4.8 from 90 votes
Hibachi at Home Recipes
Make your favorite hibachi dinner, complete with an onion volcano and shrimp toss, at home!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
6
Calories:
371 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
For the Hibachi Chicken or Steak:
- 1 tablespoon vegetable oil
- 1 pound chicken breast cut into bite-sized pieces, or thighs or sirloin steak
- 1 tablespoon butter unsalted
- 3 tablespoons soy sauce low sodium
- ½ teaspoon sesame oil
- ½ teaspoon ginger fresh
- 1 clove garlic , finely minced
- 2 teaspoons lemon juice fresh
- black pepper to taste
- salt to taste
For the Hibachi Seafood:
- 1 tablespoon vegetable oil
- 1 pound seafood cut into bite-sized pieces if needed, fresh
- 1 tablespoon butter unsalted
- 1 tablespoon soy sauce low sodium
- 2 teaspoons lemon juice fresh
For the Hibachi Vegetables:
- 1 tablespoon vegetable oil
- 1 zucchini , quartered and cut into 3" pieces
- 1 white onion , sliced
- 8 ounces white mushrooms , cut in half
- 1 tablespoon butter unsalted
- 1 tablespoon soy sauce low sodium
- 2 teaspoons lemon juice fresh
Accompaniments:
- lo mein noodles
- Fried Rice
- cauliflower fried rice style
Instructions
For the Hibachi Chicken:
- Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the chicken or beef, laying out into a flat layer. Flip when browned, about 2-3 minutes. For rarer beef, sear on all side, about 1-2 minutes.
- When cooked to desired temperature, pile it together and then make a little well in the center. Add the butter, soy sauce, sesame oil, ginger and garlic. Toss it together until the meat is fully coated.
- Right before serving, spritz with fresh lemon juice and season with salt and pepper, if desired.
Cup of Yum
For the Hibachi Seafood:
- Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the seafood. Sear for 3-4 minute total. Do not overcook.
- Pile in the center and add the butter and soy sauce, tossing to coat. Right before serving, spritz with lemon juice.
For the Hibachi Vegetables:
- Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the zucchini and onion. Allow to brown on all sides, approximately 4-5 minutes.
- Add the mushrooms and continue to cook for another 3-4 minutes, or until mushrooms start to shrink.
- Pile in the center and toss with butter and soy sauce. Spritz with lemon juice right before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
- For the hibachi chicken, feel free to omit the included own sauce and instead toss with 1-2 tablespoons of teriyaki sauce.
- This recipe can be made on a flat top grill or in skillets.
- All three components can be made at the same time if space allows.
Nutrition Information
Calories
371kcal
(19%)
Carbohydrates
6g
(2%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
193mg
(64%)
Sodium
593mg
(25%)
Potassium
608mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
347IU
(7%)
Vitamin C
11mg
(12%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 371
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 593mg | 25% |
| Potassium | 608mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.