Shinto is prized for our Hibachi chefs’ knife-wielding wizardry, as well as our array of ingredient combinations spread out creatively over the specialty Hibachi tables. But we know, through our patrons’ curious questions, that many are interested in trying the techniques at home for friends and family. With that in mind, we have a few tips.
You’ll need a large enough cooking surface to home multiple Hibachi ingredients, often simultaneously. Two large skillets or one large electric skillet will do the trick.
Chop both your chicken or meat portion (about 1.5 pounds), and your vegetable portion (about 4 cups total) into bite-sized chunks. Good options for Hibachi vegetables include onions, carrots, zucchini, frozen peas and mushrooms.
Next, parboil (very briefly cook) your rice. While it’s simmering for about 20 minutes, you can put together the traditional Hibachi white sauce. For home use, approximate the flavor with about 1 cup of mayonnaise, and whisk in salt, sugar, Tabasco, ketchup, ground mustard, garlic powder and pepper to taste.
Heat a spoonful of cooking oil in both of your two skillets, or on either side of your large griddle. Cook your beef or chicken in one skillet, adding a splash of soy as the meat browns. The cubed meat should be ready in about 8 minutes. In the other skillet or griddle section, add your cubed vegetables, and add a splash of soy sauce as they cook. Once the vegetables have softened a bit, push them to the side and pour two beaten eggs into the pan, stirring vigorously. After they’re scrambled, incorporate them with the vegetables.
Some home Hibachi cooks stir the rice into the veggie pan so that the rice is fried, then combined with a vegetable-egg mixture. The fried vegetable rice is then spooned into a large platter, and covered with the cooked chicken or beef.
If you prefer, ladle the cooked rice onto the platter first, followed by the vegetable-egg mixture, then the cooked meat.
Set the white sauce on the table in a separate serving bowl, or in a small individual cups for each guest.
Want All the Fun, With None of the Prep?
While elaborate Hibachi presentations at home can be fun for special events, the techniques can be a bit hectic for everyday home cooking.
That’s why Shinto strives to always give you the ultimate in Hibachi experience, with complex, satisfying flavors and entertaining cooking presentation. Our chefs come to us after years of culinary experience, and once here, must train for up to a year before they are ready to be full-time Hibachi chefs.
Watch for our daily specials, including $12 Hibachi on Tuesdays. You can choose chicken Teriyaki, strip steak, vegetarian or shrimp flambe hibachi meals. And check out our family style Hibachi special on Sundays! We look forward to seeing you at Shinto!