Whether you’ve been to the classic hibachi chain or a local variation, nothing beats the sizzling noodles poured onto your plate directly from the flat top. And, while waiting for this lunch adds to its specialness, the ability to cook them at home does not detract from the noodles. As an example, consider these Hibachi Noodles. This stovetop version matches the restaurant’s seared flavors with a fast and tasty sauce!
People in the 1960s and 1970s wanted to eat at an exotic restaurant in a foreign setting without having to consume unusual meals. The inaugural menu of the hibachi restaurant Benihana exuded exoticism while remaining familiar to the American palate. Things like the ever-popular mid-century restaurant favorite onion au gratin a la Japanese (also known as French onion soup) and sirloin steak demonstrated how meticulously the menu was designed to appeal to customers.
The basic natural wood décor and in-front cooking experience were unusual without being overpowering. Despite being as neutral to Americans as possible, the company did not start out well. Clementine Paddleford, a culinary reviewer for the New York Herald, gave the restaurant a positive review, which changed the path of owner Rocky Aoki’s risky enterprise. The first six months of difficulty were overshadowed by a rush of reservations.
It’s difficult to identify where hibachi noodles fit into the original menu of American hibachi because they don’t appear on the first 1960s or 1970s menus, but the noodles seems to have crept into the menus in the 1980s and 1990s and have stayed ever since. These noodles are simple but full of rich, subtle tastes. The sauce imparts a distinct flavor to the noodles. Whisk together the soy sauce, sesame oil, light brown sugar, garlic, and ginger.
Once the butter has melted in the pan, add the noodles and cook over medium-high to high heat. The heat and butter will slightly brown the noodles, giving them the sear you’d expect from a hibachi flat top.The noodles are ready to eat after a few minutes of cooking in the sauce. These noodles, garnished with sesame seeds, have an earthy, rich flavor.The light brown sugar adds a hint of sweetness, but the soy sauce, garlic, and ginger balance it out well.