Yes, you can have wonderful hibachi at home!
We all love going out to hibachi restaurants for the great show, the camaraderie of a shared table, and the delicious food. The hibachi chef’s ability to cook to every diner’s taste is quite impressive, but there is no need to fret. You can do this at home with just a little prep work.
Choosing your Protein
Hibachi is all about the meat. First, determine which protein will work best for your meal. A good rule of thumb is to serve 2 – 4 proteins that are evenly balanced with surf and turf. Common options include chicken, steak, shrimp, and lobster. But you can get creative with strips of pork or chicken livers. The key to cooking food evenly is to cut similar sized pieces. Cut each protein into same size cubes and season as far in advance as possible.
The protein can be seasoned any way you like. I prefer to make it slightly different for each meat so that the meal has a good amount of flavor contrast. For the beef I used a kicked up teriyaki sauce with a bit of soy sauce, black pepper, and ground ginger for the marinade. I seasoned the shrimp with the same rub that I used for the Roasted Shrimp Skewers recipe. To amplify the flavor of the lobster, I used lots of lemon juice, salt, pepper, and granulated garlic plus a bit of hot sauce. Finally, I seasoned the chicken with Zo’s Magic Stuff and hot sauce.
The protein is important, but don’t forget about the veggies. For this meal, I made broccoli, cabbage, and mushrooms. Additional options include zucchini, carrots, onions, and peppers.
Fried rice is pretty easy to make. You will need day old rice, an egg, some fat, and a bit of tom yum sauce. Heat oil in a frying pan, add rice and tom yum sauce then fry. Move rice to edges of pan and add egg. Gently scramble and combine. Continue to fry rice until lightly browned.
I used flat top griddle for this meat, but the same results can come from any heavy bottomed pan like cast iron or a griddle. If you plan to make this dish often, then it may be worth investing in a flat top griddle. Here is the one that I own. This griddle has a lot of surface area and is really easy to clean.
This dish cooks very quickly because most of the work in this recipe happens in prep. Set heat to medium high. Lightly grease pan or griddle with oil or compound butter. Sear meat until cooked through. Once cooked, cover meat with foil while veggies are cooking. Add additional oil or butter to the pan. Cook vegetables until desired tenderness is reached. Arrange on platter and serve with tom yum sauce and soy sauce.
I love to shout out great chef’s especially if they are from Louisiana. When researching this recipe I was thrilled to find out that Brittany Coop of CoopCanCook.com had a recipe for hibachi. Check out Brittany on coopcancook.com for more Hibachi At Home and other great recipes. You won’t be disappointed.
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