Hawaiian Hibachi Steak Recipes

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JAPANESE GRILLED HIBACHI STEAK



Japanese Grilled Hibachi Steak image

Traditional Japanese hibachi steak is cooked over a charcoal grill, not an iron griddle. Bring authentic hibachi grilling to your next backyard cookout!

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 40m

Number Of Ingredients 8

2 cloves garlic, minced
1 inch ginger, grated
1 tsp sugar
3 Tbsp soy sauce
1 Tbsp water
1 Tbsp oil
2 1" thick Certified Angus Beef ® brand New York strip steaks
Sesame seeds and scallions, for garnish

Steps:

  • In a small bowl, mix the garlic and ginger with the sugar, soy sauce, water, and oil, until the sugar has dissolved.
  • Place the steak in a tight-fitting dish with high sides (or a zip-locked bag). Pour the marinade over the steak, turning to coat. Marinade for 30 min, while you preheat your charcoal grill.
  • Preheat your charcoal grill to high heat (roughly 450F). (You should be able to hold your hand 4-5 inches from the grates for 2-4 seconds.)
  • Once your grill grates are hot, remove the steaks from the marinade and grill for 2 minutes per side, turning once gently with tongs.
  • When you think your steaks are done, test the internal temperature with an instant-read thermometer. You are looking for an internal temperature of 130F for medium rare or 140F for medium. (The internal temperature of your steak will rise around 5 degrees while the steaks rest, bringing them to the correct temperature for each doneness listed.)
  • Remove the steaks from the grill and let rest for 5 minutes before slicing.
  • Top with sesame seeds and sliced scallions, if desired for serving.
  • Serve with white rice and grilled vegetables.

Nutrition Facts : Calories 284 calories, ServingSize 1/3 of recipe

JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES



Japanese Steakhouse Hibachi Chicken and Steak With Vegtables image

My family used to celebrate every major event at this hole in the wall family owned Japanese steakhouse that closed down so rationally I had to start making it at home to survive. This recipe has become my family's absolute favorite and hopefully it will be for your family too

Provided by calleyfornia

Categories     Chicken Breast

Time 1h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 29

16 ounces mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic juice
1 teaspoon ketchup
1/4 teaspoon Tabasco sauce
1 teaspoon ground mustard
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon white pepper
1/8 cup water
5 skinless boneless thin sliced chicken breasts
2 large white onions
4 green zucchini, large
1 (16 ounce) package sliced mushrooms
2 tablespoons vegetable oil
8 tablespoons less sodium soy sauce
4 tablespoons butter or 4 tablespoons garlic butter
1 dash iodized salt
1 dash ground pepper
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 tablespoons unsalted butter
3 tablespoons low sodium soy sauce
2 cups uncooked parboiled rice
2 1/2 cups water

Steps:

  • Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form 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.
  • Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and 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. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
  • 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. In my family we use generous amounts over the entire plate.

Nutrition Facts : Calories 927, Fat 45, SaturatedFat 17.8, Cholesterol 254.8, Sodium 2894.6, Carbohydrate 74.7, Fiber 7.3, Sugar 16.7, Protein 57.5

HIBACHI-STYLE STEAK



Hibachi-Style Steak image

This flavorful hibachi steak recipe starts on the grill, finishes in a delicious soy-ginger sauce, and makes for a wonderful dinner option.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 25m

Yield 4

Number Of Ingredients 13

For the Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons white vinegar
1 tablespoon granulated sugar
1 clove garlic (minced)
2 teaspoons fresh ginger (grated)
1/2 teaspoon white pepper
For the Steak:
4 (5-ounce) steaks (boneless)
4 teaspoons vegetable oil
8 large mushrooms (white or brown, sliced)
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Gather the ingredients.
  • To make the sauce, bring the soy sauce, white vinegar, sugar, garlic, ginger, and white pepper to a boil in a small saucepan.
  • Reduce heat immediately to low and cook, stirring often, for 3 minutes.
  • Remove from heat and let cool.
  • Preheat the grill to medium-high heat.
  • Add the steaks and grill on each side just until grill marks form but the steak is still rare.
  • Remove the steaks from the grill and cut into bite-sized cubes.
  • Heat a skillet over medium heat and add the oil.
  • Place the steak pieces and mushrooms in the hot skillet. Cook for 3 minutes, tossing, or until the mushrooms start to brown.
  • Add sauce to the pan. Cook for an additional 2 to 3 minutes, or until the mushrooms are cooked through and steak has reached the desired doneness. Season with salt and pepper.
  • Serve with your favorite sides and enjoy.

Nutrition Facts : Calories 476 kcal, Carbohydrate 8 g, Cholesterol 137 mg, Fiber 2 g, Protein 40 g, SaturatedFat 11 g, Sodium 781 mg, Sugar 5 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g

HIBACHI DINNER AT HOME



Hibachi Dinner at Home image

Provided by By B. Coop

Time 50m

Number Of Ingredients 53

1 1/4 cup mayo
1 tsp granulated sugar
1/2 tsp garlic powder
1/4 tsp paprika
1 T melted butter (unsalted)
1 tsp tomato paste
1/2 tsp cayenne pepper
2-3 T water
1/2 onion (chopped)
2 T lemon juice
1 T grated ginger
1 tsp minced garlic
1/4 cup soy sauce
1/2 tsp white vinegar
1/4 tsp sugar
2 cups cold, cooked rice (white rice)
1 T sesame oil
2 T butter
2 T soy sauce
1/2 sweet onion (chopped)
1 large egg
chopped green onions
1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)
2 tsp sesame seed oil
1 T garlic butter
2 T soy sauce
1 T teriyaki sauce
Optional: 3-4 green onions (chopped, both the white part and green part, separated)
1 large zucchini (quartered)
1 sweet onion (chopped)
1 T vegetable or canola oil**
1 tsp sesame oil
1 T soy sauce
1 T garlic butter
pinch of salt
1 pound of chicken breast and/or sirloin steak (cut in bite sized pieces)
1 T vegetable or canola oil**
1 tsp sesame oil
2 T garlic butter
2 T soy sauce
1 T teriyaki sauce
salt and pepper to taste
1 lb raw shrimp
1 T vegetable or canola oil**
2 T garlic butter
1 T soy sauce
1 T teriyaki sauce
lemon juice (optional)
1 stick unsalted butter (softened at room temp)
1 T minced garlic
1 tsp chopped parsley
1/2 tsp black pepper
1/2 tsp Italian seasoning

Steps:

  • (Make 1 day before serving.) Mix all ingredients (except water) together well. Add 1-2 T of water to reach your desired sauce consistency. Chill overnight in the refrigerator. Serve at room temperature.
  • Blend all ingredients in a food processor or blender. Refrigerate until ready to use.
  • Heat oils in a wok or skillet. Add onion and saute for 1-2 mins Add in the egg and lightly scramble it. Once egg is nearly cooked, add in the cold rice, butter, and soy sauce. Toss rice and egg together until rice is warm and eggs are cooked completely. Salt and pepper to taste if needed. Add chopped green onions. Remove from pan and serve.
  • Cook noodles according to package instructions and drain well. Heat oil Add in the remaining ingredients except for the green part of the green onions Toss to combine. Once noodles are very coated and hot, add in the green onions Adjust seasoning to your liking if needed. Serve.
  • Heat oils into the wok or skillet at medium high heat Add in the zucchini, soy sauce, butter, and a pinch of water. Saute for 5 minutes Add in onion and continue to saute until all veggies are tender. Serve.
  • Heat veggie oil in a skillet at medium high heat Add in the steak and sprinkle on the salt and pepper. Saute steak. Once steak begins to brown, add in the remaining ingredients. Continue to cook the steak to your desired level of doneness.
  • Heat veggie oil in pan at a medium heat Add in chicken and all remaining ingredients. Continue to cook the chicken until completely done. Saute to avoid burning.
  • Heat oil in skillet or wok Add in shrimp Add the butter, soy sauce, and teriyaki. Saute until shrimp are cooked. Be careful not to overcook. Add a squeeze of lemon juice.
  • Place all ingredients into a food processor. (You can also stir it by hand in a bowl.) Blend well. Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container. Refrigerate until firm.

HAWAIIAN HIBACHI STEAK



Hawaiian Hibachi Steak image

Steak, marinated with kiwi, lime and pineapple, grilled, sliced and served over Recipe #290685 with a Recipe #290686. This meal is for a large gathering. This was a 3 part recipe, but thought I'd post it as 3 because they all can be made separately. From the Beef site

Provided by Charlotte J

Categories     Steak

Time 26m

Yield 24 serving(s)

Number Of Ingredients 14

10 kiwi fruits, peeled and pureed
1 1/2 cups fresh lime juice
1 1/2 cups pineapple juice
3/4 cup honey
3 ounces garlic, minced
6 tablespoons light soy sauce
6 tablespoons Worcestershire sauce
2 tablespoons salt
2 tablespoons chopped fresh thyme
1 tablespoon pepper
24 bay leaves, crumbled
24 (8 ounce) flat iron steaks, cut 1 inch thick (12 pounds)
3 3/4 cups pineapple-plum chutney (Pineapple-Plum Chutney)
48 cups shiitake-and-sweet pepper fried rice (Shiitake-And-Sweet Pepper Fried Rice)

Steps:

  • Marinate:.
  • Combine all ingredients except beef steaks in non-reactive container and mix.
  • Add beef; turn to coat.
  • Cover and refrigerate 20 minutes to 2 hours.
  • Turn steaks once during marination.
  • Meanwhile make the Shiitake-And-Sweet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
  • For each serving:.
  • Grill 1 beef steak to medium rare to medium doneness.
  • Carve steak into ½-inch-thick slices.
  • Heat 2 cups Fried Rice(Recipe # 290685) in saute pan.
  • Mound rice in center of plate and arrange beef slices around rice.
  • Garnish rice with ¼ cup cilantro.
  • Spoon 2 ½ tablespoons Pineapple-Plum Chutney (Recipe # 290686) over beef.
  • Garnish beef with 1 teaspoon green onions, ½ teaspoon sesame seed and 2 kiwi slices.

Nutrition Facts : Calories 488.4, Fat 25.9, SaturatedFat 9.5, Cholesterol 147.4, Sodium 1045, Carbohydrate 19.2, Fiber 1.3, Sugar 13.9, Protein 43.8

HIBACHI CHICKEN



Hibachi Chicken image

Japanese style Hibachi Chicken made with sautéed vegetables served over rice and topped with YUM YUM SAUCE! An easy dinner that's better than takeout.

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 19

2 teaspoons sesame oil (, divided)
2 teaspoons vegetable oil (, divided)
2 Tbsp butter (, divided)
3 large boneless (, skinless chicken breasts, trimmed and cut into 1-inch cubes (you can also use steak or shrimp here))
3 Tbsp low sodium soy sauce (, divided)
Minced garlic
salt and pepper (, to taste)
2 zucchinis (, chopped)
1 medium onion (, chopped)
1 carrot (, thinly sliced)
1 8- oz package crimini mushrooms (, halved - freshest ones they have)
rice (, for serving)
Hibachi sauce (Yum Yum Sauce):
1 cup Hellmann's Mayo
1 Tbsp ketchup
1 Tbsp Rice Vinegar
3/4 teaspoons Paprika
1/8 teaspoons Garlic Powder
Salt and pepper

Steps:

  • Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté, until cooked through. set aside and cover with foil.
  • In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender-do not overcook. Set aside, and repeat steps with remaining vegetables.
  • Serve chicken and vegetables over rice, with sauce on the side for dipping.
  • For the sauce:
  • Mix all ingredients together and whisk until well combined.
  • Refrigerate overnight or at least for 8 hours prior to serving.

Nutrition Facts : Calories 327 kcal, Carbohydrate 9 g, Protein 40 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 124 mg, Sodium 659 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

HIBACHI STEAK



Hibachi Steak image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons canola oil
1 large carrot, thinly sliced
1 zucchini, thinly sliced
1 medium onion, thinly sliced
1 (8-ounce) package sliced mushrooms
1 1/2 pounds top round steak
1 pound egg roll wrappers
1/2 cup reduced sodium soy sauce
2 tablespoons cider vinegar
2 teaspoons chopped garlic
1 teaspoon cornstarch
2 tablespoons butter

Steps:

  • Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
  • Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
  • Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
  • In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
  • Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
  • Top the cooked noodles with the steak and vegetable mixture and serve.

15 BEST WAYS TO COOK HIBACHI AT HOME



15 Best Ways To Cook Hibachi at Home image

These homemade hibachi recipes are totally restaurant-worthy! From shrimp to steak to veggies and noodles, bring the hibachi experience right into your own home.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 15

Hibachi Shrimp
Hibachi Steak with Fried Rice and Vegetables
Hibachi Vegetables
Hibachi Noodles
Hibachi Zucchini
Easy Hibachi Chicken
Hibachi Fried Rice
Japanese Clear Soup Recipe
Yum Yum Sauce
Hibachi Sweet Carrots
Ginger Sauce
Japanese-Style Grilled Fish
Benihana Hibachi Steak with Mushrooms
Hibachi Steak Marinade
Hibachi Inspired Steak Kabobs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a hibachi recipe in 30 minutes or less!

Nutrition Facts :

TERIYAKI STEAK



Teriyaki Steak image

My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 beef flank steak (1-1/2 to 2 pounds)
1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons butter, divided
3 large eggs, beaten
2 cups cold cooked rice
1 package (9 ounces) frozen peas and pearl onions

Steps:

  • Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.

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