Blackstone Hibachi Recipe

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 Tablespoon roasted sesame seeds

3 Tablespoon dry mustard

¾ c. soy sauce

1 garlic clove crushed

¼ c. heavy cream

½ c. soy sauce

¼ c. rice wine vinegar

½ white onion or sweet onions, diced

¼ c. fresh ginger paste (or a 2-inch piece of ginger root, peeled and chopped)

Juice of ½ a lemon

2 t. sugar

2 sticks softened butter

¼ c. garlic paste (I used store bought)

1 t. salt

Sesame Oil (do not use olive oil)

Salt

Black Pepper

Garlic powder

Soy Sauce

Roasted Sesame Seeds

Japanese Barbecue Sauce or Teriyaki Sauce

2 fresh lemons, sliced in half, for squeezing onto the ingredients.

2 8.5 bags of Uncle Ben’s Jasmine Rice or Basmati Rice (do not microwave, we need cold rice)

½ c. white onion, in bite size pieces

½ c. green onion, diced

1 Tablespoon garlic paste

Soy Sauce (usually ¼- ½ cup)

2 eggs

Sesame Seeds

3 Zucchini, sliced into spears

8 oz. mushrooms, sliced

1 onion, sliced

12 oz. bag fresh broccoli florets

1-pound fresh large shrimp

1 c. of reserved ginger sauce

1 steak or chicken breast per person (easiest steaks to cook were sirloin, tenderloin, and NY strip)

EXTRAS: Bottled dipping sauces such as Sriracha sauce, Yum Yum Sauce

Directions

PREP FOR HIBACHIGather all of the ingredients for your hibachi station, slice and dice the fresh veggies, and lay them out on baking sheets or in a small bowl for organization. Place the proteins on platters and season well with salt, pepper, and garlic powder.

In a small bowl place both sticks of butter, garlic paste, and salt. Blend with a fork and reserve for cooking.

For the spicy mustard sauce, whisk all of the ingredients together except for the cream. When mixed well, add the cream, whisk well and chill. This can also be done in a blender or magic bullet.

For the ginger sauce, place all of the ingredients in a blender. Blend well. Reserve 1 c. of this sauce for the hibachi shrimp.

COOKING HIBACHIJapanese Fried Rice:For the rice do not cook the rice but leave it in its original packaging.

Place two burners on low and two burners on medium high. Grease the burners with a little bit of toasted sesame oil.

Put down a large dollop of garlic butter. Place the onion, garlic, and green onion down and cook for 1 to 2 minutes Season well with your salt, pepper, and garlic powder shaker.

Add the cold rice and additional garlic butter. Stir fry this well and add 10-12 shakes of soy sauce and additional sesame oil. Continue to stir fry.

Crack 2 eggs in sesame oil and fry until they resemble scrambled eggs. Season with salt and pepper, add the cooked egg to the rice and season the fried rice with a little fresh lemon juice to finish. Toss together. Taste for seasoning and transfer to a platter.

Clean the griddle with the wet rag and oil the griddle again.

Hibachi Shrimp:Place down a large dollop of garlic butter. Pour out the shrimp making sure to drain any excess water off first. Season with salt, pepper, garlic powder.

Cook 1-2 minutes until they form soft c’s. Squeeze on fresh lemon juice and pour on 1 c. of the reserved ginger sauce. Stir fry a minute more and transfer to a platter.

Clean the griddle with the wet rag and oil the griddle again.

Hibachi Chichen and Hibachi Steak:Put down a dollop of garlic butter for each piece of steak or chicken. Place the meat down with at least 3 inches between each piece. The steaks will cook 3-5 minutes per side, the chicken 5 minutes per side. If desired, pull the meat off and slice on a cutting board.

Return to the griddle and finish with extra garlic butter and soy sauce or the Japanese barbecue sauce. Transfer to a serving platter.

Clean the griddle with the wet rag and oil the griddle again.

Hibachi Style Vegetables:For the hibachi veggies, place down the remaining garlic butter and 1 tablespoon of sesame oil for seasoning.

Place the vegetables in piles wit the zucchini in a vertical line for easy flipping. Season well.

Toss the veggies often. Flip the zucchini every 4 minutes while seasoning with soy sauce if desired. Top with sesame seeds, and transfer to a platter.

Serve each guest a small bowl of spicy mustard sauce and ginger sauce. Serve family-style and enjoy!

Don’t forget to clean the griddle one last time after you eat and grease as per your method between cooks.