Hibachi Shrimp With Broccoli Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine soy sauce, mirin (or sake), grated ginger, minced garlic, sesame oil, sugar (or honey), and black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

While shrimp marinates, prepare the vegetables. Trim broccoli into bite-size florets and rinse. Thinly slice the onion and carrot. Mix water (or chicken stock) with cornstarch in a small cup and set aside if using. Slice scallions for garnish and have lemon wedges ready.

Blanch broccoli (optional for brighter color and quicker teppan cook): bring a pot of salted water to a boil, add broccoli for 30–45 seconds, then transfer to an ice bath or run under cold water. Drain well before cooking. If skipping blanch, make sure broccoli florets are small and will cook through on the griddle.

Heat a large flat-top griddle or heavy skillet over medium-high heat until very hot (about 2–3 minutes). Add vegetable oil and swirl to coat the surface.

Add the broccoli and sliced onion (and carrot if using) to the hot surface in a single layer. Let them sear undisturbed for 1–2 minutes to get some char, then toss or flip and continue cooking 2–3 minutes until tender-crisp. If vegetables are not tender, add 1–2 tablespoons of water or stock and cover briefly (or mound with a metal lid) for 30–60 seconds.

Push vegetables to the side of the griddle or create a well in the pan. Add the butter and allow it to foam. Place the marinated shrimp in a single layer on the hot surface (discard any excess marinade left in the bowl). Cook shrimp 1.5–2 minutes on the first side until edges turn pink and start to curl.

Flip shrimp and cook another 1–2 minutes until opaque throughout and slightly charred at the edges. Shrimp cook quickly — total time about 3–4 minutes depending on size. Add a splash (about 1–2 tbsp) of the reserved water/stock to the pan to create a little steam and to deglaze browned bits.

If using the cornstarch slurry, pour it into the pan now and stir quickly to thicken and glaze the shrimp and vegetables for 15–30 seconds. Taste and adjust with a pinch more salt or a few drops of soy sauce if needed.

Remove from heat. Sprinkle sliced scallions and toasted sesame seeds over the shrimp and broccoli. Add an optional squeeze of lemon over the top to brighten flavors.

Serve immediately with steamed white rice or fried rice. Provide extra soy sauce or hibachi-style dipping sauce on the side if desired.