I freaking love hibachi, the food just tastes better when it’s made on a flat grill I guess. I have not been able to go to hibachi since this whole COVID thing so I figured I would try and tackle the challenge of making it at home. This is for a single serving, since I cook for one so if you need it for more people just bump up those numbers. It’s a super easy recipe and a lot less stressful than trying to catch broccoli in your mouth in front of all your friends and strangers.
- 1 Chicken Breast, cubed.
- 2 Garlic Cloves, diced
- 1/2 TSP Butter
- Black Garlic Salt (optional)
- Hot Sauce
- Soy Sauce
- 1 egg, scrambled
- 1 Onion, cut into thick slices
- Carrots, cut into match sticks
- Sushi Rice, cooked by package instructions
- Toppings: Yum Yum Sauce, Edamame
Let’s Get Cooking
I am not very good with measuring shit when I am free-handing it in the kitchen, I gotta get better at that. I apologize. Moving forward, start with cooking the sushi rice and let it cool.
While the rice is cooking, prep your veggies and cut the chicken. Heat a large pan and add the butter and about 3 TBSP of soy sauce. Once the butter is melted add in the chicken. Sprinkle with a little bit of the black garlic salt (if around) and add in the diced garlic + hot sauce. Cook until done and place into a separate bowl.
Place the chopped vegetables into the same pan you cooked the chicken in and cook until soft, feel free to add in a little more soy sauce and pepper. Once the veggies are done, add in the chicken and cooked rice. Make a well in the middle of the rice and add in the scrambled egg. Cook until done and then mix in with the rest of the rice.
Serve in a bowl with your fav toppings like, yum yum sauce, edamame, or whatever you’d like!