Restaurant-Style Hibachi Recipe at Home
Enjoy a delicious homemade hibachi experience with simple steps, signature sauces, and professional tips—no teppanyaki grill required!
Equipment
- Pan
- Griddle
Ingredients
Protein Options
- 1 lb boneless chicken breast cut into bite-sized pieces
- 1 lb shrimp peeled and deveined
Vegetables
- 1 cup zucchini cut into strips
- 1 cup sweet onion cut into quarters
- 1 cup mushrooms quartered
Fried Rice Ingredients
- 2 cups day-old cold rice preferably long-grain
- 2 tbsp unsalted butter
- 2 tbsp soy sauce preferably low-sodium
- 1 tbsp sesame oil toasted
Sauce Ingredients
- 1/2 cup mayonnaise
- 1/2 tbsp sriracha for yum yum sauce
- 1/2 tbsp mirin for yum yum sauce
Instructions
- Prepare all ingredients: chop vegetables, slice proteins, and cook rice ahead of time. Combine mayonnaise, sriracha, mirin, and garlic powder for the yum yum sauce. Set aside.
- In a hot griddle or pan, melt butter and sauté garlic and onion until softened, about 2 minutes.
- Add cold rice, and sauté it with butter for 3-4 minutes until warmed through. Create a well in the center and scramble the eggs, then mix everything together. Add soy sauce and sesame oil, cooking for an additional 3 minutes.
- For vegetables, heat the griddle and sauté carrots and broccoli first, then add zucchini, mushrooms, and onions. Cook for 5-7 minutes, keeping the vegetables tender-crisp.
- For protein, sear the chicken or shrimp until browned and cooked through. Add garlic butter and teriyaki sauce for flavor, then cook for 2 more minutes until the sauce caramelizes.
- Serve everything separately on a plate: rice on one side, vegetables on the other, and protein as the centerpiece. Serve with yum yum sauce and spicy mustard sauce on the side.
Notes
For a variety of flavors, swap protein types or add extra vegetables based on preference. Enjoy with yum yum sauce for extra creaminess!