Ultimate Hibachi Steak and Chicken Recipe: Cooking Tips and Techniques by a Pro Hibachi Chef

Ingredients

• 1 lb Steak (ribeye or sirloin) (Trim excess fat, cut into 1×1 inch pieces after cooking)
• 1 lb Chicken Breast (Cut into 1×1 inch cubes before cooking)
• 3 cups Cold Cooked Rice (Day‑old rice works best for fried rice)
• 4 Tbsp Unsalted Butter (Softened, cut into cubes)
• 4 Garlic Cloves (Minced)
• 3 Tbsp Soy Sauce (Low‑sodium preferred)
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 2 Tbsp High Smoke Point Oil (canola or grapeseed) (For greasing the grill)
• 3 cups Mixed Vegetables (broccoli florets, sliced carrots, zucchini, onion) (Cut into bite‑size pieces)
• 8 oz Noodles (yakisoba or ramen) (Cooked according to package, then tossed on grill)
• 0.25 cup Teriyaki Sauce (Homemade or store‑bought)
• 1 Tbsp Sesame Seeds (Optional garnish)
• 1 tsp Lemon Juice (Optional, adds fresh note to teriyaki)
• 2 Eggs (Cracked and spread thin on grill for fried rice base)

Instructions

1. Preheat the Hibachi Grill

   Turn on the hibachi grill and let it heat until the surface temperature reaches between 420°F and 450°F. You’ll know it’s ready when a thin layer of oil begins to smoke.

   Time: PT10M

   Temperature: 420-450°F

2. Prepare All Ingredients

   While the grill heats, trim the steak, cut the chicken into 1×1 inch cubes, mince the garlic, slice the vegetables, and measure out butter, soy sauce, teriyaki, and other seasonings.

   Time: PT10M

3. Oil the Grill Surface

   Using a brush or paper towel, spread 2 Tbsp of high‑smoke‑point oil evenly over the hot grill grates.

   Time: PT2M

4. Cook Thin Eggs for Fried Rice Base

   Crack the eggs directly onto the grill, spread them thinly, let the bottom set (about 30 seconds), then flip, chop, and set aside.

   Time: PT4M

5. Fry the Rice

   Add the cold rice to the grill, drizzle 4 Tbsp butter, sprinkle minced garlic and 1 tsp salt, and stir constantly until grains are coated and heated through.

   Time: PT5M

6. Add Soy Sauce for Color

   Drizzle 3 Tbsp soy sauce over the rice, allowing it to sit on the bottom for a few seconds to brown before mixing.

   Time: PT2M

7. Stir‑Fry the Vegetables

   Add the mixed vegetables to the grill, toss with a little butter, and cook until they develop a nice char but remain crisp‑tender.

   Time: PT5M

8. Warm the Noodles

   Place the cooked noodles on the grill, toss with a small knob of butter, and heat until just warmed through.

   Time: PT3M

9. Sear the Steak and Chicken

   Arrange the steak pieces closer to you and the chicken cubes farther away. Cook the steak about 3‑4 minutes per side for medium‑rare; cook the chicken until opaque and lightly charred, about 5‑6 minutes total.

   Time: PT8M

10. Flavor the Proteins with Butter, Garlic, and Teriyaki

    Add 2 Tbsp butter, remaining minced garlic, a splash of soy sauce, and ¼ cup teriyaki sauce to the chicken and steak. Toss quickly, then use a long lighter or the grill’s flame to flamber for 10‑15 seconds.

    Time: PT5M

11. Slice the Steak and Finish the Rice

    Remove the steak, let it rest 2 minutes, then slice into 1×1 inch pieces. Toss the sliced steak back into the rice with a drizzle of soy sauce and a quick flame burst for extra char.

    Time: PT3M

12. Plate and Garnish

    Arrange the fried rice, vegetables, and noodles on a large platter. Top with the steak and chicken pieces, drizzle any remaining teriyaki sauce, and sprinkle sesame seeds if desired.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

55 g

Fat

25 g

Fiber

5 g