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Hibachi Special Recipe

Name: Hinode Japanese Steakhouse and Sushis Hibachi Special Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 8 pieces large shrimp (peeled, deveined, tails optional); 3 tbs soy sauce; 1 tbs mirin or dry sherry; 1 tsp vegetable oil (for marinade); 1 tsp freshly ground black pepper; 1 piece onion (medium, cut into 1/2" wedges); 1 piece zucchini (medium, halved lengthwise and sliced 1/4" thick); 8 pieces shiitake or button mushrooms (halved or whole small); 1 piece carrot (medium, cut on a bias into thin slices); 1 cup bean sprouts (rinsed); 4 pieces scallions (green onions, cut into 2" lengths); 1 cup short-grain or medium-grain rice (uncooked); 1.25 cups water; 1 tsp vegetable oil or butter (for rice); 1 tsp salt; 3 tbs unsalted butter; 2 tbs soy sauce (for cooking); 2 cloves garlic (minced, about 2 cloves); 1 tsp ginger (freshly grated); 1 tsp lemon juice; 1 tsp sesame oil; 1 tsp toasted sesame seeds; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs vegetable oil (for grilling); 2 pieces lemon wedges (optional)

Inspired by Hinode Japanese Steakhouse and Sushi

Time45m

Serves2

Make Hibachi Special Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Protein & Marinade

1 lb boneless skinless chicken thighs or breasts

8 pieces large shrimp (peeled, deveined, tails optional)

3 tbs Aged soy sauce

1 tbs mirin or dry sherry

1 tsp vegetable oil (for marinade)

1 tsp freshly ground black pepper

Vegetables

1 piece onion (medium, cut into 1/2" wedges)

1 piece zucchini (medium, halved lengthwise and sliced 1/4" thick)

8 pieces shiitake or button mushrooms (halved or whole small)

1 piece carrot (medium, cut on a bias into thin slices)

1 cup bean sprouts (rinsed)

4 pieces scallions (green onions, cut into 2" lengths)

Rice

1 cup short-grain or medium-grain rice (uncooked)

1 1/4 cups water

1 tsp vegetable oil or butter (for rice)

1 tsp Celtic sea salt

Sauce & Finishes

3 tbs Unsalted butter

2 tbs soy sauce (for cooking)

2 cloves garlic (minced, about 2 cloves)

1 tsp ginger (freshly grated)

1 tsp ReaLemon lemon juice

1 tsp Toasted sesame oil

1 tsp toasted sesame seeds

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Cooking oil & Garnish

2 tbs vegetable oil (for grilling)

2 pieces lemon wedges (optional)

Method

Rice

Cook rice

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice, 1.25 cups water, 1 tsp salt, and 1 tsp oil or butter in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes; fluff with a fork before serving.

Protein & Marinade

Prepare proteins

Cut chicken into 1" bite-size pieces. Pat shrimp dry. In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp vegetable oil and 1 tsp black pepper. Add chicken and shrimp and toss to coat. Let marinate 10–15 minutes while you prepare vegetables and heat the pan.

Cook protein

Heat a large flat skillet or griddle over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs vegetable oil and 1 tbs butter. Add marinated chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes depending on pieces. Push chicken to one side of the pan. Add another 1 tbs oil if needed, then add shrimp and cook 1–2 minutes per side until pink and opaque. Combine shrimp with chicken and set aside on the hot side of the grill to keep warm.

Vegetables

Prepare vegetables

While proteins cook, arrange onion wedges, zucchini slices, mushrooms, carrot slices, bean sprouts and scallions on a plate. Keep sizes consistent so they cook evenly.

Cook vegetables

After proteins are removed to the warm side, add 1 tbs vegetable oil to the hot pan. Add onions and carrots first and cook 2–3 minutes, tossing, until they begin to soften. Add zucchini and mushrooms and continue to cook 2–3 minutes until tender-crisp. Add bean sprouts and scallions, cook 1 minute more, tossing. Season vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Push vegetables to the side with the proteins or serve immediately.

Sauce & Finishes

Make hibachi butter sauce

In a small bowl, mash together 3 tbs unsalted butter, 2 tbs soy sauce, minced garlic, 1 tsp grated ginger, 1 tsp lemon juice and 1 tsp sesame oil until combined. Taste and adjust: add a pinch more soy for saltiness or lemon for brightness. Stir in 1 tsp toasted sesame seeds.

Finish on the griddle

Return the protein and vegetables to the hot skillet briefly (30–60 seconds) and drizzle half the butter sauce over them to glaze. Toss or flip to coat. Remove from heat and transfer to plates. Serve remaining butter sauce on the side for dipping.

Garnish & serve

Divide cooked rice among 2–3 plates (servings). Arrange hibachi chicken, shrimp and vegetables alongside rice. Garnish with scallion pieces and lemon wedges. Sprinkle extra sesame seeds if desired. Serve hot.