Hibachi Recipe
Make Hibachi 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
Vegetables
Rice
Hibachi Sauce & Finishing
Method
Protein & Marinade
- 1
- 2
Rice
- 3
Cook the rice
Rinse 1 cup short-grain rice under cold water until water runs clear. Combine rinsed rice with 1.1 cups water and 1 tsp salt in a small pot. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 12–15 minutes until water is absorbed. Turn off heat and let stand, covered, 10 minutes. Fluff with fork just before serving.
Vegetables
- 4
Prep the vegetables
Prepare zucchini, onion, mushrooms, carrot, and trim bean sprouts. Keep similarly sized pieces for even cooking.
- 5
Sear vegetables
Heat a large cast-iron skillet or flat hibachi grill over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl. Add carrots and onions first; stir-fry 2–3 minutes until they begin to soften. Add zucchini and mushrooms; continue stir-frying 3–4 minutes until vegetables are tender-crisp and beginning to brown. Add bean sprouts and toss 1 minute. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Transfer vegetables to a warm plate and keep warm.
Hibachi Sauce & Finishing
- 6
Make the hibachi finishing sauce
In a small bowl combine 3 tbs soy sauce, 1 tbs cooking sake or mirin, 1 tsp minced garlic, 1 tsp sesame oil, and juice of 1/2 lemon. Melt 2 tbs butter in the hot skillet or grill surface; add the soy mixture and reserved marinade (about 1 tbs) if you saved it. Stir and simmer 30–60 seconds until slightly reduced. Taste and adjust with up to 1/2 tsp salt or a pinch more lemon if desired.
- 7
Cook the chicken
Push sauce to the side of the grill/pan and add a little oil if needed. Add marinated chicken in a single layer. Cook over medium-high heat without moving for 1–2 minutes to develop a sear, then stir and continue cooking 4–5 minutes more until pieces are cooked through and internal temperature reaches 165°F (74°C). Toss chicken with sauce and 1 tbs butter during the last minute to glaze.
- 8
Finish and serve
Return vegetables to the pan to briefly reheat and coat in sauce for 30 seconds. Transfer chicken and vegetables to plates alongside the cooked rice. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve extra sauce on the side and offer lemon wedges.