Hibachi Vegetables Better Than Benihana (Hibachi At Home)
Vložit
- čas přidán 15. 06. 2024
- Learn to make hibachi zucchini, onion and mushroom the correct way! If you follow almost any recipe online for Japanese steakhouse vegetables, you'll end up with a watery, bland, mushy mess! In this video I'll show you the proper method for cooking teppanyaki vegetables at home! This delicious accompaniment to any proper hibachi meal is actually quite good if prepared correctly! Any you can make it at home, cheaper and better than any Benihana or Japanese steakhouse you've ever been to! So, let's hop into the recipe!!
Links to ingredients:
Kikkoman Soy Sauce: geni.us/r1YRCB
Safflower Oil: geni.us/lyUxCJd
Kitchen gear in video:
Misono UX10 Chef's Knife: geni.us/UaUygE
All Clad 8 inch and 10 inch non-stick frying pans: geni.us/14CosGq
Induction Cooktop: geni.us/3EYpArE
John Boos Work Table: geni.us/giAaB
Diamond Brand Kosher Salt: geni.us/YCUSn
Peugeot Pepper Mill: geni.us/r1YRCB
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
0:00 Intro
0:21 Common Mistakes
1:26 How To Prep Hibachi Vegetables
3:11 How To Cook Hibachi Vegetables
5:36 Thanks! - Jak na to + styl
Want to learn some more hibachi at home recipes? Check out this playlist: czcams.com/play/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0.html
I work in the film industry and watch a ton of cooking content and this is by far one of the best channels on CZcams for cooking! From the thumbnails to the way it’s filmed, the actual information on the videos. Great content! Very underrated channel! Keep it up!
Hey, Oscar! Man, thank you so much for your very kind words! It really means a lot because I'm trying to teach myself video editing, photography, etc. and I still have very little idea what I'm doing. It's very encouraging that someone noticed. Thank you so much, man! I really do appreciate you!
Agreed
I agree wholeheartedly! I just discovered this channel and subscribed immediately and started binge watching all of the videos! If I may, then I'd like to make a suggestion. Perhaps you could add a graphic list of ingredients with their measurements as you're saying them somewhere on the screen. Just a thought. Thank you for providing both the volume and the weight measurements. I'm thoroughly enjoying your channel. Please keep up the great work and I look forward to your next video!
Your channel is criminally underrated. I've been messing up my hibachi game for years now, and your vids took my cooking to the next level.
Hey, thanks man! I sincerely appreciate your kind words!!
I love how clear and easy to follow your videos are! plus they aren't way too long. One of my new favorite cooking channels on CZcams !
Thank you, Angelika!! :)
😋😋 Loving this series of hibachi components! These veggies look amazing! 😍 Love that perfect sear! 🙌
Best I’ve seen so far. Very good. Cheers
This is a million+ channel in the future, thank you for your knowledge and great videos!
Hey, thanks a lot! I really appreciate the compliment! That's very kind of you!
Can’t overstate how good this video is
Keep up the great videos, you’re amazing man!
Thank you, J M!! I really appreciate you!
I love your videos! Thank you so much. Everything came out delicious 🤤
Hey, Alexus! Thank YOU! I really appreciate your kind words!!
I couldn't be more thankful!!
Thank you! Glad you like it!
I now understand why my stuff always ends up so soggy. Thanks.
Incredible quality, editing, and content. It'll be exciting to see where this channel ends up in a few years!
Man, thank you so much. I've been trying to teach myself how to edit, film, etc. - so your comment really means a lot. I really appreciate you!!
@@farmageddon wow, I could've sworn you filmed and edited for a living! Amazing stuff.
@@jaker4114 thanks again, man. It really means a lot to me that someone noticed! I really appreciate you!!
Nicely Done! Just wanted to clarify that we don't just bring the slices of onion out so we have something to cut in front of you. The purpose is to get even caramelization on the onions before cutting them.
I dig your videos! Good stuff!
@@farmageddon Thank you! You do a great job as well.
You are the truth! Thanks for these recipes. I've been trying and failing for years to make these veggies as that and the lobster are my favorite part. Your tips and techniques helped me to finally get it right. Thanks for saving us some money.
Thank you for the kind words, Alisha! I really appreciate your support and I'm happy you liked the videos!!
@@farmageddon they're all really good! And tasty too.
Jason, I have learned so much from you Thank you so much...
Thank you, Donna! I sincerely appreciate your support!
Love to see you turn these into a veggie “cheesteak” sandwhich! Im gonna try it! Edit: i made these and added to my noodles bowl, delicious! like beyond zucchini
your channel has inspired me to cook more recently! now to see how you cook that zucchini cause i need more potassium in delicious japanese form :3
I still havent cooked that new teriyaki sauce you recommended, but I will soon :3
This is so good. I'm excited. Thank you
Hi, Angela! Nice to see you again! I know you asked about the hibachi shrimp and I'll be doing them in 2-3 videos. I need to look at the calendar, but they're almost on there I know! Thanks, again!! I hope you're well!
@@farmageddon thank you much! I really really love these. I'll be on the lookout for sure 🙂
Wow such good points i was exctly saying
New sub! I love this food and can't wait to make it at home! Waiting on the noodle and yum yum sauce videos 😍
Hey, Crimson!! Thank you so much for your support!
I'll be doing the Yum Yum sauce video next. It should be out early next week! It took me about a year to actually track down someone who had the real recipe (which doesn't exist online)!
@@farmageddon I'm so excited! Thank you for putting in the hard work to get the secrets of the hibachi grill to us! Much love!
The soup was bomb. I'll try this tomorrow.
Awesome!! I hope you like it!
Brilliant!!
Thank you!!
If you wanted to make them a vegetable medley, you could sautee them all together on high heat for a few seconds. That way, you're not eating cold vegetables. :)
Great tip! Thank you!! :)
Have you ever had the teryaki chicken and vegetables that they make in the malls. It's usually cabbage, onions, and carrots. I would love to know how they make that. I get it every time I go to the mall.
Most Excellent Thank You So Much 😊
Thanks, Mick!!
now to see how to make that hibachi butter again which i didn't think i'd ever need :3
I'm really enjoying your channel. Nice job! In your info section you list the Misono UX10 as the knife you are using. But the knife you use in the video is different. It looks more like a Japanese chefs knife. Also, what is the small skinny spatula you use to turn the vegetables in the pan? I'd love to get one.
thank you! that's a Japanese vegetable knife called a Nakiri. I forget which brand.
Thank you
Thanks for watching, Tomika!!
Looks delicious, can’t wait to try! What would you recommend if we also wanted to add carrots?
I would probably blanch them in salted water for a minute or two to par-cook them and then saute the carrots in some garlic butter!
Thanks for watching!!
@@farmageddon thank you! Excited to try it all
Great Vid :-) How should we cook the Hibachi Beansprouts, use the garlic butter?
Hey, Jeff! Yeah, what I would do is just saute the bean sprouts in a bit of oil. Then season with salt and finish with a bit of garlic butter.
I'll be honest, I've never cooked them before, but if I did, that's how I would do it!
Thanks for watching!! I really appreciate your support!
Good day. I like to Remove the green sprout from the middle of the onion. I do the same with my garlic clove that's cut in half down the center.
Hey, Jacqueline! That's a great tip! Thank you for sharing!!
Do you have a link to the google doc for this recipe?
You’re too good.
Thanks, Kyle!
Can you do a video with cabbage?
Bless you, son.
Thank you very much! I really appreciate the support!
Cooking the vegetables separately is absolutely genius, however how do you keep everything warm?
Hey, Christopher! What I do is cook the vegetables that can sit in a warm oven first - the onions and mushrooms - and then I cook the zucchini, which will turn soft after 20-30 minutes of cooking. So, I always cook that last. I also worked in kitchens for a long time - so I have lots of pots and pans and I tend to cook a bunch of things at once.
But yeah, that's basically what I do. Great question!! Thanks for stopping by!
@@farmageddon okay God bless but I'm not spending all day on Vegas I'd eat the first ones first.
Cooking them separately certainly helped them cook evenly and not mushy. Thanks again for your great tips!
Can you make the yum yum sauce from Benihana’s next ? 😊
Hi, Marissa, I'm actually shooting that video right now!
It should be out within a few days!! You must be a psychic!! :)
Awesome! 🤩 yeah I am, can’t wait and great videos by the way. 😁
What kind of oil did you use? This looks amazing!
Hello, Sheri! Any neutral oil will work fine! I'm using safflower here, but vegetable, canola, peanut, avocado, etc.
Thank you for watching! I really appreciate you!!
Any tips for keeping all of this warm if you are making large batches?
Hey, Matt! The onions and mushrooms can be zapped in the microwave until they're warm with no noticeable loss of quality. The zucchini - I would probably keep that in a warm oven. I would probably just keep it all in an oven on the warm setting while getting everything else ready.
Thanks for watching! If you have any other questions, please let me know!
Your accent sounds like Northern Utah or eastern Oregon too me?
Thank you for making this video. It really did taste like Benihana. I was able to successfully make the mushrooms and onions but I failed with the zucchini. The zucchini came out mushy. Like not firm. Maybe I cooked the zucchini for too long?
hey, thanks a lot!
yeah, it sounds like you just cooked it for slightly too long. but don't worry! I screw up dishes tons of times before I get them right. you'll probably need to make it a handful of times before you get it right. but you will!
thanks for trying out the recipe! and I'm glad you liked it!
I wonder if I could replace zucchini with eggplant and cook it the same
I'm sure that would be good. I would cut the eggplant first, salt it a bit and let some of the liquid draw out, and then cook it. I've had the best results with salting eggplant first to make it less mushy. You should be able to find tutorials online on how to do it.
Let me know how it turns out. I'm curious! Thanks for watching. I appreciate you!
I see your point, however, by the time you get sauteing everything seperately, the rest are cold
What I would do is either cook the veggies in separate pans or cook the ones that can be held in a warm oven without any noticeable difference in quality (IE the onions and mushrooms). I actually microwave the onions and mushrooms sometimes the next day after I've cooked them and I never really notice that much difference in quality. Although, they are better freshly cooked.
Where can I find the printable recipe?
Hi Michelle! I don't think I have an actual recipe for this one. It's more of a technique!
Really nice to see you again!! :)
And where is the garlic butter hibachi style recipe?
czcams.com/video/yGiZUhplx68/video.html
:)
While this looks Amazing, I just had Restaurant HIbachi two days ago, and they literally dump all the veggies on the grill right in front of you, so how is that wrong?
because their teppanyaki grill gets up to 550 degrees and the heat is distributed evenly around the grill. at home, the pans are much smaller and lose heat very quickly - which makes cooking the vegetables quickly much more difficult.
Yes I know you are correct. When I want to impress a date I'll fry them seperately.but when I'm by myself I do add them to the same pot at different times.
Hey, Gina! Yeah, there's definitely a way to do it all in one pan more effectively than what is typically shown online. I just wanted to illustrate the most optimized way!
You know, I have a shirt that says, "Damn Gina" because I loved the show "Martin" when I was a kid! Any time I see that name it makes me think of that show!
Thanks again for your comment! I appreciate you!
@@farmageddon That is hysterical - yep I'm petite, non assuming but I frustrate people when I truly believe in something. I need that shirt.Awesome. Thank you for the awesome receipes and for breaking down the cooking into phases that anyone can master. I love Japanese food. Thanks for the beef mustard sauce - many restaurants don't serve it, so now I can make it with takeout. Stay blessed.