Homemade Hibachi Dinner

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One of my goals with this site is to show my Cookies how to make quality meals in your own kitchen. Call me crazy, but I really believe that anyone can cook with the right advice. Good food sounds intimidating. Especially when chefs make eggs with hats, light fires, and juggle with spatulas! Unfortunately, Coop cannot teach you this. BUT, I can show you how to prepare a Hibachi dinner at home that will rival your favorite restaurant!

For me, the highlight of a Hibachi meal is the Yum Yum sauce! I pour it all over the plate! It’s surprising that something so good is so easy to prepare using very few ingredients. Just be sure to prepare the sauce a day or at least a night in advance to give these flavors time to develop.


Yum Yum Sauce

1 1/4 cup mayo
1 tsp granulated sugar
1/2 tsp garlic powder
1/4 tsp paprika
1 T melted butter (unsalted)
1 tsp tomato paste
1/2 tsp cayenne pepper
2-3 T water

Ginger Sauce

1/2 onion (chopped)
2 T lemon juice
1 T grated ginger
1 tsp minced garlic
1/4 cup soy sauce
1/2 tsp white vinegar
1/4 tsp sugar

Hibachi Rice

2 cups cold, cooked rice (white rice)
1 T sesame oil
2 T butter
2 T soy sauce
1/2 sweet onion (chopped)
1 large egg
chopped green onions

Hibachi Noodles

1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)
2 tsp sesame seed oil
1 T garlic butter
2 T soy sauce
1 T teriyaki sauce
Optional: 3-4 green onions (chopped, both the white part and green part, separated)

Hibachi Vegetables

1 large zucchini (quartered)
1 sweet onion (chopped)
1 T vegetable or canola oil**
1 tsp sesame oil
1 T soy sauce
1 T garlic butter
pinch of salt

Hibachi Steak and/or Chicken

1 pound of chicken breast and/or sirloin steak (cut in bite-sized pieces)
1 T vegetable or canola oil**
1 tsp sesame oil
2 T garlic butter
2 T soy sauce
1 T teriyaki sauce
salt and pepper to taste

Hibachi Shrimp

1 lb raw shrimp
1 T vegetable or canola oil**
2 T garlic butter
1 T soy sauce
1 T teriyaki sauce
lemon juice (optional)

Garlic Butter

1 stick unsalted butter (softened at room temp)
1 T minced garlic
1 tsp chopped parsley
1/2 tsp black pepper
1/2 tsp Italian seasoning


Yum Yum Sauce

(Make 1 day before serving.)
Mix all ingredients (except water) together well.
Add 1-2 T of water to reach your desired sauce consistency.
Chill overnight in the refrigerator.
Serve at room temperature.

Ginger Sauce

Blend all ingredients in a food processor or blender.
Refrigerate until ready to use.

Hibachi Rice

Heat oils in a wok or skillet.
Add onion and saute for 1-2 mins
Add in the egg and lightly scramble it.
Once egg is nearly cooked, add in the cold rice, butter, and soy sauce.
Toss rice and egg together until the rice is warm and eggs are cooked completely.
Salt and pepper to taste if needed.
Add chopped green onions.
Remove from pan and serve.

Hibachi Noodles

Cook noodles according to package instructions and drain well.
Heat oil
Add in the remaining ingredients except for the green part of the green onions
Toss to combine.
Once noodles are very coated and hot, add in the green onions
Adjust seasoning to your liking if needed.

Hibachi Veggies

Heat oils into the wok or skillet at medium-high heat
Add in the zucchini, soy sauce, butter, and a pinch of water.
Saute for 5 minutes
Add in onion and continue to saute until all veggies are tender.


Heat veggie oil in a skillet at medium-high heat
Add in the steak and sprinkle on the salt and pepper.
Saute steak.
Once steak begins to brown, add in the remaining ingredients.
Continue to cook the steak to your desired level of doneness.


Heat veggie oil in a pan at a medium heat
Add in chicken and all remaining ingredients.
Continue to cook the chicken until completely done.
Saute to avoid burning.


Heat oil in skillet or wok
Add in shrimp
Add the butter, soy sauce, and teriyaki.
Saute until shrimp is cooked.
Be careful not to overcook.
Add a squeeze of lemon juice.

Garlic Butter

Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
Blend well.
Spoon butter in between plastic wrap and mold into the desired shape. Or store in a tightly sealed container.
Refrigerate until firm.


** Please use the vegetable oil as needed! I provide measurements in case you’re cooking each component separately. If you are using the same griddle, skillet, etc., you may not need to add oil with the addition of each meal component. Use only as needed.
When seasoning with salt to taste, keep in mind that you’ll be using soy sauce as well. Soy sauce will add sodium too.
I used a cast iron griddle for this meal to cook a couple of components at once. However, a skillet, wok, and pan may be used as well. Use what you have.
If you make your own Garlic Butter, it will last for up to one week in the refrigerator. Store tightly in plastic wrap or a sealed container.

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This Post Has 3 Comments

  1. Beverly Varsel

    The recipes I see here are so many of the dishes our family really loves!

  2. Beverly Varsel

    Love the recipes I see here, can’t wait to get started.



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