Japanese Steakhouse Hibachi Chicken and Steak with Vegetables
My family used to celebrate every major event at this family-owned Japanese steakhouse that closed down, so I had to start making it at home. This recipe has become my family's absolute favorite and hopefully, it will be for your family too.
My family used to celebrate every major event at this family-owned Japanese steakhouse that closed down, so I had to start making it at home. This recipe has become my family's absolute favorite and hopefully, it will be for your family too.
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 tablespoon sugar
- 1/4 teaspoon ground black pepper
- 2 1/2 cups water
- 1/8 cup water
- 2 tablespoons unsalted butter
- 3 tablespoons low sodium soy sauce
- 1 teaspoon ground mustard
- 1/4 teaspoon white pepper
- 1 teaspoon ketchup
- 1 package sliced mushrooms
- 1/4 teaspoon tabasco sauce
- 4 large
- 1 dash ground pepper
- 16 ounces mayonnaise
- 1/4 teaspoon garlic juice
- 5 skinless boneless thin sliced chicken breasts
- 2 large white onions
- 8 tablespoons less sodium soy sauce
- 4 tablespoons butter or 4 tablespoons garlic butter
- 1 dash iodized salt
- 1 dash lemon juice (if you're cooking chicken)
- 1/2 cup carrot grated, depending on how much you want
- 1/2 cup peas if you'd like to add peas
- 2 -3 scrambled eggs
- 1/2 cup diced onion if you want onion in your rice
- 2 cups uncooked parboiled rice
- Carbohydrate 19.7381142063861 g
- Cholesterol 54.95433234 mg
- Fat 48.5270335751836 g
- Fiber 2.27095251253637 g
- Protein 3.07652074444196 g
- Saturated Fat 9.75376008985185 g
- Serving Size 1 1 , 4 serving(s) (388g)
- Sodium 2399.62669612735 mg
- Sugar 17.4671616938497 g
- Trans Fat 32.1583005586023 g
- Calories 524 calories
Step-by-step
- Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove from heat, cover and simmer for 20 minutes.
- Then remove cover and let stand 5 minutes for rice to absorb remaining water.
- While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
- Slice the meat and vegetables into bite-size pieces.
- Spread 1 Tb vegetable oil in 2 separate large skillets over medium-high heat.
- In one large skillet, melt 1 TB butter, then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat; add a dash of salt and pepper. Stir often.
- In the other large skillet, add portions of the bite-sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally.
- When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms. Continue to stir both pans.
- Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions; then use one of the meat or vegetable's now empty skillet for the rice.
- Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium-high heat. Add soy sauce and salt and pepper.
- Cook for about 8 or so minutes, stirring as often as you can to keep rice from burning.
- Serve in even portions to everyone's plates.
- Serve white/orange dipping sauce as you'd like.
A Taste of Home: Recreating Our Favorite Japanese Steakhouse
There's a certain magic that surrounds family traditions, especially those centered around food. For years, our family celebrated every milestone – birthdays, graduations, even just a good week – at a small, unassuming Japanese steakhouse. It was a hole-in-the-wall place, family-owned and brimming with warmth and delicious aromas. The sizzling hibachi grill, the friendly chefs, the perfectly cooked steak and chicken – it was all part of the tapestry of our memories.
Then, one day, the restaurant closed its doors. The sadness was palpable. Our special place, our tradition, was gone. But something incredible happened. In the wake of that loss, I embarked on a mission: to recreate the magic of that steakhouse in my own kitchen. And so began my journey to perfect our family's now-favorite recipe: Hibachi Chicken and Steak with Vegetables.
It wasn't easy at first. I experimented with different techniques, trying to capture the smoky flavor, the perfectly tender meat, and the vibrant colors of the vegetables. I pored over recipes, adjusting ingredients and cooking times until I finally achieved that satisfying sizzle and the taste that brought back so many cherished memories.
This recipe is more than just a meal; it's a time capsule. Every time I prepare it, I'm transported back to those happy evenings, filled with laughter, good company, and the tantalizing scent of sizzling meats and vegetables. It's a way to keep those memories alive, to share them with my loved ones, and to create new ones in the process.
The joy of cooking this dish extends beyond the delicious results. It’s a beautiful blend of culinary creativity and sentimental value. Each step, from carefully slicing the vegetables to the precise timing of the grilling process, feels significant. It's a labor of love, a tribute to the past, and a legacy for the future.
Beyond the sentimental journey, this recipe has become a practical solution for busy weeknights. It's surprisingly easy to prepare and caters well to a variety of dietary needs. Feel free to adjust the ingredients – you can add your favorite vegetables or even swap out the chicken and steak for other proteins.
The preparation may seem involved, but once you've made it a few times, the process becomes second nature. The satisfying sizzle of the hibachi-style cooking is incredibly rewarding and the flavors are simply unbeatable. Trust me, once your family tastes this, it'll become a new cherished tradition.
The secret lies not only in the ingredients but in the attention to detail. It's the careful balance of soy sauce, butter, and a dash of pepper that brings the flavors to life. It's the gentle stirring that ensures the rice doesn't burn. It's the love and care that go into every step of the process, that transform this recipe from just a meal into an unforgettable experience.
More than just a recipe, this is a portal back to happy times, a reminder of the importance of family traditions, and a taste of a place that once was. And that, my friends, is the most delicious ingredient of all.
Tips and Variations:
For a spicier kick: Add a pinch of red pepper flakes to your meat or vegetable mixture.
Vegetarian Option: Replace the chicken and steak with firm tofu, seitan, or your favorite vegetables.
Make it a feast: Serve with other Japanese staples like miso soup, edamame, or seaweed salad.
Leftovers are a gift: The flavors actually improve after a day in the fridge – perfect for a quick and tasty lunch the next day.
Experiment with sauces: Try different dipping sauces to enhance the flavors, such as teriyaki, ponzu, or even a simple sriracha mayo.
This recipe, more than being just a meal, is a story of family, memory, and the enduring power of good food. So gather your loved ones, put on some music, and get ready to embark on a culinary journey that will bring you closer to those you cherish most.
Enjoy!
