Hibachi Grill | Hibachi Steak and Shrimp Recipe
At some point in life, everyone wants to go to a Japanese steakhouse that does Hibachi-style cooking. If you've never been anywhere, we highly recommend giving it a try as it's an experience you won't forget.
However, nights like this can be a bit pricey, mostly depending on the size of your family. But that doesn't mean you can't enjoy a delicious Hibachi Steak and Shrimp dinner in the comfort of your home.
So today, we're going to dive into Japanese cooking to make the most delicious Hibachi Steak and Shrimp, as good as the restaurant version.
How to Make Hibachi Steak and Shrimp
You won't be throwing any shrimp in your mouth, but this Hibachi Steak and Shrimp recipe is a nice recreation of the famous Japanese steakhouse version.
Why? Because it incorporates all the goodness of a Hibachi grilled: tender shrimp, medium-rare New York strips, and Hibachi vegetables.
Typically, steak or sirloin steak is used in this main course. However, we recommend the steak strip as it is easier to keep tender when cut into bite-sized pieces.
Stop talking; let's start cooking with our ingredients!
Ingredients:
(4 parts)
For the Hibachi steak:
■ 16 ounces New York steak or sirloin
■ 1 teaspoon Hibachi cooking oil
■ 1 tablespoon lemon juice
■ 1 pinch of salt and pepper to taste
For the Hibachi shrimp:
■ 24 oz shrimp
■ 1 tablespoon lemon juice
■ 1 tablespoon fresh parsley
■ 1 teaspoon Hibachi cooking oil
■ a pinch of salt to taste
Hibachi cooking oil:
■ 1 tablespoon sesame oil
■ 2 tablespoons soy sauce
■ 2% tablespoon olive oil
■ 1/4 cup rice wine
Instructions:
At first, many people were intimidated by the Hibachis steak and shrimp recipe, thinking they needed a Hibachis grill to get a restaurant-style dish. It's not quite like that.
Hibachi-style steak and shrimp is a simple and easy dish to make, especially with our tips for you.
Eat a steak that is at least 1 inch thick with some fat to prevent overcooking. Also, try dicing the steak after searing, as this will have a larger surface to create a crust, which means more flavor.
At Hibachi, they cut the steak in half and cube it on the grill; not everyone has one big enough. So, you have to cube the steak on a cutting board before putting it back in the frying pan.
But most importantly, don't cut lengthwise unless you have a large steak.
Step 1:
Make your Hibachi steak. Heat a large frying pan to medium-high heat; if you have an electric grill, heat it to 360°F.
Then, stir in some Hibachi cooking oil and add it to the heated frying pan. It should flash when properly heated.
Step 2:
Cut your steak into bite-sized cubes and place on a hot frying pan with lemon juice.
Note: You can cut the steak into bite-sized pieces before or after cooking. It's up to you. If you want to grill the steak or tenderloin as a whole, grill it on one side for about 4 minutes. Then flip over and cook another 4 minutes on the other side, until half done.
Cook it until charred on all sides, season with salt and pepper.
Remove from heat and let your Hibachi steak rest for 4 minutes before dicing into cubes.
Step 3:
Cook your shrimp. The frying pan or frying pan should be heated to the same temperature.
However, if you cook the shrimp after the steak, there is no need to wait for it to get hot.
Just clean the pan and pour in some Hibachi cooking oil.
Then add the shrimp (peeled and dehaired), sprinkle with salt and cook for 2-3 minutes per side. The shrimp should become opaque when cooked.
Remove the shrimp from the heat and cut it into bite-sized pieces. Sprinkle with some parsley, lemon juice and garlic powder and you're done.
Step 4:
Serve Hibachi steak and shrimp on a platter with yum sauce, veggies, rice, or whatever else we'll discuss later.
Ingredient Substitutes
Please take another look at the ingredients and tell us what you see. There isn't much room for experimentation as the Hibachi Steak and Shrimp recipe is mostly about steak and shrimp.
Still, Hibachi cooking oil provides a rich Japanese flavor to meat and shrimp. So, let's start here and see what other substitutions you can use to change the flavor of the original dish.
Perilla oil
If you want a nutty and earthy flavor similar to sesame oil, perilla oil is a good substitute. It is also often used in Korean and Japanese dishes rather than sesame oil or seeds because of its similar taste and smell.
In addition, it has many health benefits. Still, if you don't have nut or seed oil on hand, using any other nut or seed oil will suffice.
Ginger ale
While ginger ale is a carbonated ginger-flavored soft drink, it also contains other ingredients like lemon, lime, and cane sugar. The packaging and similar appearance of this flavor make it a perfect substitute for rice wine.
The acidity of the ale makes it a great meat tenderizer, breaking down the proteins in the meat and making it softer on the inside. Ginger ale won't make your Hibachi oil any tastier.
What to Serve with Hibachi Steak and Shrimp
Japanese Hibachi-style steak and shrimp are often paired with Japanese Hibachi-style vegetables like broccoli, zucchini, mushrooms, and cabbage for the ultimate Japanese experience.
However, there are no restrictions here. For a hearty dinner, you can pair this perfect steak and shrimp with any other.
Check out the pairings below.
Fried white rice
Want to try Hibachi Steak and Shrimp? Choose Japanese Hibachi Fried Rice, which has eggs, meat, pepper, sesame oil and green onions.
Aside from the flavors, it's a delicious color combination that sets this side dish apart. Although this Japanese fried rice recipe sounds complicated, it's so easy to make. You need to stir all the ingredients in the frying pan and that's it.
Hibachi steak and shrimp would go perfectly with fried rice.
Noodle
Although you can pair Hibachi steak and shrimp with any noodles you like, it's best to opt for shrimp Hibachi noodles. These yakisoba can be made in 20 minutes with simple ingredients.
But the best part is that they are made on a frying pan or skillet. So, you can do it after sautéing the shrimp and steak so they get that subtle flavor from the remaining spices and gravy.
How to Reheat Hibachi Steak and Shrimp
Hibachi steak and shrimp is one of the most satisfying items on the menu, and it will become a staple in your home. However, if you want to wrap it up later, it may never live up to your memory.
However, it can be reheated to yesterday's glory, and you have to know how to do it right.
Reheat Hibachi Steak and Shrimp in a Pan
Reheating a steak on the stove is a great way to keep the outside char. Simply place bite-sized steak pieces on a skillet with a teaspoon of Hibachi cooking oil (or some olive oil if you don't have Hibachii) and heat over medium-low heat.
Cover and let the steak heat up.
Same goes for shrimp, but don't heat it with the meat. When the steak is done, clean the pan and add the shrimp into the pan, layer by layer. Let them cook without stirring for about 3 minutes.
Reheat Hibachi Steak and Shrimp in the Microwave
Microwaves are never the best option for heating steak or shrimp because it will dry them out. So be careful here. Place steak on a microwave-safe plate and cover lightly with a slightly damp paper towel.
When you reheat the steak every 30 seconds, it will hold in the moisture and keep the steak from drying out, about 2 minutes total.
As for the shrimp, put them on a microwave-safe plate with a little water on top. Cover with a lid or microwave-safe plastic wrap and reheat for 1-2 minutes.
How to Store Hibachi Steak and Shrimp
Storing Hibachi steak and shrimp is definitely not an option because even if you do your best to reheat it, it won't taste the same the next day.
However, if you've made a large batch and need to save it for later, here's how to do it.
Store Hibachi Steak and Shrimp in the Refrigerator
To maximize the shelf life of Hibachi steaks and shrimp, refrigerate them in a shallow airtight container (preferably individually) or wrap them tightly in heavy-duty aluminum foil or plastic wrap. It will help it last for about 3-4 days.
Store Hibachi Steak and Shrimp in the Refrigerator
The refrigerator can help you extend the shelf life of your steak and shrimp. Just use heavy duty freezer bags, aluminum foil or freezer wrap. Steak and shrimp will last 2-3 months in the refrigerator when properly stored.
But remember to let it thaw in the refrigerator before reheating.
