Japanese Teppanyaki Table | How to Make Hibachi Rice?
While the term "hibachi" technically refers to a specific utensil, originally a room heater, it has come to mean the type of cooking on a Japanese teppanyaki table, similar to a large flat griddle. Hibachi cooking is usually done quickly at a fairly high temperature, which is not the best way to cook uncooked rice. Cooking rice ahead of time allows you to add authentic flavors to hibachi without having to worry about getting the right texture.
Bring water, chicken stock, or vegetable stock to a boil over medium-high heat. For most types of rice, you'll need twice as much liquid as rice, although jasmine and basmati rice usually calls for 1 3/4 cups of liquid per 1 cup of rice.
Bring the rice to a boil, cover the pot, and reduce the heat to low. Cook the rice for the time recommended on the package, usually 10 to 45 minutes. Fluff the rice with a fork.
Put 1 to 2 eggs in a small bowl, add a pinch of salt and pepper, and mix well. Set them aside.
Cut the garlic and fresh ginger into small pieces. Cut the shallots and carrots into small pieces slightly larger than peas or large corn kernels. Preparing vegetables ahead of time allows you to add vegetables as needed without interrupting the actual cooking.
Coat the bottom of the frying pan with oil. Choose olive, canola, or vegetable oil, and a dollop of sesame oil for dressing. Heat the oil over medium-high heat until you can smell it and the surface of the oil will glow.
Cook the garlic and ginger for no more than 1 to 2 minutes, stirring them to prevent sticking or burning.
Add the carrots and cook for about 2 minutes, until the carrots start to soften. Stir them as they cook so they don't stick to the skillet. Add peas, corn, and shallots, stir and cook until heated through.
Add a little more oil to the vegetables—just a spoon or two—and add to the rice. Gently toss the rice, making sure it's completely covered in oil and fully incorporated into the vegetables.
Make a well between the rice and vegetables and pour in the beaten egg. Let's set about 30 seconds and stir like scrambled eggs. After the egg is almost cooked, mix it with rice and vegetables. Season with soy sauce.
