HIBACHI DINNER AT HOME

Details:

• Prep Time: 20 Min
• Cook Time: 30 Min
• Total Time: 50 Min
• Serves: 2

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

• 1(Make 1 day before serving.)
• 2Mix all ingredients (except water) together well.
• 3Add 1-2 T of water to reach your desired sauce consistency.
• 4Chill overnight in the refrigerator.
• 5Serve at room temperature.

Ginger Sauce

• 1Blend all ingredients in a food processor or blender.
• 2Refrigerate until ready to use.

Hibachi Rice

• 1Heat oils in a wok or skillet.
• 2Add onion and saute for 1-2 mins
• 3Add in the egg and lightly scramble it.
• 4Once egg is nearly cooked, add in the cold rice, butter, and soy sauce.
• 5Toss rice and egg together until rice is warm and eggs are cooked completely.
• 6Salt and pepper to taste if needed.
• 7Add chopped green onions.
• 8Remove from pan and serve.

Hibachi Noodles

• 1Cook noodles according to package instructions and drain well.
• 2Heat oil
• 3Add in the remaining ingredients except for the green part of the green onions
• 4Toss to combine.
• 5Once noodles are very coated and hot, add in the green onions
• 6Adjust seasoning to your liking if needed.
• 7Serve.

Hibachi Veggies

• 1Heat oils into the wok or skillet at medium high heat
• 2Add in the zucchini, soy sauce, butter, and a pinch of water.
• 3Saute for 5 minutes
• 4Add in onion and continue to saute until all veggies are tender.
• 5Serve.

Steak

• 1Heat veggie oil in a skillet at medium high heat
• 2Add in the steak and sprinkle on the salt and pepper.
• 3Saute steak.
• 4Once steak begins to brown, add in the remaining ingredients.
• 5Continue to cook the steak to your desired level of doneness.

Chicken

• 1Heat veggie oil in pan at a medium heat
• 2Add in chicken and all remaining ingredients.
• 3Continue to cook the chicken until completely done.
• 4Saute to avoid burning.

Shrimp

• 1Heat oil in skillet or wok
• 2Add in shrimp
• 3Add the butter, soy sauce, and teriyaki.
• 4Saute until shrimp are cooked.
• 5Be careful not to overcook.
• 6Add a squeeze of lemon juice.

Garlic Butter

• 1Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
• 2Blend well.
• 3Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container.
• 4Refrigerate until firm.

Notes

• **Please use the 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 components at once. However, a skillet, wok, and pan maybe 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.