Hibachi at Home!
If you have ever been to a Hibachi restaurant, then you know how much fun it can be! And how delicious it is. But also how expensive it is if you take the whole family out! So, even though I don’t put on a great show or throw food in people’s mouths, my family is always excited when I say I am making “home Hibachi!”
I usually cook this outside on my flat top, but since we are experiencing -15 degree windchills here today, I opted for my wok indoors!
What is Hibachi?
Where I live, Hibachi refers to a restaurant where the chef prepares your meal in front of you on a large flat top grill. Guests sit around the grill, and the chef usually offers up quite a bit of entertainment while he cooks.
Do you have to use the same meats and veggies as in the recipe?
Of course not! You can use pretty literally any type of meat and veggie that you like!
Do you have to use rice that is at least a day old for the fried rice?
Technically, no you do not have to. But it is strongly recommended! Fresh rice will get mushy and clump together. There’s a scientific process that happens when it is stored and cooled, but we won’t get into that. To sum it up, it becomes firm enough to withstand a second round of cooking. So try to plan ahead and make that rice a day ahead!
Is this dish difficult to prepare?
The dish is not difficult, but it requires quite a bit of prep work. There is a lot of chopping and a lot of seasonings are used. You absolutely must do your prep work before starting the cooking. Once you start cooking, it is going to go pretty fast. Have everything ready to go and from there it is pretty simple!
Let’s Prep
You do not have to do all of this in a particular order, this is just how I did it, so I am going in order of my camera roll.
I used 2 lbs of New York Strip steak and cut it into bite-sized pieces. I seasoned it and set it aside.
All seasonings will be listed in the recipe below!
If you are a steak lover like me, try this mouthwatering recipe!
Garlic Butter Steak Bites and Twice Baked Potatoes
I couldn’t decide between steak, shrimp, or chicken so I used all 3! Cut 2 lbs of boneless skinless chicken breasts into bite size pieces. Season and set it aside.
Here are a few chicken recipes you should also check out! Chicken Gyros
Buffalo Chicken Tater Tot Casserole Cream Cheese Chicken Enchiladas
Let’s talk about shrimp for a quick second. One mistake I see a lot of people in cooking videos make is using Pre-cooked shrimp and cooking it again. DO NOT DO THAT! The shrimp will be very rubbery and chewy. When you are cooking shrimp, look for raw (preferably peeled, deveined and tail off) in the freezer section. Or you can buy it fresh from the meat counter.
Okay, shrimp rant over. Season the UNCOOKED shrimp and set it aside.
Looking for more great shrimp recipes? Here you go!
Cajun Shrimp Fettuccini Alfredo Cajun Jambalaya
I did not take pictures of prepping the vegetables, but you will want to have all of your vegetables cut up, and your garlic minced as well. Have some butter and oil on hand and some clean dishes to empty the cooked food into. Since we are doing this in a wok, everything is getting cooked separately. You will be moving quickly, so you want everything within arm’s reach. Let’s get into it!
Melt 1/2 tbs of butter and the same amount of oil (I used avocado oil) in your wok. Add your veggies and seasonings and cook them to your desired doneness. We like ours crispy so they did not take very long. Transfer them to another dish, cover with foil and set aside.
Time for the fried rice! Add 2 tbs of butter to the wok, then sauté 1 diced onion and 7-8 minced garlic cloves. (If you have spent any time looking at my recipes, you will know by now that I LOVE garlic!
Add 1 bag of frozen mixed veggies in and 5 cups of cooked rice. Season with a good amount of soy sauce, and a small amount of sesame oil. If you have never cooked with sesame oil, please be aware that it is a very strong flavor. I recommend starting with 1/4 tsp and if you need more, add by 1/4 tsp increments.
Once you have your rice cooked, make a well in the center of it and add 3-4 eggs. Start whisking them together, then stir into the rice. Cook until the eggs are cooked and the rice is crispy. Transfer it to another dish, cover with foil and set aside.
Next you will cook your meats. For the steak, I used about 1 tbs of oil, and cooked until it was medium rare.
For the chicken, I used the same amount of oil, but you obviously do not want medium rare chicken! Use a meat thermometer to make sure it is cooked to 165 degrees.
Instead of oil, I cooked the shrimp in butter. Shrimp does not take long to cook and you can tell when they are done because they will no longer be translucent and will have a pink color to them.
At this point, everything is cooked and ready to be eaten!
The recipe for the Yum Yum sauce can be found here: Yum Yum Sauce
Hibachi at Home
Ingredients
Fried Rice
- 5 Cups Cooked, 1-2 day old rice long grain white rice works best
- 10 oz Bag of frozen mixed vegetables
- 2 tbs Butter
- 1 Yellow Onion, Diced
- 7-8 Garlic Cloves, minced
- 3 Eggs
- 1/2 Cup Soy Sauce
- 1/4 to 1 tsp Sesame Oil
Vegetables
- 1 Green Zucchini, halved and sliced
- 1 Yellow Zucchini, halved and sliced
- 12 oz Broccoli, chopped
- 1 tbs Butter
- 1 tsp Salt and Pepper, approximate
- 1 tbs each Garlic Powder and Onion Powder, approximate
Steak
- 2 lbs New York Strip, cut into bite-sized pieces
- 1 tbs each Garlic and Onion Powder
- 1 tsp Black Pepper
- 1 tbs Soy Sauce
- 1 tbs Avocado Oil, for cooking
Chicken
- 1 tbs Kinder's Buttery Oultry Blend Seasoning
- 1 tbs each Garlic and Onion Powder
- 1 tsp Smoked Paprika
- 1 tbs Soy Sauce
- 1 tsp Black Pepper
- 1 tbs Avocado Oil, for cooking
Shrimp
- 1 lb Raw, peeled, deveined and tail off Shrimp
- 1 tbs Old Bay Seasoning
- 1 tsp each Garlic and Onion Powder
- 1/2 tsp Black Pepper
- 1 tsp Soy Sauce
Instructions
- Heat Wok or large skillet to about 325 degrees. All cooking appliances vary so you may need to set yours on a different heat.
- Add 2 tbs of butter, then sauté the diced onion and garlic for about 3 minutes. Add the thawed, cooked and drained bag of mixed vegetables. Stir for a couple minutes.
- Add in the rice, season with the soy sauce and sesame oil and stir well. Make a well in the center of the rice and add the eggs. Start stirring them, then incorporate them into the rice. Keep stirring until the eggs are cooked and the rice is a bit crispy. Remove and set aside.
- Add 1 tbs of butter, then add the veggies. Season with listed spices and cook until desired tenderness. Set aside.
- Season the steak, then add the oil to the wok. Cook until desired doneness and set aside.
- Repeat last step for the chicken.
- Repeat the last step for the shrimp, but be sure to cook them in butter and do not overcook them.
