Bring the 5 stars home. Here's a sizzling hibachi at home recipe that turns an outdoor flat top griddle into the best table in the restaurant. Garlic butter steak, shrimp, fried rice, and vegetables all on one surface. Better than the restaurant and half the price.
Sizzling Hibachi at Home (Easy Step-by-Step Recipe)
|HALO
At Home Hibachi
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Japanese
Author:
HALO
Servings
4 people
Prep Time
20 minutes
Cook Time
25 minutes
Hibachi night doesn't require a restaurant. It requires a griddle, a Saturday evening, and this recipe. The sizzle. The garlic butter hitting a screaming hot flat top. The fried rice getting tossed across the surface at exactly the right moment.
Ingredients
Proteins
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500g sirloin steak, cut into 2cm cubes
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400g large shrimp, peeled and deveined
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2 tablespoons neutral oil
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Salt and coarse black pepper
Hibachi Fried Rice
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3 cups cooked white rice, day-old and cold (fresh rice is too wet)
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2 large eggs, beaten
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1 cup frozen peas and carrots, thawed
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4 tablespoons soy sauce
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2 tablespoons butter
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2 cloves garlic, finely grated
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3 spring onions, sliced (whites and greens separated)
Hibachi Vegetables
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2 zucchini, cut into half moons
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1 large white onion, cut into wedges
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200g button mushrooms, halved
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2 tablespoons soy sauce
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1 tablespoon butter
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Salt and pepper
Garlic Butter Sauce
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6 tablespoons unsalted butter
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6 cloves garlic, finely grated
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3 tablespoons soy sauce
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1 tablespoon lemon juice
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1 teaspoon sesame oil
Yum Yum Sauce
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4 tablespoons mayonnaise
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1 tablespoon ketchup
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1 teaspoon rice vinegar
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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Pinch of sugar
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1–2 tablespoons water to thin
Directions
Yum yum needs at least 20 minutes to come together properly, so lets make it first. Combine mayonnaise, ketchup, rice vinegar, garlic powder, smoked paprika, and sugar. Thin with water one tablespoon at a time until it coats the back of a spoon. Refrigerate until needed. It keeps for a week and tastes even better the next day.
Make the garlic butter sauce. Melt butter in a small pan or on a low zone of the griddle. Add grated garlic and cook for 60 seconds until fragrant. Add soy sauce, lemon juice, and sesame oil. Stir to combine and keep warm on the lowest zone. This is the sauce that goes over everything; steak, shrimp, rice. Prepare generously
Heat your Elite Griddle across all zones. High on the left for proteins, medium in the center for vegetables, medium-low on the right for the rice. Allow the full surface to come to temperature. Hibachi cooking is about managing multiple things simultaneously across different heat zones.
Start with your vegetables. Add oil and butter to the medium zone. Add onion wedges first, cut side down. Leave alone for 2 minutes. Add zucchini and mushrooms. Season with salt and pepper. Toss occasionally for both color and slight char. Add soy sauce in the last minute. Push to the low zone to hold when done.
Fried rice next. Add butter to the medium-low zone. Add the spring onion whites and grated garlic, 30 seconds until fragrant. Add the cold rice and spread it across the entire low zone in an even layer. Press it against the steel and leave it alone for 2 minutes so the bottom layer to develop a slight crust. Toss and spread again. Add soy sauce and toss through. Push the rice to one side and scramble the beaten eggs directly on the griddle. Once just set, fold the eggs through the rice. Add peas and carrots. Keep warm on the lowest zone. Finish with spring onion greens right before serving.
Steak goes on the high heat zone. Season the cubed sirloin with salt and pepper immediately before it hits the oil. Add in a single layer, try not to crowd. Leave alone for 90 seconds for a proper sear. Toss once. Another 60 seconds. The exterior should be deeply caramelized and the interior still pink. Spoon garlic butter sauce over the steak in the last 30 seconds. Remove and rest briefly.
Shrimp goes on the high heat zone immediately after the steak. They cook fast, 90 seconds per side maximum. Season with salt and pepper. Sear undisturbed for 90 seconds until pink and slightly charred at the edges. Flip once. Spoon garlic butter over immediately. Remove the moment they're cooked through.
Plate everything separately or together depending on preference. Garlic butter sauce spooned over the proteins. Yum yum sauce on the side. Spring onion greens over the rice. Sesame seeds if you have them. Serve and enjoy immediately!
Recipe Note
Day-old cold rice is best for fried rice. Fresh rice has too much moisture and steams on the griddle rather than frying and the texture is soft and clumpy rather than separated and slightly crispy. Cook your rice the day before and refrigerate it uncovered overnight.
Using a heat zone map is the whole technique. High for proteins; fast, hot, caramelized. Medium for vegetables that gives enough heat for color without burning. Medium-low for rice, enough heat to crisp the bottom layer without scorching.
Garlic butter sauce quantity: make more than you think you need. It goes over the steak, the shrimp, and the rice. Running out mid-service is the one thing that disappoints at a hibachi night.
The yum yum sauce is non-negotiable. It's what makes this feel like the restaurant rather than a home approximation of it. Make it the night before for the best result.
A 4-burner Elite Griddle at 720 square inches handles all four components simultaneously without crowding. A 2-burner griddle requires working in stages. Proteins first, held warm, then vegetables, then rice.
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