How to make hibachi at home | Steak and Shrimp Hibachi on Blackstone griddle

In this video I show you how to make steak and shrimp hibachi at home on a Blackstone griddle. I went ahead and added the links for the apron, knife, and holster that I use. The holster is not the exact type because mine was handed down by my master chef and I don't think they make them anymore. The majority of chefs now use the type of holster that's linked. I also added a cheaper option for a comparable knife as well. It's the same brand that I use and I know for certain of their quality and craftsmanship.

[Lostsouls]

As soon as I saw the hat, the black stone and his voice I knew I could trust this man.

[Dakine]

I am a former Hibachi chef, I’ve worked at Shogun and Fujiyama. Great display of skills chef, I can tell you’ve done time behind the grill. I still have all my equipment and a flat top griddle. Watching this motivated me to do some backyard hibachi for family and friends 🤙🏽

[davidhunt]

You have no idea how refreshing it is to see an actual chef doing this! So many people on here saying "we try this ingredient" or "we like it this way", people just guessing how it's supposed to be done. Alot of your viewers have griddles (most likely a blackstone), so whatever other types of recipes you like cooking on yours, we'll dive right in with you. This is the 2nd channel I've every subscribed to after watching videos on here for alot of years. I hope your channel gets huge!

[ESJ]

This guy got real skills. I really liked the way he put his knife back into its pouch on his waist. Now that is cooking in Style

[j.cj.c.]

Probably the best fried-rice demonstration I've ever watched on YouTube. I especially like the extra tips about the process of cooking. I will definitely be trying this method.

[Meatislife]

Been a charcoal guy for a very long time. Finally got a griddle from Sams club yesterday. It's a huge stainless steel 5 burner. After seasoning it about 3-4 times I crowned it the new king making smash burgers as the first cook. I'm totally sold. They turned out absolutely fantastic! Hibachi is on the top of the list so I appreciate you making this vid! Can obviously tell you got the experience.

[JoeyMassie]

Stick with us man! We are LOVING your channel!!

[futbolplaya]

This is the epitome of that old mixtape drop, “you’re watching a master at work.” Trying out some shrimp and steak on my griddle tomorrow.

[franciscoalegria]

Nice demo, been a teppanyaki chef myself for years . Great explanations of the cooking process. There's so much more then just spinning our spatulas

[papascruffy]

I made this the other day, came out great, the wife was telling everyone about it!
Thanks man, love these videos!

[dannydeshler]

I have been looking forever for a video like this! An actual chef doing the cooking. THANK YOU!

[Kynetguy]

You already know when the man comes out with just a meat fork and one spatula, he’s a pro. Nice work.

[damianmyers]

Finally a cook that is using what everybody has in there back yard and not in a of this caliber are few and far between most of this type of sub and thank you for showing your skills and knowledge it is greatly appreciated from me and my wife and I would bet everybody else's on YouTube that finds this video💯💯💪💪💪

[DPT]

I stumbled on a gem. I can barely cook but your channel motivates me. Just bought a griddle and if my family does not like the food, I can always count on men’s best friends.

[Slayr.]

Yo, this was awesome man. It felt like I was sitting down at one of the restraunts, your technique is impeccable. You're gonna help a lot of people out by sharing your knowledge.

[briantouchette]

Building layers of flavors and letting the hot flat top caramelize while working quickly produces a fantastic product.

[brianhansen]

I love seeing the skills of guys like you at the restaurants. It’s a show and a meal in one. I have a hard enough time just cooking the food right without all the theatrics. Great video.

[caininva]

My man makes it looks effortless. It’s like running a piece of heavy equipment. You have no idea how good they are until you try to do it yourself!

[billb]

Chef - If you ever get back to read comments on this 20-month-after comment . . . A thousand thumbs up . . . you use the same temp guide as I learned 40+ years ago! No other YT vid I've watched has ever done it that way. Beautifully done! THANK YOU . . . subscribed!

[tylerw]

That transition from the knife at 6:38 was smooth. 😎