Homemade Hibachi
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
For Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>)
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.
2
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 egg is nearly
cooked, add in the cold rice, butter, and soy sauce.
Toss rice and egg
together until 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
Heat veggie oil in pan
at a medium heat
Add in chicken and all
remaining ingredients.
Continue to cook the
chicken until completely done.
Saute to avoid
burning.
Shrimp
Heat oil in skillet or
wok
Add in shrimp
Add the butter, soy
sauce, and teriyaki.
Saute until shrimp are
cooked.
Be careful not to
overcook.
Add a squeeze of lemon
juice.
Garlic Butter
Place all ingredients
into a food processor. (You can also stir it by hand in a bowl.)
Blend well.
Spoon butter in
between plastic wrap and mold into desired shape. Or store in a tightly sealed
container.
Refrigerate until
firm.
Notes
Please use the
vegetable oil as needed! I provide measurements in case you’re cooking each
component separately. If you are using the same griddle, skillet, etc., you may
not need to add oil with the addition of each meal component. Use only as
needed.
When seasoning with
salt to taste, keep in mind that you’ll be using soy sauce as well. Soy sauce
will add sodium too.
I used a cast iron
griddle for this meal to cook a couple components at once. However, a skillet,
wok, and pan maybe used as well. Use what you have.
If you make your own
Garlic Butter, it will last for up to one week in the refrigerator. Store
tightly in plastic wrap or a sealed container.