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

Ingredient Substitutions

• Instead of Steak (ribeye or sirloin): Beef striploin, Flank steak
• Instead of Chicken Breast: Chicken thigh
• Instead of Cold Cooked Rice: Cooled instant rice
• Instead of Unsalted Butter: Margarine
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Soy Sauce: Tamari
• Instead of Kosher Salt: Sea salt
• Instead of High Smoke Point Oil (canola or grapeseed): Peanut oil
• Instead of Mixed Vegetables (broccoli florets, sliced carrots, zucchini, onion): Any stir‑fry veg mix
• Instead of Noodles (yakisoba or ramen): Udon, Spaghetti
• Instead of Teriyaki Sauce: Soy sauce + honey

Equipment Needed

• Hibachi Grill
• Propane Tank
• Metal Spatula
• Tongs
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Small Saucepan (optional)
• Ladle or Large Spoon (optional)
• Heat‑Resistant Gloves (optional)
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Maintain grill temperature between 420°F‑450°F before cooking.
• Avoid cross‑contamination by keeping raw chicken separate and using hot utensils.
• Flamber the proteins quickly to develop smoky flavor without burning.
• Use cold, day‑old rice for optimal fried‑rice texture.
• Rest the steak before slicing to retain juices.

Chef Tips from the Video

• A thin layer of oil that just begins to smoke is the perfect indicator of hibachi heat.
• Cold rice grains separate more easily and absorb butter without becoming gummy.
• Flambering for just a few seconds adds a subtle smoky aroma without over‑cooking.
• Season the steak only after the first sear; salt draws out moisture if added too early.

Troubleshooting

Storage

Refrigerator: Store components separately in airtight containers for up to 3 days.

Freezer: Freeze cooked steak, chicken, and rice portions individually for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and cool the rice a day ahead; store in the fridge.
• Pre‑cut steak, chicken, and vegetables and keep them sealed.
• Prepare homemade teriyaki sauce in advance and refrigerate.

Frequently Asked Questions