YT Recipe

How to make Hibachi at home on Blackstone Grill

How to make Hibachi at home on Blackstone Grill is a medium Japanese recipe that serves 4. 560 calories per serving. Recipe by Tim Clowers / Cook it with Tim on YouTube.

Prep: 5 min | Cook: 15 min | Total: 25 min

Cost: $11.00 total, $2.75 per serving

Ingredients

  • 4 cups Cooked Day‑Old Rice (Preferably chilled overnight; use jasmine or short‑grain rice)
  • 200 g Chicken Breast (Skinless, boneless, diced into bite‑size pieces)
  • 200 g Beef Sirloin Steak (Trimmed, diced into bite‑size pieces)
  • 2 large Eggs (Lightly beaten)
  • 2 cloves Garlic (Minced)
  • ½ medium Onion (Yellow onion, diced)
  • 2 Tbsp Soy Sauce (Low‑sodium; can use tamari for gluten‑free)
  • 1 Tbsp Sesame Oil (Toasted sesame oil for flavor)
  • 1 Tbsp Unsalted Butter (Cut into small cubes)
  • 1 tsp Toasted Sesame Seeds (For garnish)
  • 2 stalks Green Onions (Thinly sliced, optional garnish)

Instructions

  1. Prep All Ingredients

    Dice the chicken and steak into bite‑size pieces, mince the garlic, dice the onion, beat the eggs in a small bowl, and have the day‑old rice ready on a plate.

    Time: PT5M

  2. Heat Fat

    Place the wok over high heat. Add the butter and sesame oil; let the butter melt completely and the oil become shimmering.

    Time: PT1M

    Temperature: High (≈400°F)

  3. Aromatics

    Add the minced garlic and diced onion. Stir‑fry for about 30 seconds until fragrant and the onion becomes translucent.

    Time: PT1M

    Temperature: High

  4. Cook Meats

    Add the chicken and steak pieces. Stir‑fry, moving the meat around, until they are about 75% cooked (no longer pink), roughly 3–4 minutes.

    Time: PT4M

    Temperature: High

  5. Scramble Eggs

    Push the meat to one side of the wok, pour the beaten eggs into the empty space, and scramble until just set, about 1–2 minutes.

    Time: PT2M

    Temperature: High

  6. Add Rice and Form Crust

    Add the day‑old rice, breaking up any clumps with the spatula. Spread the rice into an even layer and let it sit untouched for 1–2 minutes to develop a light crust.

    Time: PT3M

    Temperature: High

  7. Season

    Drizzle the soy sauce over the rice and toss everything together so the sauce coats evenly.

    Time: PT1M

    Temperature: High

  8. Flip the Rice

    Using the spatula, carefully flip the entire rice layer to toast the other side for another 1–2 minutes.

    Time: PT2M

    Temperature: High

  9. Finish and Serve

    Sprinkle toasted sesame seeds and sliced green onions over the top. Transfer to a serving plate and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories
560
Protein
30 g
Carbohydrates
55 g
Fat
20 g
Fiber
2 g

Dietary info: Gluten‑free if tamari is used, High‑protein, Contains dairy

Allergens: Soy, Sesame, Eggs, Dairy (butter)

Last updated: April 15, 2026

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How to make Hibachi at home on Blackstone Grill

Recipe by Tim Clowers / Cook it with Tim

A quick, restaurant‑style hibachi fried rice loaded with tender chicken, steak, scrambled eggs, and a savory soy‑sesame glaze. Perfect for a weeknight dinner that feels like a Japanese teppanyaki feast.

MediumJapaneseServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
15m
Prep
5m
Cook
10m
Cleanup
30m
Total

Cost Breakdown

$11.00
Total cost
$2.75
Per serving

Critical Success Points

  • • Prep all ingredients quickly (Step 1).
  • • Heat butter and sesame oil until fully melted (Step 2).
  • • Avoid burning garlic and onion (Step 3).
  • • Cook chicken and steak to safe internal temperature (Step 4).
  • • Create a light crust on the rice before flipping (Step 6).
  • • Flip the rice without breaking it (Step 8).

Safety Warnings

  • • Handle hot oil and high heat; use oven mitts.
  • • Cook chicken and steak to an internal temperature of 165 °F (74 °C) for safety.
  • • Avoid splattering by keeping the wok moving.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of hibachi fried rice in Japanese cuisine?

A

Hibachi fried rice originates from Japanese teppanyaki cooking, where chefs quickly stir‑fry rice on a flat iron griddle (hibachi) right in front of diners. It showcases the Japanese love for high‑heat, skillful cooking and is often served as a side or main at hibachi restaurants.

cultural
Q

What are the traditional regional variations of hibachi fried rice in Japan?

A

In Osaka and Kansai, chefs often add yakisoba noodles for a mixed‑fried dish, while in Tokyo the version may include more seafood like shrimp or scallops. Some regions use a dash of sake or mirin for subtle sweetness.

cultural
Q

How is hibachi fried rice traditionally served in Japanese teppanyaki restaurants?

A

It is usually plated directly from the hibachi grill, topped with toasted sesame seeds and sometimes a drizzle of soy sauce. It is served hot, often alongside grilled meats and vegetables, and eaten with chopsticks.

cultural
Q

What occasions or celebrations is hibachi fried rice associated with in Japanese culture?

A

While not tied to a specific holiday, hibachi fried rice is popular at family gatherings, birthday parties, and casual outings where a teppanyaki experience is enjoyed as a fun, interactive meal.

cultural
Q

What makes hibachi fried rice special compared to regular fried rice in Japanese cuisine?

A

The key differences are the use of a very hot iron griddle, the creation of a light crust on the rice, and the inclusion of high‑heat aromatics like sesame oil and toasted sesame seeds, which give it a smoky, nutty flavor.

cultural
Q

What are the most common mistakes to avoid when making hibachi fried rice at home?

A

Common errors include using fresh rice (it won’t crisp), overcrowding the wok (steams instead of fries), burning the garlic, and undercooking the meat. Follow the high‑heat, quick‑stir method and keep ingredients pre‑pped.

technical
Q

Why does this hibachi fried rice recipe use both butter and sesame oil instead of just one fat?

A

Butter adds richness and helps develop a golden crust, while toasted sesame oil provides the characteristic nutty aroma of hibachi dishes. The combination balances flavor and smoke point for high‑heat cooking.

technical
Q

Can I make hibachi fried rice ahead of time and how should I store it?

A

Yes, you can prep the meats, chop the aromatics, and have the rice ready. Store cooked rice in an airtight container in the refrigerator and re‑heat quickly in a hot wok. The dish is best served fresh for optimal texture.

technical
Q

What does the YouTube channel Tim Clowers / Cook it with Tim specialize in?

A

The YouTube channel Tim Clowers / Cook it with Tim focuses on approachable, step‑by‑step home cooking tutorials, often featuring Asian-inspired dishes, quick weeknight meals, and technique‑focused videos for home chefs.

channel
Q

How does the YouTube channel Tim Clowers / Cook it with Tim's approach to Japanese cooking differ from other cooking channels?

A

Tim Clowers emphasizes simplicity, using everyday pantry ingredients and clear visual cues, while many other channels may rely on specialty equipment or hard‑to‑find items. His videos break down high‑heat techniques into easy, repeatable steps for home cooks.

channel
More like this:Japanese RecipesMain Course RecipesMore by Tim Clowers / Cook it with Tim

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