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Restaurants›Hinode Japanese Steakhouse and Sushi›Hibachi Combos Recipe

Hibachi Combos Recipe

Name: Hinode Japanese Steakhouse and Sushis Hibachi Combos Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups short-grain white rice; 2.25 cups water; 1 tbs vegetable oil (for rice); 1 tsp salt (for rice); 1 cup zucchini, sliced 1/4 inch; 1 cup onion, sliced into rings; 0.5 cup carrot, thin matchsticks; 0.75 cup mushrooms, sliced (cremini or button); 0.5 cup bean sprouts; 2 tbs butter (for vegetables); 1 tsp sesame oil (for finishing); 2 tbsp green onions, thinly sliced; 2 pieces lemon wedges; 0.25 cup soy sauce; 1 tbs mirin or dry cooking sherry; 1 tsp rice vinegar; 1 tsp ginger, grated; 1 tsp garlic, minced; 1 tsp sugar; 1 tsp toasted sesame seeds; 12 oz steak (ribeye or sirloin), 1/2-inch slices; 12 oz chicken breast, thinly sliced; 10 oz shrimp, peeled and deveined; 8 oz scallops, patted dry; 3 tbs vegetable oil (for hibachi cooking); 2 tbs butter (for proteins); 0.5 tsp ginger powder; 0.5 tsp garlic powder; 0.5 tsp black pepper; 1 tsp kosher salt

Inspired by Hinode Japanese Steakhouse and Sushi

Time1h

Serves2

Make Hibachi Combos Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients (for 2 servings per combo)

2 cups short-grain white rice

2 1/4 cups water

1 tbs vegetable oil (for rice)

1 tsp salt (for rice)

Hibachi Vegetables & Garnishes

1 cup zucchini, sliced 1/4 inch

1 cup onion, sliced into rings

1/2 cup carrot, thin matchsticks

3/4 cup mushrooms, sliced (cremini or button)

1/2 cup Bean sprouts

2 tbs butter (for vegetables)

1 tsp sesame oil (for finishing)

2 tbsp green onions, thinly sliced

2 pieces lemon wedges

Hibachi Sauces

1/4 cup Aged soy sauce

1 tbs mirin or dry cooking sherry

1 tsp Rice vinegar

1 tsp Ginger, grated

1 tsp Garlic, minced

1 tsp sugar

1 tsp toasted sesame seeds

Protein Options (choose two for a combo)

12 oz steak (ribeye or sirloin), 1/2-inch slices

12 oz chicken breast, thinly sliced

10 oz Shrimp, peeled and deveined

8 oz scallops, patted dry

Seasonings & Oil (for cooking proteins and veggies)

3 tbs vegetable oil (for hibachi cooking)

2 tbs butter (for proteins)

1/2 tsp ginger powder

1/2 tsp Watkins garlic powder

1/2 tsp black pepper

1 tsp kosher salt

Method

Base Ingredients (for 2 servings per combo)

Rinse the rice under cold water until the water runs clear. Combine rice, 2.25 cups water, 1 tbs vegetable oil and 1 tsp salt in a medium pot. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Hibachi Sauces

Hibachi-style dipping sauce

Whisk together 1/4 cup soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp sugar in a small bowl until sugar dissolves. Stir in 1 tsp toasted sesame seeds. Taste and adjust: add more sugar for sweetness or more rice vinegar for brightness. Reserve for serving.

Hibachi Vegetables & Garnishes

Heat a large cast-iron skillet or flat-top griddle over medium-high heat until very hot. Add 1 tbs vegetable oil and 1 tbs butter. Add sliced onion and carrot, cook 2–3 minutes, stirring and flattening onion rings so they get good contact. Add zucchini and mushrooms; continue to cook 3–4 minutes until vegetables are crisp-tender. Add bean sprouts in last 1 minute. Season vegetables with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp sesame oil. Toss in half the sliced green onions, then transfer to a warm plate and keep warm.

Protein Cooking (choose two proteins for the combo)

Pat proteins dry and season both sides with 1/2 tsp kosher salt (total), 1/2 tsp black pepper (total), 1/2 tsp ginger powder and 1/2 tsp garlic powder. If using shrimp or scallops, leave whole; slice steak into bite-sized pieces and thinly slice chicken across the grain.

Wipe the skillet clean if necessary and increase heat to high. Add remaining 2 tbs vegetable oil and 2 tbs butter; when oil is shimmering and butter is foaming, add steak pieces in a single layer without crowding. Sear 1–2 minutes per side for medium-rare to medium (depending on thickness), stirring to get several charred edges. Move steak to edge of pan to keep warm.

Add more oil if needed, then add chicken slices. Cook 3–5 minutes, stirring and pressing slightly, until just cooked through and nicely browned. Move chicken to warm area.

For shrimp, cook 1–2 minutes per side until opaque and pink with a slight char; for scallops, sear 1.5–2 minutes per side until golden and just cooked through. Finish each protein with a small knob of butter (about 1/2 tbs) while still hot and squeeze a little lemon over shrimp or scallops if using.

If cooking multiple proteins, cook in batches to avoid crowding and maintain high heat. Taste and adjust seasoning if necessary. Keep all proteins warm on a plate tented with foil while final assembly is prepared.

Assembly & Finishing

Divide rice between two plates (about 1 cup cooked rice per serving). Arrange warmed vegetables beside the rice. Place two proteins chosen for the combo (for example steak + shrimp, steak + chicken, or chicken + scallops) on top or beside the vegetables.

Drizzle a little of the prepared hibachi sauce over proteins and vegetables or serve it on the side for dipping. Sprinkle remaining green onions and a pinch of toasted sesame seeds over everything. Serve with lemon wedges.

Estimated serving: This recipe yields two hibachi combos (2 plates), each containing rice, vegetables and two proteins (approximately 12 oz total protein split per plate as listed).