@aannmiller
Hibachi Bowls
Prep Time
1h
Cook Time
1h
Total Time
2h
These Hibachi Bowls bring the Japanese steakhouse experience home! Juicy bites of seasoned meats, sautéed veggies, and full-of-flavor fried rice are all topped with creamy yum-yum sauce for a hibachi bowl that is super tasty – yet surprisingly easy to make.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
For Hibachi Chicken
For Hibachi Steak
For Hibachi Shrimp
For Hibachi Pepperoni
For Hibachi Veggies
For Hibachi Rice
For Hibachi Noodles
For Hibachi Pineapple
For Yum Yum Sauce
Steps
1
Prep/measure out all ingredients and marinate as instructed inside the house. Then load up all the ingredients and haul them outside to the griddle for cooking.
2
Make Yum Yum Sauce:
In a small bowl whisk together except water until combined. Whisk in 1 tablespoon of water and add the second one if you want it thinner. Chill in the refrigerator for 1 hour or until ready to use. (can be stored in refrigerator for up to 2 weeks).
In a small bowl whisk together except water until combined. Whisk in 1 tablespoon of water and add the second one if you want it thinner. Chill in the refrigerator for 1 hour or until ready to use. (can be stored in refrigerator for up to 2 weeks).
3
Marinate Steak:
In a small mixing bowl, whisk together. the soy, mirin, garlic, ginger, and sesame oil. Place the steak into a baggie and pour the marinade over the steak. Toss well to coat. Add salt and pepper to taste. Place in the fridge and marinate for 1 hour.
In a small mixing bowl, whisk together. the soy, mirin, garlic, ginger, and sesame oil. Place the steak into a baggie and pour the marinade over the steak. Toss well to coat. Add salt and pepper to taste. Place in the fridge and marinate for 1 hour.
4
Marinate Shrimp
In a small mixing bowl, whisk together. the soy, mirin, garlic, ginger, and sesame oil. Place the shrimp into a baggie and pour the marinade over the shrimp. Toss well to coat. Add salt and pepper to taste. Place in the fridge and marinate for 1 hour.
In a small mixing bowl, whisk together. the soy, mirin, garlic, ginger, and sesame oil. Place the shrimp into a baggie and pour the marinade over the shrimp. Toss well to coat. Add salt and pepper to taste. Place in the fridge and marinate for 1 hour.
5
Marinate Chicken:
Cut the chicken breast in 1 inch strips and season with salt and pepper In a small mixing bowl, whisk together. the soy, hoisin, garlic, ginger, and sesame oil. Place the chicken into a baggie and pour the marinade over the chicken. Toss well to coat. Add salt and pepper to taste. Place in the fridge and marinate for 1 hour.
Cut the chicken breast in 1 inch strips and season with salt and pepper In a small mixing bowl, whisk together. the soy, hoisin, garlic, ginger, and sesame oil. Place the chicken into a baggie and pour the marinade over the chicken. Toss well to coat. Add salt and pepper to taste. Place in the fridge and marinate for 1 hour.
6
For Noodles:
In a small mixing bowl, whisk together the brown sugar, soy sauce, salt, pepper and sesame oil until well combined.
In a small mixing bowl, whisk together the brown sugar, soy sauce, salt, pepper and sesame oil until well combined.
7
Heat the griddle using med-high heat, when the griddle is ready turn the right side down to low. All the food will be cooked on the left side and keep warm on the right side. If you run out of room to keep food warm on the right side transfer from the griddle to a serving bowl, cover with aluminum foil to keep warm until everything is done.
8
Cook Chicken:
On left side, drizzle the avocado oil onto the griddle. Add the garlic and cook for approximately 1 minute or until aromatic. Then add in the chicken and sauté turning frequently until the chicken is lightly browned (3-4 minutes per side). Test the chicken at the thickest part to make sure it is no longer pink.
On left side, drizzle the avocado oil onto the griddle. Add the garlic and cook for approximately 1 minute or until aromatic. Then add in the chicken and sauté turning frequently until the chicken is lightly browned (3-4 minutes per side). Test the chicken at the thickest part to make sure it is no longer pink.
9
Cook Shrimp:
On left side, drizzle the avocado oil onto the griddle and add shrimp. Sauté for 4-5 minutes until the shrimp is cooked through (shrimp will be pink). Move to the right side to keep warm.
On left side, drizzle the avocado oil onto the griddle and add shrimp. Sauté for 4-5 minutes until the shrimp is cooked through (shrimp will be pink). Move to the right side to keep warm.
10
Cook Steak:
On left side, drizzle the avocado oil onto the griddle and add steak. Then sauté the steak for approximately 4-5 minutes per side until the steak is cooked to your preference. Using a spatula chop the steak up into bite size strips. Move to the right side to keep warm.
On left side, drizzle the avocado oil onto the griddle and add steak. Then sauté the steak for approximately 4-5 minutes per side until the steak is cooked to your preference. Using a spatula chop the steak up into bite size strips. Move to the right side to keep warm.
11
Cook Pepperoni:
On left side, drizzle the avocado oil onto the griddle Add pepperoni and top with soy sauce. Sauté until slightly crispy approximately 2-3 minutes. Move to the right side to keep warm.
On left side, drizzle the avocado oil onto the griddle Add pepperoni and top with soy sauce. Sauté until slightly crispy approximately 2-3 minutes. Move to the right side to keep warm.
12
Cook Pineapple:
On left side, add pineapple and top with maple seasoning. Sauté until slightly golden. Move to the right side to keep warm.
On left side, add pineapple and top with maple seasoning. Sauté until slightly golden. Move to the right side to keep warm.
13
Cook Veggies:
On the left side, drizzle the avocado oil onto the griddle Add the veggies, into separate piles. Season the vegetables with the salt and pepper and sauté them for 3-4 more minutes until the vegetables are tender. Top the vegetables with the soy sauce and butter. Toss to coat the vegetables. Move to the right side, keeping in individual piles, to keep warm.
On the left side, drizzle the avocado oil onto the griddle Add the veggies, into separate piles. Season the vegetables with the salt and pepper and sauté them for 3-4 more minutes until the vegetables are tender. Top the vegetables with the soy sauce and butter. Toss to coat the vegetables. Move to the right side, keeping in individual piles, to keep warm.
14
Cook Rice:
On the left side, add the butter onto the griddle and use your spatula to spread it around. Then pour the cold fried rice onto the griddle and top it with the sesame oil, soy sauce, green onion, salt and pepper. Sauté the rice on the griddle for 3-4 minutes until heated through and slightly browned.
On the left side, add the butter onto the griddle and use your spatula to spread it around. Then pour the cold fried rice onto the griddle and top it with the sesame oil, soy sauce, green onion, salt and pepper. Sauté the rice on the griddle for 3-4 minutes until heated through and slightly browned.
15
Cook Noodles:
On the left side, melt the butter on the grill. Add garlic and sauté for 30-60 seconds until the garlic is fragrant. Toss in the cooked noodles. Pour the sauce on top of the noodles and toss to thoroughly coat the noodles with the sauce mixture. Sauté for a few minutes. Remove from the griddle, placing in serving bowl.
On the left side, melt the butter on the grill. Add garlic and sauté for 30-60 seconds until the garlic is fragrant. Toss in the cooked noodles. Pour the sauce on top of the noodles and toss to thoroughly coat the noodles with the sauce mixture. Sauté for a few minutes. Remove from the griddle, placing in serving bowl.
16
Assemble the bowls, starting with each person's choice of noodles, rice or both. Add each person's choice of veggies. Add each person's choice of meat and top with pineapples and/or Yum Yum sauce, if desired.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories600kcal30%
-
Fat30g1%
-
Saturated Fat8g0%
-
Carbohydrates50g2%
-
Fiber5g0%
-
Sugar10g0%
-
Protein35g1%
-
Cholesterol120mg6%
-
Sodium1,200mg60%
Percent Daily Values are based on a 2,000 calorie diet.