Hibachi at Home is very easy to cook and tastes just like it was made at your favorite Japanese restaurant for a fraction of the cost! Even cooking the volcanic tower of onion rings on fire is fun, although you probably don’t want to do this at your dining room table!
Hibachi shrimp has been my favorite dinner since I was 8 years old and my parents took me to a Japanese restaurant. Just about every year since then, I have gone to a Japanese restaurant on my birthday bringing a wide array of friends and family over the years. Of course my kids always got a kick out of the flaming onion volcano mainly because of the little ceramic boy used to distinguish the flames! (Um yes we all know where the water comes out from!)
I have always heard that Hibachi is the American version of Japanese cooking so I did a little fact checking through this article. Although restaurants call themselves Hibachi, they really are performing Teppanyaki.
- Hibachi means “fire bowl” which is cooked over wood or charcoal…hence the shape of the volcanic onion. Teppanyaki is a modification of Hibachi and is what we in America are accustomed to…a chef taking our order and cooking proteins (meat, seafood) and vegetables on a high heat metal plate or griddle.
- A “hibachi” chef is called a teppanyaki chef who must be able to entertain as well as cook.
- Hibachi is thought to have originated in the 8th century in Japan, but Teppanyaki became popular in the US post WW2.
The Method Of Hibachi At Home
Cooking Hibachi at Home could not be any easier! You can custom tailor your protein to whatever you like. The key is to prep all of your ingredients and have them ready to go when you cook. My preference is to use cast iron skillets for this but a great alternative is a large tabletop electric skillet so everyone can watch! I did not include a recipe card for the protein, vegetables and rice as you can tailor it to your own needs and quantities.
I used 1 small filet mignon, 1 pound of shrimp, 1 zucchini, 1 small onion and 2 cloves of garlic.
Proteins should come to room temperature and shrimp should be dry prior to cooking. Whatever protein you choose make sure to cut everything to bite size pieces. Season with salt and pepper.
Heat your skillet(s) to medium high heat. Add a couple tablespoons of vegetable oil to each skillet being used. If you are only using one type of meat, you only need 1 skillet. Quickly sear your protein and add 1 tablespoon of butter. Toss to coat.
Heat 2 tablespoons of oil in another skillet over medium high heat. Add zucchini and onion and cook quickly until desired firmness. Finally add in the minced garlic, cook another minute and finish with a splash of soy sauce.
Hibachi at Home Fried Rice
Prepping for the fried rice is even easier now with microwavable pre-cooked rice packets and pre-shredded carrots available in most markets. In addition to those items, dice up a small onion and 2 cloves of garlic. Whisk 2 eggs. To a skillet over medium high heat add 2 tablespoons oil and saute onion and carrot. When onion becomes translucent add the garlic. The trick with the egg is to add it before the rice. Fold it into the vegetables with a spatula. Then add your pre-heated rice pressing that into the egg and vegetable mixture. Season to taste with soy sauce.
The Hibachi Flaming Volcano
Creating the towering onion volcano is really fun especially if you have young children. Depending on the size of your onion, you will slice it in half or thirds creating rings about 1/2 inch thick. Gently push them apart. Place the biggest onion slice on an oiled hot skillet. Create your tower by adding consistently smaller rings. Pour into the center about a tablespoon of alcohol (vodka or Saki) and light with a long handled lighter.
The Hibachi at Home Sauces
This is my absolute favorite part of the meal….the sauces. Primarily the mustard sauce. I love it with the shrimp and even the rice. The ginger sauce I prefer with beef, but why not make both!
Ingredients for Mustard Sauce:
Combine and whisk: ground mustard, tahini, soy sauce and heavy cream
Ingredients for Ginger Sauce:
To a blender add: onion, ginger root, tamari, rice vinegar, lemon zest, lemon juice and sugar. Blend.
If you make this Hibachi at Home and love it, I would love if you come back and gave it 5 stars or a review!
Hibachi Mustard Sauce
This sauce tastes just like what you would get in a Japanese restaurant
- Measuring glass
- 2 tablespoons ground mustard
- 1/4 cup soy sauce
- 1/3 cup tahini
- 1/3 cup heavy cream
- Combine all ingredients in a bowl and whisk to combine.
Serve in small individual bowls.
Japanese Ginger Sauce
This sauce tastes just like what you would get in a Japanese Restaurant
- Cutting Board
- Measuring cup
- 1/2 small onion (chopped)
- 1 1/2 -2 inch piece of ginger (peeled and finely chopped)
- 1/3 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 1/2 lemon, zested
- 2 teaspoons lemon juice
- 1 teaspoon sugar
Place all ingredients into a blender. Blend until smooth.
The easiest way to prepare the ginger is to use the back of a spoon to peel the outer skin!
Serve the sauce in small individual dipping bowls!
Need to try this!