Hibachi at Home

Chicken, fried rice, vegetables, garlic butter, and yum-yum sauce on a griddle

A full hibachi spread made at home on a cast iron griddle — garlic butter fried rice, stir-fried vegetables, and soy-glazed chicken all cooked together and served with yum yum sauce.

Equipment Needed

• Large cast iron griddle or flat-top skillet
• Small bowl

Hibachi at Home

A full hibachi spread made at home on a cast iron griddle — garlic butter fried rice, stir-fried vegetables, and soy-glazed chicken all cooked together and served with yum yum sauce.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 Servings

Course: Entrees

Cuisine: Japanese-American / Hibachi

Ingredients Method

Ingredients

  

Hibachi Chicken

• 1 lb boneless skinless chicken breast cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon butter
• 1 tablespoon sesame oil
• 1 clove garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 tablespoon teriyaki sauce (optional) optional

Hibachi Vegetables

• 1 small zucchini sliced into half-moons
• 1/2 onion sliced
• 1/2 cup mushrooms sliced
• 1/2 cup broccoli florets
• 1 tablespoon soy sauce
• 1 tablespoon butter
• 1/2 tablespoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/4 teaspoon black pepper
• 1 teaspoon sesame seeds (optional) optional

Hibachi Fried Rice

• 1 cup cooked rice preferably day-old
• 1 tablespoon butter
• 1 egg beaten
• 1/4 cup frozen peas and carrots
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tablespoon sesame oil
• 1 green onion chopped (optional); optional

Yum Yum Sauce

• 1/4 cup mayonnaise
• 1 tablespoon ketchup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 tablespoon melted butter
• 1/2 tablespoon sugar
• 1 teaspoon rice vinegar or apple cider vinegar
• 1 to 2 tablespoons water to thin

Method

 

1. Whisk together all yum yum sauce ingredients in a small bowl. Thin with water to desired consistency. Refrigerate until serving.
2. Heat griddle over medium-high heat until very hot. Add 1/2 tablespoon sesame oil and 1/2 tablespoon butter.
3. Scramble the egg directly on the griddle. Add cooked rice and peas and carrots. Season with soy sauce, garlic powder, onion powder, and sesame oil. Stir-fry 3 to 4 minutes until rice is lightly toasted. Push to one side.
4. Add butter and sesame oil to the cleared section of the griddle. Add zucchini, onion, mushrooms, and broccoli. Season with soy sauce, garlic powder, salt, and pepper. Stir-fry 4 to 5 minutes until tender but slightly crisp. Sprinkle with sesame seeds if using. Push to the side.
5. Add remaining butter and sesame oil. Add chicken pieces and season with salt, pepper, onion powder, and garlic powder. Stir-fry 5 to 6 minutes until golden brown and cooked through. Add soy sauce and teriyaki sauce if using in the last minute. Toss to coat.
6. Plate chicken, fried rice, and vegetables together. Serve yum yum sauce on the side.

How to Know It's Done

• Griddle: Very hot, medium-high heat throughout
• Chicken is done at an internal temperature of 165 degrees F.

Cook's Notes

• Day-old rice is essential — fresh rice releases too much moisture and steams instead of frying.
• A very hot griddle is what gives hibachi its characteristic sear and smoky flavor. Do not rush the preheat.