Hibachi At Home

Updated: Mar 1

Featuring: The PCG-10 Griddle


The perfect way to get the family together! All you need is one appliance, our infamous Broilking Professional Griddle. The fun thing about doing hibachi at home is you can add or omit whatever you want. This dinner can be vegan or vegetarian friendly!


INGREDIENTS


FOR THE HIBACHI CHICKEN OR STEAK:

  • 1 tablespoon vegetable oil

  • 1 pound chicken breast or thighs or sirloin steak , cut into bite-sized pieces

  • 1 tablespoon unsalted butter

  • 3 tablespoons low sodium soy sauce

  • ½ teaspoon sesame oil

  • ½ teaspoon fresh ginger

  • 1 clove garlic , finely minced

  • 2 teaspoons fresh lemon juice

  • Salt & Pepper , to taste


FOR THE HIBACHI SEAFOOD:

  • 1 tablespoon vegetable oil

  • 1 pound fresh seafood* , cut into bite-sized pieces if needed

  • 1 tablespoon unsalted butter

  • 1 tablespoon low sodium soy sauce

  • 2 teaspoons fresh lemon juice


FOR THE HIBACHI VEGETABLES:

  • 1 tablespoon vegetable oil

  • 1 zucchini , quartered and cut into 3″ pieces

  • 1 white onion , sliced

  • 8 ounces white mushrooms , cut in half

  • 1 tablespoon unsalted butter

  • 1 tablespoon low sodium soy sauce

  • 2 teaspoons fresh lemon juice


DIRECTIONS

FOR THE HIBACHI CHICKEN:

  1. Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the chicken or beef, laying out into a flat layer. Flip when browned, about 2-3 minutes. For rarer beef, sear on all side, about 1-2 minutes.

  2. When cooked to desired temperature, pile it together and then make a little well in the center. Add the butter, soy sauce, sesame oil, ginger and garlic. Toss it together until the meat is fully coated.

  3. Right before serving, spritz with fresh lemon juice and season with salt and pepper, if desired.


FOR THE HIBACHI SEAFOOD:

  1. Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the seafood. Sear for 3-4 minute total. Do not overcook.

  2. Pile in the center and add the butter and soy sauce, tossing to coat. Right before serving, spritz with lemon juice.


FOR THE HIBACHI VEGETABLES:

  1. Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the zucchini and onion. Allow to brown on all sides, approximately 4-5 minutes.

  2. Add the mushrooms and continue to cook for another 3-4 minutes, or until mushrooms start to shrink.

  3. Pile in the center and toss with butter and soy sauce. Spritz with lemon juice right before serving.

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