Steak, Shrimp and Chicken Hibachi Recipe
Steak, Shrimp and Chicken Hibachi Recipe is a medium Japanese‑American recipe that serves 2. 800 calories per serving. Recipe by Island Vibe Cooking on YouTube.
Prep: 24 min | Cook: 42 min | Total: 1 hr 16 min
Cost: $40.46 total, $20.23 per serving
Ingredients
- 1/4 cup Mayonnaise (regular mayo, room temperature)
- 1 tablespoon Ketchup
- 1 teaspoon Onion Garlic Powder (combined)
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Granulated Sugar
- 1 tablespoon Unsalted Butter (melted)
- 8 oz Ribeye Steak (cut into bite‑size pieces)
- 6 tablespoons Avocado Oil (divided for cooking)
- 3 Garlic Cloves (minced)
- 2 Rosemary Sprigs
- 8 oz Shrimp (peeled and deveined)
- 1 teaspoon Creole Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cajun Seasoning (referred to as kajon in video)
- 1 teaspoon Paprika
- 1 tablespoon Olive Oil
- 8 oz Chicken Breast (cut into bite‑size pieces)
- to taste Sea Salt (pinch)
- to taste Freshly Cracked Black Pepper (pinch)
- 1 medium Onion (sliced)
- 1 medium Cucumber (sliced)
- 3 tablespoons Low‑Sodium Soy Sauce (2 tbsp for fried rice, 1 tbsp for veggies)
- 1 teaspoon Sesame Seed Oil (adds subtle nutty flavor)
- 3 Eggs (large, beaten)
- 2 cups Day‑Old White Rice (cooked, chilled)
Instructions
Make Yum Yum Sauce
Combine 1/4 cup mayonnaise, 1 tbsp ketchup, 1 tsp onion garlic powder, 1/4 tsp cayenne pepper, 1 tsp sugar, and 1 tbsp melted butter in a mixing bowl. Whisk until smooth.
Time: PT5M
Prep Proteins
Trim and cut ribeye steak, shrimp, and chicken breast into bite‑size pieces. Set each protein in separate bowls.
Time: PT5M
Season Steak
Drizzle a little oil over the steak pieces, add sea salt, freshly cracked black pepper, and Mrs. Dash steak seasoning blend. Toss to coat evenly.
Time: PT3M
Season Shrimp
Drizzle 1 tbsp oil over the shrimp, then sprinkle Creole seasoning, onion powder, garlic powder, Cajun seasoning, and paprika. Toss gently; avoid over‑coating.
Time: PT3M
Season Chicken
Drizzle olive oil over chicken pieces, then add the same dry seasoning blend used for the shrimp. Mix well.
Time: PT3M
Cook Steak
Heat cast iron skillet over medium‑high heat, add 4 tbsp avocado oil. When shimmering, add steak pieces, 3 minced garlic cloves, and 2 rosemary sprigs. Cook 2‑3 minutes per side until desired doneness.
Time: PT6M
Temperature: medium‑high
Rest Steak
Transfer cooked steak to a plate and let rest for 5 minutes before slicing.
Time: PT5M
Cook Shrimp
Wipe skillet clean, add 2 tbsp avocado oil, and heat. Add seasoned shrimp and cook 2 minutes per side until pink and opaque.
Time: PT4M
Temperature: medium‑high
Cook Chicken
Wipe skillet, add a splash more avocado oil if needed, then add chicken pieces. Cook 5 minutes per side until golden and cooked through.
Time: PT10M
Temperature: medium‑high
Sauté Veggies
In the same skillet, add sliced onion and cucumber. Cook, stirring, until onions are translucent and cucumbers are softened, about 5 minutes. Sprinkle a pinch of the earlier seasoning blend and drizzle a splash of soy sauce.
Time: PT5M
Temperature: medium
Prepare Fried Rice
Wipe skillet, add 1 tbsp avocado oil and 1 tsp sesame oil. Heat, then add the sautéed veggies back in, followed by 1 tsp minced garlic; stir 15‑30 seconds. Add 2 cups day‑old rice, break up clumps, and stir‑fry. Push rice to one side, add a little more oil, then pour in 3 beaten eggs. Scramble quickly, then mix eggs into rice. Add 2 tbsp low‑sodium soy sauce on the side of the pan, stir, then season with ground black pepper and a pinch of salt if needed.
Time: PT12M
Temperature: high
Assemble Bowl
Divide fried rice among serving bowls. Top with rested steak, cooked shrimp, chicken pieces, and sautéed veggies. Drizzle generous amount of yum‑yum sauce over everything.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 45 g
- Carbohydrates
- 70 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: High protein, Gluten‑free if using tamari, Not vegetarian, Not vegan
Allergens: Eggs, Soy, Shellfish, Dairy (butter)
Ingredient Substitutions
- Instead of Mayonnaise: Greek yogurt, sour cream
- Instead of Ketchup: tomato paste diluted with water
- Instead of Onion Garlic Powder: fresh minced onion and garlic
- Instead of Cayenne Pepper: chili powder, hot sauce
- Instead of Granulated Sugar: honey, maple syrup
- Instead of Unsalted Butter: margarine, olive oil
- Instead of Ribeye Steak: sirloin steak, flank steak
- Instead of Avocado Oil: canola oil, vegetable oil
- Instead of Garlic Cloves: garlic powder
- Instead of Rosemary Sprigs: thyme sprigs
- Instead of Shrimp: scallops, firm white fish
- Instead of Creole Seasoning: Cajun seasoning
- Instead of Onion Powder: fresh minced onion
- Instead of Garlic Powder: fresh garlic
- Instead of Cajun Seasoning: Creole seasoning
- Instead of Paprika: smoked paprika
- Instead of Olive Oil: avocado oil
- Instead of Chicken Breast: turkey breast
- Instead of Sea Salt: kosher salt
- Instead of Freshly Cracked Black Pepper: ground pepper
- Instead of Onion: shallot
- Instead of Cucumber: zucchini
- Instead of Low‑Sodium Soy Sauce: tamari
- Instead of Sesame Seed Oil: peanut oil
- Instead of Eggs: egg whites
- Instead of Day‑Old White Rice: jasmine rice, brown rice
Equipment Needed
- Cast Iron Skillet
- Mixing Bowl
- Small Bowl
- Spatula
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Tongs
- Plate for Resting
Critical Steps — Do Not Skip
- Make yum yum sauce
- Rest steak after cooking
- Use day‑old rice for fried rice
- Add soy sauce to the side of the pan to avoid burning
- Cook shrimp only until pink
Chef Tips from the Video
- Day‑old rice dries out slightly, which is perfect for achieving a non‑sticky fried rice.
- High heat and a well‑heated skillet give the proteins a nice sear and flavor.
- Resting the steak locks in juices and makes slicing easier.
- Adding soy sauce to the side of the pan prevents it from burning and becoming bitter.
Troubleshooting
Steak turns out dry.
Do not overcook; cook 2‑3 minutes per side for medium‑rare and let it rest. Use a meat thermometer (130°F for medium‑rare).
Shrimp is rubbery.
Cook shrimp only until they turn pink and opaque; remove immediately from heat.
Fried rice is mushy.
Use day‑old, chilled rice and break up clumps before adding to the pan. Cook on high heat and avoid adding too much liquid.
Veggies are too salty.
Use low‑sodium soy sauce and add salt only after tasting.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended due to texture changes in rice and sauce.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare yum yum sauce up to 2 days ahead and keep refrigerated.
- Cook rice a day before, chill, and store in the fridge for best fried rice texture.
- Season proteins and keep them covered in the fridge for up to 1 hour before cooking.
Frequently Asked Questions
What is the cultural significance and history of Hibachi Meal in Japanese‑American cuisine?
Hibachi cooking originated in Japan as a tabletop grilling style, but in the United States it evolved into a restaurant experience featuring mixed proteins, vegetables, and fried rice served on a hot iron griddle. The dish reflects a blend of Japanese technique with American taste preferences, often incorporating bold seasonings like Creole or Cajun for extra flavor.
What are the traditional regional variations of Hibachi Meal in Japanese‑American cuisine?
Traditional Japanese hibachi focuses on simple soy‑based marinades and plain steak, while American hibachi restaurants often add shrimp, chicken, and a variety of vegetables, plus sauces like yum‑yum. Some regions add teriyaki glaze or incorporate Korean spices for a fusion twist.
How is Hibachi Meal authentically served in Japanese‑American hibachi restaurants?
In a typical hibachi restaurant the chef cooks steak, shrimp, and chicken on a large iron griddle right in front of guests, then serves the proteins over a bed of fried rice with a side of vegetables and a creamy yum‑yum dipping sauce. The dish is presented hot and often garnished with sliced scallions or lemon wedges.
What occasions or celebrations is Hibachi Meal traditionally associated with in Japanese‑American culture?
Hibachi meals are popular for birthdays, group celebrations, and casual dinner outings because the interactive cooking style creates a fun, communal atmosphere. Many families also enjoy hibachi at holiday gatherings as a festive, share‑able main course.
What makes Hibachi Meal special or unique in Japanese‑American cuisine?
The combination of high‑heat searing, mixed proteins, and the signature yum‑yum sauce gives Hibachi Meal a balance of smoky, savory, and slightly sweet flavors that are hard to find in other Japanese‑American dishes. The theatrical cooking style also adds an experiential element.
What are the most common mistakes to avoid when making Hibachi Meal at home?
Common errors include overcooking the steak or shrimp, using fresh rice which becomes mushy, adding soy sauce directly to the center of the pan causing it to burn, and not letting the steak rest. Following the video’s timing and technique prevents these issues.
Why does this Hibachi Meal recipe use avocado oil instead of regular vegetable oil?
Avocado oil has a high smoke point (around 520°F) which is ideal for the rapid, high‑heat searing required for steak, shrimp, and chicken. It also adds a neutral flavor that lets the seasonings shine without imparting a greasy taste.
Can I make Hibachi Meal ahead of time and how should I store it?
Yes, you can prepare the yum‑yum sauce and day‑old rice up to two days ahead and keep them refrigerated. Cooked proteins can be reheated quickly in a hot skillet. Store everything in airtight containers in the refrigerator and reheat just before serving.
What texture and appearance should I look for when making Hibachi Meal?
The steak should have a caramelized brown crust with a pink interior, shrimp should be opaque pink, and chicken should be golden brown but still juicy. Fried rice should be slightly crispy on the edges, and the vegetables should be tender yet retain a slight crunch.
What does the YouTube channel Island Vibe Cooking specialize in?
The YouTube channel Island Vibe Cooking specializes in easy‑to‑follow, island‑inspired and Asian‑fusion recipes that bring restaurant‑quality meals to the home kitchen. The channel focuses on bold flavors, quick techniques, and clear step‑by‑step demonstrations.
How does the YouTube channel Island Vibe Cooking's approach to Japanese‑American cooking differ from other cooking channels?
Island Vibe Cooking blends traditional Japanese techniques with tropical and Caribbean flavor twists, often using accessible ingredients and emphasizing high‑heat cooking methods. Unlike many channels that stick strictly to authentic recipes, Island Vibe Cooking encourages creative seasoning blends and shortcuts for busy home cooks.
Last updated: September 1, 2026
