The hibachi grill has its cultural origin in Japan. The word "hibachi" refers to a traditional heating device made of wood or charcoal. In Japan, the hibachi has been used for centuries as a portable heating source for tea ceremonies, and for cooking small, grilled dishes like skewered meats and vegetables.
Over time, the hibachi grill has gained popularity in other parts of the world as well, and we are excited to be stocking a beautiful high-quality Hibachi Grill from Workshop73. We'll also share some delicious recipes to get started with your grill, these can obviously be used on any grill so don't worry if you haven't jumped on the hibachi trend yet!
The difference with a normal grill is that a hibachi grill typically only uses charcoal as its heat source, while a normal grill can use charcoal, propane, natural gas, or even electricity.
A hibachi grill is usually smaller and more portable than a normal grill, and it is designed to be used on a tabletop or other flat surface. It typically has a shallow, open-topped cooking surface with no lid or cover.
Because a hibachi grill has an open cooking surface, it is best suited for high-heat, quick-cooking foods like meat and vegetables that can be grilled directly over the coals. Ready for some mouthwatering recipes?
Ever tried a soy marinated steak? The marinade with red miso, ginger, and garlic enhances the flavour of the steak, creating a deliciously crisp crust on the outside and a juicy, flavourful interior.
A very popular Japanese dish. The flavourful Yakitori sauce is a mixture of soy sauce, mirin, sake and caster sugar which pairs beautifully with the tender chicken and charred scallions.
Tsukune is a type of Japanese glazed meatball, most often made from seasoned chicken mince. These will also work great in a pain or even an airfryer.
The tenderness and succulent taste of this teriyaki salmon are unparalleled. The recipe for the teriyaki sauce has been passed down for generations and works perfectly with chicken, shrimp and beef too.
Mitarashi Dango is a type of dango, sweet rice dumplings, skewered onto a bamboo stick. Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze.