Hibachi at Home

Hibachi at home? Benihana on a budget? This simple, Japanese-style meal is perfect to satisfy the craving during quarantine. And don't forget the yum-yum sauce! Tag @zazaskitchen and #cookingwithza on Instagram if you make this recipe! xo, Chef Za

Author: Zaza

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 4 servings

Garlic butter


  • 2-4 garlic cloves

  • ½ c unsalted butter (1 stick)

  • 1 tsp soy sauce

  • 1 large lemon or 2 small lemons

1. Soften: Remove butter from refrigerator and allow it to soften for 10-15 minutes. Next, mince garlic cloves and juice 2 tbsp lemon juice.

2. Combine: Next, add soy sauce and using a fork or spatula, fold mixture into softened butter.

Hibachi Shrimp, Fried Rice, and Veggie Stir-fry


  • 1 pound medium shrimp (can be substituted for chicken; recipe below)

  • 1 bunch green onions

  • 1 medium-large sweet onion

  • 2 medium- large (or 3 small) zucchini

  • 2 cups dry jasmine rice (day old rice is preferred)

  • 3 eggs

  • Unsalted butter

  • Salt

  • Pepper

  • 1-2 garlic cloves

  • Brown sugar

  • 1 small thumb of ginger

  • 1 tbsp water

  • Sesame seeds

  • Sesame oil

  • Soy sauce (can be substituted for liquid aminos)

  • Vegetable oil (can be substituted for grapeseed, avocado or canola oil*)

  • +any other veggies you’d like to add to fried rice or stirfry (broccoli, mushrooms, etc.)

  • Yum-yum sauce

  • Ginger sauce

1. Boil rice: Add 4 cups of water to pot, add a tsp of salt and bring to boil on medium heat. Once water is boiling, add rice, then lower heat. Cover pot and cook for about 20 minutes, or until thoroughly cooked. Allow rice to cool.

2. Prep for shrimp (while rice is boiling): Remove shrimp’s tail, devein, slit the back side of the shrimp, then wash, and pat dry. Season with salt and pepper to taste and set aside. Next, juice ½ of lemon.

3. Prep for veggies: Dice half of the yellow onion into medium chunks and place into a bowl. Cut zucchini into bite sized chunks and place into the same bowl. Next, make teriyaki sauce by mincing 1 tsp garlic, grating 1 tsp ginger, then and add aromatics to bowl. Also add ¼ cup soy sauce, 3 tbsp brown sugar, and 1 tbsp water to the bowl. Whisk ingredients until combined and set aside.

4. Prep for rice: Next, thinly slice green onions and place into a bowl. Finely dice the other half of the yellow onion and place into a separate bowl. Crack eggs into a small bowl, whisk until yolk and egg whites are combined. Season with salt to taste.

5. Cook shrimp: Lightly coat pan with vegetable oil and set to medium heat. Once oil begins to shimmer, add shrimp to the pan. Cook on each side for about 2 minutes, or until shrimp turns pink and curls up. Next, add 1 tbsp of garlic butter, lemon juice, and saute until all shrimp is evenly coated. Remove from the pan.

6. Stir-fry veggies: Using the same pan, lightly coat with more cooking oil if necessary. Next, add onions and zucchini. Sauté for about 2 minutes, then add teriyaki sauce mixture. Stir-fry until zucchini is tender, then remove from heat.

7. Scramble eggs: Add about 1 tsp of butter to a pan on medium heat. Once butter is melted, add egg and scramble until soft. Remove from pan.

8. Finish rice: Using the same pan (still on medium heat), lightly coat with vegetable oil. Next, sauté green and yellow onions for about 3 minutes, or until soft. Next, add rice and combine with onions. Add scrambled egg back to pan, then season with soy sauce to taste (about 2tbsp), about 2 tsp of sesame oil and 2 spoonfuls of garlic butter. After rice is brown, remove from heat.

9. Garnish and serve: Garnish rice and veggies with sesame seeds. Serve with soy sauce, ginger sauce, and yum-yum sauce. Enjoy!

Hibachi chicken:


  • 4 chicken breasts (not thinly sliced)

  • Salt

  • Black pepper

  • Garlic powder

  • Sesame seeds

  • ½ lemon

1. Prep and season chicken: Wash and pat dry chicken breasts, then season with garlic powder and salt and pepper to taste.

2. Sear and cool: Place a pan on medium-high heat and lightly coat with vegetable oil. Once oil begins to shimmer, sear chicken breast for about two minutes on each side, until exterior is golden brown (don’t worry about cooking the inside yet). Once chicken is removed from pan, place chicken on plate or cutting board and let cool for about five to seven minutes.

3. Cut: Using tongs and knife, cut chicken into bite sized pieces.

4. Sauté: Using the same pan, lightly coat in vegetable and place on medium heat. Once pan is hot, sauté chicken for five to seven minutes, until cooked and tender. While it is sautéing, add two spoonfuls of garlic butter, lemon juice and soy sauce to taste. Once chicken is fully cooked, remove from heat and garnish with sesame seeds.

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