This plate is peak Japanese steakhouse energy — tender hibachi-style steak and chicken bites, perfectly sautéed zucchini + onions + mushrooms, buttery carrots, and fluffy fried rice. It’s giving Benihana at home, minus the onion volcano.
Let’s recreate this banger!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
Hibachi Steak & Chicken
6 oz steak (sirloin, filet, or skirt), cubed
6 oz chicken breast, cubed
1 tbsp butter
1 tbsp soy sauce
½ tsp garlic powder
Salt & pepper
Hibachi Veggies
1 zucchini, sliced into matchsticks
½ onion, sliced
1 cup mushrooms, sliced
1 cup carrots (boiled or steamed until tender)
1 tbsp butter
1 tbsp soy sauce
Salt & pepper
Fried Rice
2 cups cooked cold rice
1 egg
1 tbsp butter
1 tbsp soy sauce
½ tsp garlic powder
Optional: shredded carrots, peas, green onions
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
1️⃣ Hibachi Fried Rice
Melt butter in a pan.
Scramble egg, then add rice.
Add soy sauce + garlic powder.
Toss until lightly golden and fragrant.
Add peas or carrots if you like!
2️⃣ Hibachi Chicken
Melt butter in a skillet.
Add chicken, soy sauce, garlic powder, salt + pepper.
Cook until golden and fully done.
Set aside.
3️⃣ Hibachi Steak
In the same pan, sear steak cubes on high heat.
Add butter + soy sauce at the end for that hibachi glaze.
Cook to medium/medium-well depending on your vibe.
4️⃣ Hibachi Veggies
Melt butter in pan.
Add zucchini, onions, mushrooms.
Season with soy sauce, salt, and pepper.
Cook until tender but still vibrant.
Keep carrots separate and toss with a bit of butter + salt.
5️⃣ Build Your Plate
Fried rice → veggies → chicken + steak right on top.
Enjoy that hibachi goodness.
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Calories: ~780 kcal
Servings: 1–2