Nick & KB Create WILD Hibachi Experience | What's For Lunch Presented by Mango Shotta
Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Nick KB
00:02What's for lunch? Yeah, I don't really know
00:06Hibachi. All right
00:08Let's get it
00:16Guys welcome back to what's for lunch KB Nick. Well, I did that
00:20Nick KB, welcome to what's for lunch?
00:23Having both of you here is a little terrifying. It's I don't know what to expect and we're doing hibachi
00:27Have you ever cooked hibachi? I'm assuming not. No, never have neither of I so this is new for all three of us
00:32I'm gonna give you this
00:33We give you this what I know about hibachi is a lot of gimmicks and a lot of loud noises showmanship showmanship. Exactly
00:39Yeah, that's pretty much what we're gonna do today. We have shrimp and we have steak and we're gonna make some of the sauces
00:43Maybe a fried rice do a couple egg tosses. I don't know anything you guys wants
00:46It's kind of your show at this hibachi was like the homecoming meal. This is where you brought your home
00:50Flew in a kimono geisha. No way
00:54Yokohama no kidda hibachi is always a special night when I was a kid
00:58I feel like that was birthdays and fancy dinners and I've never caught the shrimp. This is the goal today
01:02So, what are we starting with the pissing boy? I have the icing
01:06I thought you'd never ask and also this episode is brought to you by uh, some mango chata here
01:10We're gonna be doing the pissing boys refill the sake. It's filled with mango chata today
01:14Sorry, though. No, it's fine. He's on my a better with you
01:18You got it in my nose, but
01:21The guy that invented the Hobbes pissing on like your least favorite sports teams bumper sticker was inspired by this
01:27Okay, really? I didn't know I thought it was a mouth thing a mouth thing
01:31I thought he's typically squirts it out of his mouth. Oh this boy. No, it's always it's always his dick
01:36I've never noticed out of his dick. Yeah, so Kyle
01:38Do you want to throw a bunch of butter on the on the pauncher there?
01:41What do they give you first the vegetables? I think they put the protein. Oh, how hmm. I don't have a fucking clue
01:46All right, we'll start with the zucchini because there's an air hockey man zucchini and mushroom are our vegetables here
01:54Well, all right, wow that butter it's a little it's a little hot are we burning the butter
01:58Um, we might be zucchini zucchini throw the mushroom on. Yeah next. That's a lot of butter more zucchini
02:04I'm just gonna start flinging things to you guys. How do we chop it?
02:06You cut it on they usually use their knife on that not my knife on right? You gotta be on it. Get ready
02:13Yeah
02:15There you go. Nice. I use this. No, you use a knife. We'll find you behind you heads up look alive get in my pocket here
02:22I'll get the end in your pocket. You ready one for you one for Kyle
02:25Pocket. Yes. Haha. Nice Kyle. Yeah me
02:29That's it. That's it. One more. You look bad
02:32Wait, didn't Kyle get on his first try? Oh, I confused you with me that works get in the pocket. There we go
02:38All right. Oh, all right
02:41You told me to cut it. I told you to wait till it's cruel then cut it
02:45That's all right. It'll work bang some salt on it bang some salt. Okay. All right
02:50All right. All right. Pissing boy. Pissing boy. Pissing boy censor it. Pissing boy. Oh
02:55Oh my god, we'll get the rice going an onion volcano. Okay, I mean volcano onion volcano
03:00You ever make a volcano in science class Oh with baking soda. Yeah. Yeah, that was I've always enjoyed that. Here you go
03:07Thanks, brother
03:08Okay, onion volcano. Have you ever done this? No, have you?
03:13Dude you haven't done anything by chef Donnie. I'm not we ever made a fucking onion volcano. Who's your favorite Japanese person?
03:21chef Morimoto
03:23Iron chef Morimoto, of course
03:25Is there anything even close to a bocce on the the cuisine theater?
03:29The next best thing you need is like a sizzling fajita plate, I guess Korean barbecue
03:32But you're doing that one yourself hot pot hot pot could be Asian culture is not have fun
03:36I know you started like this and you undo it and restack it
03:39Okay. Now before this you showed me a highlight tape of some good-ass hibachi chefs. Yeah, I want to try to mimic
03:45Okay, whenever you get hibachi, do you consider it good food? No
03:49It's I mean, it's good. It's the best meat. It's way too saucy. It's way too filling. It's always too much
03:54That's not a real complaint. That's really good dog. It was pretty good
03:58We'll put a little bit of our mango shot it cuz there's alcohol. This is a great drink
04:02You can drink it pre-made. We're a little bit of this for flavor. I drank it out of the boys dick
04:06Yeah, and now Nick why don't you put in into the hole put a little bit more of that
04:21Okay, put these in a bowl these are all done that was great that looks like hibachi it is
04:26Yes, there you go. Oh, this is like a that's a crater. Oh Kyle
04:32Oh, that's a that sucks fried rice time. Let's do fried rice rice
04:37You make the beating heart the beating heart. What's the beating heart? You've never seen the beat the heart
04:41Oh, then turn it into a heart. Yeah. Yeah. Yeah for fried rice. Don't use day-old rice. Why because regular rice it's too fluffy
04:48It's all just gonna get super gummy and then these vegetables will put to the side
04:51We're gonna mix that in the rice. He's got to heat up though
04:53So let those cook and you're gonna hit with soy sauce a little bit of sugar salt and pepper
04:57I'll put the steaks down now, too
04:58I'm gonna put a little oil and then you want to spread that out with the back of that
05:02Yep, there you go
05:06Okay, and then it with the crack an egg so do an egg do a couple egg tosses yes
05:10Yeah, try the egg toss. Do they catch on top of their hat? They do it all. So yeah, do a couple try like spin
05:15Yes spin. I'm getting on the top of that. I think it's like this
05:23Okay, okay, okay, yeah, that was pretty fucking good but watch this give me the long one
05:29All right, Kyle your turn
05:33Wait, we gotta get one of us on top of the head. All right one on top of the head
05:37Yeah, that one's cracked. That doesn't matter
05:39Gentle touch. Yeah. Yep. The hat might be off. It might be the hats problem. Gotta be I got egg on the ground Donny
05:45That's all right. Oh
05:47Shit, what was that dude?
05:49I did my trick and then it went awry. That was fun. We might do one more volcano
05:54Yeah, I would love to do one more volcano. Have you seen those guys that can like catch it on the side?
05:57They're really good, man. That's why they're the best. That's why they're at Benihana or not
06:01Yeah, yet someday that would be a really good like fantasy football punishment
06:05Like you have to be a hibachi chef for a table that doesn't know
06:09This might be a slap in the face what we're doing right now. It's probably but good thing. We're not wearing the garb like
06:15Little soy sauce and the rice we're coming along here. We'll do one more volcano. Yeah, is it wet enough?
06:21Is it wet and more sauce on what some seasoning? I don't know want to bank some salt on that
06:26That's what I'm saying. Bang some so what does that mean?
06:29Bang you gotta bang just sprinkle some salt thing Kyle and then shrimp
06:32I have a lot more respect for hibachi chef a lot to do show wise and a lot to remember
06:36That's on cooking at the same time right the Mario party of culinary arts. I don't know yet
06:41Please a lot of different things. It's still fun
06:46How often do you think you go to hibachi once a year? So I don't want every two years. Okay, that's a good amount
06:52Imagine a globetrotter hibachi shit
06:54They'd be nice
06:56Globetrotters are the closest thing to hibachi chefs like kind of all yeah, it's the same job
07:01Trickery skill. All right, let's give these steaks a flip
07:07All right, you want to do the beating heart let's try the beating heart beating heart Kyle you want to flip this shrimp
07:11So beating heart is I'll make this into a shot heart. Maybe a new heart and you go
07:15Okay
07:17No, what do you do?
07:20What do you think he said he said wait, what do you ever she thought he said split split split the shrimp
07:26Oh, oh pissing boy pissing boy. That's a heart. I'm working on it. Okay dickhead. All right, that's a good start
07:34You go underneath you underneath. I
07:37Feel like this is like the entry-level trick. Yeah, this is beginner level. So this is pretty much hibachi
07:42So what does hibachi need getting technical it has to be over like a griddle. This is technically teppanyaki
07:49So about you built through the table and it's more of a griddle thing
07:52Teppanyaki is on a plancha a flat top like this
07:55Is this an Americanized version of hibachi if you go to Japan will you get something else? You'll get something else
08:00Yeah, they have it there though, but it's not I think it's less gimmicky
08:02So while we're waiting for them to cook, let's take a sip of this mango chowder here
08:05This is already a pre-made drink. It mixes perfectly. It's mango and jalapeno. It's a little bit of kick
08:09Oh, that's why you sneeze when I went up your nose. Yes
08:13And I'll take a little shot of it to cheers a little mango shot up
08:18Boys what hope flavors are you getting that's delicious little mango mango right off the gate
08:23But then spicy after jalapeno in the back that's perfectly balanced though with the mango and the spice
08:27I love it. That would be so good chill put it on that on the rocks. Yeah, that's a yeah
08:31That's a nice summertime drink. We still got a little month month and a half left the summer. I'm taking this home
08:35Yeah, I'm taking one of those home with me. Damn mango chowder. Check it out. Okay guys, the steaks are done one more volcano
08:40Okay, rice is done rice is done
08:45That looks good Donnie, oh we're doing yum-yum sauce. Yes, we're making young. What are the ingredients of yum-yum?
08:50So I'm thanks for asking Kyle. I'm glad yes, we have mayonnaise. We have paprika. We have a little rice wine vinegar
08:54We have some garlic salt some garlic powder and in some granulated sugar
08:58All right. Now they cut the tails off the shrimp and they flick it to the guests breathe
09:02hungry
09:05Fuck oh
09:08I've got the yips. Nah, nah
09:13Donnie yes
09:14Is yum-yum sauce?
09:16Proportionally strict or can I just make the ingredient just mix just start dancing. Of course. Where's the onion right here Kyle?
09:21That's heavy. Oh, that was way too heavy. Fuck. I should not have said just go and make them dance
09:26We'll make it work
09:27So you're fine
09:27I'm thinking this will work cuz I don't like mayo that much all that sugar can go in garlic powder rice wine vinegar mix
09:33Definitely paprika heavy. It's a little pretty good show the hue but that's how you like it, right?
09:38That's more paprika than any should we try it? Yeah, what do you think Don? Not a paprika, but good
09:44I think it means more anything
09:46Really good-looking volcano Nick. Thank you. It's melt a conga guava Kyle. Maybe start prepping the ginger. Oh, yes, I'll prep the ginger
09:53I've never prepped ginger grab a spoon. It's in that top drawer
09:55Okay, so take the back of it and just feel like this. Let's go comes right off. Oh, okay volcano
10:03Oh
10:05That's just fire what
10:09Not a good volcano but a great fire, that's a good volcano that looks great. Okay shrimp is done
10:14All right, we have made a successful mess. That's for sure. But that's good. That's what about you should be
10:18Do you want the ginger skin?
10:19I was probably gonna use it for that ginger soy sauce that they make too so we can make that one really cool of that
10:24Any more tricks that we forgot? Yeah, what else today?
10:29Crash into the USS, Arizona
10:33Alright guys get a plate. Let's go. Let's put this on a plate. Yeah. Oh, yeah. Good place. That's a real good one
10:40That must be a bowl some might say deep plate
10:51There's a nice deep plate for you, is this yum-yum sauce going to be honest with its name I don't I don't know
10:57I'm a little worried about the yum-yum. Is it a single? Yum? Is it just just yum sauce? It's single. Yum
11:02We drop the yo, it just so why?
11:05Why is this a thing?
11:07Not good. It's
11:09Horrible, it's not horrible. It's bad. It's bad. It's a single young that needs a garbage can I
11:16Should not told you to go nuts on me. Did you make it dance too hard? Well guys
11:21I think we have to just play what we have here at least the protein came out the steak came out nice
11:25The shrimp actually is very nice. Looks good. We just fucked up the yum-yum sauce
11:28It does it doesn't matter, you know what we're not about you chef
11:31We're the plating now Nick KB to get the rice to look perfect and show you guys a little trick here
11:36You take a bowl you pack the rice into the bowl put this on the plate and we'll get a perfect little dome. Oh
11:45Shit there we go. We're starting to look nice. Yeah, that's right. If you want to put the shrimps on that's nice
11:50No, Nick, that's real nice. Thank you. Not too bad yourself
11:54look at
11:55That and then yum-yum sauce it's here in spirit. It's good color. It's good color
12:02All right, nice quick simple lunch anybody could do at home. All right guys, and there you go
12:07We have our quick and easy hibachi. Yes. I'll let you guys go in first, though
12:14My home is not bad at all amazing. It's really not bad. That's wait as good as fuck. Oh my god
12:19We should do this way more often. All right guys, that's gonna do for this episode of what's for lunch
12:22Thank you for watching Nick and Kyle. Thanks for being here and guys you're sure to grab some mango shota
12:27They're at any liquor store near you is delicious. Perfect balance between sweet and spicy boys. This is fun. Yes. Thank you
12:33We'll do it again sometime because I got that for no other reason. So we'll do hibachi day in the future
12:38See you guys. That's shrimping. I really loved I love this