How to replicate hibachi taste at home?

Butter

Combined for frying:
Sesame seed oil
Olive oil
Rice cooking wine
Soy sauce

You must first perfect the onion choo choo train. The rest is easy peasy.

I bought a decent sized wok from an Asian supermarket and watched hundreds of Chinese, Vietnamese, and other asians instruct me on how to cook their dishes that I like. The Blackstone Griddle is a good option.

Reason why I did this is because I got aggravated at how bad the Asian food is across the bay from Mobile and taught myself.

Add a little grated ginger and some sichuan pepper and you’re good.

quote:

---

sesame oil, and lots of it.
it’s good for you too

---

It's usually a mix of sesame oil, olive oil, rice cooking wine (mirin), and soy sauce(sometimes added separately).

Lots of butter and teriyaki sauce.

Sesame oil is something often left out at home and once I started adding it was probably the missing link.

and an unhealthy amount of garlic butter.

MSG is what you're going to miss. Adds a good flavor, but is taboo in a lot of home cooking. Add you a sprinkle of that.

I also use the Huy Fong Foods chili garlic sauce for the heat.

The best answer is to use a blackstone. A buddy has one and we do it there and it comes out great.

I don't, and I've tried using various items at home such as a wok, a large skillet, and a cast iron skillet.

The issue I run into is that the surface isn't large enough to cook enough fried rice, so I end up having to cook it in batches.

But I've done hibacki chicken, steak, rice, noodles, and veggies.

All of them follow the same basic recipe

1) Melt a stick of butter

2) Toss in item (rice, or chicken, etc)

3) Add soy sauce and teriaki sauce

4) Cook

5) After a couple of minutes, pour sesame seed oil, toss

6) Finish cooking

For the meats... you want to cut the meat up very small, it won't take very long to cook when it's that small.

For the rice and the noodles... cook both the day before, rinse in a colander, put in fridge. Pull out of fridge about an hour before you start cooking. For the noodles, use a wide noodle

For the rice, I scramble the eggs in a separate pan and add toward the end. I use a little bit of frozen peas and carrots... not much. Like 1/4th of a bag.