Restaurant-style Hibachi Grill Table | How to Make Hibachi Vegetables?
How to make Hibachi vegetables?
At a Hibachi restaurant, ornate tossing knives, sizzling sauces, and and big grill dramas entertain and lure diners with unusual flavors and foods. The teppanyaki cooking method, in which chefs dramatically grill a meal when diners gather, may be tweaked at home to win over discerning eaters. Bright colors, bold condiments, handy kitchen utensils, and a sense of fun are key ingredients in making hibachi vegetables.
Place a large electric frying pan or teppan griddle on the table to mimic a restaurant-style hibachi grill table. Alternatively, place the Teppanyaki cooking equipment where diners can watch the cooking process.
Chop vegetables ahead of time and place on a plate. For example, place piles of bright orange carrot slices next to dark green cauliflower florets and red bell pepper slices next to piles of snow pea pods to create a lively visual effect.
Place small glass bowls or baking sheets with dressings, cooking sauces, and garnishes on separate plates. Put a mixture of one part sesame oil and two parts vegetable oil in a bowl. A single small bowl may contain mashed garlic, dried chili flakes, soy sauce, grated fresh ginger, hoisin sauce, plum jelly, chili paste, sesame seeds, or other toppings to suit your taste.
Organize your workstation before serving dishes featuring hibachi cuisine. This plate of vegetables, a bowl of seasonings and sauces, and a flat spatula are all props for this cooking show and need to be ready at all times.
Set the electric frying pan to medium-high. Lift the small bowl with the oil and drip the oil onto the surface of the pan. Using exaggerated wrist movements and lace to signal to diners that the hibachi Vegetable Experience has begun.
Carefully place one vegetable in the hot oil to prevent it from splattering. Run a spatula round and serrated over the pan, then flip the vegetable slices over before they start to brown.
Add another vegetable - more flavorful this time - and then another until all the vegetables are in the pot. Pause emphasis between each addition, scrape the air with a spatula, swirl between palms, and perform.
Between fun gestures, turn vegetables at least once a minute. Adjust the heat setting of the electric frying pan as needed to maintain a slight sizzle.
Add seasonings from a small bowl, one at a time, and mix into vegetables until all ingredients are evenly distributed. Reserve a liquid seasoning like soy sauce, rice wine vinegar, or lemon juice to add at the last minute.
During the last minute of cooking, when at least half of the vegetables have cooked to a light golden brown, turn the heat to a higher heat. Quickly pour a reserved liquid seasoning over the hibachi, sizzling at the end. Turn off the heat and serve immediately.
