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Restaurants›Hinode Japanese Steakhouse and Sushi›Hinode Triple Recipe

Hinode Triple Recipe

Name: Hinode Japanese Steakhouse and Sushis Hinode Triple Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb sirloin steak (about 1" thick); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs neutral oil (canola or vegetable); 1 tbs unsalted butter; 2 cloves garlic, smashed; 1 sprig fresh thyme or rosemary (optional); 1 lb boneless skinless chicken thighs, trimmed; 1 tbs low-sodium soy sauce; 2 tbs mirin; 1 tbs sake (or additional mirin); 1 tbs brown sugar; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp sesame oil; 1 tsp cornstarch; 1 tbs water (for cornstarch slurry); 1 tbs scallions, thinly sliced (for garnish); 1 tsp sesame seeds (optional, for garnish); 12 pieces large shrimp, peeled and deveined (16–20 count); 1 tsp soy sauce; 1 tsp mirin; 1 clove garlic, minced; 1 tsp fresh lemon juice; 1 tsp neutral oil; 1 pinch salt; 1 pinch black pepper; 6 pieces skewers (if using); 2 cups steamed rice or mixed greens; 0.5 cup pickled ginger or sliced cucumbers (optional)

Inspired by Hinode Japanese Steakhouse and Sushi

Time1h

Serves2

Sirloin Steak + Teriyaki Chicken + Grilled Shrimp

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Ingredients

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Sirloin Steak

1 lb sirloin steak (about 1" thick)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbs neutral oil (canola or vegetable)

1 tbs Unsalted butter

2 cloves garlic, smashed

1 sprig fresh thyme or rosemary (optional)

Teriyaki Chicken

1 lb boneless skinless chicken thighs, trimmed

1 tbs low-sodium soy sauce

2 tbs Mirin

1 tbs sake (or additional mirin)

1 tbs Brown sugar

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1 tsp Toasted sesame oil

1 tsp Cornstarch

1 tbs water (for cornstarch slurry)

1 tbs scallions, thinly sliced (for garnish)

1 tsp sesame seeds (optional, for garnish)

Grilled Shrimp

12 pieces large shrimp, peeled and deveined (16–20 count)

1 tsp Aged soy sauce

1 tsp Mirin

1 clove Garlic, minced

1 tsp fresh lemon juice

1 tsp neutral oil

1 pinch Celtic sea salt

1 pinch black pepper

6 pieces skewers (if using)

To Serve

2 cups steamed rice or mixed greens

1/2 cup pickled ginger or sliced cucumbers (optional)

2 tbs extra teriyaki sauce (from recipe)

Method

Sirloin Steak

Prepare and season

Remove steak from refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Sear and finish

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place steak in the pan and do not move for 2–3 minutes to develop a brown crust. Flip and add butter, smashed garlic cloves, and herb sprig. Tilt pan and spoon melted butter and aromatics over the steak for another 2–3 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for desired doneness.

Rest and slice

Transfer steak to a cutting board and let rest 5–7 minutes to redistribute juices. Slice against the grain into 1/4"–1/2" slices and keep warm until serving.

Teriyaki Chicken

Make teriyaki marinade/sauce

In a small bowl combine 1 tablespoon low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon brown sugar, grated ginger, minced garlic and 1 teaspoon sesame oil. Stir until sugar dissolves. Set aside 2 tablespoons of this mixture for finishing if you prefer reserved sauce.

Marinate chicken

Place trimmed chicken thighs in a shallow dish or resealable bag. Pour the remaining marinade over the chicken and refrigerate for 20–30 minutes (or up to 2 hours).

Cook chicken

Heat a medium nonstick skillet over medium heat. Remove chicken from marinade (reserve marinade). Place thighs skin-side down (or one side if skinless) in the dry pan and cook 4–5 minutes until well browned. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). Transfer to a plate and slice into strips.

Reduce reserved marinade

While chicken rests, pour reserved marinade into a small saucepan and bring to a simmer. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and whisk into the simmering sauce. Cook 1 minute until glossy and slightly thickened. Remove from heat and stir in 1 teaspoon toasted sesame oil. Taste and adjust sweetness or salt to preference. Spoon over sliced chicken and garnish with sliced scallions and sesame seeds.

Grilled Shrimp

Marinate shrimp

In a bowl combine 1 teaspoon soy sauce, 1 teaspoon mirin, minced garlic, lemon juice, 1 teaspoon neutral oil, and a pinch each of salt and pepper. Add peeled and deveined shrimp and toss to coat. Let marinate 10–15 minutes (do not exceed 30 minutes). If using skewers, thread 2 shrimp per skewer or 3 depending on size.

Grill or pan-sear

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill shrimp 1.5–2 minutes per side until opaque and firm with light char. Alternatively, cook in a hot skillet with 1 teaspoon oil for the same time. Avoid overcooking to keep shrimp tender.

Finish

Transfer shrimp to a plate, squeeze a touch more lemon if desired and keep warm.

To Serve

Portion steamed rice or greens onto plates. Arrange sliced sirloin, teriyaki chicken slices, and grilled shrimp alongside each other (the Hinode Triple). Drizzle extra teriyaki sauce over the chicken and a little pan butter from the steak over the steak slices if desired. Garnish with scallions, sesame seeds, and pickled ginger or sliced cucumbers. Serve immediately.