HOW TO MAKE THE BEST HIBACHI ON THE BLACKSTONE GRIDDLE! EASY TEPPANYAKI COOK AND RECIPE

That's right! Today we're showing HOW TO MAKE THE BEST HIBACHI on the BLACKSTONE GRIDDLE! This EASY TEPPANYAKI style COOK and RECIPE are honestly the best we've every made! We know you'll love knowing HOW TO MAKE THE BEST HIBACHI on the BLACKSTONE GRIDDLE too!

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Amazon affiliate links to products used in and for this video (*Some items used to prep food beforehand!)

Food Scale - Arboleaf Kitchen Scale (Smart Scale)
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Blackstone 5 Piece Griddle Kit
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Blackstone Griddle Spatula Mat
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Farberware Self Sharpening Knife:
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Farberware EdgeKeeper Paring Knife:
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Mercer Culinary Millennia 11-inch Granton Edge Slicer
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Mr. Yoshida's Original Gourmet Sauce
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Teppanyaki (*Hibachi) Recipe

1 lb shrimp - shelled and deveined
1-2 lbs chicken breast (depending on the size of the crowd!) cut into 1/2" cubes
1 lb steak (we used top sirloin for this cook) cut into 1/2" cubes
4 cups rice (cups measured pre-cooked).
4 large eggs
1 zuccini cut into 2" chunks, and quartered
1 package mushrooms (*preference to your liking, small or large package - we used medium package of Shitake mushrooms)
1 medium white union sliced into quarter inch slices
Mr. Yoshida's savory sweet marinade
Accent, salt, and pepper (to taste)
2 garlic cloves
1 tsp ginger
1 stick of butter
Canola oil (amount varies, we used approx. 4-5 tbsp)
Udon Noodles (already cooked, approx. 2 small bundles).

*Begin by preparing rice in cooker. Once cooked, place rice spread out on a cookie sheet, and set in refrigerator at least 4 hours. Use the cooking zones on the griddle to your advantage - cook on hotter zones (we had "hot" zones set to medium heat, and cooler zones between "low" and "off.")
Over medium heat, begin cooking the rice by placing approx. 1 tbsp of oil, and the stick of butter on the griddle. Immediately place the ginger and garlic. After approx. 20 seconds as the garlic begins to cook, place the rice in the garlic butter mixture (*The griddle was too hot by the time we started, so we made adjustments to this step).
Once the rice begins cooking, lay approx. 1/2 tbsp oil on the griddle and begin cooking the onions. Once the onions begin to soften, cut in half and add the mushrooms, and additional oil if needed. Cook for approx. 5 minutes and move the veggies to the "off" section of the griddle. Repeat this cooking process with the zucchini, laying oil down and cooking until the zucchini is softened. Place with the other veggies and add salt, peppers, accent, and Mr. Yoshida's. Also add seasonings and Mr. Yoshida's to the rice.
In the medium (we switched to med/low setting) section of the griddle, begin cooking the chicken. During the cook, add seasonings and Mr. Yoshida's, and cook for approx. 5 minutes, or until the chicken is cooked thoroughly. Cook the steak in the same fashion, until cooked to your preference (we did ours to medium). Move the steak to the side and cook the shrimp the same way, for approx. 3-4 minutes. The noodles can be incorporated at any time on the griddle and cooked, seasoned, and pulled to the cooler side of the griddle. Once all foods have been cooked, removed from the griddle and serve!
*We love the Mr. Yoshida's sauce, any soy sauce will make a good substitute, as will Teriyaki - we used the sauce liberally, approx. 16oz. in all. For all foods, we used approx. 2 tbsp salt, 1 1/2 tbsp pepper, and 1 1/2 tbsp accent as well.

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