|
|
Although the word is Japanese and the device is strongly associated with Japan, the hibachi originated in China as a type of portable charcoal brazier used to heat the homes of the nobility. It is not known when the hibachi was first used in Japan; however written records suggest that it was used by the Heian period (798-1185AD). Because of the low availability of metal in China and Japan, early hibachis were made from dug-out cypress wood lined with clay. However, craftsmen soon began to make more decorative versions with lacquered finishes, gold leaf, and other artistic embellishments. Stronger materials such as metal and ceramics became popular over time. Traditional hibachis can be very attractive objects in themselves, and are today sometimes sold as antiques. They were originally used mainly by the samurai classes and aristocrats, but gradually spread among ordinary people. Their design developed throughout the Edo period. |
"Hibachi-Style" is a North American term for Japanese teppanyaki cooking, in which gas-heated hotplates are integrated into tables around which many people can sit and eat at once. The chef performs the cooking in front of the diners, typically with theatrical flair -- flipping shrimp tails into his hat, or lighting a volcano of onions on fire with his fingers. |
Hibachi grills come in different sizes and shapess. It can do about anything a full size grill can do except grill a lot of food. The advantage of a real fire, portable size, and hot direct cooking makes them very popular. |
You need to make sure you are safe when using a hibachi. An adult should always be present. Always place it on a sturdy surface and make sure that nothing is going to fall onto the hibachi or possibly knock it over. Keep a bucket of water close by or better yet a fire extinguisher just in case. Also, while it’s pretty cool to have your hibachi out for a late night cookout, make sure you have plenty of light on your hibachi while you are using it, and never leave a hot hibachi unwatched. Because of the direct and close heat that a hibachi creates, it is best to grill small items. Kebabs and thin strips of meat are perfect for a hibachi. Also a hibachi is a fantastic hamburger cooker. If you are considering getting a small, portable hibachi, I fully recommend it. If you already have one, then get out there and play with it, experiment. These little units are great grills that can grill up some great meals. |
Heat electric hibachi and add oil to heated surface. |
Place steak cubes on hibachi with mushrooms and cook until done to taste, stirring occasionally. |
Season with salt and pepper if desired, and serve hot with mustard dipping sauce. |
Broil steaks until rare - do not overcook! |
Combine yogurt, honey, ginger and 1/2 tsp. of the cinnamon. Set aside. |
Cut melons and bananas into 1-inch cubes. Thread melon, banana pieces and cake (if you have it) onto 6 skewers. |
DJ KOOL DOG |
The hibachi (in Japanese literally means "Firebowl". "Hi=fire, Bachi=bowl") is a traditional Japanese heating device. It consists of a round, cylindrical or a box-shaped open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. |
Time for some great recipes! Are you ready???? |
The first recipe is Steak Hibachi, but you can use chicken, or shrimp, or use your imagination! |
4 - 5 oz. Sirloin Steaks |
4 tsp. Soybean Oil |
8 Large Mushrooms - Sliced thick |
4 dashes Salt |
4 dashes Black Pepper |
Ingredients: |
While hibachi is warming, cut steaks into one-inch cubes. |
Preparation: |
This recipe uses an electric Hibachi |
Now for some Mmmmmm.......Mmmmmmm good desert! |
Hibachi Dessert Kabobs |
Now this recipe you grill over hot coals! |
Ingredients: |
1 c. plain low-fat yogurt |
1 tbsp. honey |
1/4 tsp. ground ginger |
1-1/2 tsp. cinnamon |
1 medium-sized firm-ripe cantaloupe |
1/2 large firm-ripe honeydew melon |
2 large almost-ripe bananas |
Leftover angel cake or other noncrumbly dessert cake, cut into 1-inch cubes (optional) |
4 tbsp. liquid corn oil or margarine |
2 tbsp. brown sugar |
Preparation: |
In a small skillet, melt margarine and stir in brown sugar. Cook, stirring constantly, until the sugar melts. Stir in the remaining 1 tsp. cinnamon. Brush mixture on skewers. |
Grill over hot coals for about 5 minutes or until golden, turning once and brushing with margarine. |
Serve warm with yogurt sauce. |
This article excerpted from an article on Wikipedia® and is distributed under the terms of GNU Free Documentation License. Photograph curtesy of Dustin M Ramsey |
Don't forget to vist Pook's World! |
Step this way to the |
Book Preview.... |
