Shrimp Hibachi Lunch Recipe

Rinse the short-grain rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice and 1 cup water in a small saucepan, add 1 tsp butter and 1/8 tsp salt. Bring to a gentle boil over medium heat.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Fluff with fork before serving.

Pat shrimp dry with paper towels. In a medium bowl combine 1.5 tbsp soy sauce, 1 tbsp sake (or dry white wine), 1/2 tsp cornstarch and 1/4 tsp black pepper. Toss shrimp to coat and let sit 5–10 minutes while you prep vegetables and heat the skillet.

Slice zucchini into half-moons about 1/4-inch thick. Cut onion into 1/4-inch wedges. Slice carrot thinly on a bias (or matchsticks). Halve mushrooms if large.

Pat vegetables dry so they sear well on the hot surface.

In a small bowl whisk together 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp minced garlic and 1/2 tsp grated ginger. Set aside.

Heat and Oil

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tbsp vegetable oil and swirl to coat.

Cook Vegetables

Add onion and carrot first; stir-fry 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. Push vegetables to the side of the pan.

Sear Shrimp

Add remaining 1 tbsp vegetable oil and 1 tbsp butter to the cleared center. Add marinated shrimp in a single layer, cooking 1.5–2 minutes per side until shrimp turn pink and opaque and develop light browning. Avoid overcrowding; cook in batches if necessary.

Combine and Sauce

Return vegetables to center if you pushed them aside. Pour the prepared hibachi sauce and 1/2 tsp sesame oil over the shrimp and vegetables. Toss everything together and cook another 30–60 seconds to heat through and let sauce glaze the ingredients.

Squeeze 1–2 lemon wedges over the finished hibachi mix and taste; adjust with extra lemon or a small pinch of salt if needed.

Divide the cooked rice into serving bowls or a lunch plate. Spoon the shrimp and vegetable hibachi over or beside the rice.

Garnish with chopped scallions and toasted sesame seeds. Serve remaining lemon wedges on the side.