Hibachi Recipe You Can Do At Home
HIBACHI Recipe You Can Do At Home is a medium Asian Fusion recipe that serves 4. 650 calories per serving. Recipe by Quang Tran on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $89.17 total, $22.29 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten (soy sauce), Contains dairy, Contains shellfish
Allergens: Eggs, Soy, Shellfish, Dairy (butter)
Ingredient Substitutions
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Carrots: frozen peas
- Instead of Day‑Old Cooked Rice: freshly cooked rice cooled quickly
- Instead of Mushroom Seasoning: umami powder
- Instead of Unsalted Butter: margarine
- Instead of Oyster Mushrooms: shiitake mushrooms
- Instead of Beef Sirloin Steak: ribeye strips
- Instead of Kaki Homemade Sauce: store‑bought teriyaki
- Instead of Yum‑Yum Sauce: spicy mayo
- Instead of Shrimp: large prawns
- Instead of Mayonnaise: aioli
- Instead of Honey: maple syrup
- Instead of Cornstarch: arrowroot powder
Equipment Needed
- Large Wok or Skillet
- Mixing Bowls
- Wooden Spoon or Spatula
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
- Small Saucepan
- Whisk (optional)
- Plate for Serving
- Lid for Wok (optional)
Critical Steps — Do Not Skip
- Breaking up day‑old rice to avoid clumps
- Cooking teriyaki sauce to proper thickness with cornstarch slurry
- Searing steak just until browned to keep it tender
- Timing the seafood so it stays juicy and not overcooked
Chef Tips from the Video
- Use a wok for the best high‑heat sear and flavor development.
- Finish the dish with a splash of fresh lemon juice for brightness.
- For extra umami, add a dash of fish sauce to the teriyaki sauce.
Troubleshooting
Fried rice turns soggy
Make sure the rice is completely cold and dry; spread it on a tray for 10 minutes before cooking.
Teriyaki sauce is too thin
Add a little more cornstarch slurry (1 tsp cornstarch + 2 tsp water) and simmer until thickened.
Steak becomes tough
Do not overcook; sear quickly over high heat and remove from pan as soon as browned.
Seafood sticks to pan
Ensure the pan is hot and lightly oiled; pat seafood dry before adding.
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Freeze cooked rice and steak portions separately for up to 1 month.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare all three sauces (Habachi, Garlic‑Butter Chive, Teriyaki) a day ahead and refrigerate.
- Day‑old rice can be cooked the night before and stored uncovered in the fridge to stay dry.
Frequently Asked Questions
What is the cultural significance and history of Habachi fried rice in Asian fusion cuisine?
Habachi fried rice is a modern twist that blends traditional Chinese‑style fried rice with Korean‑inspired spicy‑sweet sauces, reflecting the growing popularity of cross‑cultural street‑food dishes in Southeast Asia.
What are the traditional regional variations of fried rice in Asian cuisine?
In China, Cantonese fried rice uses soy sauce and peas; in Thailand, it includes fish sauce and pineapple; in Indonesia, it often features kecap manis and shrimp paste. The Habachi version adds garlic‑butter and a sweet habachi sauce for a richer flavor.
How is Habachi fried rice traditionally served in Vietnamese‑influenced street food stalls?
It is typically served on a large metal plate, topped with a fried egg, fresh herbs, and a side of spicy dipping sauce, allowing diners to mix flavors as they eat.
What occasions or celebrations is Habachi fried rice associated with in modern Asian‑fusion gatherings?
It is popular at casual gatherings, weekend brunches, and food‑truck festivals where diners enjoy a hearty, shareable bowl that combines protein, carbs, and bold sauces.
What makes Habachi fried rice special or unique in Asian fusion cuisine?
The dish combines the smoky, buttery notes of garlic‑butter fried rice with three distinct sauces—sweet habachi, creamy yum‑yum, and savory teriyaki—creating layered flavors that are both familiar and innovative.
What are the most common mistakes to avoid when making Habachi fried rice?
Common errors include using warm rice (which makes the dish mushy), over‑crowding the wok (which reduces searing), and adding sauces too early, which can sog the rice. Follow the high‑heat, quick‑toss method for best results.
Why does this Habachi fried rice recipe use both dark and light soy sauce instead of only one type?
Dark soy sauce adds depth and color, while light soy provides salty umami without overpowering the dish. The combination balances flavor and visual appeal.
Can I make the Habachi sauces ahead of time and how should I store them?
Yes, all three sauces can be prepared a day ahead. Store them in sealed jars in the refrigerator; the habachi sauce lasts up to 5 days, the garlic‑butter chive sauce 3 days, and the teriyaki sauce 1 week.
What texture and appearance should I look for when the fried rice is done?
The rice should be dry, slightly glossy from the oil, with individual grains separated and a light golden‑brown crust on the edges. It should not be wet or clumped together.
How do I know when the steak is done cooking in this recipe?
The steak should be browned on the outside but still pink in the center (medium‑rare). A quick touch test—firm but with a slight give—works, or use a meat thermometer aiming for 130‑135°F (54‑57°C).
What does the YouTube channel Quang Tran specialize in?
The YouTube channel Quang Tran focuses on energetic, home‑cooked Asian‑fusion meals, often featuring bold sauces, quick stir‑fry techniques, and step‑by‑step visual guides for busy cooks.
How does the YouTube channel Quang Tran's approach to Asian‑fusion cooking differ from other cooking channels?
Quang Tran emphasizes high‑energy presentation, uses everyday pantry ingredients, and often prepares multiple sauces in one session, encouraging viewers to batch‑cook and repurpose leftovers—unlike many channels that focus on single‑dish tutorials.
Last updated: August 29, 2026
