Homemade Hibachi

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.

Ingredients

  • 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!

Always Hungry,

Hannah

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