Description
A classic Hibachi-at-Home recipe featuring juicy chicken, beef, or fresh seafood cooked perfectly on a hot griddle, paired with savory vegetables seasoned with soy sauce, butter, and a touch of lemon. This easy and authentic hibachi recipe brings the popular Japanese steakhouse experience right to your kitchen.
Ingredients
Scale
Hibachi Chicken or Beef
- 1 tablespoon vegetable oil
- 1 pound chicken breast or thighs or sirloin steak, cut into bite-sized pieces
- 1 tablespoon unsalted butter
- 3 tablespoons low sodium soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon fresh ginger
- 1 clove garlic, finely minced
- 2 teaspoons fresh lemon juice
- Salt & Pepper, to taste
Hibachi Seafood
- 1 tablespoon vegetable oil
- 1 pound fresh seafood, cut into bite-sized pieces if needed
- 1 tablespoon unsalted butter
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fresh lemon juice
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 unsalted butter
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fresh lemon juice
Optional Sides
- Lo Mein
- Fried Rice
- Cauliflower Fried Rice
Instructions
- Prepare the Hibachi Chicken or Beef: Heat the griddle to 350°F and add the vegetable oil. Once hot, add the chicken or beef pieces, spreading them out into a flat layer. Cook until browned on one side, about 2-3 minutes, flipping as needed. For rarer beef, sear all sides for about 1-2 minutes each.
- Season the Meat: When the meat is cooked to your preferred doneness, pile it together on the griddle, creating a small well in the center. Add the butter, soy sauce, sesame oil, fresh ginger, and minced garlic. Toss everything together until the meat is evenly coated with the flavorful sauce.
- Finish the Meat: Right before serving, spritz the meat with fresh lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.
- Prepare the Hibachi Seafood: Heat the griddle to 350°F again and heat the vegetable oil. Add the seafood pieces and sear for 3-4 minutes total, being careful not to overcook. The seafood should be just cooked through but still tender.
- Season the Seafood: Pile the seafood in the center of the griddle and add the butter and soy sauce. Toss to fully coat the seafood with the sauce mixture. Right before serving, spritz with lemon juice.
- Prepare the Hibachi Vegetables: Heat the griddle to 350°F and add the vegetable oil. When hot, add the zucchini and white onion. Cook, allowing the vegetables to brown on all sides, approximately 4-5 minutes.
- Add Mushrooms: Add the mushrooms to the vegetables and continue cooking for another 3-4 minutes or until the mushrooms start to shrink and soften.
- Season the Vegetables: Pile the vegetables in the center of the griddle and toss with butter and soy sauce. Right before serving, spritz with fresh lemon juice to brighten the flavors.
- Serve: Serve the hibachi meat, seafood, and vegetables together optionally with traditional sides such as lo mein, fried rice, or cauliflower fried rice for a complete hibachi-style meal.
- Enjoy and Share: If you’ve tried this recipe, leave a comment or rating to share your experience.
Notes
- Use a hot griddle or flat-top skillet to mimic hibachi cooking at home.
- Adjust cooking times depending on the size and thickness of your meat or seafood pieces.
- Use fresh lemon juice just before serving to add brightness and balance to the flavors.
- Low sodium soy sauce helps control the saltiness of the dish without compromising flavor.
- Customize your sides with traditional Japanese fried rice or healthier cauliflower fried rice options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: hibachi, hibachi chicken, hibachi steak, hibachi seafood, hibachi vegetables, Japanese cooking, grilled chicken, grilled steak, seafood recipes, stovetop hibachi
