Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

OT - black stone hibachi

sloveladslovelad Posts: 1,715
anyoen have recommendations for seasonings to use or recipes for home made hibachi.

i have made it a dozen times, but never get that true authentic flavor. 

Ive heard of using white pepper? 

Many thoughts will help!

(for your viewing pleasure, here is one of my hibachi cooks last year)

Comments

  • Photo EggPhoto Egg Posts: 7,904
    Way more Soy Sauce than anyone dares to use at home?
    Thank you,
    Darian

    Galveston Texas
  • fishlessmanfishlessman Posts: 23,002
    dont know what traditional is, i would go with a thai dipping sauce.
    3 parts fish sauce, 2 parts soy, 1 part lime juice, then add things like garlic, thai or red pepper flakes, green onions, maybe some ginger
  • ColtsFanColtsFan Posts: 1,784
    edited April 4
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Carolina QCarolina Q Posts: 13,000
    A Hibachi is a cooker, not food. =) You mean teppanyaki.

    I just came across these recently and haven't tried them, but looks and sounds WONDERFUL! By @NibbleMeThis.

    http://www.nibblemethis.com/2015/12/teppanyaki-steak-and-scallops.html
    http://www.nibblemethis.com/2009/05/japanese-steakhouse-golden-shrimp-sauce.html

    I tried Youtube and there are videos of the Benihana guys doing it, but you can't tell what they're using.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • sloveladslovelad Posts: 1,715
    edited April 4
    @Carolina Q in Merica is hibachi

    but seriously, thanks for the link
  • nolaeggheadnolaegghead Posts: 26,671
    That much food on the griddle drops the temp where you don't get that "wok hei" flavor...
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • FockerFocker Posts: 8,279
    edited April 4
    Like nola said, I think the BS is great, but nowhere near the firepower of a commercial griddle one would use at a Benihana.  Even the Mexican grocer griddle has a Star, where plate thickness can be 1"!  That is some wok hei type heat transfer.

    On blast, I think the BS is about 100 degrees or so more, away from that.  It is a great home unit, but you risk warping with the thinner steel.  It's more of a high heat saute IMO, nothing wrong with that..

    My brother has a 1/4" steel Mojo griddle for his kettle.  It gets super wok hei hot.  There is a smell when you reach wok hei, and it is lovely.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • HeavyGHeavyG Posts: 4,937
    Well...you'll never get "true" wok hei on a flat top griddle. To achieve "true" wok hei you need an open flame. The open flame is needed to ignite the fine mist of oil droplets when the food is being tossed.

    Camped out in the (757/804)
  • SmokeyPittSmokeyPitt Posts: 9,860
    Hip hop wok hei!
    ho!
    hei!
    ho!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • FockerFocker Posts: 8,279
    HeavyG said:
    Well...you'll never get "true" wok hei on a flat top griddle. To achieve "true" wok hei you need an open flame. The open flame is needed to ignite the fine mist of oil droplets when the food is being tossed.

    Help me out here, do you invert the wok at just the right time to achieve this?
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • dmouratidmourati Posts: 363
    Mountain View, CA
  • Carolina QCarolina Q Posts: 13,000


    As for teppanyaki cooks, I don't know if the Japanese have a term for the Chinese "wok hei". Huh?

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,687
    Photo Egg said:
    Way more Soy Sauce than anyone dares to use at home?
    And metric sh!t tons of butter too for that authentic (American) Japanese steakhouse flavor. Also, mix some sesame oil in with your regular oil to get that flavor. 

    Im sure a Japanese person would not understand just wtf was going on if they saw all that butter and soy sauce going on their food. And they may just punch someone in the face if they saw the choo-choo train/olcano onion. But...this here is Merica and we do what we want. 

    This has been our favorite family birthday meal
    simce my kids were young. I dont love the food anymore but I still laugh at all the jokes and I will catch a damn shrimp in my mouth if you get it anywhere near me.  
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • FockerFocker Posts: 8,279
    Sooooo, wok hei cannot be achieved without doing this?
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Photo EggPhoto Egg Posts: 7,904
    Photo Egg said:
    Way more Soy Sauce than anyone dares to use at home?
     And they may just punch someone in the face if they saw the choo-choo train/volcano onion. 
    lol...that's damn funny.
    Thank you,
    Darian

    Galveston Texas
  • tenpenny_05tenpenny_05 Posts: 210
    I second the **** loads of butter and soy sauce
    Kansas City, Kansas
    Second hand Medium BGE, Second hand Weber Kettle, Second hand Weber Smokey Mountain
  • tarheelmatttarheelmatt Posts: 9,317
    I'm on board with others buddy, more soy sauce, butter, and BTUs/more robust design.  

    The BS is nice, but for true authentic, you'd need more BTUs.  

    For chicken, they add teriyaki to theirs, so maybe try that.  

    I try to do things in batches to minimize the strain of bringing temps down.  This helps a lot, and end up finishing the protein last.  

    A little sesame oil would help as well.  

    Also, in your picture, it may help to have the BS on.   =)


    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • jeffwitjeffwit Posts: 1,140
    tarheelmatt said: 

    Also, in your picture, it may help to have the BS on.   =)


    And there’s no beer in the picture. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 4 dogs, five cats. One overworked vacuum cleaner.
Sign In or Register to comment.
Click here for Forum Use Guidelines.