STEAK ASIAN

Ichiban Steak & Steak

Ichiban Steak & Shrimp

Ichiban Steak & Chicken

Ichiban Shrimp & Chicken

Teppanyaki Steak with Broccoli

Teriyaki Shrimp with Mushroom

Teppanyaki Shrimp with Broccoli

Hibachi Shrimp with Broccoli

Teriyaki Steak with Mushroom

Hibachi Steak with Broccoli

Teppanyaki Chicken with Broccoli

Teriyaki Chicken with Mushroom

Hibachi Chicken with Broccoli

Hibachi Vegetable

Ichiban Vegetable

Dumplings (Fried)(6)

Gyoza Chicken Dumplings (Steam)(6)

Dumplings(Fried)(6)

Gyoza Chicken Dumplings(Steam)(6)

Cheese Roll(6)

Vietnamese Spring Roll(2)

Dumplings(Fried) (6)

Gyoza Chicken Dumplings(Steam) (6)

Peel and mince 3 cloves garlic and grate or mince 1 tsp fresh ginger. Thinly slice 2 green onions, separating white and green parts. Reserve green parts for garnish.

Prepare the aromatics

In a bowl combine 1 tbs soy sauce, 1 tbs mirin (or rice wine), 1 tsp sesame oil, 1 tsp brown sugar (or honey), the minced garlic, grated ginger, 1/2 tsp black pepper and the white parts of the sliced green onions. Stir until sugar dissolves.

Make the marinade

Place the 1 lb flank or skirt steak into a zip-top bag or shallow dish. Pour the marinade over the steak, pressing out air and ensuring the marinade coats both sides. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes will still impart flavor.

Marinate the steak

About 20 minutes before cooking, remove the steak from the fridge so it comes closer to room temperature for even cooking. Pat the steak dry with paper towels and reserve marinade (see sauce step for use).

Bring to room temperature

Heat a heavy cast-iron skillet or grill over high heat until very hot (2–4 minutes). Add 1 tbs vegetable oil to the pan and swirl to coat.

Preheat pan or grill

Place the steak in the hot pan and sear undisturbed for 2–3 minutes to develop a brown crust. Flip and sear the other side for another 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C). Adjust time for thickness and desired doneness.

Sear the steak

Transfer the steak to a cutting board and let rest for 5–8 minutes. Slice thinly across the grain into 1/8–1/4-inch slices. This yields tender pieces ideal for plating.

Rest and slice

While the steak rests, combine 2 tbs hoisin sauce, 1 tsp rice vinegar, 1/2 tsp chili paste or Sriracha (optional) and the reserved marinade in a small saucepan. Bring to a gentle simmer over medium heat.

Make the sauce base

Mix 1 tsp cornstarch with 2 tbs water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy. Taste and adjust seasoning — add a squeeze of 1/2 lime if brighter acidity is needed.

Thicken the sauce

Stir in 1 tsp toasted sesame seeds and chopped cilantro (optional) into the sauce. Remove from heat.

Finish

If you prefer sauced steak, gently toss the sliced steak in the pan with 2–3 tbs of the finished sauce over low heat for 30–60 seconds to warm and coat. Alternatively, serve the sauce on the side.

Toss with sliced steak (optional)

Plate 1/2 cup cooked jasmine rice (per serving when serving 4) or noodles and 1/2 cup steamed or stir-fried vegetables per person. Arrange sliced steak on top or alongside. Spoon sauce over the steak and garnish with reserved green parts of scallions, additional sesame seeds, and cilantro. Serve with lime wedges to squeeze over just before eating.

flank steak or skirt steak

soy sauce (low sodium)

sesame oil

mirin or rice wine

brown sugar or honey

garlic

fresh ginger

green onions (scallions)

toasted sesame seeds

black pepper

vegetable oil (for cooking)

hoisin sauce

rice vinegar

chili paste or Sriracha (optional)

cornstarch

water (for slurry)

fresh cilantro (optional)

lime

steamed jasmine rice or noodles

steamed or stir-fried vegetables (broccoli, bok choy, snap peas)

Rinse the short-grain rice under cold water until the water runs clear. Combine the rinsed rice, 1.25 cups water, and 1/4 tsp salt in a small saucepan. Bring to a gentle boil over medium-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.

Cook rice

Whisk together 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp rice vinegar, 1 tsp brown sugar, 1/2 tsp grated garlic, 1/2 tsp grated ginger, and 1/2 tsp sesame oil in a small bowl until sugar dissolves. Stir in toasted sesame seeds if using. Taste and adjust sweetness or acidity as desired. Set aside at room temperature.

Make sauce

Pat the steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Let sit at room temperature 15–20 minutes while you prepare vegetables and preheat the griddle or large cast-iron skillet.

Prepare steak

Heat a large cast-iron skillet or hibachi/teppanyaki griddle over high heat until very hot (a drop of water should sizzle and evaporate). Add 1 tbsp vegetable oil and swirl to coat.

Heat griddle

Place the steak on the hot surface and sear undisturbed 2–3 minutes until a brown crust forms. Flip and add 1 tbsp unsalted butter and 1 tsp sesame oil to the pan. Continue cooking 2–4 minutes more depending on thickness and desired doneness (about 3 minutes for medium-rare for a 1" steak). Spoon the melted butter over the steak while it finishes. Remove steak to a cutting board and let rest 5–7 minutes before slicing thinly against the grain.

Sear and finish steak

While resting the steak (or in a second skillet if preferred), heat 1 tbsp vegetable oil on the griddle or in a separate skillet over medium-high heat. Add the onion wedges and carrot matchsticks first; sauté 1–2 minutes until they begin to soften. Add zucchini and mushrooms and continue cooking, stirring occasionally, another 2–3 minutes until vegetables are tender-crisp. Add bean sprouts last and toss 30–45 seconds. Season lightly with salt and black pepper to taste. If desired, add a small pat of butter and a few drops of sesame oil at the end for flavor.

Cook vegetables

Slice the rested steak thinly against the grain and arrange on a plate alongside the hibachi vegetables and a portion of steamed rice.

Serve the yakiniku-style hibachi sauce in a small bowl for dipping. Garnish with 2 tbsp thinly sliced scallions and lemon wedges. Offer extra soy or hot sauce at the table if desired.

ribeye or sirloin steak

kosher salt

black pepper, freshly ground

garlic powder

vegetable oil

unsalted butter

zucchini, sliced 1/4 inch

yellow onion, wedges

bean sprouts

mushrooms, sliced (shiitake or button)

carrot, thin matchsticks

vegetable oil (for vegetables)

salt (to taste)

black pepper (to taste)

soy sauce

mirin

brown sugar

grated garlic

grated ginger

toasted sesame seeds (optional)

short-grain white rice, rinsed

water

salt

thinly sliced scallions

lemon wedges

Pat the steak dry with paper towels. Trim any excess fat and cut into 1/2–3/4-inch thick slices or keep whole depending on preferred presentation. Lightly season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest at room temperature while you prepare other components (10 minutes).

Prep steak

If not already done, peel and devein the shrimp leaving tails on if desired. Pat dry and season lightly with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss shrimp with 1 teaspoon soy sauce and 1/2 teaspoon sesame oil to add flavor and prevent sticking.

Prep shrimp

Make the hibachi-style sauce: in a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon sake (or dry sherry), 1 tablespoon mirin, 1 teaspoon grated fresh ginger and 1 minced garlic clove. Set aside. Heat 2 tablespoons unsalted butter and 1 tablespoon vegetable oil in a heavy skillet or flat-top (teppanyaki) over medium-high to high heat until shimmering (oil should be hot but not smoking).

For finishing: reserve a tablespoon of the sauce for serving and use the rest to glaze the steak and shrimp during cooking (see steps below).

Cook the vegetables on a hot flat-top or large skillet: add 1 teaspoon vegetable oil if needed and add sliced onion and zucchini. Season lightly with a pinch of salt and pepper. Stir-fry for 2–3 minutes until onions begin to soften.

Add mushrooms and cook another 2 minutes until they release moisture and begin to brown. Push vegetables to the side of the griddle/pan and add bean sprouts and half the sliced green onions. Toss together for 1 minute to heat through. Transfer vegetables to a warm plate and keep warm.

Increase heat to high. Add remaining 1 tablespoon vegetable oil and 1 tablespoon butter to the empty hot surface. When butter foams and oil shimmers, add the steak pieces in a single layer without crowding. Sear for 1.5–2 minutes per side for medium-rare (adjust time for desired doneness). Avoid moving the steak so a good crust forms.

When the steak is nearly at desired doneness (after flipping once), brush or spoon some of the hibachi sauce over the top and let it caramelize for 15–30 seconds. Remove steak to resting plate and tent with foil for 3–4 minutes.

In the same pan/flat-top, add remaining 1 tablespoon butter and allow to melt over high heat. Add seasoned shrimp in a single layer and cook about 1–1.5 minutes per side until opaque and pink. As you flip, brush shrimp with remaining sauce to glaze. Remove shrimp to the plate with steak.

Return vegetables briefly to the hot surface to reheat if necessary and spoon any browned bits from the pan over them. Arrange steamed rice, vegetables, steak slices and shrimp on a plate: place rice on one side, vegetables beside it, then steak and shrimp in front.

Garnish with sliced green onions, a sprinkle of toasted sesame seeds, a lemon wedge and serve sauce on the side (or drizzle a tablespoon over the steak and shrimp). Offer ginger sauce or yum yum sauce as an optional dipping sauce.

rib-eye steak (trimmed)

large shrimp (peeled, deveined, tails on or off per preference)

black pepper (freshly ground)

soy sauce (low-sodium preferred)

sake (or dry sherry)

fresh ginger (grated)

garlic (minced)

butter (unsalted)

vegetable oil (neutral, for high-heat cooking)

yellow onion (medium, sliced into 1/4-inch half-moons)

zucchini (medium, halved lengthwise then sliced)

mushrooms (shiitake or cremini, halved or sliced)

green onions (scallions, sliced on a bias)

steamed white rice

ginger sauce or yum yum sauce (optional)

sesame seeds (toasted)

Pat beef and chicken dry with paper towel. Lightly season both with 1/2 tsp kosher salt and 1/2 tsp black pepper each (reserve remaining salt and pepper). Toss chicken with 1/2 tbs sesame oil to coat; set both proteins aside separately.

Slice and season proteins

Slice onion, zucchini, mushrooms, julienne carrot, and rinse bean sprouts. Mix soy sauce, mirin, grated ginger, and minced garlic in a small bowl; set aside as hibachi sauce base. Make sure rice is warm and loosely fluffed.

Prepare vegetables and sauce

Heat a large cast-iron griddle or nonstick skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tbs vegetable oil and 1/2 tbs butter. Add onions and carrots and stir-fry 1–2 minutes until starting to soften.

Add zucchini and mushrooms. Season vegetables with remaining 1/2 tsp salt and a pinch of pepper. Stir frequently for 2–3 minutes until vegetables are tender-crisp.

Push vegetables to one side of the griddle. Add the cooked rice to the cleared space with 1/2 tbs vegetable oil. Spread rice into an even layer and let it sear without stirring for about 1 minute to get light toasting, then fold into vegetables. Add 1 tbs of the prepared soy-mirin sauce mixture to the rice-vegetable mix and toss until evenly coated. Transfer vegetables & rice to a warm plate and keep warm.

Return skillet/griddle to medium-high heat and add remaining 1/2 tbs vegetable oil. Add the chicken pieces in a single layer. Let sear undisturbed for 1–2 minutes to develop color, then stir and cook for 3–4 minutes more until internal temperature reaches 165°F (74°C). Spoon 1 tbs of the soy-mirin sauce over the chicken during the last minute of cooking and remove chicken to a warm plate.

Wipe the cooking surface lightly if there are large browned bits. Add 1/2 tbs butter and quickly add the beef slices in a single layer. Sear for 30–45 seconds per side (thin slices), stirring and flipping as needed until just cooked through (about 1–2 minutes total). During the last 30 seconds add remaining 1–2 tbs sauce mixture and toss to glaze. Remove beef to a separate warm plate.

Arrange beef and chicken side-by-side on a serving plate with the vegetable-fried rice alongside. Sprinkle toasted sesame seeds and sliced scallions over the proteins and vegetables. Add lemon wedges on the side.

Serve with hibachi yum yum sauce and/or spicy mayo on the side. Optional: drizzle a little extra sesame oil or soy sauce to taste. Enjoy immediately while hot.

beef sirloin (thinly sliced)

boneless skinless chicken thigh (cut into bite-size pieces)

sliced yellow onion

sliced zucchini

sliced mushrooms (button or shiitake)

julienned carrot

cooked Japanese short-grain rice

soy sauce (regular)

ginger (fresh, grated)

vegetable oil (neutral)

butter

scallions (thinly sliced)

lemon wedges (optional, for serving)

hibachi yum yum sauce (store-bought or homemade)

wasabi or spicy mayo (optional)

Pat shrimp dry with paper towels and place in a bowl. Slice chicken breast into 1/2-inch bite-size cubes. Season both shrimp and chicken lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, dividing seasoning between them.

Prepare proteins

In a small bowl combine 3 tbs low-sodium soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp grated ginger, and 1 tsp minced garlic. Add half of the marinade (about 1-1/2 tbs) to the chicken and toss to coat. Add remaining marinade to the shrimp and toss to coat. Let both rest for 10 minutes at room temperature (or up to 30 minutes refrigerated).

Marinate

Wash and trim zucchini, slice into 1/4-inch half-moons. Peel and thinly slice onion into half rings or wedges. Halve mushrooms if large. Rinse bean sprouts and drain. Slice scallions thinly, reserving green parts for garnish.

Prep vegetables

Heat a large cast-iron skillet, flat-top griddle, or heavy pan over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon vegetable oil and 1 tablespoon butter. Add onion and mushrooms first; sauté 2–3 minutes until beginning to soften and onions are translucent. Add zucchini and cook 2 minutes more until crisp-tender. Add bean sprouts and shredded cabbage, toss 1 minute to heat through. Season vegetables with a pinch of salt and pepper. Transfer vegetables to a warm platter and keep warm.

Wipe skillet or use separate pan; heat 1 tablespoon oil over medium-high heat. Add beaten egg and scramble quickly until mostly set, then push to one side. Add 2 cups cooked day-old rice, breaking up any clumps. Add 3/4 cup thawed peas and carrots. Stir-fry 2–3 minutes until heated through. Add 1 tablespoon soy sauce and 1/2 teaspoon sesame oil; toss to coat. Season to taste with salt and pepper. Transfer fried rice to a warm bowl and keep covered.

Make fried rice

Return skillet or griddle to medium-high heat and add 1 tablespoon vegetable oil. When hot, add marinated chicken in a single layer. Let sear undisturbed for 2–3 minutes to develop color, then flip and cook another 2–3 minutes until cooked through (internal temperature 165°F / 74°C) and juices run clear. Add 1 tablespoon butter halfway through cooking and baste chicken for extra flavor. Remove chicken to platter.

Cook chicken

Add a little oil if needed and heat until shimmering. Place marinated shrimp in a single layer and cook 1–1.5 minutes per side until pink and opaque with slight char (total 2–3 minutes). Add 1 tablespoon butter in the last 30 seconds and toss shrimp to glaze. Remove shrimp to platter with chicken.

Cook shrimp

Return vegetables briefly to the hot griddle to reheat for 30–45 seconds if needed. Arrange chicken and shrimp over the bed of vegetables alongside the fried rice. Spoon hibachi steak or teriyaki sauce over the proteins or serve on the side (about 1–2 tablespoons per serving). Garnish with sliced scallions and serve with lemon wedges for squeezing over shrimp if desired.

Finish and serve

Optional: If you want a glossy finish, heat 1 tablespoon butter and 2 tablespoons hibachi/teriyaki sauce in the pan for 30 seconds and toss the cooked proteins in it before plating.

large shrimp, peeled and deveined

boneless, skinless chicken breast

freshly ground black pepper

low-sodium soy sauce

mirin (or dry sherry)

grated fresh ginger

minced garlic

zucchini, cut into 1/4-inch half-moons

yellow onion, thinly sliced (about 1/2-inch wedges)

button mushrooms, halved

shredded cabbage (optional)

scallions, sliced (for garnish)

cooked long-grain rice (preferably day-old)

vegetable oil or neutral oil

egg, beaten

frozen peas and carrots, thawed

soy sauce (for fried rice)

sesame oil (for fried rice)

hibachi steak sauce or teriyaki sauce (for serving)

lemon wedges (optional)

Pat the steak dry with paper towels. Lightly score the fat edge if present. In a shallow dish, combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp brown sugar, grated ginger, minced garlic, 1 tsp sesame oil and a couple grinds of black pepper. Place the steak in the marinade and turn to coat. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Remove steak from marinade and reserve the marinade for later use.

Prepare and Marinate Steak

About 20 minutes before cooking, take the steak out of the fridge (if refrigerated) so it comes closer to room temperature. Pat dry again and season lightly with kosher salt on both sides just before searing.

Steak Asian

Ichiban Steak & Steak

Ichiban Steak & Shrimp

Ichiban Steak & Chicken

Ichiban Shrimp & Chicken

Teppanyaki Steak With Broccoli

Teriyaki Shrimp With Mushroom

Teppanyaki Shrimp With Broccoli

Hibachi Shrimp With Broccoli

Teriyaki Steak With Mushroom

Hibachi Steak With Broccoli

Teppanyaki Chicken With Broccoli

Teriyaki Chicken With Mushroom

Hibachi Chicken With Broccoli

Hibachi Vegetable

Ichiban Vegetable

Dumplings (fried)(6)

Gyoza Chicken Dumplings (steam)(6)

Dumplings(fried)(6)

Gyoza Chicken Dumplings(steam)(6)

Cheese Roll(6)

Vietnamese Spring Roll(2)

Dumplings(fried) (6)

Gyoza Chicken Dumplings(steam) (6)