Hibachi on the Blackstone

What You Will ❤️ About Hibachi on the Blackstone

• Stir Fry at its Best! There’s just nothing like hitting the hibachi restaurant and enjoying the show. But I like making it at home – I haven’t gotten the volcano down yet – but the rest of the dinner is spot on!
• Copycat Perfection – I literally took notes and asked questions at my local hibachi restaurant to make sure I was getting it exactly right!
• Dinner for a Crowd! You better invite friends over if you’re making this meal because it makes a lot. This recipe serves 8-10 – but you can easily cut it in half and serve 4.

Recipe Variations

Usually – the main choice when you go for hibachi is what protein you’d like! So you can make Blackstone hibachi chicken, steak, salmon, scallops, shrimp or – heck – even tofu! Here are a few ways to change it up:

• Steak – of course you can make some delicious steak on the griddle too! I had chicken & shrimp so started with that – but Hibachi steak (med rare) is next on my list!
• Veggies – change up the veggies – if you just like broccoli & zucchini do that! Add in more veggies you like – maybe green beans, peas, bell peppers!
• Fried Rice – this recipe makes rice but my actual fried rice recipe is a touch different – you can make that if you like with the veggies & chicken on the grill

How to make a Hibachi recipe on your Blackstone Griddle

Ok – let’s get real for a moment. You really could use a second set of hands for this one! I’m always honest and it will definitely be easier. There are a lot of components to making this – but the end is worth it. It is a dish that DAZZLES!!! Everybody that tried it – LOVED it and said it was SPOT ON!

I also mention a few things in the instructions that are from my best Blackstone accessories list. Just want to share in case you think, “Hey hussy I don’t know what a silicone ring is?!”

1. DAY BEFORE: Cook rice according to package directions
2. Once rice is cooked, fluff to separate the granules as much as possible. Then, transfer to a rimmed baking sheet. Refrigerate overnight so it dries out a bit. You can lightly cover with plastic wrap but don’t seal tightly.
3. To make Garlic Butter: In a medium bowl, mix together softened butter and minced garlic and mix well. Set aside. (Quick way to soften butter: 50% at 30 seconds)
4. Haul everything out to the Blackstone! Turn entire griddle to medium high heat. (I have a bar cart to hold all of my tools, oils, cleaning supplies.)
5. On right side of griddle, lower heat to medium-low and add silicone ring to griddle. Add 1 tsp of garlic butter inside ring. Once butter is melted, crack eggs into ring and lightly scramble beaten eggs. Remove ring and scoop eggs together and move to outer edge of griddle (it’s cooler there) or a plate off the griddle. If you don’t have a silicone ring – I recommend placing one of your spatulas at the back so the eggs dont run off.
6. Add 2 tbsp canola oil (squirt bottle) to middle of griddle. Add broccoli, zucchini, onion, carrots and mushrooms to griddle. Saute until softened and starting to brown, about 5-7 minutes. Add 2 tsp garlic butter and 1-2 tbsp Teriyaki to veggies and toss. Scoop veggies together and move to the right side of the griddle.
7. On left, add cooked rice, healthy squirt of canola oil, sprinkle of salt and pepper and 1 tbsp soy sauce. Mix it well so it gets coated. Add in 4 tbsp garlic butter. Using spatulas, toss rice so that it is thoroughly coated in the garlic butter. Add eggs to rice and combine. 
8. Press the rice into the griddle with large spatula so it has a chance to brown and get a little crispy. Keep tossing and pressing until the rice is done to your liking – about 5 minutes. Push rice to right side and turn burner down on right to low. 
9. One the left side, add squirt of oil. Place chicken breasts on griddle. Sprinkle with salt, pepper and garlic salt. Sprinkle over rice & veggies too. Cook 2 min. Turn chicken and cook 2 min more. Using a knife and fork, slice chicken breasts into bite-sized pieces.  
10. Add shrimp onto griddle and sprinkle with garlic powder, salt and pepper. Heat for 2-3 minutes per side of shrimp. Add remaining butter, shake of soy sauce and 1 tbsp teriyaki sauce to chicken and shrimp. Toss until cooked. 
11. Serve rice onto four plates and top with veggies and finally chicken and shrimp. Garnish with sesame seeds and serve with a side of yum yum sauce and fresh ginger. 

Tips, Tricks & FAQs

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