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Hibachi Dinner

I love going to Hibachi-style Japanese restaurants with my son and/or a group of people.  The food is good (and filling) and the atmosphere is fun. There is one restaurant near us in Stamford, CT that in addition to fried rice, serves hibachi noodles.  My son LOVES these noodles so I decided why spend over $60 for dinner out, when all he really wants are the noodles.  So I figured out how to make them, or come close enough anyway.

Now I make them at least a couple times a month and not only does my son love them,  so do all of his friends that come over. If I make a pound of these noodles on Saturday afternoon, they are gone by Sunday morning. And that is just with my son eating them.

If you have never been to a Hibachi dinner, you have a couple of options for protein in addition to the noodles, fried rice, mushroom soup/broth, salad w/ginger dressing and vegetables. These are all pretty much the same for everyone.  That is a lot of food.  For the purpose of this dinner menu, I am going to stick with the items that can easily be made on a week night.  That means I am keeping the noodles, the soup, and skipping the fried rice (this can be easy, but you have to have “day old” rice on hand, which is not something everyone keeps.)

You will notice that I do not have salt in most of the recipes.  This is because the Hibachi Style Cooking Oil contains Soy Sauce. This should provide enough salt for each recipe.  If not, feel free to add a pinch at a time, but use with caution.

Preparation note: These recipes are winners with kids.  To make it fun and showcase your style, you can skip the sauté pan and get out the griddle. You can pick up a two burner cast iron flat griddle with reversible grill for about $40.  It can make it fun as you attempt to replicate the moves of your favorite Hibachi chef!

MENU

Garden Salad

Hibachi Style Noodles

Hibachi Style Vegetables

Hibachi Style Protein:

 (select any one or combination:  Chicken, Filet, Sirloin, NY Strip, Shrimp, Salmon)

Below are the recipes and ingredients list for each of the above. Pick and choose which ones you like. Prep the salad, cook the pasta, and as the pasta is cooking, prepare and cook the protein and vegetables.

Garden Salad

(serves 4)

  • ½ head of iceberg lettuce, torn into bite sized pieces, rinsed and dried/spun (you can substitute any lettuce if you prefer or pre-washed packaged lettuce mix)
  • 1 large carrot sliced thin (or use pre-packaged shredded carrots)
  • 1/3 english cucumber, sliced (you can use another kind of cucumber if you prefer, peel if there is a bitter skin)
  • ½ cup shredded red cabbage
  • Approx. 1 cup of your favorite Asian style dressing or make your own (simple: 1 tsp minced ginger, 1 tsp minced garlic, 1TBS soy sauce, 1 TBS sesame oil, 2 TBS Rice Wine Vinegar, ¼ cup extra virgin olive oil or Vegetable oil, fresh ground pepper – combine all in a jar with a lid, shake and let sit while preparing the remaining dinner.)
  1. Toss the ingredients of the salad together in a bowl.
  2. Just before serving, shake the dressing, and pour about 1/3 cup of dressing and toss again.  Add additional dressing if desired.  Spoon into bowls and serve. Top with additional fresh ground pepper if desired.

Hibachi Style Cooking Oil

(makes about 1 cup)

Mix up a batch of this and double as its good to have on hand. This is what will be used for your vegetables, noodles, rice (if you make rice), and protein.

  • 2 TBS Sesame Oil
  • 1/3 cup Wok seasoned oil (Canola/veg/Extra Virgin Olive Oil can be substituted)
  • ½ cup Rice Cooking Wine
  • ¼ cup Soy Sauce

Mix all in a jar with a lid and shake, or mixing bowl and whisk together.

Hibachi Style Noodles

(serves 6 as a side dish – left overs are good so feel free to make more than you need)

  • 1/4 cup of the Hibachi Style Cooking Oil
  • 1 TBS sesame oil
  • 3 TBS minced garlic
  • 1.5 TBS minced ginger
  • 3 TBS butter, unsalted and cubed
  • 1 LB Linguini (or favorite long noodle, thicker is better than Angel hair), prepare according to directions
  • Fresh ground black pepper
  1. Prepare the pasta according to the directions. While this is cooking, prepare the remaining ingredients or move on to the next dish.
  2. When pasta is done, drain and drizzle the 1 TBS sesame oil over top, sprinkle with black pepper, and toss.  Set aside.
  3. In the same pan used to cook the pasta and over med heat, add the Hibachi Style cooking oil, butter, garlic and ginger. Saute for about 2 – 3 minutes, until butter is melted and garlic and ginger are soft.
  4. Add the noodles back in and toss until just coated and pasta is hot (1 – 2 minutes).  Taste.  Adjust with additional soy, Hibachi Cooking Oil, fresh pepper or butter.
  5. Turn off heat and serve, or cover and put aside until ready to serve.

This is not meant to be a low calorie dish.  If you are on a diet, I would recommend making your favorite rice as a side dish.  You could cut back on the oils and butter: I would say no more than 1/2 if you desire.

Hibachi Style Shrimp

(serves 4)

  • 1 LB jumbo shrimp
  • ¼ lemon, seeded
  • 1 TBS minced garlic
  • .5 TBS minced ginger
  • 1 tsp fresh ground pepper
  • 2 TBS Hibachi Style Cooking Oil

(optional – put all in a zip lock bag and marinate for 30 minutes prior to cooking.  Then empty contents into med-high pan to saute until Shrimp is cooked)

  1. In a pan over med-high heat, add the cooking oil, garlic and ginger.  Saute for 2 minutes to release the flavor of the garlic and ginger.
  2. Add in the shrimp, add fresh ground black pepper, and a squeeze of lemon (be sure to catch the seeds)
  3. Saute the shrimp for about 2 minutes on each side.  Remove one, cut to make sure its cooked all of the way through, and taste. Adjust seasoning with soy sauce, lemon juice and/or fresh ground pepper.

Hibachi Style Salmon

(serves 4)

  • 4 Salmon Filets, no more than 1 inch thick
  • ¼ lemon, seeded
  • 1 TBS minced garlic
  • .5 TBS minced ginger
  • 1 tsp fresh ground pepper
  • 2 TBS Hibachi Style Cooking Oil

(optional – put all in a zip lock bag and marinate for 30 minutes prior to cooking.  Then empty contents into med-high pan to cook until Salmon is done)

  1. In a pan over med-high heat, add the cooking oil, garlic and ginger.  Saute for 2 minutes to release the flavor of the garlic and ginger.
  2. Add in the salmon top side down and sear.  After 4 minutes, turn over, add fresh ground black pepper, and a squeeze of lemon (be sure to catch the seeds)
  3. Continue to cook for an additional 4 minutes.  Remove one, cut in the center to make sure its cooked just under the way your prefer and taste. Adjust seasoning with soy sauce, lemon juice and/or fresh ground pepper.
  4. Remove from pan just before its fully cooked, and allow to sit for 5 minutes before serving. That will complete the cooking process.

Hibachi Style Steak

(serves 4)

  • 4 Filets, OR sirloin OR NY Strip, (about 1 in thick)
  • 1 tsp fresh ground pepper
  • Pinch of salt
  • 4 TBS Hibachi Style Cooking Oil

About 30 minutes prior to cooking, remove the steaks from the fridge. Season each with fresh ground pepper and pinch of salt. Let sit uncovered until ready.

  1. In a pan over med-high heat, add the Hibachi Style Cooking Oil and let get hot (when the oil begins to simmer)
  2. Add the steaks, and let sear for about 3 minutes, Flip and sear the second side for additional 2 – 3 minutes for Rare, 3 – 4 minutes for Med-Rare and 4 -5 minutes for Med.
  3. In restaurants, they cut the steak, re-sear the cut pieces, then serve.  You can do this (using the lower time for your preferred doneness) if you can cut right in the pan you are using.  This will sear as you cut so you don’t lose the juices.  If you have to remove to cut, then skip this step.
  4. Remove from pan just before its fully cooked, and allow to sit for 5 minutes before serving. That will complete the cooking process.  You can now serve as a full steak or cut into cubes (and if you wish, re-heat the pan you cooked them in, and toss in the cubes for 30 seconds just before serving).

Hibachi Style Vegetables

(serves 4)

  • 1 med zucchini, peeled (optional), quartered length-wise, then cut into 1 – 1.5 in pieces
  • 1 med summer squash, peeled (optional), quartered length-wise, then cut into 1 – 1.5 in pieces
  • 1 med white onion, cut in half, then sliced into ¼ moon slices
  • 1 package (~2 cups) of bean sprouts (optional)
  • 1 TBS minced garlic
  • .5 TBS minced ginger
  • 1 tsp fresh ground pepper
  • 2 TBS Hibachi Style Cooking Oil
  • 1 TBS Soy Sauce
  1. In a large pan over med-high heat, add the cooking oil, garlic and ginger.  Saute for 2 minutes to release the flavor of the garlic and ginger.
  2. Add in the vegetables (except the bean sprouts if using), add fresh ground black pepper and additional soy sauce. Saute the vegetables for about 4 – 5 minutes until still a little crisp when you bite into them.  Remove one, cut to make sure it’s cooked all of the way through, and taste. Adjust seasoning with soy sauce or fresh ground pepper, toss in the bean sprouts.
  3. Leave uncovered and set aside until ready to serve.

Time Savers for weeknight cooking:   Plan a loose menu on Sundays or Saturdays. Determine the ingredients you will be using.  Some can be prepped over the weekend so it’s at your ready during the week.  Shallots, garlic, ginger, and onions can all be prepped in advance. They will last about 3 days in their fresh minced, diced, sliced formats. If you peel garlic and leave whole, they will last about a week or longer.

If you have minced or diced items, you can pour in a little olive oil which will extend their life in the fridge.

Having these at the ready can cut at least 20 minutes off your prep time for the above recipes.

Making the spice and flavored oils in advance will also shorten your week night cook times.  And also allow kids to get in on the cooking. Especially young kids who can’t quite handle a knife; they can easily spoon out pre-cut items, pour in liquids, add and toss together in a bowl. Obviously, having younger kids (non-teens) add anything to hot pans it not a good idea.

Have a great fun dinner!

Nicole

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

16 responses »

  1. Karen says:

    I am so going to make this with my kids! They are fussy and may or may not eat some of it, but it will be fun for them to help make them. They do love Chinese food so I think it’s a good bet they’ll eat it.

    Like

  2. Marie says:

    I rarely use a recipe off the internet that doesn’t have a bunch of comments, reviews, and ratings, but I was desperate for a hibachi dinner. Any other recipe that I found just didn’t look like it would taste like what I’ve had in the restaurants. I was REALLY impressed last night when I made this! Thank you so much for this recipe! The sesame oil set me back $10, but it really was a key element to the flavors and I’m glad I bought it.

    Like

  3. Dionna says:

    Love it!! I’m going to try this when my fiance’s kids come to visit. We all love going to the Japanese Steak House but this will definitely save us some money!! Thanks!

    Like

  4. Mew says:

    I tried doing the vegetables and used zucchini, carrots, and onions. It was amazing! The hibachi cooking oil was such a great mix with very nice flavor. The zucchini absorbed it so well. Thanks for sharing!

    Like

  5. Debra says:

    I mixed up the Hibachi Sauce/oil , and omg it’s taste fabulous ! Such a big Fan of Hibachi grilled foods and have been trying to find this sauce , Thank you so much for sharing !! So going to enjoy !

    Like

  6. Kara says:

    Could you please give your recipe for the rice? We are having friends over and want to use the rice in the meal. Thanks!

    Like

    • culinaryease says:

      I am sorry for not responding sooner. I have been extremely busy. Do you still want the rice recipe? I can create a new post for future if you still desire it. And you can always email me at culinaryease@optonline.net

      Like

    • culinaryease says:

      I know this is a long time coming, and i will fine tune it. It is hard for me to do the rice recipe. I have been working on it, but I never do it the same way twice.

      Basically, you need day old rice or make fresh rice and freeze for a few hours. Fresh made rice will turn mushy.

      For the sauce, I use a mix of sesame oil (1 TBS), teriyaki and soy sauce (1 TBS ea), a splash of mirin/rice cooking wine (1 TBS), black pepper (couple pinches), garlic (2 cloves) and ginger (Thumb sized diced) and a splash of rice vinegar (couple shakes). I usually put it in a glass jar and shake it all up. This becomes the sauce.

      For vegetables, up to you. Frozen peas, sliced bell peppers (or hot if you like), sliced onions, and scallions are basics. But you can really use anything (Broccoli, bean sprouts, zucchini, summer squash, etc.. just make bite sized). If you want meat, chicken works great. It just absorbs flavor very well. Dice it up.

      Step 1: Cook the chicken in sesame oil, black pepper and some of the sauce until cooked through. Remove to a plate/bowl.
      Step 2: Cook the vegetables in sesame oil, black pepper until they just begin to soften (about 2 minutes). remove to a plate/bowl.
      Step 3: Cook the rice: Add the rice to the pan/wok, toss gently in any remaining sauces, then add in the sauce about 2 minutes later. Let it absorb the sauce and rest in between tossing – as it need to sear. Toss every minute for about 6 minutes.
      Step 4: Add in all of the other ingredients, toss and ensure all is warm then serve.

      Like

  7. mandrac8 says:

    I would actually love afried rice recipe!

    Like

    • culinaryease says:

      I will work on that. Fried Rice requires at least one day old refrigerated rice. It is a good way to transform left overs and/or frozen vegetables.

      Using a wok is best, however it can be done in a large skillet.

      I will get a recipe out soon. Chicken fried rice is one of my son’s favorites! I do make it often.

      Like

  8. mandrac says:

    Made multiple times and delish…but im always substituting something lol rice cooking wine….-mirin?

    Like

    • culinaryease says:

      rice cooking wine and mirin are very similar, so is sherry cooking wine. They can all be substituted. Except you may want to add a pinch of sugar if using sherry cooking wine. Substituting is great. I do it all the time – depends what I have in the fridge and pantry.

      Like

  9. Haven says:

    Hi! Thank you so much for posting this amazing menu! I will have to make this one day! The only thing I was confused about was the hibachi oil. Do you buy it or do you have to make it? Can you please explain? Thank you for all your hard work.

    Like

    • culinaryease says:

      I usually buy it. I like the Joyce Chen varieties. I responded to an earlier post on how you can make your own. If you don’t have any, sesame oil or canola oil along with garlic and ginger will do just fine.

      Like

  10. Barbarainnc says:

    Do you make wok seasoned oil or buy it? What is it seasoned with?? 🙂 🙂

    Like

    • culinaryease says:

      I usually buy it. It can be made. It is typically canola oil flavored with garlic and ginger. You can gently set a pot on the stove over very low heat, add diced garlic, ginger or other flavors and let go until they are tender. Then strain the oil and you have seasoned oil.

      Like

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