HIBACHI SOUP WITH MUSHROOMS AND CRISPY ONIONS (2024)

FAQs

What is hibachi soup made of? ›

I know that some people are thinking of “Japanese Onion Soup”—also known “Miyabi Soup” or “Hibachi Soup”—made by simmering beef broth or chicken broth and veggies such as carrots, celery, fresh ginger, and garlic. This soup commonly includes sliced mushrooms, scallions, sometimes tofu, and sesame oil.

Jokes aside, one thing I truly love about the standard Hibachi menu is the clear soup. It's full of that ultra savory umami flavor, with a subtle crunch of crispy onions.

(Japanese Steakhouse Soup) There are TONS of recipes online for Benihana's famous hibachi onion soup.

Japanese soups can be divided into two major categories—miso soup and clear soup. Both are made with dashi, soup stock. Miso is mixed into the dashi to make miso soup, while clear soups use salt, soy sauce and sake to add flavor to the dashi. Most people tend to have miso soup with everyday meals, especially breakfast.

In hibachi, a theatrical take on Japanese teppanyaki cooking, sake is used both to flavor the food and set it on fire during routines such as "the volcano."

Traditional hibachi has lots of garlic, which has a pungent flavor that really elevates the food. This method doesn't add a ton of seasonings to the food, but rather is a quick cooking method that really lets the flavor of the meat and vegetables shine.

Green onions – They add a nice crunch and sweet, oniony flavor to the soup.

If you did not prepare the miso soup and are referring to the white cubes, these are pieces of tofu. Tofu is a very common ingredient in miso soup, along with wakame (seaweed).

Clear soups include broth, hearty broth, and Consommé.

Ramen is one of the most popular Japanese soups both in and outside of Japan. Made with dashi broth combined with shio (salt), shoyu (soy sauce), miso(soybean paste), or tonkotsu (pork-bone) flavoring, ramen has countless regional varieties.

What is it called when they cook in front of you at Benihana? ›

In the United States, teppanyaki (more commonly known simply as hibachi) was made famous by the Benihana restaurant chain, which opened its first restaurant in New York in 1964. Though Benihana cooks their food teppanyaki-style, they also serve dishes such as hibachi steak and chicken.

By bringing Japanese food into the mainstream and pioneering its entertaining style of presentation, Benihana has also paved the way in America and abroad for the popularity of other Japanese cooking styles and food products.

The word hibachi means “fire bowl” and refers to the cylindrical shape of the container, which has an open top and is designed to burn wood or charcoal. Hibachi containers are made out of wood or ceramic and are lined with metal.

The top-secret cooking oil used by hibachi chefs is a combination of 4 basic ingredients; sesame oil, olive oil, mirin, and soy sauce. And to balance out all the butter, I add tons of veggies.

Japanese Brown Sauce, also referred to as “Yum Yum Sauce” or “Hibachi Sauce,” is a popular condiment in Japanese cuisine, particularly at Teppanyaki-style restaurants. This sauce boasts a well-balanced combination of umami-rich soy sauce, mirin, and dashi stock, creating a slightly sweet and savory profile.

Dashi most commonly utilizes a combination of kombu (kelp seaweed) and katsuobushi (dried bonito flakes), but other ingredients used to make dashi are shiitake mushrooms and niboshi (small dried fish). Dashi making has evolved over a long period of time.