This recipe is a full hibachi dinner at home! With restaurant-style sautéed veggies and fried rice, this hibachi recipe is served with a spicy mustard dipping sauce that really transports you to the Japanese steakhouse!
Chef’s Tips
- The fried rice was originally created as a way to use leftover old rice. To make hibachi rice, use rice you’ve made ahead of time instead of freshly cooked rice. For fried hibachi rice that tastes even more like restaurant-quality,use precooked rice bought at the grocery store.
- If you are grain-free, you can easily substitute the rice withcauliflower rice.
- Lightly toasting sesame seeds for the mustard sauceisn’t necessary, but it willenhance the flavor.
Ingredients
Yum Yum Sauce
1 1/4 cup mayo
1 tsp granulated sugar
1/2 tsp garlic powder
1/4 tsp paprika
1 T melted butter (unsalted)
1 tsp tomato paste
1/2 tsp cayenne pepper
2-3 T water
Ginger Sauce
1/2 onion (chopped)
2 T lemon juice
1 T grated ginger
1 tsp minced garlic
1/4 cup soy sauce
1/2 tsp white vinegar
1/4 tsp sugar
Hibachi Rice
2 cups cold, cooked rice (white rice)
1 T sesame oil
2 T butter
2 T soy sauce
1/2 sweet onion (chopped)
1 large egg
chopped green onions
Hibachi Noodles
1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)
2 tsp sesame seed oil
1 T garlic butter
2 T soy sauce
1 T teriyaki sauce
Optional: 3-4 green onions (chopped, both the white part and green part, separated)
Hibachi Vegetables
1 large zucchini (quartered)
1 sweet onion (chopped)
1 T vegetable or canola oil**
1 tsp sesame oil
1 T soy sauce
1 T garlic butter
pinch of salt
Hibachi Steak and/or Chicken
1 pound of chicken breast and/or sirloin steak (cut in bite-sized pieces)
1 T vegetable or canola oil**
1 tsp sesame oil
2 T garlic butter
2 T soy sauce
1 T teriyaki sauce
salt and pepper to taste
Hibachi Shrimp
1 lb raw shrimp
1 T vegetable or canola oil**
2 T garlic butter
1 T soy sauce
1 T teriyaki sauce
lemon juice (optional)
Garlic Butter
1 stick unsalted butter (softened at room temp)
1 T minced garlic
1 tsp chopped parsley
1/2 tsp black pepper
1/2 tsp Italian seasoning
Directions
Yum Yum Sauce
(Make 1 day before serving.)
Mix all ingredients (except water) together well.
Add 1-2 T of water to reach your desired sauce consistency.
Chill overnight in the refrigerator.
Serve at room temperature.
Ginger Sauce
Blend all ingredients in a food processor or blender.
Refrigerate until ready to use.
Hibachi Rice
Heat oils in a wok or skillet.
Add onion and saute for 1-2 mins
Add in the egg and lightly scramble it.
Once the egg is nearly cooked, add in the cold rice, butter, and soy sauce.
Toss rice and egg together until the rice is warm and the eggs are cooked completely.
Salt and pepper to taste if needed.
Add chopped green onions.
Remove from pan and serve.
Hibachi Noodles
Cook noodles according to package instructions and drain well.
Heat oil
Add in the remaining ingredients except for the green part of the green onions
Toss to combine.
Once noodles are very coated and hot, add in the green onions
Adjust seasoning to your liking if needed.
Serve.
Hibachi Veggies
Heat oils into the wok or skillet at medium-high heat
Add in the zucchini, soy sauce, butter, and a pinch of water.
Saute for 5 minutes
Add in onion and continue to saute until all veggies are tender.
Serve.
Steak
Heat veggie oil in a skillet at medium-high heat
Add in the steak and sprinkle on the salt and pepper.
Saute steak.
Once the steak begins to brown, add in the remaining ingredients.
Continue to cook the steak to your desired level of doneness.
Chicken
Heat veggie oil in a pan at a medium heat
Add in chicken and all remaining ingredients.
Continue to cook the chicken until completely done.
Saute to avoid burning.
Shrimp
Heat oil in skillet or wok
Add in shrimp
Add the butter, soy sauce, and teriyaki.
Saute until shrimp is cooked.
Be careful not to overcook.
Add a squeeze of lemon juice.
Garlic Butter
Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
Blend well.
Spoon butter in between plastic wrap and mold into the desired shape. Or store in a tightly sealed container.
Refrigerate until firm.
Notes
**Please use vegetable oil as needed! I provide measurements in case you’re cooking each component separately. If you are using the same griddle, skillet, etc., you may not need to add oil with the addition of each meal component. Use only as needed.
When seasoning with salt to taste, keep in mind that you’ll be using soy sauce as well. Soy sauce will add sodium too.
I used a cast iron griddle for this meal to cook a couple of components at once. However, a skillet, wok, and pan may be used as well. Use what you have.
If you make your own Garlic Butter, it will last for up to one week in the refrigerator. Store tightly in plastic wrap or a sealed container.
Nutrition Information:
Serving: 1serving, Calories: 871kcal, Carbohydrates: 113g, Protein: 33g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 1586mg, Potassium: 834mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2151IU, Vitamin C: 13mg, Calcium: 119mg, Iron: 3mg, Net Carbs: 109g
