How to make hibachi at home

Ingredients

• 8 oz Ribeye Steak (about 1‑inch thick, trimmed)
• 8 oz Argentinian Red Shrimp (peeled, deveined, 16‑20 count per pound)
• 1 cup Long Grain White Rice (uncooked; cook ahead and cool)
• 2 large Eggs (room temperature)
• 3 tbsp Vegetable Oil (high‑smoke point)
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 3 cloves Garlic (minced)
• 1 medium Onion (diced)
• 2 stalks Green Onion (chopped, white and green parts separated)
• 4 oz Mushrooms (sliced)
• 1 small Zucchini (sliced into half‑moons)
• 1 tsp Sesame Seeds (optional, toasted)
• 1/2 Lemon (juice only, added at end)
• to taste Kosher Salt (high‑volume for rice, low‑volume for peppering steak)
• to taste Black Pepper (freshly cracked)

Instructions

1. Preheat the Grill

   Turn the hibachi grill on high heat and let it reach about 450°F (232°C).

   Time: PT5M

   Temperature: 450°F

2. Oil the Cooking Surface

   Using a brush, spread a thin, even layer of vegetable oil over the grill grates.

   Time: PT1M

3. Cook the Eggs for Fried Rice

   Crack the two eggs onto the oiled grill, spread them into a thin layer, let the bottom set, then roll the egg into a roll and finish cooking the other side.

   Time: PT5M

   Temperature: 450°F

4. Chop Vegetables & Garlic

   Dice the onion, slice the mushrooms, cut the zucchini into half‑moons, mince the garlic, and separate the white and green parts of the green onions.

   Time: PT5M

5. Prepare Fried Rice

   Add a splash of oil to the grill, toss in the minced garlic and onion mix, sauté briefly, then add the cooked rice. Stir‑in butter, season with a pinch of salt, low‑volume pepper, and drizzle soy sauce for color. Toss until every grain is glossy.

   Time: PT8M

   Temperature: 450°F

6. Grill the Vegetables

   Spread a thin layer of oil, add mushrooms, onion, and zucchini. Char each side until lightly blackened, then add a knob of butter, sprinkle sesame seeds if using, and give a quick toss to coat.

   Time: PT8M

   Temperature: 450°F

7. Season Steak and Shrimp

   Pat the ribeye steak dry, brush lightly with oil, and season both sides with salt and a modest amount of pepper. Toss the shrimp in oil and a pinch of salt.

   Time: PT2M

8. Grill the Steak

   Place the steak on the hot grill. Sear 2‑3 minutes per side, then add butter, minced garlic, a splash of soy sauce, and a squeeze of lemon juice. Flip once more to coat the butter‑garlic mixture, then remove when the interior reaches about 135°F (57°C) for medium‑rare.

   Time: PT6M

   Temperature: 450°F

9. Grill the Shrimp

   Lay the shrimp on the grill, cooking 1‑2 minutes per side until pink and opaque. Add a little butter, garlic, soy sauce, and finish with a final squeeze of lemon juice.

   Time: PT4M

   Temperature: 450°F

10. Plate and Serve

    Arrange the fried rice, grilled vegetables, steak slices, and shrimp on a large plate. Drizzle any remaining butter‑garlic‑soy sauce over the meat, and garnish with extra green onion or sesame seeds if desired.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

55 g

Fat

38 g

Fiber

3 g