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Restaurants›Hinode Japanese Steakhouse and Sushi›Hibachi Combination Recipe

Hibachi Combination Recipe

Name: Hinode Japanese Steakhouse and Sushis Hibachi Combination Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 8 pieces shrimp (peeled, deveined, tails removed); 1 lb chicken breast (boneless, skinless, cut into 1-inch cubes); 8 oz flank steak (or sirloin, thinly sliced into 1/2-inch strips); 1 cup zucchini (cut into 1/4-inch half-moons); 1 cup mushrooms (white or cremini, halved or quartered); 1 cup onion (yellow or sweet, cut into 1/2-inch wedges); 1 cup carrot (peeled and thinly sliced on the diagonal); 1 cup bean sprouts; 1 cup long-grain white rice; 2 cups water; 1 tsp salt; 1 tbsp butter; 3 tbsp vegetable oil (or canola); 3 tbsp unsalted butter; 4 tbsp soy sauce (low-sodium preferred); 2 tbsp teriyaki sauce; 2 tsp garlic (minced); 1 tsp ginger (fresh, minced); 1 tsp salt; 1 tsp black pepper (freshly ground); 2 pieces lemon wedges (for serving); 2 tbsp scallions (thinly sliced); 1 tsp sesame seeds (toasted); 1 tbs yum yum sauce or spicy mayo (optional)

Inspired by Hinode Japanese Steakhouse and Sushi

Time50m

Serves3

Make Hibachi Combination Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Protein

8 pieces shrimp (peeled, deveined, tails removed)

1 lb chicken breast (boneless, skinless, cut into 1-inch cubes)

8 oz flank steak (or sirloin, thinly sliced into 1/2-inch strips)

Vegetables

1 cup zucchini (cut into 1/4-inch half-moons)

1 cup mushrooms (white or cremini, halved or quartered)

1 cup onion (yellow or sweet, cut into 1/2-inch wedges)

1 cup carrot (peeled and thinly sliced on the diagonal)

1 cup Bean sprouts

Rice

1 cup Long-grain white rice

2 cups water

1 tsp Celtic sea salt

1 tbsp Butter

Sauces & Seasoning

3 tbsp vegetable oil (or canola)

3 tbsp Unsalted butter

4 tbsp soy sauce (low-sodium preferred)

2 tbsp teriyaki sauce

2 tsp Garlic (minced)

1 tsp ginger (fresh, minced)

1 tsp Celtic sea salt

1 tsp black pepper (freshly ground)

2 pieces lemon wedges (for serving)

Garnish & Optional Sauces

2 tbsp scallions (thinly sliced)

1 tsp sesame seeds (toasted)

1 tbs yum yum sauce or spicy mayo (optional)

Method

Rice

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, 1 tsp salt, and 1 tbsp butter in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

Prepare proteins & vegetables

Season proteins

Pat shrimp, chicken cubes, and steak strips dry with paper towels. Season each lightly with 1/2 tsp salt and 1/3 tsp black pepper (total measured above). Toss chicken and steak with 1 tbsp soy sauce each (from the 4 tbsp) so they’re lightly coated. Keep proteins separate on plates.

Prep vegetables

Make sure zucchini, mushrooms, onion, carrot, and bean sprouts are cut and ready. Mince garlic and ginger. Slice scallions for garnish.

Hibachi cooking (stovetop or large griddle)

Heat pan

Place a large cast-iron skillet or griddle over medium-high heat. Add 1 1/2 tbsp vegetable oil and 1 tbsp unsalted butter. Heat until butter foams and the pan is very hot but not smoking (about 1–2 minutes).

Cook shrimp

Add shrimp in a single layer. Cook 1–2 minutes per side until opaque and pink. Push shrimp to one side of the pan or transfer to a holding plate. Spoon 1 tbsp soy sauce and 1/2 tsp minced garlic over shrimp while finishing to glaze lightly.

Cook chicken

Add another 1/2 tbsp vegetable oil and 1 tbsp butter to the pan. Add chicken in a single layer and cook 3–5 minutes, turning to brown all sides and ensure cooked through (internal 165°F/74°C). Sprinkle 1 tbsp soy sauce and 1/2 tsp ginger during cooking for flavor. Move chicken next to shrimp.

Cook steak

Add remaining 1/2 tbsp oil if needed. Spread steak in a thin even layer and sear 1–2 minutes per side for medium-rare to medium depending on thickness. During the last 30 seconds, drizzle 1 tbsp teriyaki sauce and 1 tbsp soy sauce over the steak and toss to coat. Move steak to the holding area with other proteins.

Stir-fry vegetables

Add remaining 1/2 tbsp butter and 1/2 tbsp oil to the pan. Add onions and carrots first; sauté 2–3 minutes until beginning to soften. Add zucchini and mushrooms and cook 2–3 more minutes until tender-crisp. Add bean sprouts, remaining 1 tsp minced garlic and 1/2 tsp minced ginger; toss 30–60 seconds. Season vegetables with the remaining 1/2 tsp salt and 1/4 tsp black pepper, and 1 tbsp soy sauce. Push vegetables to the side.

Combine and finish

Return all proteins to the center of the pan with vegetables. Add remaining 1 tbsp butter and toss everything together for 1 minute to marry flavors and heat through. Taste and adjust seasoning — add an extra splash of soy or a squeeze of lemon if desired.

Serve

Divide cooked rice among 2–3 plates (depending on appetite). Top each plate with a portion of the mixed hibachi proteins and vegetables. Garnish with sliced scallions and toasted sesame seeds. Serve with lemon wedges and optional yum yum or spicy mayo on the side.