Teppanyaki Hibachi Table | How To Make Hibachi Rice?

Although the word "hibachi" technically refers to a special appliance, originally a room heater, it now means 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 in advance allows you to add authentic flavor to the hibachi without worrying about getting the right texture.


Teppanyaki Hibachi Table


Bring water, chicken broth, or vegetable broth to a boil over medium-high heat. For most types of rice, you need twice as much liquid as rice, although jasmine and basmati rice usually require 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 a minimum. Cook the rice for the recommended time on the package, usually 10 to 45 minutes. Loosen the rice with a fork.

Beat 1 to 2 eggs in a small bowl, add a pinch of salt and pepper, until they are creamy and smooth. Put them aside.

Chop garlic and ginger. Cut the shallots and carrots into small pieces larger than peas or corn kernels. Preparing vegetables in advance allows you to add vegetables as needed without interrupting the actual cooking.

Coat the bottom of the teppan plate with oil. Choose olive, rapeseed or vegetable oil, and a small piece of sesame oil as a condiment. Heat the oil over medium-high heat until you can smell the smell and the shimmer of the surface.

Boil the garlic and ginger for no more than 1 to 2 minutes, stirring to prevent sticking or burning.

Add the carrots and cook for about 2 minutes until they start to soften. Stir while cooking to avoid sticking to the pot. Stir in peas, corn and shallots and cook until heated through.

Add a little more oil to the vegetables-a spoon or two-and then add the rice. Stir the rice gently to make sure it is completely oiled and fully incorporated into the vegetables.

Make a well between the rice and vegetables, and pour the beaten eggs. Leave it for about 30 seconds, and stir it up like a scrambled egg. Once the egg is almost cooked through, mix it with rice and vegetables. Season with soy sauce.