HOMEMADE HIBACHI DINNE

This recipe is a full hibachi chicken dinner at home! With restaurant-style sautéed veggies, fried rice, and super tender chicken.

Ingredients:

Yum Yum Sauce:

1 1/4 cup mayo

1 tsp granulated sugar

1/2 tsp garlic powder

1/4 tsp paprika

1 T melted butter (unsalted)

1 tsp tomato paste

1/2 tsp cayenne pepper

2-3 T water

Ginger Sauce:

1/2 onion (chopped)

2 T lemon juice

1 T grated ginger

1 tsp minced garlic

1/4 cup soy sauce

1/2 tsp white vinegar

1/4 tsp sugar

Hibachi Rice:

2 cups cold, cooked rice (white rice)

1 T sesame oil

2 T butter

2 T soy sauce

1/2 sweet onion (chopped)

1 large egg

chopped green onions

Hibachi Noodles:

1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)

2 tsp sesame seed oil

1 T garlic butter

2 T soy sauce

1 T teriyaki sauce

Optional: 3-4 green onions (chopped, both the white part and green part, separated)

Hibachi Vegetables:

1 large zucchini (quartered)

1 sweet onion (chopped)

1 T vegetable or canola oil

1 tsp sesame oil

1 T soy sauce

1 T garlic butter

pinch of salt

Hibachi Steak and/or Chicken:

1 pound of chicken breast and/or sirloin steak (cut in bite-sized pieces)

1 T vegetable or canola oil

1 tsp sesame oil

2 T garlic butter

2 T soy sauce

1 T teriyaki sauce

salt and pepper to taste

Hibachi Shrimp:

1 lb raw shrimp

1 T vegetable or canola oil

2 T garlic butter

1 T soy sauce

1 T teriyaki sauce

lemon juice (optional)

Garlic Butter:

1 stick unsalted butter (softened at room temp)

1 T minced garlic

1 tsp chopped parsley

1/2 tsp black pepper

1/2 tsp Italian seasoning

Directions:

Yum Yum Sauce:

(Make 1 day before serving.)
Mix all ingredients (except water) together well.
Add 1-2 T of water to reach your desired sauce consistency.
Chill overnight in the refrigerator.
Serve at room temperature.

Ginger Sauce:

Blend all ingredients in a food processor or blender.
Refrigerate until ready to use.

Hibachi Rice:

Heat oils in a wok or skillet.
Add onion and saute for 1-2 mins
Add in the egg and lightly scramble it.
Once the egg is nearly cooked, add in the cold rice, butter, and soy sauce.
Toss rice and egg together until the rice is warm and eggs are cooked completely.
Salt and pepper to taste if needed.
Add chopped green onions.
Remove from pan and serve.

Hibachi Noodles:

Cook noodles according to package instructions and drain well.
Heat oil
Add in the remaining ingredients except for the green part of the green onions
Toss to combine.
Once noodles are very coated and hot, add in the green onions
Adjust seasoning to your liking if needed.
Serve.

Hibachi Veggies:

Heat oils into the wok or skillet at medium-high heat
Add in the zucchini, soy sauce, butter, and a pinch of water.
Saute for 5 minutes
Add in onion and continue to saute until all veggies are tender.
Serve.

Steak:

Heat veggie oil in a skillet at medium-high heat
Add in the steak and sprinkle on the salt and pepper.
Saute steak.
Once steak begins to brown, add in the remaining ingredients.
Continue to cook the steak to your desired level of doneness.

Chicken: