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Hibachi Combo Recipe

Name: TOKI Jr Japanese Restaurants Hibachi Combo Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz chicken breast, boneless skinless, cut into 1" cubes; 8 oz shrimp, peeled and deveined, tails removed; 6 oz steak (sirloin or filet), trimmed and sliced into 1/2" strips; 1 cup zucchini, sliced 1/4" thick; 1 cup yellow squash, sliced 1/4" thick; 1 cup shiitake or button mushrooms, halved or quartered; 1 cup onion, sliced into 1/2" wedges; 1 cup bean sprouts; 2 stalks green onions, cut into 2" pieces; 3 cups cooked long-grain rice, preferably day-old; 2 pieces eggs, lightly beaten; 1 tbs diced carrot; 2 tbs frozen peas, thawed; 2 tbs soy sauce; 1 tsp sesame oil; 2 tbs vegetable oil; 1 tsp white pepper; 2 tsp garlic, minced; 1 tsp ginger, finely grated; 3 tbs hibachi/teriyaki sauce (store-bought or homemade); 3 tbs butter (unsalted); 2 tbs vegetable oil or neutral oil for high heat; 1 tsp salt; 1 tsp black pepper; 1 cup mayonnaise; 1 tsp soy sauce; 1 tsp rice vinegar; 1 tsp lemon juice; 1 tsp sugar; 1 tsp garlic powder

Inspired by TOKI Jr Japanese Restaurant

Time50m

Serves2

Served with hibachi vegetables, hibachi fried rice, and white sauce (1)

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Ingredients

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Proteins

12 oz chicken breast, boneless skinless, cut into 1" cubes

8 oz shrimp, peeled and deveined, tails removed

6 oz steak (sirloin or filet), trimmed and sliced into 1/2" strips

Hibachi Vegetables

1 cup zucchini, sliced 1/4" thick

1 cup yellow squash, sliced 1/4" thick

1 cup shiitake or button mushrooms, halved or quartered

1 cup onion, sliced into 1/2" wedges

1 cup Bean sprouts

2 stalks green onions, cut into 2" pieces

Hibachi Fried Rice

3 cups cooked long-grain rice, preferably day-old

2 pieces eggs, lightly beaten

1 tbs diced carrot

2 tbs frozen peas, thawed

2 tbs Aged soy sauce

1 tsp Toasted sesame oil

2 tbs Tuscany sunflower oil

1 tsp White pepper

Sauce & Seasonings

2 tsp Garlic, minced

1 tsp ginger, finely grated

3 tbs hibachi/teriyaki sauce (store-bought or homemade)

3 tbs butter (unsalted)

2 tbs vegetable oil or neutral oil for high heat

1 tsp Celtic sea salt

1 tsp black pepper

White Sauce (Hibachi-style)

1 cup Mayonnaise

1 tsp Aged soy sauce

1 tsp Rice vinegar

1 tsp ReaLemon lemon juice

1 tsp sugar

1 tsp Watkins garlic powder

1 tbs milk or water (to thin, optional)

Finishes & Garnish

1 tsp sesame seeds (toasted)

2 pieces lemon wedges

Method

Prep

Prepare proteins and vegetables

Pat chicken, shrimp, and steak dry with paper towels. Season each lightly with 1/3 tsp salt and a pinch of black pepper. Cut vegetables as listed and set separately. Break eggs into a bowl and beat lightly for the fried rice.

Make white sauce

In a small bowl whisk together mayonnaise, 1 tsp soy sauce, rice vinegar, lemon juice, sugar, and garlic powder until smooth. Thin with up to 1 tablespoon milk or water to reach pourable consistency. Chill until serving.

Hibachi Fried Rice

Heat a large skillet or flat griddle over high heat until hot. Add 1 tablespoon vegetable oil and swirl. Pour in beaten eggs and scramble quickly until just set; remove and reserve.

Add remaining 1 tablespoon vegetable oil to pan, add diced carrot and peas; stir-fry 30–45 seconds. Add day-old rice, breaking up any clumps. Spread rice across the surface and let it sit 20–30 seconds to get slightly crisp, then stir.

Return scrambled eggs to the rice. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon white pepper. Toss everything together and taste; adjust soy or salt. Keep warm.

Hibachi Vegetables

Heat a separate large skillet or griddle over high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When foaming, add onion and mushrooms; sear without moving for 30–45 seconds, then toss. Add zucchini and yellow squash; stir-fry 1–2 minutes until tender-crisp.

Add bean sprouts, green onions, minced garlic, and grated ginger; toss for 30–45 seconds. Season with a pinch of salt and pepper and 1 tablespoon hibachi/teriyaki sauce. Remove vegetables to a warm plate.

Proteins — Cook to Order

Wipe the cooking surface if necessary and reheat until very hot. Add 1 tablespoon butter and 1 tablespoon vegetable oil. Cook steak strips in a single layer for 1–2 minutes per side for medium-rare to medium, depending on thickness; or until desired doneness. Transfer to a resting plate and tent loosely.

Add another splash of oil and sear shrimp for about 1 minute per side until pink and opaque. Remove and keep warm.

Finally add a little more butter and sear chicken cubes, turning frequently, about 3–4 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Near the end, brush proteins lightly with the remaining hibachi/teriyaki sauce (about 1 tablespoon total spread across proteins) and let glaze for 15–30 seconds.

Assembly & Serve

Arrange hibachi fried rice, hibachi vegetables, and portions of steak, chicken, and shrimp on a plate or on two plates for family-style sharing.

Drizzle or serve the chilled white sauce on the side (about 1/4 cup per serving) and sprinkle toasted sesame seeds over the proteins and vegetables. Serve with lemon wedges.

Inspired by TOKI Jr Japanese Restaurant

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