*Copycat* Homemade Japanese Hibachi
So. Darn. Good.
Kabuki, Benihana, Kobe, Makoto, Fuju, Sakura, Ichiba, Genji…..no matter what the name, it’s still your typical Hibachi Style Restaurant. We all know and love them. However, as fun as it is to go and sit around the table with a group, it is NOT fun on your wallet. That’s why I decided to make my own copycat version. It is delicious and tastes exactly like the restaurant version, albeit, I did not possess the incredible showmanship of the chefs there. I had no “onion volcanos”, didn’t make a “sesame street”, and couldn’t flip and spin my spatulas about. However, I did decide next time I could get a handful of shrimp to cook and try to toss them into the open mouths of my family!!! But, I’m still not convinced that the hefty price tag at the restaurant is worth the show. Some nights I’d just rather eat in and save the $$$, especially when you have a family of 4 and can’t fill up an entire table.
- 2-3 Chicken Breasts, cut into bite-sized pieces
- Mushrooms, sliced
- Onion, sliced
- Mung Bean Sprouts
- Long Grain White or Brown Rice
- 1 Cup Frozen Mixed Veggies
- 1 Egg
- Soy Sauce
- Teriyaki Sauce
- Ginger Dressing
- Yum Yum Sauce
- GrapesSeed Oil
*I use GrapeSeed Oil because it is a lighter oil with a high cooking temp.
And there you have it. Simple ingredients and easy to change up as you like. Swap out the Chicken for Steak or Shrimp, or go all out and use all 3!!! I combined some sliced Onion with both the Chicken and the Mushrooms when sautéing. You can add this or leave them plain. I just love the combo together. I tried to keep it easy by using about a cup of the organic mixed veggies (peas, carrots, green beans & corn). It worked fabulously. I used 2 large skillets. The first skillet I cooked the chicken and onions, plated, then cooked the mung bean sprouts in the leftover yumminess in the pan. The second skillet I used for the mushroom & onions, plated, then fried up the egg, then added the frozen veggies, then the rice. This method was GREAT!!! Just like the Hibachi Restaurants.
Step 1: Cook the Mushrooms in 1 Skillet and the Chicken in the other one!
Mushrooms & Onions
The trick to this is to sauté the onions first in a little bit of GrapeSeed Oil. Season with salt & pepper. When they start to turn translucent, move them over to the side of the pan. Next, add the Mushrooms (and a little more oil if needed). DO NOT TURN THE ‘SHROOMS. Let them sit for a few minutes to get color. Resist the urge to move them about the pan!!!!! After one side is nice and brown, flip them over and mix in the onions so they can all finish cooking and caramelizing together. Plate ’em up!
Chicken & Onions (this pic was taken about 1/2 way through the cooking…as the marinade seeps out, it will continue to brown and caramelize into heavenly hibachi bites)
I know my Ingredients List says Teriyaki Sauce. If you have that handy, marinade the chicken in that for a time saver! It doesn’t get much easier than that. If I had one of my favorites, Trader Joe’s Soyaki Sauce, I would have marinated the chicken all day in that. Unfortunately, I was all out. So much for simple. So I threw a quick marinade together, and it was bursting with flavor! Here’s what I used:
- 3 T Low- Sodium Soy Sauce
- 2 T Ponzu
- 1 t Fish Sauce
- 3 Cloves Smashed Garlic
- 1 t Ginger
- 1 Green Onion sliced
- 1 T Crushed Red Pepper Flakes
I chopped the chicken earlier in the day, popped into a tupperware and just drizzled each ingredient over top. Then I just put the lid on and shook it up. I let it marinade all day. I recommend at least 1 hour to get the flavor in the meat. Every now and then I would go to the fridge and give it a shake to make sure all the chicken on top was getting some of the love bath as well!
Now, while you have the mushrooms going in one pan, you should have the chicken going as well. Just drizzle a little oil in the skillet and put in the chicken pieces and onions. I didn’t just dump the chicken in because I didn’t want to excess marinade or the chunks of garlic and scallions going into the pan. Sauté until cooked. Plate it up!
Step 2: Cook the Rice in 1 Skillet and the Sprouts in the other!
Rice, Veggies & Egg
Cook you rice of choice per the instructions. (Usually 1 cup Rice to 2 cups Water). I used a Local Long Grain White Rice. Some recipes say to rinse the rice, some say to toast the rice. I know Rice, at least for me, is extremely difficult to get right. We usually always use Brown Rice, but I found this Local Rice and wanted to give it a try. HOLY MOLY… It actually cooked RIGHT!!! I couldn’t believe it. I almost hated to fry it up because it was so light and fluffy. Here’s what I did. I diced up about a half of a small onion. I did NOT rinse the Rice first. I added a T of GrapeSeed Oil and the diced onion, salt and pepper and sautéed for about a minute. Then I added 1 Cup of Rice and toasted it for about 2-3 minutes. Be sure to stir it so the rice won’t burn. Then I added 2 Cups of Water, 1 T butter and a bit more salt. Brought it to a boil, covered, then turned the heat to low. Cooked for about 20-25 mins. DO NOT LIFT THE LID!!! NOT ONCE!!! NO PEEKING!!! Move off the hot burner and let rest for 5 minutes before lifting the lid. Fluff with Fork. TIP: I did the rice first before starting the rest of the meal, that way the rice was ready to go when I was ready to make the fried rice!
Making the Fried Rice was super easy with the prepared rice. First, in the same skillet that the Mushroom and Onions were cooked in, I cracked and egg and fried it up. Then I tossed in a Cup of the Frozen Mixed Veggies. Cooked them for a min or so to warm them up. Then, just added the prepared rice on top and fried it up! Mix it a few times and then take the Low Sodium Soy Sauce a few turns around the pan. Toss. Let cook a minute longer. If you let the bottom get a little crispy it is so so soooo worth the wait! Plate up!
Mung Bean Sprouts
After plating the Chicken and Onions, you should still have a little ooey gooey caramelized goodness in the pan. For the love of food, do NOT get rid of it! Throw your sprouts into the pan and let them soak all that delicious Kar-aki Sauce, or whatever you may have used. These only take like a minute to warm up. You don’t want to overcook them and loose the crunch. OMG. I could eat an entire plate of these!!!! TIP: If you don’t have any delicious drippings left in the pan, just toss the sprouts in and add a tsp of Soy Sauce.
Now, dinner should be all plated up and look just like the restaurant.
I used 2 bottled sauces to serve it with. For the White Sauce, my brother bought me Terry Ho’s Yum Yum Sauce. It was pretty good. On its own, it wasn’t exactly like the ones in the restaurant, but when you dipped the rice in it….DELISH!!! Not bad for a copycat bottled sauce. For the Ginger Sauce I used Whole Foods Organic Ginger Soy Vinaigrette. Vegan and only 50 calories per serving (2 T). This worked out wonderfully and was absolutely amazing on the chicken!!!!
Like I said, this really is simple to make and so delicious and filling. It tastes exactly like the restaurant, just a lot lighter on your wallet!!! To make it easier to make at home, I did a few copycat cop-outs. The White Sauce and Ginger Sauce. So, I am going to try and recreate some of these on my own. I’ll try and make a homemade Yum-Yum Sauce and a Ginger Dressing to share with y’all. I already know how to make the delicious soup….but I’m saving that one for another day!