to cooking. Love your recipes and instructions.
The best thing I’ve seen online in a while!!😃
Awesome job Paul!! Love hibachi cooking!!
I LOVE YOU CHEF PAUL! Thank you for the lesson on cooking my favorite food ever. The knowledge on the rice being cold and already was a major key I needed to know instead of just taking it straight from the cooker. Going to the rice prep video now!
Awesome video! Thanks for the expert instruction.
Absolutely stunning. Fantastic work.
I just bought a blackstone this week and thank god when searching how to cook hibachi style food, you came up first. And now I’m hooked! Keep the recipes coming brudda! 🤙🏽🤙🏽
Your teaching is getting better and better each time. Keep it up, all your work is well appreciated
I’ve seen and enjoyed hibachi cooking before, but when he put the chicken and steak down it was the first time I had thought about the possibility of cross-contamination. within seconds he spoke to that exactly, like he read my mind. looking forward to future videos!
Thank you for the tips you through in. Appreciate it
Subscribed! Thanks man, this is great!
Another well planned video. Always learning something. Moving the teriyaki sauce on the griddle for a few seconds is a game changer. I tried this with a dry rub marinade by adding a little water. Works like a charm.
This was awesome!! Thanks for sharing
I cooked this tonight and it was the best hibachi I’ve ever made! Keep making great videos please! And that yum yum sauce recipe is good also.
Amazing tutorial, love your style, gonna give this a shot shortly. Made your Ginger Dressing earlier, awesome. Thanks and keep it up please.
What a pro. Very scientific with the methodology, such as accounting for the relationship between sodium, searing, and soy sauce, and other fragrances like garlic in the fried rice.
Thanks for taking the time to do these videos and continuing to incorporate the showmanship for this style of cooking. Because of you I got my first flat top yesterday. I'm going to work through all of your recipes.
Let’s go! Let me know how they go. Any question feel free.
Great video. Very well explained and a show of great skills!
Paul, i hope you never stop making videos. Your style rocks!
Thank you!
Great job thanks so much for sharing information and skill. You make it look easy. My wife managed a bar at Shogun in the 80s when we were ski bums . It takes me right back to sitting and watching the volcano and enjoying a wonderful meal.
Thanks for the video it was awesome. Just got a black stone grill and going to try this on sunday.
Agree with nikkihayes. You got skills. Thanks so much for your hard work cooking, and making the videos. Incredible Skills, Wow, just wow
The six pack caddy used to carry sauce and oil bottles is an excellent idea. Thank you!
I’m glad I found your channel! You’re so talented! Thank you!
Thank you so much!
Paul, I said it before and I’ll say it again. Watching your skills and you walking us through the process step by step is truly an honor Brother 🫡✊🏼🧐! Awesome episode Sir, lol… shoot set me up with 1 of those plates😋👊🏼😎🤙🏼
Appreciate that! I wish I could…maybe one day The Backyard Hibachi will have a store front for all you guys to try!
outstanding!
Awesome you are the Man.
Great video! Would have loved a close-up shot of that finished plate!
Love all your videos bro and have learned alot. Just bought the Yoshihiro petty knife you use and that thing is a beast! Next will be the gyuto! Keep up the quality videos!
Thanks! Those knives are beast! I’ll have a video out on how to sharpen and take care of them.
Well done Paul! You're a great teacher!!
Thank you
Nice green behind you!! Welcome to Spring cooking!
Yes! Thank you!
Thank you for the excellent video. Looking forward to seeing more.
More to come!
Outstanding Video, at last a cooking video with an great purpose and easy to follow, sadIy I don't have a Grill like that, still I am going to try all this recipes. Thank you so much. Keep up the excellent job.
Love your Michelob Ultra condiment caddy...
Paul, my family gave me a 36” Weber griddle for Father’s Day. So much fun.I’ve so enjoyed watching and learning from your videos! Please keep them coming!
That is awesome!
Your the Man great job as always!
I appreciate that!
Awesome. Thank you
GOD I LOVE THIS VIDEO IT BLEW ALL OF MY STRESSES ! ALSO LOVE THE BACK GROUND MUSIC
I've been to a lot of hibachi restaurants from Hawaii to everywhere in California to Nevada.....this was a master class....your skills are next level brotha...thank you for the video
Wassup Obi! Good to hear from you!
Paul, you are amazing. Thank you for all you do. I’ve been a fan from day one but need to binge watch from day one over and over so I can have a hibachi party. You are the best and I thank you.
Thank you for being here! There will be a video on how to set up a full hibachi party from start to finish!
@@thebackyardhibachi I can’t wait.
From one chef to another. Great job on describing every step
Thank you
Thank you for your demonstration - just bought my first outdoor flat top griddle and look forward to this style of cooking all the time - you are enjoyable to watch - best wishes to you.
Thank you, let me know how your first cook goes!
Such relaxing yet informative videos. Subbed and liked.
Thanks for the sub!
My man P breakin it down! Im learnin my hibachi chops from u. Amazing work my G 🔥🔥🔥
Glad your learning!
Alright, brotha, I see you! I ain’t got the skills that you do, but I’m gonna try this out!
So cool!!!
I prepared to be amazed, and then I became amazed!
The best man. 👏 🙏
Hey, thank you for all of your videos! I always enjoy watching you cook and the meals you prepare!
I'm wondering if you have any tips on how to keep individual meal plates of food hot while you cook the following plates for the other guests who want a different dish?
I am wondering the same thing. Or how to keep each portion of the meal hot while you finish cooking. Sometimes it works best to finish cooking it all before serving it.
Thanks!
this is dope!
Love watching someone cook and explain what they are doing. Helps me on my griddle. Nice tree got ride of the sun. Is the straight knife good on cast iron for cleaning? Looked like it worked well.
It is! It’s a paint scraper, you can find them at your local hardware store!
Wow!!!!
I followed exactly what you did and it turned out absolutely amazing!
Husband says he feels like he has a personal chef for a wife!
Great job!
Always impressed with your skills. Any hints for keeping food warm while you finish the longer cooking?
It’s crazy how many peeps don’t understand cross contamination.
Looks great!
Our local Japanese restaurant closed for a week for 4th of July and I've been craving hibachi so here I am trying to figure out how to cook it lol this looks really good!
How did it turn out?
@@thebackyardhibachi we just watch the the amazing videos and say we’re going to do it one day 😆
Caramelizing the teriyaki sauce before adding to the chicken 🤯 Love it!
Game changer
Hey Paul. As always, so much good information in this video. You add a style we gridlers don't see anywhere else. You are one with the flat top. I play Bass and Banjo and my connection with those instruments allows me to see the connection you have with what you do on the flat top. Is it called Teppanyaki? Hibachi? Something else? You play the flat top like it was a musical instrument. Flow. Rhythm. Timing. Experience. Technique... Most of all, patience. With us. 22.3 K admire you. Keep it up man!
Hello Mr. Joey Massie! Yes, it’s almost like a jam session where you get to know your playing mates and just grooving along! I love all the questions and comments! It gives me ideas and let’s me know what you guys want to see. Until next time!!!
ab to make dis rn
Looks delicious Paul. One thing I really struggle with is cutting the meat on the griddle. I don't know if my knife just isnt sharp enough or what, but it just doesnt cut near as cleanly as yours. You make it look so easy.
Definitely need a sharp blade. Mine wasn’t cutting well and then had it sharpened and made cutting so much easier
Yeah im subscribing
Thanks for the sub!
Really great series Chef! You make what is pretty difficult look so effortless!!! I have a flat top and use it often - your series has helped me up my game to be sure - thank you for these great video tutorials.
Thank you!
Watching your videos daily!! Keep it up and thank you for being such a good instructor.
Random question but what is the thing on your soy sauce bottle called that lets you get the “consistent pour” as you say?
It looks like its just a pouring top that you would use with liquor bottles
I've been using your teriyaki sauce to marinade my steaks and they taste amazing.
That’s what I like to hear!
Paul love the videos they've helped my griddle skills alot. It would be helpful if you gave us approximate recipe amounts, I know you got it down and slap garlic and butter without measuring and it tastes great but I'm not there yet.
Good idea! I would have to measure this out. I’ve been eyeballing everything for the past decade plus!
What kind of steak do you use Paul ? Love the videos keep them coming !
Strip steak and filet are common at Japanese steakhouses. I have a video on how to break them down in the channel!
Thank u for taking time and showing us how to enhance our cooking skills…..When u say garlic like what kind!?
Fresh minced garlic
Excellent video Paul very informative! I just bought a flat top and plan on cooking exactly like you do in this video. Hey quick question, is there a reason you like to use a fork to assist your spatula when cooking the rice instead two spatulas? Thank you
I’ve worked with one chef that used double spatula. It’s just how I was trained, to use a spatula and fork.
Liked and subbed!
Thanks for the sub!
I'm always down for a teriyaki recipe
Dear Lord..... that caramelization at 11:11 is just totally insane!!! What a beast of a chef 🙂
Your videos are great! I just built a custom table with my father.
Awesome! How did it turn out and where did you source the materials?
I have Blackstone regret. 😂 I'm an old phart and live alone and figured the 2 burner was more than enough for me, which it is, but it developed a large divot in the very center. I followed the break-in instructions to the letter but it still happened. It doesn't affect anything other than runny things like egg for hibachi cooking but for cooking things like bacon it's a drag because the fat doesn't run to the back and out the drain. But for hibachi it still rocks!!
Thank you for the demonstration! I could smell the video! 😂
PS I second another commenters question about you showing us how to make the dipping sauces. Yum!
The yum yum sauce, ginger sauce and mustard sauce recipes are all on the channel!
@@thebackyardhibachi My bad. I should have looked first. Thank you for your reply.
@@gregoryking9348 all good! Let me know how they turn out!
One of the better videos that I have seen for sure. I have a question you mentioned turning your medium to burners down to medium high. What do you have the outside burner set to. For example I have four burners. I'm assuming you do as well. What do you set all of them at during cooking?
I only use the middle 2 burners
love you video making style! could you make a knife sharpening video?
Sure thing! I been meaning to for a while now.
So glad I found your channel, family has insisted we switch up our Christmas meal to a Hibachi dinner so you have given me some confidence after watching a bunch of video’s that I could at least do some test runs before Christmas and if I can get something even close I will throw it down for the extended family. Would this amount be a serving for 2?
About 2 portions, maybe a little less.
Not only are you fun to watch, we learn a lot as well! Makes me want to try my hand at this. 👍👍
I know this is a slightly older video but I go back and watch some of your videos to get some ideas before I cook my stir fry and my steak and chicken fried rice. When you plate up your food, we would love to see a close up!! It looks so good but slightly far away.
Ok, I got you!
You have skills. I'm totally gonna follow this recipe and hope it turns out good. Thank you for teaching us this awesome ass dish 😋
How did it turn out?
@@thebackyardhibachi Not gonna lie I messed up the rice part and it came out mushy but the rest came out great. I think I just used too much water when I made the rice, but I was like 1 parts rice 2 parts water. Maybe I shouldn't have covered it when I chilled it...
@@Kai...999 check out the rice prep video on the channel. It should help.
Paul, thank you so much for this Channel. It is so refreshing to be learning from a Hibachi chef first hand. Question you say that you are using garlic throughout, however it's hard to make out if that is minced garlic cloves or not that you are using? If you can please let me know exactly what was used, I would be grateful :)
Fresh minced garlic.
What kind of oil are you using? It would be super helpful if you added all the ingredients and measurements in the description. Thanks for all your videos! They have been very helpful.
Omg definitely highly recommend 😮💨 15/10 family enjoyed Ty ‼️ so good I over ate 😂 super stuffed 😊
Awesome thanks so much!!! Watching your video at the restaurant when you used what appeared to be a squeeze bottle of butter sauce can please share? You are Great Thanks again
That’s mustard sauce, the recipe is on the channel.
Thank you@@thebackyardhibachi
I am loving this channel! I have a 36" Blackstone, too, and I look forward to hibachi. I've done a few things like cooking for my fishing club (25 guys) but want to learn hibachi. My question is, are you using the outer two burners? It looks like just the inner two. Did I say I love your channel? Keep them coming, please.
Thank you 🙏🏽 more to come! I’m using the middle two burners. This mimics the one round burner found at the restaurant.
That was my question as well. Do you always use just the middle 2 burners so that you have room to the sides to stage other foods or keep things warm after cooking? And do you ever use a 'warming rack' made for FTG to keep food warm?@@thebackyardhibachi
Hi,
Love all the teaching you are giving out.
One question, does cutting the steak on the grill damage your seasoning?
Thank you.
Yes. It’s not as harmful as you would imagine, but knife you can sharpen and the griddle you can re-season.
I'm trying that Teriyaki caramelization trick tonight. Thank you for making me a better cook.
How did it go?
@@thebackyardhibachi It was a hit. Doing it again this coming weekend! Many thanks!
YES SIR
Love your videos. I wish you posted more content, but respect that you do UA-cam on the side, with hibachi cooking being your occupation.
On a side note, can you do a video showing the 3 sauces some teppanyaki places have? The white sauce for seafood and the two brown colored sauces one for meat n one for veggies?
The yum yum, ginger sauce and mustard sauce are all on the channel! I wish I had more time to make more videos as well. My hibachi catering business blew up this year so a lot of my attention has been towards that.
@@thebackyardhibachiWell deserved!!