Ultimate Hibachi Steak and Chicken Recipe: Cooking Tips and Techniques by a Pro Hibachi Chef
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- čas přidán 13. 06. 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!
Official Backyard Hibachi Merch!!! - the-backyard-hibachi.printify.me
Essential tools for Hibachi:
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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!😃
Every video that Paul puts out is perfection. No extracurricular gimmicks, just pure skill delivered in an easy-to-understand format.
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!
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.
Paul, i hope you never stop making videos. Your style rocks!
Thank you!
Awesome video! Thanks for the expert instruction.
Absolutely stunning. Fantastic work.
Thank you for the tips you through in. Appreciate it
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!
Paul another fantastic job! Looks amazing! Thanks for sharing. Cheers 🍻
So fun to watch a master at work. Thanks for the video!
Awesome job Paul!! Love hibachi cooking!!
This was awesome!! Thanks for sharing
Another great video!
Awesome. Thank you
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!
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! 🤙🏽🤙🏽
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!
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!
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
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.
Awesome you are the Man.
Love your Michelob Ultra condiment caddy...
Thank you for the excellent video. Looking forward to seeing more.
More to come!
Great video. Very well explained and a show of great skills!
I am a learning from your lessons. Thanks Paul for your time. I wish you the best in your endeavor.
The best thing I’ve seen online in a while!!😃
So cool!!!
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.
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!
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.
Just found your channel. I’m new to griddle cooking but not new to cooking. Love your recipes and instructions.
Thanks!
Thank you Bro. You're my Hibachi go to.
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.
Agree with nikkihayes. You got skills. Thanks so much for your hard work cooking, and making the videos. Incredible Skills, Wow, just wow
I’m glad I found your channel! You’re so talented! Thank you!
Thank you so much!
Thanks for the video it was awesome. Just got a black stone grill and going to try this on sunday.
Amazing tutorial, love your style, gonna give this a shot shortly. Made your Ginger Dressing earlier, awesome. Thanks and keep it up please.
Your teaching is getting better and better each time. Keep it up, all your work is well appreciated
He makes it look so easy.
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!
Nice green behind you!! Welcome to Spring cooking!
Yes! 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.
Your the Man great job as always!
I appreciate that!
Well done Paul! You're a great teacher!!
Thank you
this is dope!
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.
The best man. 👏 🙏
this is the second video i watched ,,,,,, an you can,t help from learning how to do this cooking the right way ,,,,, thank you Mr Back Yard ,,,,, looks very ,,very good ,,you are also a teacher ,,, you have the gift ,,,,, amazing cooking video plain and simple
Great video! Would have loved a close-up shot of that finished plate!
Dude is legit, had me on the first egg!!
Such relaxing yet informative videos. Subbed and liked.
Thanks for the sub!
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.
Thank you Paul for your sharing your knowledge, i just bought a Blackstone a few weeks ago and my family loves habachi. So far ive made this recipe and its been a big hit for sunday dinner. May god bless you with much more success sir! 🙏🙏🙏💪💪💪💪
I prepared to be amazed, and then I became amazed!
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.
GOD I LOVE THIS VIDEO IT BLEW ALL OF MY STRESSES ! ALSO LOVE THE BACK GROUND MUSIC
From one chef to another. Great job on describing every step
Thank 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.
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.
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!
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!
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!
Alright, brotha, I see you! I ain’t got the skills that you do, but I’m gonna try this out!
Yummy
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!
My man P breakin it down! Im learnin my hibachi chops from u. Amazing work my G 🔥🔥🔥
Glad your learning!
Yeah im subscribing
Thanks for the sub!
I'm always down for a teriyaki recipe
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 😆
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!
Caramelizing the teriyaki sauce before adding to the chicken 🤯 Love it!
Game changer
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
ab to make dis rn
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.
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
im going to do this on my flatrock asap
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!
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?
Skills
I've been using your teriyaki sauce to marinade my steaks and they taste amazing.
That’s what I like to hear!
love you video making style! could you make a knife sharpening video?
Sure thing! I been meaning to for a while now.
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!!!
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!
YES SIR
Liked and subbed!
Thanks for the sub!
Love your videos. I wish you posted more content, but respect that you do CZcams 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!!
Thank u for taking time and showing us how to enhance our cooking skills…..When u say garlic like what kind!?
Fresh minced garlic
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.
Paul you have the best hibachi videos out. We could all probably copy your cooking temperatures and order in which you cook.. however, the way you flick those wrist, spatula and fork is high level. We don’t stand a chance. So technically your cooking everything on medium low heat? Other than charring the veggies?
It’s all at the temperature 380-420 all the way through.
Proper BYH!!!!! FIRE................................
Watch your eyebrows!!!
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
Omg definitely highly recommend 😮💨 15/10 family enjoyed Ty ‼️ so good I over ate 😂 super stuffed 😊
Just started watching your videos. 👍👍👍. The only thing I would ask you to do, is, add more garlic to mine. 👍👍👍❤❤❤
incredible thank you for another great video. I dislike soggy zucchini but can't seem to find the happy median between raw and soggy. Do you have a list of hardware you use, cutting board, torch, trays and serving bowls?
Thanks for the watch! There should be links in the description. If you do decide to use those links, thank you in advance! It does help support the channel.
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