Pro Hibachi Chef makes onion volcano on Blackstone griddle | How to cook and prep Hibachi Vegetables

In this video I show you how to make the famous onion volcano, as well how to prep the vegetables. Unfortunately my camera stop filming halfway through cooking the veggies. I'll have to revisit this topic when I have more time to film and edit. Thank you for watching.

[@SweetPProductions]

AIN'T NOBODY ON THE TUBE BETTER THAN THIS MAN. I CAN WATCH HIS CHANNEL ALL DAY, EVERYDAY. THANKS KING FOR ALL U DO FOR US. IT MEANS ALOT

[@thebackyardhibachi]

I Appreciate you!

[@saulgood2548]

If someone starts off with their tools doing gymnastics. You know the food is going to be banging! Respect!

[@thxext]

So glad I found your channel. Love what you are doing, please keep it up and hope your channel grows. Also, beautiful background, looks amazing!

[@4seasonsbbq]

Very nice! I wish I had that kinda skills on my Blackstone.

[@thebackyardhibachi]

Thank you! Im trying to put together a video of basic tricks/movements that will have everyone looking like a pro.

[@4seasonsbbq]

@@thebackyardhibachi that would be great 👍

[@JCSOX50]

@@thebackyardhibachi Yes!! Please do!

[@thebackyardhibachi]

This will be my next video after a stretch of catering events.

[@sharr911]

Thanks so much for taking the time to make this video and explain everything in great detail. I’ve done 1 cook with your method already and everyone at my party loved it! Round 2 is today and I’ll never do teppanyaki any other way!

[@thebackyardhibachi]

That’s what I like to hear! Appreciate your support.

[@scottharrington4683]

Amazing job. Unfortunate about your camera. Look forward to the rest. I'm going to share this video in a couple Blackstone groups because I think what you're doing is great. Hopefully you start getting tons if views! Keep the videos coming can't wait!!!

[@thebackyardhibachi]

Thank you so much!!! Really appreciate the support!

[@user-nr7vf1bk8h]

Great stuff you are a PRO, now I need to see part ll. Thanks

[@JoshEllisTMG]

That was so cool. I always wondered what was used for the fire. I'm going to try this sometime. Thanks for the video! Cheers 🍻!

[@sarahgeraceunitedmartialar5709]

Chef, that was awesome! I can't wait til my spatula, fork, and knives come in. I am going to practice this and the other awesome techniques I have learned here.

[@thebackyardhibachi]

Let me know how it goes! Any questions feel free.

[@sarahgeraceunitedmartialar5709]

@@thebackyardhibachi Hi Chef. Thank you for that. I know I’ll be closely studying your teachings here, but if you know of any other resources that can help with learning the showmanship and culinary side of teppanyaki/Hibachi, I would be very interested in hearing about that. Thank you again.

[@thebackyardhibachi]

@@sarahgeraceunitedmartialar5709 some old school videos on KZbin called hibachi/teppanyaki chef show compilation.

[@sarahgeraceunitedmartialar5709]

@@thebackyardhibachi Hi Chef. Well, I certainly appreciate and thank you for that suggestion, but I think I’ll stick with you for now.

[@haroldpollock4437]

Glad I found this Site. Could you add more light, (illumination), hard to see detail. Otherwise 100%

[@camerongardner3587]

Awsome video, can't wait to see more.

[@thebackyardhibachi]

Thanks you, more to come!

[@crackinwise18]

Awesome channel... I always wanted to learn this stuff.. Looking forward to any content you provide. Thank you.. We are doing a Balckstone griddle hibachi cook tomorrow night, I am going to try the volcano using these instructions..

[@thebackyardhibachi]

Thank you for the support, good luck with the cook out and let me know how it goes!

[@georgewacaser4559]

Much fun to watch. Def gonna be trying some of your tips, tricks and recipes.

[@thebackyardhibachi]

Thanks for watching! Let me know how it goes.

[@georgewacaser4559]

@@thebackyardhibachi I just tried two different versions of fried rice to see which I liked better. I liked both ! Thanks again for your inspiring videos.

[@LouisEvangelista007]

Nice Video! Great cooking and instruction! Keep it up in 23!

[@thebackyardhibachi]

Thank you, will do!

[@ABD4VIDS]

Very cool

[@raygoble274]

I'm looking forward to what you'll bring to your channel. I want to add variety to what I do with my griddles and hope to get ideas from you. Keep working on it, and you'll get the hang of these videos. Nice start!

[@thebackyardhibachi]

Thank you for your support sir!

[@Moy2005]

Bro! I just found your channel. You're going to blow up soon man!

[@TheVinceb100]

fun, subbed, hope you do a bunch of recipes...just got my blackstone.

[@thebackyardhibachi]

Thank you for the support! More videos coming soon.

[@jadadyson796]

The best video I’ve seen so far. I’m doing hibachi for my family soon and this helped a lot. How do you put out the onion fire? Does it go out on its own after time?

[@gj2420]

Great videos. Any suggestions on Japanese handmade knives?

[@thebackyardhibachi]

I use Yoshihiro brand knives for prep and hibachi. Suisin brand for sushi. If you know how to use a wet stone, high carbon blue or white steel will be the sharpest with longer edge retention. They tend to form rust “patina” so you really have to take care of them and oil them down. VG-10 steel would be my next recommendation. Easy to take care of as well as ease of sharpening and honing. Edge retention is pretty good as well.

[@glennwoodruff6217]

Nice start! Gonna do the ‘traditional’ mustard and ginger sauces? I loved those but forgot how to make them years ago.

[@thebackyardhibachi]

Sure I can do that! Stay tuned.

[@LisaMagoulas]

Way cool. I am so excited you popped up in my feed. New sub. Can’t wait for more vids. Beautiful background. How’s your griddle holding out? I didn’t think you can cut on the griddle because it’s not a professional grade? I just got mine a couple weeks ago.

[@thebackyardhibachi]

Thank you! The grill is holding up fine. The only difference I’m noticing between professional grade grills and the black stone is the thickness of the metal. 1 inch steel in the professional grade retains heat better than the 1/4 inch on the black stone.

[@davidgaylord2952]

I'm glad that I found your channel. I love hibachi food. What type of oil do you use?

[@thebackyardhibachi]

I prefer to use canola oil. If I don’t have that, vegetable oil will do just fine. Also healthy options such avocado or refined olive oil will have a high enough smoke point to be used as well.

[@raymondbrown2112]

That is a very sharp knife, what brand?

[@thebackyardhibachi]

Yoshihiro brand, Japanese high carbon blue steel.

[@janomo13]

This is an excellent channel. Any chance to redo the whole video. Vegetables is what I was looking for only?

[@thebackyardhibachi]

Yes, it on my to do list

[@groverdoby9394]

Just came across your channel a few days ago . And I am very impressed with your skills . What do You use in the Volcano ?? Cooking Sherri ??

[@smokemeatfire5151]

Dude! I've had your channel on repeat for 24 hours. Love it. Question. Was your Vodka 80 Proof or was it higher?

[@robertoreyes897]

Good stuff my dude. What temp do you normally run your top at?

[@thebackyardhibachi]

I try to keep it around 400-450. If you go any higher you’ll past most oils smoke point.

[@jeronwhite3113]

I’ve seen hibachi chefs drag the volcano while it’s smoking bang on the side of the grill and say choo choo like a train

[@thebackyardhibachi]

Guilty 🤣

[@jeronwhite3113]

@@thebackyardhibachi 😂 man I was like when they did that I was amazed when I first saw it because chefs normally fire up the volcano then chop it up back into the vegetables so when I saw the added choo choo train I was amazed as someone who’s been going to hibachi restaurants for years that was a nice added bonus lol

[@Lee90000]

nice. I just came back from a hibachi. that finger flame is scarey.

[@alexgonzalez7813]

Love the channel brotha! What type of oil do you use? If you said it already, my apologies 🙏🏼 Also, do you leave the temp on the grill the same on all burners? Or is it center high, outside burners low? Thanks

[@thebackyardhibachi]

Thank you! I use canola or vegetable oil, keeping the middle two burners on and the temp of the griddle top will be in the 380-420 range.

[@fastlane9598]

Do you know how to make yum yum sauce or shrimp sauce

[@nucleargary1]

Do you have a recommendation for brand or type of knife that you use? I seem to always dull my knives when cutting stuff on my Blackstone grill

[@thebackyardhibachi]

I use Yoshihiro brand knives. The one I use is linked in the description. It’s a high carbon blue steel, but I would recommend something made from vg-10 steel which is much easier to care for. The reason your seeing your knives dull quickly is because the steel of the knife might be softer than steel of the griddle. (Measured by the Rockwell scale). I’ll a video explaining knives and proper knife techniques on a griddle soon.

[@crabjoe]

Can you tell us what liquid is used for the volcano? Is it just 80 proof vodka or something else? BTW, I've been where they used two different liquids. I'm guessing one was for smoke and the other for the flame. Do you have any idea what was used for that?

[@thebackyardhibachi]

Oil and vodka. Some chefs will have both in one bottle. I like to separate them or skip the oil if the grill isn’t as hot.

[@Ironpeddler1017]

In addition to vegetable oil and soy sauce do you use butter and sesame oil?

[@thebackyardhibachi]

Butter, yes. Sesame oil, no

[@chrisbagwell3967]

What oil do you use

[@thebackyardhibachi]

Vegetable, canola works as well.

[@jmichael99]

no water for the veggies? thought you had to use some water to get the broccoli done?

[@thebackyardhibachi]

Most Japanese steakhouses we boil them first, but it’s not necessary. If it was cooked by itself you might introduce steam.

[@livinternational]

Part of me thinks cooking hibachi style is just about making as much noise as you can so it seems like a harder skill.

[@thebackyardhibachi]

That part of you would be correct! Hibachi isn’t that hard to do, when a new chef would come along I could listen to them cook and tell how experienced they were without looking.

[@erickeenan7562]

What is your "volcano" sauce. I am guessing is is oil/alcohol. Can someone please tell me?

[@thebackyardhibachi]

Oil and vodka. Make sure your grill is hot enough for the oil will pop.

[@toddalexander77]

what kind of alcohol are you putting in the volcano?

[@thebackyardhibachi]

Vodka

[@Santavalentina1]

And you never did get around to finishing this video? What about the seasoning and how the vegetables are served? Isn't the seasoning what makes them special?

[@thebackyardhibachi]

I didn't, but I will soon!