Hibachi at Home

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Garlic Butter

• 4 garlic cloves

• 1 stick unsalted butter

• 1 tsp soy sauce

• 1 large lemon

  1. Soften: Remove butter from the refrigerator and allow it to soften for 10-15 minutes. Next, mince garlic cloves and juice 2 tbsp lemon juice. 

  2. Combine: Next, add soy sauce and using a fork or spatula, fold mixture into softened butter.

Hibachi Chicken

• 4 boneless skinless chicken

• breast, cut into bite sized pieces

• 1⁄2 lemon

• 2 tbsp garlic butter

• Garlic powder

• Salt

• Black pepper

• Olive, grapeseed, or avocado oil

• Yum yum sauce, for serving

• 1 tbsp soy sauce

  1. Season Chicken- Pat chicken dry, then season with garlic powder, salt, and black pepper to taste.

  2. Heat Pan- Next, place the pan on medium heat and lightly coat with oil. Once the oil begins to shimmer, sear chicken breast for about four minutes or until golden brown on each side. Once the chicken is browned, remove from heat and cut into bite-sized pieces. Add back to the pan, then add garlic butter, soy sauce, and lemon juice. Ensure that all pieces are coated in butter, then remove from the pan. Cook in batches if necessary.

Hibachi Shrimp

• 1 pound shrimp, peeled and deveined

• 1⁄2 lemon

• 1 tbsp garlic butter

• Garlic powder

• Salt

• Black pepper

• Olive, grapeseed, or avocado oil

• Yum yum sauce, for serving

1. Season Shrimp- Pat shrimp dry, then season with garlic powder, salt, and black pepper to taste.

2. Heat Pan- Next, place the pan on medium heat and lightly coat it with oil. Once the oil begins to shimmer, cook shrimp for two minutes on each side, or until opaque. Before removing shrimp from heat, add garlic butter and lemon juice. Ensure that all pieces are coated in butter, then remove from the pan. Cook in batches if necessary.

Broccoli Stirfry

• 3 crowns broccoli, cut into florets

• 2 tsp cornstarch

• Red pepper flakes (optional)

• Olive, grapeseed, or avocado oil

• 1⁄2 sweet yellow onion, cut into large chunks

• 1⁄2 c soy sauce

• 1⁄2 c water, separated

• 1 tbsp ginger, grated

• 3 cloves garlic, minced

• 2 tbsp brown sugar

1. Make Teryaki sauce- To make the teriyaki sauce, add soy sauce, sugar, ginger, and garlic to a bowl and stir.

2. Heat pan- Next, place wok or pan on medium heat and coat in oil. Once the oil is hot, add broccoli and stirfry for about 2 minutes. If necessary, add more oil, then add onions. Stirfry onions and broccoli together for one minute, then add 1⁄4 c water. Cover pan and steam for about 2 minutes.

3. Add sauce- Once the broccoli has turned bright green, add teriyaki sauce, 1 tsp red pepper flakes, and stirfry for another 2 minutes. Next, in a bowl whisk 1⁄4c water and cornstarch, then add the mixture to the pan. Once broccoli is tender and the sauce has thickened, remove from heat.

Zuchinni Stirfry

• 2 large zucchini, cut into half moons

• Red pepper flakes (optional)

• Olive, grapeseed, or avocado oil

• 1⁄2 sweet yellow onion, cut into large chunks

• 1⁄2 c soy sauce

• 1⁄2 c water, separated

• 1 tbsp ginger, grated

• 3 cloves garlic, minced

• 2 tbsp brown sugar

1. Make Teryaki sauce- To make the teriyaki sauce, add soy sauce, sugar, ginger, and garlic to a bowl and stir.

2. Stirfry veggies: Use the same pan that you cooked fried rice in. Lightly coat with more cooking oil if necessary. Next, add onions and zucchini.

3. Sautee- Sautee for about 2 minutes, then add teryaki sauce mixture. Stirfry until zucchini is tender, then remove from heat.

Fried Rice

• 2 tbsp, 1 tsp garlic butter

• 2 c jasmine rice, cooked

• 3 eggs

• 1 c medium yellow onion, diced

• 1⁄2 c green onion, thinly sliced

• Avocado or olive oil

• 2 tsp sesame oil

• 2 tbsp soy sauce

• Sea salt

• Sesame Seeds

1.Scramble eggs: Add about 1 tsp of butter to a pan on medium heat. Once butter is melted, add egg and scramble until soft. Remove from pan. 

2. Finish rice: Using the same pan (still on medium heat), lightly coat with vegetable oil. Next, sautee green and yellow onions for about 3 minutes, or until soft. Next, add rice and combine with onions. Add scambled egg back to pan, then season with soy sauce to taste (about 2tbsp), about 2 tsp of sesame oil and 2 spoonfuls of garlic butter. After rice is brown, remove from heat.

3. Garnish and serve: Garnish rice and veggies with sesame seeds. Serve with soy sauce, ginger sauce, and yum-yum sauce. Enjoy!