Hibachi Entrees Recipe

Prepare proteins

Pat proteins dry with paper towels. If using steak, cut into 1-inch strips or leave as 12 oz steak; season all proteins evenly with 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.75 tsp salt and 0.5 tsp black pepper. Lightly brush with 1 tbs vegetable oil to prevent sticking.

Prep vegetables and rice

Slice zucchini, onion, and mushrooms. Julienne carrots. Measure out bean sprouts. Fluff chilled day-old rice with a fork so grains separate. Whisk eggs lightly in a small bowl.

Make white sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp lemon juice, 1/2 tsp sugar, 1/4 tsp minced garlic, pinch (1 tsp) water to thin if desired, 1/8 tsp salt and 1/16 tsp black pepper. Adjust to taste and refrigerate until service.

Heat a large cast-iron skillet or flat-top griddle over medium-high heat until very hot. Add 1 tbs vegetable oil and 2 tbs unsalted butter. Add onions and carrots and cook, tossing or flipping, for 1–2 minutes until starting to brown. Add zucchini and mushrooms and continue to cook 2–3 minutes until vegetables are tender-crisp with browned edges. Add bean sprouts last and toss for 30 seconds. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Transfer to a warm plate and keep warm.

Wipe the pan lightly and return to medium-high heat. Melt 1 tbs butter and add 1 tbs vegetable oil. When hot, pour in beaten eggs and scramble quickly until just set. Push eggs to one side of the pan. Add chilled rice, breaking up any clumps, and spread in an even layer. Let sit 30–45 seconds to develop light browning, then stir. Add 2 tbs soy sauce, 1/4 tsp salt and 1/8 tsp white pepper. Continue frying, pressing and turning the rice so grains heat through and get slightly toasted, about 3–5 minutes. Stir in 2 tbs sliced green onions and remaining 1 tbs butter; taste and adjust seasoning. Keep warm.

General technique

Use a very hot skillet or griddle. Add 1 tbs high-heat oil and 1 tbs butter. Cook proteins in batches to avoid crowding; add more oil or butter between batches as needed.

Steak

For 12 oz ribeye, sear 2–3 minutes per side for medium-rare (depending on thickness) until browned and an instant-read thermometer reads 125–130°F for medium-rare. For strips, cook 1–2 minutes per side until caramelized. During last 30 seconds, baste with 1 tbs butter and 1 tbs soy sauce mixed with 1 tsp sesame oil; spoon over steak. Rest 3–5 minutes, slice if needed and serve.

Chicken

For 12 oz chicken breast, cook 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F. Baste in the last minute with 1 tbs butter and 1 tbs soy sauce. Slice thinly against the grain before serving.

Shrimp

For 10 oz shrimp, cook 1–2 minutes per side until opaque and slightly charred. Toss with a squeeze of lemon and 1 tsp butter at the end.

Salmon

For a 10 oz fillet, sear skin-side down 3–4 minutes until skin is crisp, then flip and cook 2–3 minutes until internal temp reaches 125–130°F for medium. Finish with 1 tbs butter and a squeeze of lemon.

Divide hibachi fried rice and hibachi vegetables between plates. Place cooked protein(s) alongside. Spoon any pan juices or remaining basting butter over the protein. Serve with a small bowl of white sauce (about 2–3 tbs per serving) and lemon wedges if using. Garnish rice with additional sliced green onions if desired.

Estimated plating: 3 cups fried rice serves 2–3 as part of entrees; adjust quantities proportionally for more servings. Keep white sauce chilled until service and refrigerate leftovers promptly.