The Chef

Restaurants

Meals

Drinks

Restaurants›Hinode Japanese Steakhouse and Sushi›Hibachi Single Recipe

Hibachi Single Recipe

Name: Hinode Japanese Steakhouse and Sushis Hibachi Single Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken breast (cut into 1" cubes); 3 tbs soy sauce (for marinade); 1 tbs mirin or dry sake; 1 tsp garlic (minced); 1 tsp fresh ginger (grated); 1 tbs vegetable oil (for marinade); 1 cup zucchini (sliced into 1/4" half-moons); 0.5 cup yellow onion (cut into 1/2" wedges); 0.75 cup button mushrooms (halved); 0.5 cup carrot (julienned or thin rounds); 0.5 cup bean sprouts; 2 each scallions (sliced, white and green separated); 2 cups day-old cooked jasmine rice (cold, loosely packed); 2 each eggs (large); 1 tbs soy sauce (for rice); 1 tbs unsalted butter; 1 tsp sesame oil; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbs hibachi butter (softened unsalted butter); 1 tsp garlic (minced, for butter); 0.5 each lemon (cut into wedges); 2 tbs yakitori/hibachi sauce or bottled teriyaki; 0.5 tsp toasted sesame seeds; 2 tbs neutral oil (vegetable, canola, or grapeseed); 1 tbs butter (for cooking vegetables/protein)

Inspired by Hinode Japanese Steakhouse and Sushi

Time35m

Serves1

Make Hibachi Single Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Protein & Marinade

1 lb boneless skinless chicken breast (cut into 1" cubes)

3 tbs soy sauce (for marinade)

1 tbs mirin or dry sake

1 tsp Garlic (minced)

1 tsp fresh ginger (grated)

1 tbs vegetable oil (for marinade)

Vegetables

1 cup zucchini (sliced into 1/4" half-moons)

1/2 cup yellow onion (cut into 1/2" wedges)

3/4 cup button mushrooms (halved)

1/2 cup carrot (julienned or thin rounds)

1/2 cup Bean sprouts

2 each scallions (sliced, white and green separated)

Fried Rice

2 cups day-old cooked jasmine rice (cold, loosely packed)

2 each eggs (large)

1 tbs soy sauce (for rice)

1 tbs Unsalted butter

1 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Sauces & Garnish

2 tbs hibachi butter (softened unsalted butter)

1 tsp garlic (minced, for butter)

1/2 each lemon (cut into wedges)

2 tbs yakitori/hibachi sauce or bottled teriyaki

1/2 tsp toasted sesame seeds

Cooking Oil & Seasoning

2 tbs neutral oil (vegetable, canola, or grapeseed)

1 tbs butter (for cooking vegetables/protein)

Method

Protein & Marinade

Marinate chicken

In a medium bowl combine 3 tbs soy sauce, 1 tbs mirin (or sake), 1 tsp minced garlic, 1 tsp grated ginger and 1 tbs vegetable oil. Add the cubed chicken and toss to coat. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the fridge). Drain excess liquid before cooking.

Pat chicken dry with paper towels just before cooking so pieces sear evenly.

Fried Rice

Prepare eggs and rice

Heat a large flat-bottomed skillet or hibachi griddle over medium-high heat. Add 1 tbs butter and swirl. Crack 2 eggs into the pan, scramble quickly until just set but still moist. Push eggs to one side or transfer to a bowl and set aside.

Add 1 tbs neutral oil to the pan, then add 2 cups cold day-old rice, breaking up any clumps. Stir-fry rice for 2–3 minutes until grains separate and warmed through.

Return scrambled eggs to the rice, add 1 tbs soy sauce, 1 tsp sesame oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss to combine and taste; adjust seasoning. Keep rice warm on a cooler area of the griddle/skillet while you cook vegetables and protein.

Vegetables

Cook vegetables hibachi-style

Preheat a separate large skillet or griddle to medium-high and add 1 tbs neutral oil and 1 tbs butter. Add the onion wedges and carrots first; sauté 1–2 minutes until they begin to soften. Add zucchini and mushrooms and continue to stir-fry 2–3 minutes until vegetables are tender-crisp and lightly browned.

Add 1/2 cup bean sprouts and the white parts of the scallions, toss for 30–45 seconds, then season lightly with a pinch of salt and a grind of black pepper. Transfer vegetables to a warm spot or plate.

Protein & Finish

Cook chicken

Increase heat to high. Add remaining 1 tbs neutral oil to the hot pan or griddle and add the marinated chicken in a single layer (work in batches if needed). Let sear undisturbed 1–2 minutes until a golden crust forms, then toss or flip and cook another 1–2 minutes until cooked through (internal temp 165°F / 74°C).

When chicken is nearly done, add 2 tbs hibachi butter and 1 tsp minced garlic to the pan. Spoon melted butter and garlic over the chicken for 30–60 seconds to glaze. Finish with a squeeze of lemon if desired.

Sauces & Garnish

Assemble and serve

Place a portion of fried rice on the plate, arrange cooked vegetables beside it, and top with the hibachi chicken. Drizzle 2 tbs hibachi/teriyaki sauce lightly over the chicken or serve on the side. Sprinkle toasted sesame seeds and the green parts of the scallions over the dish. Serve with extra lemon wedges and optional more sauce.

Cleanup & Notes

If using a high-heat griddle, wipe and season as manufacturer recommends once cooled. Leftovers: store rice, vegetables and chicken separately in airtight containers up to 3–4 days.