Why You Need a Hibachi Grill!

Cooking food over fire and coals has been around since the dawn of human history. To this day, grilling and barbequing good is one of the most popular methods of cooking. Barbequing is a huge part of our society here in Australia, and in cultures all around the world. After all, what’s better than gathering friends around for a good barbeque on a warm summer evening? Today we are going to discuss one of the oldest methods of grilling meat and why you need a Hibachi grill in your life!

What is a Hibachi Grill?

Traditionally the Hibachi is a small to medium-sized, round-shaped bowl or a simple square box, with a grill on top. They are mostly made from fireproof ceramics or clay. These materials allow the heat to rise up to the opening of the grill, not dispersed out the sides or bottom. The grill on top is generally made from cast iron. Some modern Hibachi are made from heavy, sturdy pre-seasoned cast iron and come in electric and gas, as well as the traditional coal varieties.

The Hibachi was first documented in the Heian Period (79-1185 AD) and were initially used to heat Japanese homes in the Winter. These bowls and boxes had hot coals placed inside to allow the heat to spread through its surroundings. They were relatively inexpensive, as well as easy to carry and move. Eventually, people realised a simple grill placed on top of the Hibachi would provide adequate heat for cooking food, making it an inexpensive and convenient way of cooking. And so the Hibachi grill was formed.

How Did the Hibachi Grill Come to the West?

Because the Hibachi grill was easy to design, manufacture, and carry, it became an extremely cheap source of preparing meals. As a result, many Japanese fighters used Hibachi grills in the field and at bases during WWII. When invading American forces came across Japanese bases, they found a number of Hibachi. Japanese soldiers taught the Americans what they were and how to cook with them. At the end of the war, many soldiers took them home as souvenirs. Slowly, over the years, these souvenirs proved to be an easy, cheap and simple way to barbeque – a pastime American’s love nearly as much as Australians. While it has taken time for the Hibachi grill to become recognised and acclaimed, it will remain a valuable piece of history.

Why You Need a Hibachi Grill!

As we all know, one of the best ways to entertain in Australia is with a barbeque. It is a perfect way to entertain for nearly every occasion. This is why having a Hibachi grill is a no brainer for those who like to entertain. Hibachi comes in a wide range of sizes, making them ideal for all your needs. No matter if you have a big yard or an apartment balcony, there are Hibachi that suits all locations. They are easy to transport and have a small footprint, making them ideal for party sizes – from singles to couple’s, to groups of eight and even more.

Why are Hibachi Restaurants So Popular?

People love trying new cuisines and styles of cooking, especially here in Australia. Gathering around a Hibachi grill makes for a friendly and fun atmosphere, as well as the opportunity to try different meats and food. In some restaurants, the draw is enjoying cooking the food yourself, with the restaurant providing a variety of exciting sides and drinks. In others, the Hibachi is set up similar to Teppanyaki, where guests are entertained by a chef cooking right in front of them! This flexibility and unique style of cooking make Hibachi restaurants a real draw for people looking to try something new.

How to Cook with a Hibachi

Hibachi cooking is all about heat. You need a very hot surface to get that signature char flavour of Hibachi meat. Once you’ve checked your grill is truly hot, you need to let that heat do its work. Don’t be afraid to leave the proteins without touching them for a few minutes. You can tell when to flip them when you smell the signature, slightly sweet, charred aroma.

The best vegetables to use are those with naturally high sugar content. These will stand up to the high heat and caramelise, rather than burn. Season with citrus flavours, with togarashi being the best. Citrus will help tie your meal together.

Okunoto Konro Hibachi Grills at Chef’s Hat

Chef’s Hat carries the world-renowned Japanese Okunoto Konro grill. The Japanese Konro grill is made from diatom mud from the Noto Peninsula in the Ishikawa prefecture. Diatom mud is an excellent insulator, able to keep the heat within the grill. This allows the Hibachi to maintain an extremely high temperature, which is an essential ingredient for Hibachi cooking. Most importantly, since the temperature can reach up to 1200 degrees, the natural diatom means that no harmful substances can leak out from the walls of the Hibachi grill, unlike grills made from unknown material that can process harmful inclusions.

Further, the narrow body of the grill allows for yakitori skewers to be rested on the walls of the grill, without falling down. The grill should be used in a well-ventilated area with a heat resistant mat under the grill to protect the surface beneath. Never distinguish the grill with water. Diatom mud absorbs water and will become brittle and lose its durability.

Want to try your hand at Hibachi cooking? Excited to try this new era of barbecuing and entertaining? Explore the range of Hibachi grills at Chef’s Hat today! Or contact us for more advice and help!