Masterchef viewers left stumped over what exactly is Hibachi grill and why it’s in every episode 

Viewers watched on with fascination as the MasterChef Australia: Back To Win kitchen filled with billowing smoke during a cooking challenge featured on Tuesday night’s episode.

And there seemed to be one question on everyone’s lips – what exactly is that little square box the contestants were throwing their prawns onto?

The answer is a Hibachi or Japanese grill, which competitor Simon Toohey told 10 daily takes him right back to his childhood.

 ‘It just gives that reminiscence of childhood camping days, you know?’ he said.

While fancy devices like blow torches and blast chillers are often seen in the TV kitchen, the Hibachi grill has rarely been pulled out over the last 10 seasons.

However, it seems to be having a real moment with barely an episode passing where it hasn’t appeared.

So far this season it has been used to cook rib-eye steak, a whole spatchcock, braised cabbage and prawns.

The Habachi, which translates to ‘fire bowl,’ is a small portable grill which can be bought online from $269.

Leigh Hudson from Chef’s Armory told 10 Daily that it is powered by charcoal, which gives the meat a nice smoke-free flavour.

What truly sets it apart though from the humble Aussie BBQ is the way that it stores and distributes heat.

‘With a Japanese konro, basically it’s a natural insulate and you can almost touch the outside of them, that’s how cool they stay — all the heat is actually directed inwards and upwards,’ he said.

The grill does require a little more preparation time, with the charcoal needing at least 20 minutes ‘to rest’ before it can be lit. 

MasterChef Australia returns at 7:30pm on Wednesday on Channel 10.