If you’ve ever been to a Hibachi
restaurant you know that you’re in for both dinner and a show! The first time I
went was with my family when I was a teenager, and now it’s a fun date-night
restaurant we love to go to a few times a year.
If you’re not familiar with Japanese
Hibachi or teppanyaki, imagine sitting around a large, hot hibachi grill where
a chef is standing in the center, cooking a dinner made up of meat or seafood,
fresh vegetables, and rice. While he cooks he is entertaining the table with
food and knife tricks, and cracking jokes. It’s entertaining and the food is delicious!
Often, the terms hibachi and
teppanyaki are used interchangeably, but traditionally hibachi is cooked on a
barbecue type grill with a charcoal or gas flame and teppanyaki is cooked on a
solid griddle cook surface.
Hibachi truly signifies "fire bowl"
and alludes to a strategy for preparing food over extremely high warmth (once
in a while in an enormous artistic bowl and frequently on a huge level flame
broil). Notwithstanding, to make this simple Hibachi chicken formula at home,
all you need is an enormous skillet or fry container!
Ingredients:
- 3 teaspoons sesame oil divided
- 6 tablespoons butter divided
- 4 tablespoons avocado oil divided
- 12 tablespoons soy sauce divided
- pepper
- salt
Hibachi vegetables:
- 1 white onion large, halved and cut into 1/2" pieces
- 2 cups baby bella mushrooms about 8 ounces, quartered
- 1 zucchini large, quartered and cut into 2" pieces
Mustard sauce:
- 1 tablespoon hot water
- 1/2 cup half-and-half
- 2 tablespoons dry mustard
- 2 teaspoons honey
- 1 tablespoon sesame seeds preferably lightly toasted
- 1 clove garlic minced
Fried Rice
- 2 eggs large
- 4 cups rice cooked, cool to the touch
- 1/2 cup white onion diced
- 1 cup frozen vegetables
Hibachi chicken
- 2 teaspoons lemon juice fresh
- 1 pound chicken breast cut into bite-sized pieces
Wine Pairing
- 2018 Che Fico Nero di Troia
- 2018 Che Fico Pinot Grigio Riserva
Instructions:
- Make the fried rice: Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan.
- Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled. Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot.
- Make the chicken and vegetables at the same time.
- For the chicken: Heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.
- For the vegetables: In a separate large skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
- For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.
Inspired from makeyourmeals.com
Hibachi Chicken with Fried Rice and Vegetables
4/
5
Oleh
Hana
