Hibachi Style Steak and Shrimp: The Ultimate Hibachi Recipe
Introduction to Hibachi Style Steak and Shrimp
Hibachi style cooking brings the excitement of a Japanese steakhouse right into your kitchen. With its vibrant flavors and sizzling meats, this Hibachi Style Steak and Shrimp recipe is not just a meal but an experience. Whether you’re enjoying a cozy dinner at home or entertaining guests, this dish is sure to impress. The combination of perfectly cooked steak and shrimp with a delicious homemade Yum Yum sauce makes for a delightful dining experience.
A Personal Story Behind My Hibachi Journey
Growing up, my family often visited a local Japanese steakhouse, where the chefs would prepare meals right in front of us. The sizzling sounds, the fresh ingredients, and the delightful aroma created memorable moments. It inspired me to recreate that magic at home. This Hibachi Style Steak and Shrimp recipe is my homage to those days, allowing me to share that joy with my family and friends.
What Makes This Hibachi Recipe Special?
What sets this recipe apart is not just the quality of the ingredients but also the easy-to-follow steps that make it accessible for everyone, including those who may not be seasoned cooks. The homemade Yum Yum sauce adds a unique flair, complementing the steak and shrimp beautifully. Plus, the one-pan preparation means less cleanup, making it perfect for a busy weeknight or a special occasion.
The Full Hibachi Recipe
Ingredients
- For the Yum Yum Sauce:
- 1 1/2 cups Mayonnaise
- 1 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Sriracha
- 1/2 tsp Cayenne pepper
- 2-3 tbsp Water, as needed
- 1/2-1 tbsp Tomato paste
- For the Hibachi:
- 2 cups Cooked white rice, cold
- 2-3 tbsp Sesame oil, as needed
- 2-3 tbsp Soy sauce, as needed
- 1 tbsp Teriyaki sauce
- Kosher salt and pepper, to taste
- Garlic powder, as needed
- Onion powder, as needed
- Paprika, as needed
- 1/2 cup Yellow onion, chopped
- 1/2 cup Mushrooms, sliced
- 1 Large Zucchini, sliced into sticks
- 1 lb Sirloin steak, cubed
- 1 lb Large shrimp
- 1 Egg
- Canola oil
Instructions
- In a bowl, combine all Yum Yum sauce ingredients (except for water). Mix well.
- Gradually add water until you achieve your desired sauce consistency. Chill in the fridge while you prepare the rest of the meal.
- Season both the steak and shrimp with kosher salt, pepper, garlic powder, paprika, and onion powder to enhance the flavors.
- In a skillet, heat canola oil over medium-high heat. This is crucial for achieving a good sear.
- Cook the steak for about 3-4 minutes, browning on both sides. Add a splash of Teriyaki sauce and sesame oil for added flavor. Keep the steak warm.
- In the same pan, add the shrimp with more Teriyaki sauce and sesame oil, cooking until they turn pink. Keep warm alongside the steak.
- Next, add a bit more oil if necessary, then sauté zucchini, mushrooms, and onions for about 3 minutes until tender.
- Now, add the cold rice, soy sauce, sesame oil, and crack in an egg. Scramble the egg as you mix everything together, ensuring the rice is heated through.
- Finally, serve your delicious Hibachi meal with the Yum Yum sauce on the side. Enjoy!
Serving Suggestions and Variations for Hibachi
This Hibachi Style Steak and Shrimp can be served with a variety of sides. Consider adding a fresh salad or grilled vegetables for a well-rounded meal. You can also customize the dish by adding your favorite vegetables or swapping out the proteins—chicken or tofu work beautifully too! For a bit of crunch, serve with crispy wonton strips or spring rolls on the side.
Frequently Asked Questions About Hibachi
Can I make the Yum Yum sauce ahead of time?
Yes, it can be prepared a day in advance and stored in the refrigerator for better flavor.
What can I substitute for the shrimp?
You can use scallops or even more steak if you prefer.
Is this recipe suitable for meal prep?
Absolutely! You can make it ahead and reheat for a quick lunch or dinner throughout the week.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 450
- Servings: 4
Hibachi Style Steak and Shrimp
Ingredients
Yum Yum Sauce
- 1.5 cup Mayonnaise
- 1 tsp Garlic powder
- 0.5 tsp Paprika
- 0.5 tsp Sriracha
- 0.5 tsp Cayenne pepper
- 2 tbsp Water as needed
- 0.5 tbsp Tomato paste to taste
Hibachi Ingredients
- 2 cup Cooked white rice cold
- 2 tbsp Sesame oil as needed
- 2 tbsp Soy sauce as needed
- 1 tbsp Teriyaki sauce
- 1 tsp Kosher salt to taste
- 1 tsp Pepper to taste
- 1 tsp Garlic powder to taste
- 1 tsp Onion powder to taste
- 1 tsp Paprika to taste
- 0.5 cup Yellow onion chopped
- 0.5 cup Mushrooms sliced
- 1 large Zucchini sliced into sticks
- 1 lb Sirloin steak cubed
- 1 lb Large shrimp
- 1 large Egg
- 1 tbsp Canola oil
Instructions
- In a bowl, combine all Yum Yum sauce ingredients (except for water). Mix well.
- Gradually add water until you achieve your desired sauce consistency. Chill in the fridge while you prepare the rest of the meal.
- Season both the steak and shrimp with kosher salt, pepper, garlic powder, paprika, and onion powder to enhance the flavors.
- In a skillet, heat canola oil over medium-high heat. This is crucial for achieving a good sear.
- Cook the steak for about 3-4 minutes, browning on both sides. Add a splash of Teriyaki sauce and sesame oil for added flavor. Keep the steak warm.
- In the same pan, add the shrimp with more Teriyaki sauce and sesame oil, cooking until they turn pink. Keep warm alongside the steak.
- Next, add a bit more oil if necessary, then sauté zucchini, mushrooms, and onions for about 3 minutes until tender.
- Now, add the cold rice, soy sauce, sesame oil, and crack in an egg. Scramble the egg as you mix everything together, ensuring the rice is heated through.
- Finally, serve your delicious Hibachi meal with the Yum Yum sauce on the side. Enjoy!