Hibachi Combo Recipe

Choose and portion proteins

Select two proteins totaling about 12–16 oz (for this recipe use two 6–8 oz portions). Pat proteins dry with paper towels. If using chicken, slice into 1/2-inch strips. If using steak, slice thinly across the grain into bite-size strips. For salmon, cut into 1-inch thick pieces. For scallops, leave whole; for shrimp, leave tails off if preferred.

Season proteins

Lightly season each protein with 1/4 tsp salt and 1/4 tsp black pepper per portion. Toss shrimp and scallops with 1/2 tsp lemon juice and 1/4 tsp soy sauce. Set proteins aside on a plate.

Vegetables

Cut zucchini, yellow squash, onion, and mushrooms as directed. Rinse bean sprouts and drain. Keep vegetables grouped for quick cooking.

Rice (if not already cooked)

Rinse 1 cup rice until water runs clear. Combine rice and 1.25 cups water in a small pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Turn off heat and let rest 10 minutes covered. Fluff and cool slightly before making fried rice.

Heat a large nonstick skillet or flat grill over medium-high heat. Add 1 tablespoon butter. When butter melts and begins to sizzle, push it to one side and crack in the egg. Scramble quickly until just set, then add cooked rice and remaining 1 tablespoon butter. Stir to break up any clumps. Add 1 tablespoon soy sauce and 1/4 tsp sesame oil; toss to combine and season to taste with a pinch of salt and pepper. Transfer fried rice to a warm bowl and keep covered.

Increase heat to medium-high/high. Add 1 tablespoon vegetable oil and 1 tablespoon butter to the pan. When hot, add onions and mushrooms first; sauté 1–2 minutes until they begin to soften. Add zucchini and yellow squash and sauté 2–3 minutes until vegetables are tender-crisp. Add bean sprouts and 1 tsp minced garlic and toss for 30–45 seconds. Season vegetables with a pinch of salt, 1/2 tsp soy sauce, and 1/4 tsp sesame oil. Transfer vegetables to a bowl and keep warm.

Chicken

For chicken strips: add 1 tablespoon vegetable oil to the hot skillet/flat top and a 1/2 tablespoon butter. Add chicken in a single layer and spread out. Cook undisturbed 2–3 minutes until golden, flip and cook another 2–3 minutes until internal temperature reaches 165°F (74°C). Add 1 tsp soy sauce and 1/2 tsp mirin during the last minute and toss to glaze. Remove and rest.

Steak

For steak strips: add 1 tablespoon vegetable oil and 1/2 tablespoon butter, spread steak pieces in a single layer. Sear 1–2 minutes per side for medium-rare to medium depending on thickness. During the last 30 seconds add 1 tsp soy sauce and 1/2 tsp garlic; toss to coat. Remove and let rest 2 minutes.

Salmon

For salmon pieces: add 1 tablespoon oil and 1/2 tablespoon butter. Place salmon pieces presentation-side down and sear 2–3 minutes until a golden crust forms, flip and cook 1–2 minutes more until just cooked through (internal ~125–130°F for medium). Finish with 1 tsp lemon juice and a pinch of salt. Remove and rest.

Scallops

For scallops: pat dry again. Heat 1 tablespoon oil and 1/2 tablespoon butter until very hot. Place scallops spaced apart and sear 1.5–2 minutes per side until golden and opaque in center. Finish with a squeeze of lemon and a pinch of salt. Remove immediately to avoid overcooking.

Shrimp

For shrimp: add 1 tablespoon oil and 1/2 tablespoon butter, spread shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. In the last 30 seconds add 1 tsp minced garlic and 1 tsp soy sauce to glaze. Remove.

After proteins are cooked, reduce heat to medium. Return all cooked proteins to the skillet for 30–60 seconds with 1 tablespoon butter, 1 tsp soy sauce and 1/2 tsp mirin to meld flavors (do separately if using delicate salmon to avoid breaking). Add remaining 1 tsp minced garlic and 1 tsp grated ginger, toss briefly. Taste and adjust salt/pepper. Drizzle 1/4 tsp sesame oil and 1 tsp lemon juice over everything.

Plate a portion of fried rice, a generous helping of hibachi vegetables, and both chosen proteins. Garnish with sliced scallions, serve with lemon wedges and optional ginger or yum yum sauce on the side. Serve immediately while hot.