Hibachi Bowl Recipe
Make Hibachi Bowl 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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Grains
Proteins
Vegetables
Sauce
Seasoning
Method
Prepare Rice
- 1
Cook the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Prepare Proteins
- 2
Marinate Chicken and Shrimp
In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, minced garlic, and minced ginger. Add the chicken thighs and shrimp to the marinade, ensuring they are well coated. Let them marinate for at least 20 minutes.
- 3
Cook Chicken and Shrimp
In a large skillet or hibachi grill, heat 1 tablespoon of sesame oil over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes on each side until fully cooked and internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes before slicing. In the same skillet, add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
Prepare Vegetables
- 4
Assemble the Bowl
- 5
Combine Everything
In a bowl, layer the cooked jasmine rice, followed by the sautéed vegetables, sliced chicken, and shrimp. Drizzle with the remaining 2 tablespoons of soy sauce and garnish with chopped green onions. Serve immediately.