How to make hibachi at home | Chicken and Shrimp Hibachi

[@Jordan-do6ng]

Amateur home cook here. Have done a few hibachi dinners for friends and family. Cooking up another one this weekend. So glad I came across your page! Always looking to learn some thing new and improve my cooking. Just wanted to say thank you Chef for posting!

[@cattyshack8386]

Just starting out but I just bought my first set of tools because your videos inspired me. Thank you for what you do and for another great video!

[@joe2825]

Once a week I make this from one of your older videos. People think I'm a chef lol..appreciate it!

[@thebackyardhibachi]

That is awesome!

[@kevinbryant3938]

More videos please! ! ! Everything you post is so helpful ! Thank you !

[@channingrhodes6756]

That looked incredible! I wish I could have sunk my mouth on that food! Great job! You made it look so easy!

[@gharv1313]

Welcome back Paul!

[@thebackyardhibachi]

@@gharv1313 good to be back!

[@rickmelcher6845]

THE best part of your videos is you explaining the WHY you do as you do. Thanks so much for the demonstration and increasing my appetite! 😊 🙏

[@scottredmond7998]

So awesome having a new video. Hopefully you're busy at work this summer showing the world your amazing skills!

[@thebackyardhibachi]

Thank you. The private chef side of The Backyard Hibachi has blown up! I’m booked up 3-4 months in advance!

[@spartan706nt9]

Just did my first hibachi based on your videos and it turned out great. Thank you for this great content!

[@tracycrispino3446]

You are amazing to watch and learn from. Thank you for teaching us Chef!!!

[@SolemnFlight]

I'm recovering from surgery and YT recommended your channel and I'm glad it did. I recently bought a griddle and made some hibachi on it, but it was lacking. I can't wait till I'm healed enough to go outside and try all your recipes. I'm definitely going to be making my own terriyaki sauce, but I'll sub out the pears for pineapples as I'm allergic. Do you think you will do a calamari recipe in the future?

[@als695]

I just came across your channel and I love it!!!! I will be watching more videos soon! I am making some teriyaki chicken and fried rice tonight on the flat top and learned some great tips! Also, that butter makes everything better! Thanks for the fun and informative videos!!

[@kickartist1]

Great to see you again! Awesome video, as ever. Keep up the Hibachi tricks, they are so inspiring. Curious why you changed grills? I just started cooking on a Blackstone and there is a learning curve, but your videos inspire me.

[@thebackyardhibachi]

Great to be back! I put the old Blackstone in a food truck.

[@AldoSchmedack]

​@@thebackyardhibachiI ever get to Hawai'i I'll have to find your food truck. You make what seems epic food!

[@dizzygiraffescoins1148]

man you made this look so simple im going to try this now looks delicious !

[@corbyhoelzle1774]

Looks amazing! Awesome video😊❤

[@jenniferobrien2657]

I just recently bought a flat top grill. I really like your videos and made my first chicken fried rice! It was really good. I like your content very much!

[@bigj3339]

You did an excellent job! The shrimp looks so fresh! Where did you purchase them?

[@dvaughn2071]

Man I wish I could cook like that. You make this look so simple. I'm going to keep trying though and watching your video's

[@bethehole]

Been a while but always happy to see you post!

[@samafc1]

We need more of this 🙌

[@BruceLaVerdiere]

THANK YOU Paul! Another excellent tutorial! Really shows your pro skills and technique very well. You explain each step perfectly and I really look forward to each new video. I have all your recommended tools including the Dexter-Russell fork & spatula. (Are you using a new spatula today? If so I want the link please lol) How do I shorten 1 prong on my fork for better control? Thank You for everything Paul you are amazing. I would like to support the channel, how would I do that?

[@thebackyardhibachi]

Same spatula as usual. I’m going to order a brand new set of spatulas and forks so I can set them up and film it. Stay tuned!

[@djsinless]

Love my Loco 36. Subscribed brother. I hope wherever you are, people reach out to you for cook at their events! #LocoNation

[@fomrock]

Thanks Paul! Amazing as always.

[@greglesondak]

Just bought a blackstone and can’t wait to give this dish a try

[@gharv1313]

Awesome skills and amazing food! Cheers 🍻

[@BruceLaVerdiere]

Love your stuff! Waiting for new videos! Something that would be very helpful to me is mentioning how many servings you are prepping. For instance 4 eggs for how much rice = #servings? I figure 2 servings most of the time with your tutorials because you definately want a leftover meal right!? Keep adding content bro!

[@aggiekromah6254]

Good job my dear I am learning this is awesome thanks😁👍👍👍💕

[@Scott-dn1bk]

Thanks for listing the equipment, temps etc. I saw your rice video and commenting that you missed those important details. This video is fantastic. What oils are you using ?

[@MrCunningham007]

I miss your shows 😢 Bring it on back😅

[@MrCunningham007]

Cool! I’ve been waiting for a new video. Good to see you back!

[@thebackyardhibachi]

Great to be back!

[@MrCunningham007]

Have you retired?

[@mvrvlogs7816]

Hi chef great show ! chef which brand alcohol using for fire and hibachi shakers ?

[@Last_Green_Man]

Hi Paul, love your channel. KZbin got cute with me and unsubbed me so I just resubbed and rang the bell. Again. Loved your Day in the Life of a teppanyaki chef video. I'd love to watch a video from you about the history of this style of cooking in America as well as hearing some stories about being this style of chef, as well as what it was like getting through the height of covid in hibachi restaurants with the social distancing. Anyway, I'll be buying some of your gear and maybe even the blackstone and will be sure to hit your affiliate links!

[@thebackyardhibachi]

all that coming soon!

[@brianfeeney9493]

Thank You for the Tutelage 🎉 🌟😋💫

[@jasonsimpson8019]

Do you have a Yum Yum sauce recipe?

[@HaleyFlood-fo1ll]

That looks so yummy 😋 and delicious definitely going to try this at home thanks for sharing enjoy ur day god bless u

[@jolo4369]

Professional clicks brother

[@jackmahogovv]

You make that look so easy. Thanks for the video.

[@viralologymr844]

What brand / type soy sauce are you using? Food looks amazing by the way!!

[@paxtonayers1658]

I just came across your video and I have been trying to teach myself hibatchi! I learned a ton from this video and the rice prep. I’m dying to know what other seasoning is in the second tin besides salt??? Is it the forbidden powder?

[@patrickb5656]

Nice dish. Good to see you again.

[@nikkihayes9236]

Good Afternoon Paul, so great to see you!😃👋 Everything looks amazing as always.😍🤤 Question: Everything from the veg to the proteins, do you throw them on the hot grill while they're cold (fresh out the fridge) or do you let them get to room temp first? Or does it matter, or does one turn out better than the other? Oh, and do you use a low or full sodium Soy Sauce?

[@thebackyardhibachi]

The veggies and proteins are cold. Health department doesn’t allow us to have any ingredients at room temp. At home I would assume that the veggies would cook faster the meats more evenly. Im using Kikkoman full sodium

[@nikkihayes9236]

@thebackyardhibachi Thank You so very much for letting me know!🙏🥰

[@AldoSchmedack]

Superb questions. Had those too!

[@davidmurphy7951]

Damn dude ! Wow ! Great recipe, but such a master with your tools !!!! Thanks for the entertainment! Could only hope...

[@scott0551]

Good to see you back

[@SteaksStakesSizzle]

Awesome Paul! Thank you!!

[@reaidleonard8866]

Do you add a different salt after the salt? I noticed you use a different shaker after you use the salt shaker?

[@robnicgorski4100]

Awesome video great tips... For the higher grill you should just build you a platform to stand on.

[@Sb282fm]

Another great instructional video!

[@mj6rings2000]

Do you ever use sesame oil in the rice? If not any reason why? Great video!

[@Sistersandslots]

OMG so cool!!! I know it taste great!!!

[@JoeyMassie]

Awesome! Thanks again Paul!

[@markstalzer9152]

HI Paul, great videos, I have been going through all of them. would you explain your rice ratio X Jasmine to X short rice? Thanks keep up the great work. Mark

[@FreemanLightner]

Hi what is the green vegetable that they have in butter in Midwest hibachi restaurants? Thanks

[@zakgardner]

Do you use vegetable or olive oil?

[@leonfeuerberg]

Great Video - missed you! How many cups of rice are you using please?

[@sctenz]

Perfect timing! Got some chicken thighs I need to cook up!

[@jeffreyray3946]

Can you make a video showing how to make hibachi hot sause?

[@applec7687]

Another new video. Thank you Bank. 👍

[@RichardBrackin]

Thank you for making these videos. Where does one buy those round raw ingredient plates at 2:21 in the video?

[@thebackyardhibachi]

Round pizza pan

[@tomwest76]

What kind of oil do you use?

[@thebackyardhibachi]

Vegetable

[@salpremiers]

It looks delicious!!

[@MTRogers713]

Thanks for sharing your recipes. I've searched for hibachi recipes and most are not really authentic. You have made an old man very happy.

[@roba6807]

Thanks again for your videos!

[@JoshEllisTMG]

Do you have any tips on cracking eggs? Every time I try cracking over my spatula, it doesn't go well.

[@AldoSchmedack]

Use harder shell brown eggs that are the type you can one hand crack. Not the soft, flaky whites. They should have almost a film or skin inside that holds em together.

[@greggardner1548]

What kind of oil and I don't get what's the two small silver shakers? Salt is one and pepper in the other? Going to be buying a flat top real soon because of you! Cannot wait.

[@evanwainwright1289]

Salt and white or grey pepper. I'm still waiting to hear what the oil is. I think peanut or soy because of the flavor but the smoke point he mentions is just vegetable.

[@Boom-eo8ht]

Amazing, what temperature is your grill at when cooking?

[@evanwainwright1289]

400

[@Outbound1219]

Nice to see a new video my friend

[@rickkanski4505]

What brand soy sauce do you use,and is it better to use dark soy?

[@mechafish168]

I need to know too

[@rickkanski4505]

@@mechafish168 I guess he's not going to respond

[@mechafish168]

@@rickkanski4505 I told the brand of the soy sauce in other video,it’s kikoman soy sauce

[@AldoSchmedack]

Check other comments before posting copies that 30 others also had.

[@deanl2427]

Thanks for showing and sharing.

[@preformancemustang]

Make a video on how to make the true yum yum sauce

[@hermii352]

So two question - (1) If salt is in one of the shakers and you add pepper by using the grinder, what is in the second shaker that you use? (2) As you are cooking different elements of the meal over different times, i.e. rice, then shrimp, vegetables and then chicken; as you are putting each element into the severing bowl are you, and if so how are you, keeping the earlier cooked elements warm?

[@saucecastillo6504]

You mentioned the loco grill being too tall for your liking. I'm curious how tall you are. I'm considering a loco grill. Thank you!

[@billybond3722]

Salted or unsalted butter?

[@thebackyardhibachi]

Salted. You can also use unsalted.

[@user-ii5dq3vl4r]

wow that looks good

[@jeff5843]

Yaaaah im getting the eggs out on the griddle i gotta try the egg bounce off the flipper your my hibachi idol.

[@dixiemae5042]

I’m starving 🤤

[@tnvolmanful]

Which Griddle do you use in this video?

[@wenvalley1825]

Welcome back Paul! Hawaii?

[@thebackyardhibachi]

I been back for a few months. The private hibachi parties take up 4-5 nights of the week. Great to be back though!

[@JesusGomez-pz6wc]

Hello chef what is the rule of thumb for the meats. Like if making a trio shrimp steak and chicken how many lbs for a 10 people get together

[@thebackyardhibachi]

2.5 lbs each protein for 10 guest.

[@JesusGomez-pz6wc]

@@thebackyardhibachi thank you chef ! Completely forgot to ask, how but the veggies 🙃 trying to do something special this weekend for the boxing match for my family.. basically zucchini and onions

[@TXWHIT3WOLF]

What oil do you use

[@RickandDarcirvadventures]

Do you have a place that you post these recipes?

[@AldoSchmedack]

All done by eye like grandma used to cook. No recipe needed.

[@TouxA66]

Looks great

[@Jeekinz]

My man, get some swag going! I'd be down for a long sleeve shirt.

[@AldoSchmedack]

In Hawai'i? 😮

[@daryllinkugel3804]

Very Nice!

[@OngDevLab]

What was in the other silver can?

[@backbrown3366]

One is salt the other is pepper

[@RedshirtAfficionado]

Little bit of feedback, the music is too loud, and the mic could use some improvement. Love your vids and your recipes

[@RussManK3]

What kind of Soy is used?

[@thebackyardhibachi]

Kikkoman

[@bobeasy9554]

why 2 different salt shakers? does one have MSG in it?

[@AldoSchmedack]

Salt....Pepper...S&P.

[@Gengar-uy1tg]

🔥🔥🔥

[@wendull811]

I like to add some oyster sauce with the soy sauce just to give it that extra kick.

[@bofadeez7553]

🔥

[@powdagirl6239]

Chef, I love what you are doing but my eggs would be all over the kitchen floor if I tried that. I will stick to the simple crack it with a knife and nearly lay it down.

[@AldoSchmedack]

Looks good! Be right over! 😂❤

[@gregjohnson6329]

Well that’s as about as home as I’m the pope. 🎉

[@MrEric0822]

I like the introduction of salmonella from the raw chicken on the spatula to the vegetables.

[@MichaelArgenta]

More women in bikinis would help ?

[@carpetmogul007]

Great video but….Can we get the same video WITHOUT all of the show off tricks and slight of hand please? I get that it’s part of the culture but, as a learning experience, showing off to beginners probably isn’t the way to go. This is a “How to” video from the start so…..Why the theatrics? I think you are the best but unfortunately, you’re clicking and banging and fast quick changes are soooooo turning me off on this. Im eager to learn but on the other hand, I’d rather learn from a good teacher than a professional who’s just out here proving his skills. Sorry, just my opinion.

[@mauricetisdale8266]

Maybe you should book him for a private one on one lesson. This is also a free "how to" video to cook. The tricks are very entertaining and a way to keep the viewers watching, along with helping his channel grow and advertise his business. No need for him to change up

[@carpetmogul007]

@@mauricetisdale8266 Dude…..How can you dissect the words “How to?” Seriously, I clicked on it as a novice expecting a How To Video. I can probably speak for a lot of How To folks that this video isn’t for learning but more so for about technique. No harm no foul here but, I’m seriously wanting to learn. And this video was NOT a “How to”. Sorry man. It’s just a show off of his techniques. Awesome as they are, many people aren’t at that level. Hence, this is NOT a “How to” video. Unless you’re a kitchen 007, this won’t be a video that’ll inspire you.

[@mauricetisdale8266]

@carpetmogul007 @carpetmogul007 All "How To" videos will not be the same. If you go back and watch his first videos, You'll see a slight change til now. Some "How To" videos will give you a full breakdown, follow along, step by step, while others tell you to look in the comments for the recipe. We all learn differently. That's why I mentioned getting a private one on one or find you a professional as you mention. The main thing goal in cooking is "food temp doneness."

[@charlieking3302]

😂😂

[@AldoSchmedack]

Perhaps get more time in regular kitchen if new at cooking before doing hibatchi. This was *_pretty basic_* tbh. Dude.

[@karmadump]

@mrnigelng

[@Nate-N]

What type of oil do you use?

[@AldoSchmedack]

Check other comments. Veggie.