Going out for Hibachi can get a little expensive especially depending on the size of your family. So, I have the perfect Hibachi Shrimp and Steak recipe for you to make right in the comfort of your own home! I have to say, my favorite part about Japanese Hibachi is the Yum Yum sauce. Like I will legit drown my hibachi in the sauce it’s so good! Yum Yum sauce can be purchased at your local grocery store or you can make it yourself which I prefer. Don’t worry…I have the perfect recipe for you. Just be sure to make the sauce in advance to give those flavors time to really bloom.
As for the fried rice, I recommend cooking your rice then letting it chill in the fridge a couple of hours or up to a day before making the hibachi. This prevents the rice from getting mushy and overcooked.
Hibachi Shrimp and Steak
Ingredients
For the Yum Yum Sauce
- 1½ Cup Mayonnaise
- 1 Teaspoon Garlic powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Sriracha
- 1/2 Teaspoon Cayenne pepper
- 2-3 Tablespoons Water, as needed
- 1/2- 1 Tablespoon Tomato paste
For the Hibachi
- 2 Cups Cooked white rice, cold
- 2-3 Tablespoons Sesame oil, as needed
- 2-3 Tablespoons Soy sauce, as needed
- 1 Tablespoon Teriyaki sauce
- Kosher salt and pepper to taste
- Garlic powder, as needed
- Onion powder, as needed
- Paprika, as needed
- ½ Cup Yellow onion, chopped
- ½ Cup Mushrooms, sliced
- 1 Large Zucchini, sliced into sticks
- 1 lb Sirloin steak, cubbed
- 1 lb Large shrimp
- 1 Egg
- Canola oil
Instructions
- Mix all of the Yum Yum sauce ingredients (except water) together.
- Add water small amounts at a time until you reach your desired sauce consistency. Chill in the fridge.
- Season the steak and shrimp with kosher salt, pepper, garlic powder, paprika and onion powder.
- Heat canola oil in a skillet over medium high heat.
- Add in the steak and brown on both sides for about 3-4 minutes until cooked through. Add in a couple splashes of Teriyaki sauce and sesame oil. Remove from the pan and keep warm.
- Add a little more oil to the pan and cook the shrimp. Add in a couple splashes of Teriyaki sauce and sesame oil. Remove from the pan and keep warm.
- Add oil to the pan and cook the zucchini, mushrooms and onions, sauté for about 3 minutes. (You can remove the veggies from the pan if you'd like or keep in the pan to cook with your rice all together).
- Add in the cold rice, a couple splashes of soy sauce, and sesame oil. Add in the egg and lightly scramble and mix together. Enjoy!
Amy says
Just made this recipe for the second time. My family loves it so much. Just as good as a restaurant…actually better!!!
Chef Elizabeth Reese says
Thats awesome, glad you guys love it! 🙂
kelly england says
I’m gonna try it i hope you’re right!!
Chef Elizabeth Reese says
It will become your new favorite dinner meal!
Kimberly Howard says
Made this for my husband and it came out so good! My kids loved it as well
Heather says
This was awesome!!! Definitely worth making again. I felt I ate a restaurant quality meal. I did leave the tomato paste out of the sauce and increased the siracha. That was the only change I made and that was to my taste buds. The hibachi stir fry was amazing! I changed nothing about it.
Chef Elizabeth Reese says
Heather, Im glad you loved it! It’s one of my favorite go to meals!
Kim says
I just made this tonight and doubled the recipe and Every bit is gone! My family loved it! Tasted better then the hibachi restaurants! They want it again tomorrow night! Thank you!
Chef Elizabeth Reese says
So glad your family loved it Kim! Definitely quality hibachi right at home!
jordan says
Hi if i make this meal for 8 people, should I just quadruple everything?
Chef Elizabeth Reese says
Hi Jordan, you can just double the recipe for a family of 4!
christopher ramos says
Made this for the first time tonight! It was a success with everybody!!
It’s great how all the recipes are very easy and simple to follow!
Looking forward to cooking more foods!
Thank you for showing us how to cook!!
Chef Elizabeth Reese says
So glad you loved it! Thank you for supporting my blog!
Heidi Bartell says
I have made this for the third time now and every one raves about it! I make it as written with the exception of the veggies. I use what I have on hand. Thank you for sharing your delicious recipe!
Chef Elizabeth Reese says
Heidi, Im so happy you guys love it!! Its one of my family’s favorites! 🙂