HIBACHI Recipe You Can Do At Home

Ingredients

• 4 tbsp Vegetable Oil (divided, for frying and sautéing)
• 4 large Eggs (beaten lightly)
• 2 tsp Garlic (minced)
• 1/3 cup Carrots (finely diced)
• 4 cups Day‑Old Cooked Rice (cold, broken up with fingers)
• 1/2 tsp Mushroom Seasoning (light)
• 1 pinch Sugar (balances seasoning)
• 1 pinch White Pepper (for flavor)
• 2 tbsp Green Onions (chopped, divided)
• 2 tbsp Unsalted Butter (softened, for garlic butter)
• 1/2 cup Onion (sliced)
• 1/2 cup Oyster Mushrooms (sliced)
• 1 cup Broccoli Florets (cut small)
• 1/2 cup Zucchini (sliced)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Water (for steaming vegetables)
• 1 lb Beef Sirloin Steak (cut into 1‑inch strips)
• 1/2 cup Kaki Homemade Sauce (store‑made or substitute with teriyaki sauce)
• 1 tbsp Yum‑Yum Sauce (for finishing steak)
• 8 large Shrimp (peeled and deveined)
• 8 large Scallops (dry‑patted)
• 1 tsp Lemon Juice (freshly squeezed)
• 1 cup Mayonnaise (for Habachi sauce base)
• 3 tbsp Sweet Chili Sauce
• 1 tbsp Sriracha
• 1 tsp Sesame Oil
• 1 tsp Garlic Powder (for Habachi sauce)
• 1 tsp Ginger Powder (for Habachi sauce)
• 1 tsp Salt (Habachi)
• 1 tsp Black Pepper (Habachi)
• 1 tbsp Butter (Garlic Butter) (softened)
• 3 tbsp Chives (chopped)
• 2 tbsp Dark Soy Sauce
• 1/3 cup Light Soy Sauce
• 1 tbsp Oyster Sauce
• 2 tbsp Honey
• 2 tbsp Brown Sugar
• 1 tbsp Cornstarch (mixed with 4‑5 tbsp water)
• 3 cup Water (Teriyaki)

Instructions

1. Prepare Habachi Sauce

   In a bowl combine 1 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tbsp sriracha, 1 tsp sesame oil, 1 tsp garlic powder, 1 tsp ginger powder, 1 tsp salt and 1 tsp black pepper. Whisk until smooth. Refrigerate for at least 1 hour (or overnight) to let flavors meld.

   Time: PT10M

2. Prepare Garlic‑Butter Chive Sauce

   Mix 1 tbsp softened butter, 1 tsp minced garlic, and 3 tbsp chopped chives in a small bowl. Set aside.

   Time: PT3M

3. Make Teriyaki Sauce

   In a saucepan combine 2 tbsp dark soy sauce, 1/3 cup light soy sauce, 1 tbsp oyster sauce, 2 tbsp honey, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp ground ginger and 3 cups water. Bring to a boil, then simmer 10 minutes. In a separate cup mix 1 tbsp cornstarch with 4‑5 tbsp water and stir into the simmering sauce. Cook until thickened, about 2‑3 minutes. Adjust sweetness or saltiness if needed.

   Time: PT15M

   Temperature: medium heat

4. Prep Ingredients

   Dice carrots, slice onion, slice oyster mushrooms, cut broccoli into florets, slice zucchini, chop green onions (reserve half for garnish), beat 4 eggs, mince garlic, pat dry shrimp and scallops, slice steak into 1‑inch strips, break up day‑old rice with hands.

   Time: PT15M

5. Cook Fried Rice

   Heat 2 tbsp oil in the wok over high heat until shimmering. Add beaten eggs, scramble quickly, then push to side. Add 1 tsp minced garlic and diced carrots, stir‑fry 1 minute. Add the broken rice, 1/2 tsp mushroom seasoning, pinch of sugar, white pepper, and half of the chopped green onions. Toss everything together, drizzle with the prepared garlic‑butter chive sauce, and season with a pinch of salt and black pepper. Cook 5‑6 minutes until rice is heated through and slightly crispy.

   Time: PT8M

   Temperature: high

6. Stir‑Fry Vegetables

   In the same wok, add another 2 tbsp oil. Add onion, oyster mushrooms, broccoli, zucchini, and carrots. Season with a pinch of salt and black pepper. Add 2 tbsp water, cover, and steam for 30 seconds. Remove lid and stir‑fry another 2 minutes until vegetables are tender‑crisp.

   Time: PT5M

   Temperature: medium-high

7. Cook Steak

   Add remaining oil to the wok, then add steak strips. Sear 2 minutes per side until browned but still pink inside (medium‑rare). Season with salt and black pepper. Drizzle half a cup of Kaki (or teriyaki) sauce and 1 tbsp Yum‑Yum sauce, toss to coat, and cook another minute.

   Time: PT5M

   Temperature: high

8. Cook Shrimp & Scallops

   Add shrimp and scallops to the wok, season with salt and black pepper. Sear 1‑2 minutes per side until crust forms. Add a knob of garlic‑butter chive sauce, a splash of lemon juice, and a drizzle of Yum‑Yum sauce. Toss quickly and remove from heat.

   Time: PT4M

   Temperature: high

9. Plate and Serve

   On a large plate, spread the fried rice as a base. Arrange the stir‑fried vegetables, teriyaki steak, and shrimp‑scallop mix on top. Garnish with the remaining chopped green onions and a drizzle of the chilled Habachi sauce. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

5g