Hibachi Steak, Chicken, and Fried Rice on the Blackstone Griddle
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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Description - Hibachi food is something we do often on the Blackstone. It's my niece's favorite. The possibilities are endless, but steak and chicken are the go to items.
Ingredients:
NY Strip
Chicken breast
Onion
Zucchini
Jasmine Rice
Garlic
Mushrooms
Butter
Olive oil
Soy sauce
Teriyaki sauce
Salt
Pepper
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Hey, quick tip I can give is add a splash of sesame seed oil to each item. It's the secret ingredient to give your hibachi that authentic flavor. Everything was spot on though. Looks fantastic!
Made it tonight, seriously impressed my husband. We may never pay for hibachi at a restaurant again 😏
Good job! You crushed it! Thanks for the feedback
You can still go for the show/service. We still need to pay bills 🤣
@@ShinSpitfire rum drinks and Japanese beer is awesome too!
Another pro tip for you..... when you go to cook the egg, when you throw the oil on the griddle, give it a minute or two to come up to temp. You want the oil to be about as hot as you can get it when you throw the egg down. If you want uniformity of color, give it a rough beat in a bowl before putting it on the griddle. You can spread it with the spatula to keep it thin. Japanese cooking actually has a technique for making very thin egg you can cut in a way that it almost looks like pasta. Crepe thin. If the oil is hot enough it'll also stop the egg from sticking to the griddle. Before I became a chef I got my start cooking breakfast as a short order cook at a diner.
The difference between cooking eggs for omelets and breakfast is you're cooking them at a relatively low temp, I believe it was around 200 - 225 for the egg grill, and then 350 - 375 for the meat side. It makes it harder to burn the eggs. When you're cooking the egg for the fried rice, you want the oil really hot because it's not going to be cooking long enough to burn.
Two other suggestions for you to look into would be "whirl" which is a butter substitute for when you cook breakfast or anything you'd use butter on - it has a higher smoke point more akin to vegetable oil, but doesn't burn. And the second would be a "dough cutter" since you're using two spatulas, a spatula and a dough cutter are easier to handle, and you get better leverage with the dough cutter - it's easier to cut up meat, etc.. when you're cooking it. When you're making cheesesteaks it's kind of essential. You just can't cut things up quite as good with two spatulas.
Just some suggestions for ya. You seem like a nice guy, otherwise I'd let ya struggle.
P.S. the whirl is also what's used to make "buffalo wing sauce" the basic recipe for mild buffalo wings is equal parts whirl and franks red hot. Really simple, and easy. Hot would be 1/3 whirl and 2/3 franks, and real hot 1/4 and 3/4. You can make "crazy" hot wing with franks red hot, and adding other peppers for heat, or heating oil on in a skillet, and adding pepper seeds and just letting it cook on medium for a couple minutes to get the capsaicin into the oil.
Thanks for the tips.
@@thehungryhussey No problem, hope they helped. Also with the "whirl" it's shelf stable so it doesn't need refrigerated.
Your probably getting tired of me writing you but I just found your channel and I'm getting caught up and this is just the best stuff I have ever seen! God has blessed you and thank you for telling everybody that he has...so you have a blessed day and I'll just keep watching every chance I get I'm watching one of your videos
Not tired what so ever buddy! Send as many comments as you want.
Hey Matt, I had a coworker that had three little girls and their mom left them when they were young, so he used to come to work all the time with his hair done up, make up on his face and fingernail polish on his nails because he was those little girls mom and dad. Man, that stir fry looked great Matt son.
Thanks MC/MH! She loves doing mani and pedi days, and I just do it brother. I don't know how long I have with my kids, so I try to make it the best possible for them.
Looks great! I love the sound of the spatulas hitting the black stone!
Hey trust me your little girl is going to remember the times she spent time with you. No worries on the polish. That makes you a great father.
Thanks for the support CoolDaddy!
I make the rice a bit dry and sheet pan it in the fridge too! Great trick bud! Here is another trick. I have an electric bread making machine with the mixing paddle at the bottom. I cut up boneless chicken thighs, marinade them with teriyaki sauce or a veggie bouillon in a bowl for a couple hours or in THE BREAD MACHINE on dough mix cycle! Yep, that thing will beat up the chicken and get it super tender and saturated with flavor. Then finish the chicken with a slight coating of corn starch before it goes on the hibachi! Make the teriyaki on the stove with soy sauce, rice wine vinegar, honey or molasses or brown sugar, ginger, garlic, red pepper! Love your vids, bud!
Nice tips brother! Thanks for your support as always!
I got the veggie broth and dough mixer tip from a guy that worked in one of those mall hibachi places. The cornstarch is an old chinese-food trick called 'velveting'.
Cool. The chicken and steak for me, I tenderized with a jacard , then hit with the marinade. I use the powder stuff made from broth.
One of the most barbaric tools in the kitchen! Watch those fingers!
I went to these places when I was in okinawa and they add beans sprouts so I cook mine with bean sprouts and love it.
OMG.....i was loking to cook something especial for my housbent.... and just.... When i tune in i saw the hart you made...... LOVE IT ..... THANK YOU... LOVE ALL THE INGRIDIENTS... HE WILLL LOVE IT.... JUST MADE ME A FAN....YOU GET FIVE THOMS...... UP👍👍👍👍👍....
These videos are awesome man, you’re like the Bob Ross of blackstone cooking. Been watching these as I study for my final exams (first year college student). Missing that home cooking I guess lol.
Thats a really clean Blackstone.
Thank you!
This is going to be a must try for me. I've had my blackstone for 4 days now. Thanks for all your tips!!!!
Thanks Jim! Hope you give it a whirl and enjoy it! Most of all, have fun!
Matt great to see you enjoy your passion for cooking............. keep it up !
Thank you Stephen for the kind words! Thanks for watching!
Ginger garlic and oyster sauce are fun too with the rice. Great tip on the over night Jasmine rice.
Keep up the great workd
Thanks my friend! I will put garlic and ginger in it as well as oyster or hoisin. Depends on my mood! Haha.
I like the aerial view!!
Trying this for the first time tomorrow, and I’ll be using this video as a kind of guide. Wish me luck!
I bet it was great!
Just got out Blackstone last month, and this was one of the first things that come to mind to fix on it. Great videos! Keep up the great work!
Thanks my friend. That's probably what many do on their first few cooks. It's great I know that.
Looks sooo goood !!! I have a little 17 in black stone but I only used it once to go camping . You make me want to cook on it more. But it’s to hot in Arizona have to wait until winter when it cools down.
Love your Chinese music .
Hungry Hussey you need to show use how you clean your black stone.
Thank You, Stay safe 😷👨🍳
I definitely need to get some of that oriental music for when I cook hibachi 😁
Haha... It makes it better!
Definitely
You are the coolest hibachi chef ever! I want to see the onion volcano though. My Blackstone will be here Wednesday and I can’t wait!
I have never eaten fried rice cooked on a grill, but have eaten it cooked in a wok, and in a skillet. Your fried rice does look great and the kids must have loved it.
It was good Sidney! I used to do it in my wok and on my Big Green Egg, but not anymore brother.
You have just made me hungry and wanting to make some.
Man I can relate about the nail polish!! I’m a paramedic and I have to shave for work, every time I do my little girl wants to put makeup on me and paint my nails!! I absolutely love seeing her face light up when she does it. Great video also man!
It’s the best feeling seeing their face light up isn’t it! We’re blessed buddy!
This is actually one of the few that shows fried rice being prepared correctly wit browning of the rice and the reducing of the soy sauce, when you pour it on and it slower turns dark and bubbles really gives great flavor, try some dashi or chicken stock to make it even better!
Thanks my friend.
cant wait to make this on my blackstone when spring comes. just a suggestion... add some grated ginger to your asian recipes. it will really improve the flavor.( Married to asian wife ). saw your ginger reference later lol
Yep, love some ginger. It makes the dish!
I watched 4 other videos before this one and none of them knew what they were doing. Yours looked so good it made me hungry! I'm definitely buying one of these flat tops ASAP...
Whats your preferred temperature when cooking All this
That is my biggest challenge is in determining what the optimum griddle temp.
The fingernail polish.... I have a deceased friend, Burly black man, fishing guide here in florida.... Lived his life in flip flops. His granddaughter liked to paint his toenails blue.......... all the time. He wore it as a badge of honor! God know I miss Pat. Thanks for the reminder!!
Awesome story about your friend, Pat. RIP brother.
Looks awesome! We have had our Blackstone for a few weeks now. This is definitely on the list to make! Thank you for the video, sir!
You're welcome Tammy! Great score on the Blackstone too!
oh and congrats on the 15k!!! thats awesome!!
Thank you, I appreciate that!
Great ending. That proves you are really cooking unlike the TV shows.
Thanks William!
Thanks for sharing you love of cooking.
Thank you Wanda!
Just got my Blackstone a few weeks ago ..I did your pineapple upside down pancakes ...came out great. Like you cooking style..
Awesome Juan! I'm glad you enjoyed them!
And then? And then? And then??? And then, and then, and then, and then, and then, and then...lol one of my favorite movies of all times! (Dude Where's My Car?)
No and then!
*attacks and destroys the ordering box* LOL
Just got my griddle for fathers day and I will be trying your fried rice and fix'ns this week. I'm still working on seasoning my griddle. Nice job on your video presentation.
Thank you buddy! HOpe you enjoy your Blackstone.
Just got a Blackstone for Christmas and christened it with Philly cheesesteaks. This Japanese stir fry will definitely be next. Maybe add some shrimp and scallops.
Nice buddy! Congrats on the Blackstone! You'll love it!
Looks amazing and that seasoning on the griddle is awesome.
Thank you! Thanks for watching!
Cooking on a black stone is always a nice touch. Keep up the good content my friend 🤙🏼
God bless man, I fixed this for my parents and they said it was better than the Japanese restaurant in Mt. Airy NC, (they're picky) did some shrimp in olive oil w/ lime juice though. Thanks a ton for the content sir. Ol' boy gotta eat. lol back in my weed smoking days AND THEN? "Dude where's my car?" VA. is legal now who am I kidding..
Thanks my friend for watching!
This made me tell wife we're having dinner at our local Japanese Hibachi...can't wait to hear that dinner bell. lol Thanks
Ha! Hope it's some good groceries buddy!
I'm sold on a Blackstone Griddle - def buying one this weekend. Wish I could say "Hungry Hussey sent me" :)
Haha.. If you order from Blackstone, you can use my code "HungryHussey" for 10% off.
The background music lol. The food looks so good!
I try to be on point with what I'm cooking. Or not. Haha.
Damn son all that needs to get in my belly! Good stuff my friend! And you rock that nail polish like a G!
Thanks CJ! My toes match too! Well, not exactly, but they have polish on them as well.
This is awesome! My favorite!! Good job Hussey!
Thanks Jeff! I appreciate the support!
Wow Matt, that looks like a meal fit for a king. Great job. Everything looks really tasty.
Thanks my friend.
The rice trick worked.... Thank you... subscriber for life😀
Awesome buddy! Glad it worked for yoU!
Looks like a fab meal my friend. I had breakfast 30 minutes ago, now i want some dinner :)
Thank you Lasse! I love this stuff for breakfast too!
Very nice. Thx for sharing. I’m hungry now. lol 😂🙌🏻👩🏻🍳🦖💗
Haha.. thanks Rexy!
What’s up from the Golden State-Lovin’ your recipes using the Blackstone griddle. Solid!!
Appreciate you my friend!
This man cooks..I knoww..thanks for helping me with my rice problem..where's a good place to get some of those cooking spatulas..thank you ..glen from georgia
Also to add..I work at a store...and those Blackstone's are there..I was looking underneath them and wondering if I liked the gas being that far away from the plate for a particular reason...but yours seems pleasantly efficient...earlier I thought I mite get my friend to weld and make one for me but...
Glad to be of help Glen! Those spatulas I believe are at Walmart. Possibly the Blackstone site. They're the original ones.
IT's pretty efficient. There likely has to be some space I'd assume for even distribution of the heat.
An then an then,no an then no an then lol,i loved that drive thru sceen
Haha... Epic!
LOVE the music, adds the perfect touch 🤣
Thank you! Appreciate you watching.
lookin delish! Love the commentary as you cook it up, way to go bud..Greetings from California.
Thanks Monica! Appreciate the support.
My mouth is watering
Damn my favorite mean you’re getting better and better god bless you. No one hate on that nail polish at least his playing a role in his daughters life.
Thanks buddy! Appreciate the support!
just found your channel... my name is Luke Matthew Hussey.... pretty crazy... keep cookin bro because you're not the only Hungry Hussey out there
Way to go once again! How about a video cleaning the Blackstone after all of that cooking?
Hi David! Thanks for watching. I have a cleaning video I posted back last year.
Im right with ya. Im an automotive technician. I get alot of looks with my nails painted. But i get more respect for being a dad that plays with his girls. We gotta set the standards for our girls to know what real men are. Thank you sir.
That's awesome Spencer. Our girls need to know their Dads are there for them no matter what. Glad you enjoyed it buddy and can relate! Have a blessed one buddy.
Looks good enough to eat-I'll give it a try !
Give it a try brother!
Not trying to be a jerk, hibachi is a small grill usually heated with charcoal. When you cook on the the black top, in Japanese is teppanyaki,..
People say that but restaurants around here are called or have in their menu, hibachi. There’s no charcoal either.
Munchies worthy food yet again ! Keep making me hungry !
Thanks my friend!
Just got my Blackstone and recently found your YT channel! I don't know if you have a Ghengis Grill in N.C. but we're gonna do a Ghengis Grill type hibachi cookout for the super bowl game...What would you say you keep your dials set on the Blackstone, medium-high?? Looks like all that food cooked up pretty quick.
If you're doing hibachi, better go full go for your meat, and med-high for rice, and adjust accordingly. Never heard of Ghengis Grill before though.
Dude...killing me with jump around. Can't wait for some tarheel basketball. GO HEELS! Oh yeah food looks great by the way lol
Yes sir! Go Heels! Thanks for watching brother.
Awesome looks great
Thanks pal! I appreciate that.
Fantastic meal.. I understand (?) short grain rice is sticky -- sushi rice. You had the long grain hoppin' on the griddle. Toasty.
Well, I used Jasmine here. I have used long grain before and dried it too, with no issues.
Hungry Hussey can you give us your Temps instead of dial position? I think mine's runs hot. >400 on low and >600 on high. Knowing Temps would help alot. Thanks.
Yeah, I do temps mostly now actually.
looks outstanding!! i need a blackstone!!
Everyone needs a Blackstone my friend. Haha.
I love you too, Hungry Hussey.
Haha! Thanks my friend!
Thanks for the video Hussey! I’ll give this one a try!
Hey, brother. Quick question. Does the blackstone come with those spatulas? Every video of people using it, they all have the blackstone tools. Getting ready to buy my first griddle. (Can’t wait). Just didnt want to buy them separate if it already comes with them. Another great vid. Thanks for sharing.
They do not come with it, it’s a separate kit.
Ok! Thank you!
You can go to w Wal-Mart and buy the Blackstone accessories
Awesome job. Food looks delicious!!!
Thanks pal!
I may have missed this and I apologize if I did. What heat setting are you using?
For the meat, really need wide open, 450° or so.
Rice, not so much, 350-375°
Apologies, but I missed when the hoisin sauce went in? when should that be added?
It’s not really required, can just do soy. I add it when I add the soy.
Have you ever used an oil in butter combo called swish instead of butter and oil separate?
No, is it Whril? Or is that another brand? I like to make much of my items as possible.
Great video HH! Getting me a Blackstone Griddle next month!!!
Nice! Early congrats!
Thanks for all the videos you do. I tried cooking on all burners on med and my Temps were in the 400's according to my ir gun. The meat came out good but the veggies were overcooked. Zucchini had a really strong bitter taste. First batch of rice came out crunchy lol. This is my first time griddling. Maybe I should have turned off left and right burners and middle two at medium? There aren't a lot of videos out there that focus on what the burners are set to. I think you stated all on medium then u cranked up the middle two at some point. Unfortunately for my medium on my blsckstone is over 400 F 😆. Thanks for all you do Hussey!
All griddles are really different by the dials. Many factors like ambient temps and wind (there's more too). That's why one cannot find a true video about where to place the dials. Like my old BS. Med temp on it wasn't the med temp on my new unit. Too many inconsistencies.
Gotta go true, which would be IR gun and surface temps.
You'll get better the more experience.
@@thehungryhussey thank you for clearing that up for me. That makes sense. May god bless you and your family always and forever 🙏
And dennnnnn and den an den and den!!😂😂😂
Annnnnn dennnnn
Emphasis on the LOW SODIUM soy sauce!!! I tried this with some regular soy sauce and it came out too salty 😂
Keep the great videos coming hussey!
Thanks buddy! Yeah, I like to use the low sodium stuff so I can control the sodium in it.
Dude where my car is a classic movie.
Can't forget the butter!
No sir!
That’s awesome looking good!!
Thanks! Appreciate you watching.
GOOD NIGHT!!! Love the videos, love the channel!
I'm watching and learning! 👍👍👍good vid!
That looks so delicious!
Thank you!
Good looking out, Senor Hussy!
Thanks my friend.
I’ve heard people say use day old rice. Never understood why until now. Thank you
Yes indeed. You're welcome.
Nice I like the way you cook!!!!
Thank you Paula!
Ha ha, hi Matt, thanks for another great cooking video, man, you're got some mad cooking talent. It's always a treat to watch you work the tools and the grill, you're like a master pianist, except you music is cuisine. How are things in beautiful NC after Michael passed through? How is Mason doing? You are my favorite cooking channel. 15K subs soon bro. Have a very nice and peaceful day HH, God Bless : )
Hey bro! All is well now. We lost power for about 24hrs (thankful for a generator), but also NO trees fell! I cannot say that for folks around. There's a lot of destruction around these parts.
That background music though 😂
Hahah... I try to be authentic, but likely not so much.
You were getting after it with the soy sauce!!
Ha! Yes sir. Flavor man! At the Japanese steak houses, they hit it hard too. I do use low sodium though.
Love your videos! The hibachi turned out great! My rice was a little dry, but it was still good. Thank you.
Tried this tonight. Everything was perfect.... except the rice. Came out crispy. Gotta figure out what went wrong and try again. Jasmine rice instructions called for more water than 1 to 1. Maybe that was it?
The package will... I just default to 1:1.
"I don't like to get real heavy with the Teriyaki sauce" in an Elvis voice! Love it!!
Wow looks awesome.
Thanks my man!
Great video as usual always enjoy watching, God loves you 👍👍
Thanks Eddie! Appreciate your support! You're also very right, God loves me. He's a good, good father!
We are making this for our small group Friday night (24 people!!!) can you give me measurements for the marinade? How much of each ingredient per how many pounds of meat? Thanks!
First of all I would like to nice job with the food. Your idea with grating the garlic was a good idea. Keep up the good work. Moving on, I would like to kindly correct your and the viewers' understanding of what authentic teppanyaki since many people do not seem to be aware that what they believe is authentic teppanyaki is in fact not..... American teppanyaki vs the real thing is like comparing Tex-Mex to authentic Mexican food. Actually, the difference between the two is more than that. It's more like comparing Dell Taco or Taco Bell to the actual Mexican food. In Japan Teppanyaki is normally considered a luxury meal, akin to a high end French restaurant in the states where business meetings are done and proposals are made. It's a place where one goes to splurge for a special occasion since prices typically range between $125-$350/person. Ingredients are almost exclusively high quality. The main protein is usually a type of wagyu. Chicken and pork are uncommon. Secondly, the method of cooking is VERY different. In Japan, the chef does not perform a show and hardly converses with the guest. There is no onion volcano. No flashy cooking. No tossing food into people's mouths. That would NEVER happen in a Teppanyaki restaurant. The chef only focuses on cooking. Third, the way the chefs cook the food differs a lot as well. Because the ingredients used in Japanese Teppanyaki are of such high quality, they will almost never pour soy sauce or any other sauce on the meat or seafood directly while it's cooking. At most they will drizzle a sauce on top after it's been plated but usually if there are any sauces it will be served on the side as an option to dip. Quite often the chef won't even salt the protien and will serve salt on the side. Teppanyaki is supposed to focus on cooking quality ingredients well so they do very little to change the ingredient itself. The portions are very small but the quality is the finest there is. You are supposed enjoy and savor one bite at a time. Also, the griddles aren't as hot as they are in the states. Lastly, many people seem to be using the term hibachi incorrectly. Hibachi and teppanyaki are two completely different things. Hibachi are these round or rectangular braziers (small charcoal grills) that are used to grill. They are not all related to the flat griddles used for teppanyaki. If you would like to see what 'normal' teppanyaki is like, I have added a few links I found that best represents your usual experience in Japan. The last video is the cheapest teppanyaki I could find. It's cheaper cause there are fewer courses, it's lunch time, and the overall quality of the ingredients are below average of your typical teppanyaki. FYI I live in Tokyo but was born and raised in the states so I have experienced both sides first hand. th-cam.com/video/sC5AWm9FAIw/w-d-xo.html th-cam.com/video/tUv7rO1piAs/w-d-xo.html th-cam.com/video/j-0ZhPxxUeo/w-d-xo.html th-cam.com/video/UjAZKizxvq4/w-d-xo.html
Thanks for the info!
Isn’t that from Dude where’s my car??😂😂
Annnnndddd then!
Annnnnd then!
Hahaha... It is!
Man!!! Thats some goooood groceries! Nice video!
Love your vids man. I think it would be so fun to make videos like this