Do you love Japanese food? And one of your favourites is hibachi to go? where they cook your food right before you! The idea behind hibachi to go, however, isn’t so much about the show but rather the incredibly flavorful cooking method these restaurants employ.
The style of grilling used at hibachi to go restaurants originated in Japan. Still, if you have the ingredients on hand and an hour or so to spare, it’s easy to recreate this delicious experience from the comfort of your own home!
What is Hibachi?
Hibachi to go-style grills is portable charcoal grills used in Japan. Because they’re relatively inexpensive and easy to use, hibachis have become popular with home cooks in recent years—particularly those who enjoy a unique dining experience.
You can bring your hibachi outside for a cooking experience you won’t forget. Read on for more information about hibachis, advice for buying your own, and great recipes!
What is it?
A traditional hibachi grill is typically made of metal and sits low to the ground. It features an open top, allowing heat from coals or gas to flow while keeping sparks below.
Depending on how it’s set up, some versions may be designed for outdoor or indoor use only; others may be convertible between settings (but will often feature certain elements of each).
Smaller models may feature a hole in which wood is burned directly instead of gas or coals; some are designed specifically for outdoor patio use (and usually don’t include any grill plate).
There’s no single design style for these devices; however, most are meant to be movable, so they can be placed wherever there’s room available.
Ingredients & Equipment:
Ingredients always necessary for any hibachi meal include soy sauce, oil, and sesame seeds. However, other sauces, such as teriyaki or eel sauce, can be added if you like.
In addition to these staples, a hibachi grill should have other cooking utensils on hand, including tongs, spatulas, and chopsticks.
Rice is also a must; it’s usually served alongside a hibachi meal as part of a set (combo) plate so that there is more than one food item on each plate; however, rice can also be purchased separately in bulk containers if you want to add it into your meal later.
Finally, chopsticks and knives will come in handy for cutting up cooked items.
Once you decide on your hibachi to go grill, start experimenting with recipes. Plenty of great recipes are easy and fun to make using your grill—including vegetarian versions.
Ensure you take proper safety precautions when cooking with a hibachi—ensure not to have open flames near curtains or other flammable materials.
It’s also important to check for any leaks in your gas system before lighting it up for the first time since gas leaks can be extremely dangerous. Be safe! And have fun grilling!
1. Place the steamer and pot on the stove over high heat, and fill with water until the water level is even with the steamer plate surface.
2. Peel the sweet potato, daikon, carrot, onion, and garlic; cut into 1-inch pieces.
3. When water boils, add sweet potato slices and steam until knife-tender; discard liquid in the steamer and remove potatoes from heat (total time: 15 minutes).
4. Fill the pot halfway with water; add ice cubes and bring to boil; cook fish skin-side down for five minutes or until fish flakes easily when tested with a fork (turn once during cooking); discard liquid in the pot and remove fish from heat (total time: 10 minutes).
5. Mix soy sauce, mirin, sugar, and sake; set aside.
6. In a separate bowl, mix green onions, ginger root, and cornstarch; set aside.
7. Heat oil in a hibachi pan over medium-high heat until hot but not smoking; add onions and sauté for one minute (do not allow onions to be brown).
8. Add carrots and continue sautéing for two more minutes or until carrots are tender-crisp but not browned (do not allow carrots to burn); remove vegetables from pan using tongs or a slotted spoon as needed to avoid overcrowding pan (you may need to work in batches if your hibachi is small)
9. Add garlic and continue sauteing for 30 seconds or until fragrant; remove from pan using tongs or a slotted spoon to avoid overcrowding the pan (you may need to work in batches if your hibachi is small).
10. Add broth, soy sauce mixture, and potatoes to the hibachi pan; cover with a lid and cook over low heat for three minutes or until boiling.
11. Stir green onion/cornstarch mixture into broth/potato mixture in a hibachi pan; cover again with a lid and cook over low heat for an additional three minutes or until boiling again
12. Remove the lid from the hibachi pan and stir cooked fish, shrimp, scallops (if desired), cooked veggies, and tofu into the broth/potato mixture
13. Cook over low heat for five minutes or until all ingredients are heated; serve immediately.
Enjoy it and try more recipes for hibachi to go.
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