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 tablespoon vegetable oil in 2 separate large skillets over medium-high heat.
- In one large skillet, melt 1 tablespoon butter, then add 1 tablespoon 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 tablespoon butter, 2 tablespoons soy sauce, a dash of salt and pepper. (1 tablespoon butter, 2 tablespoons 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 tablespoon butter, 1 tablespoon 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 tablespoons 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 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 Beloved Japanese Steakhouse
For years, our family celebrated every milestone – birthdays, anniversaries, graduations – at a cherished local Japanese steakhouse. It was a small, family-owned place, a true hole-in-the-wall, but it held a special place in our hearts. The sizzling sounds of the hibachi grill, the aromatic blend of soy sauce and butter, the vibrant colors of the perfectly cooked vegetables – it was an experience as much as a meal. Then, one day, the restaurant closed. The sadness was palpable, a void left in our family celebrations. We mourned the loss of this culinary tradition, a tradition woven into the fabric of our memories.
That's when I decided to take matters into my own hands. I wouldn't let the memory of those delicious meals fade. I embarked on a mission: to recreate the magic of that steakhouse in my own kitchen. It wasn't just about replicating the dishes; it was about capturing the essence of those shared moments, the laughter, the joy, and the togetherness that accompanied every meal. After many trials and errors, many burnt vegetables and slightly overcooked steaks, I finally perfected a recipe that truly brought back those cherished memories. It's not just a recipe; it's a portal to the past, a way to relive those special moments with my family, and now, hopefully, with yours.
The process wasn't easy. The trick was in mastering the balance of flavors – the subtle sweetness of the sauce, the savory umami of the soy sauce, the delicate char of the vegetables and the perfectly cooked meat. The key is to work in batches. I learned early on that trying to cook all the vegetables at once resulted in a disaster of uneven cooking. Working in smaller portions ensures that every piece is cooked to perfection. The sizzling sounds of the food cooking, the aroma filling the kitchen, it all brought back the memories so vividly. I felt like I was back in the steakhouse, the only difference was I was in the comfort of my own kitchen surrounded by loved ones.
This recipe isn’t just about the food; it’s about the experience. It's about creating those same moments of joy and togetherness, the same sense of celebration that we experienced at our beloved steakhouse. It's about gathering around the table, sharing stories, and savoring each bite, knowing that these are memories in the making. So gather your family and friends, put on some upbeat music (I personally prefer some classic Japanese rock and roll), and let the cooking begin. The journey to recreate this beloved dish is just as important as the result itself; it’s a chance to reconnect and create new memories while enjoying the same flavors of the past.
More than just a meal, it’s a family tradition reborn.
