Steak & Shrimp Hibachi Bowls Recipe

There’s something undeniably captivating about hibachi. The sizzling sounds, the mesmerizing knife skills (if you’re lucky enough to witness them!), and the explosion of flavors – it’s a dining experience that’s both entertaining and utterly delicious. My family and I are huge fans of our local hibachi restaurant, but those dinners out can quickly become a splurge. That’s why I was thrilled to discover how surprisingly easy it is to recreate that hibachi magic right in my own kitchen with these Steak & Shrimp Hibachi Bowls. The first time I made these, the aroma alone transported us to our favorite restaurant. The tender sirloin and succulent shrimp, perfectly seasoned and cooked, nestled amongst vibrant sautéed vegetables and fluffy fried rice, all drizzled with that creamy, dreamy yum yum sauce – it was a hit! Even my picky eaters devoured every last bite, declaring it even better than takeout. If you’re craving that hibachi flavor without the restaurant price tag, get ready to be amazed by how simple and satisfying these Steak & Shrimp Hibachi Bowls are to make at home.

Ingredients

This recipe is all about fresh, flavorful ingredients that come together to create that signature hibachi taste. Let’s break down each component:

For the Hibachi:

• 2 tablespoons neutral oil: A neutral oil like canola oil, vegetable oil, or grapeseed oil is essential for high-heat cooking in a wok or skillet. These oils have a high smoke point, meaning they can withstand the heat needed to sear the steak and shrimp without burning or imparting unwanted flavors. Avoid using olive oil for this step as its smoke point is lower and can become bitter at high temperatures. The oil acts as a lubricant, preventing sticking and ensuring even cooking and browning.
• 2 tablespoons unsalted butter: Butter adds richness and depth of flavor to the hibachi. While oil is crucial for the initial searing, butter is melted later to sauté the vegetables and infuse them with a luxurious, savory taste. Using unsalted butter allows you to control the overall saltiness of the dish, especially since soy sauce is also a key ingredient. The butter also contributes to a beautiful golden-brown color on the vegetables and adds a subtle nutty aroma as it melts and cooks.
• 1 1/2 lbs sirloin steak, cubed: Sirloin steak is an excellent choice for hibachi bowls because it’s relatively tender, flavorful, and cooks quickly. Cubing the steak into bite-sized pieces ensures even cooking and makes it perfect for eating in a bowl. When choosing sirloin, look for well-marbled cuts, meaning they have streaks of fat throughout. This marbling will render during cooking, keeping the steak juicy and adding flavor. You can also substitute sirloin with other tender cuts of beef like ribeye, New York strip, or even tenderloin, depending on your preference and budget. For a leaner option, you could consider using flank steak, but be sure to slice it thinly against the grain after cooking to maximize tenderness.
• 1 lb raw shrimp (13-15), peeled and deveined: Large shrimp (13-15 count per pound) are ideal for hibachi because they are substantial and cook quickly without becoming rubbery. Using raw shrimp ensures the best flavor and texture. Make sure the shrimp are peeled and deveined for convenience and hygiene. Deveining removes the dark intestinal tract, which can sometimes have a gritty texture and unpleasant taste. You can purchase shrimp that is already peeled and deveined to save time, or do it yourself. If using frozen shrimp, thaw it completely before marinating and cooking. Other types of shellfish like scallops or lobster tail could also be incorporated for variety, but shrimp is a classic and budget-friendly choice.
• 2 1/2 tablespoons soy sauce: Soy sauce is the cornerstone of the hibachi marinade, providing a salty, umami-rich base. It tenderizes the steak and shrimp and infuses them with a savory depth of flavor. Low-sodium soy sauce is recommended to control the sodium content of the dish. You can also experiment with different types of soy sauce, such as tamari (gluten-free) or dark soy sauce (for a richer color and slightly sweeter taste), but for a classic hibachi flavor, regular or low-sodium soy sauce is perfect.
• 2 tablespoons mirin: Mirin is a sweet Japanese rice wine that adds a subtle sweetness and complexity to the marinade. It balances the saltiness of the soy sauce and contributes to a glossy glaze on the cooked steak and shrimp. If you don’t have mirin, you can substitute it with dry sherry or a mixture of rice vinegar and a pinch of sugar. Mirin also helps to tenderize the meat and seafood and adds a characteristic Japanese flavor profile.
• 4 garlic cloves, grated: Fresh garlic is essential for adding that pungent, aromatic kick to the hibachi. Grating the garlic ensures that it distributes evenly throughout the marinade and infuses the steak and shrimp with its flavor. You can use a microplane, a fine grater, or mince the garlic very finely. Garlic powder can be used in a pinch, but fresh garlic delivers a much brighter and more robust flavor.
• 1 tablespoon ginger paste or freshly grated ginger: Ginger adds a warm, spicy, and slightly citrusy note to the hibachi. Freshly grated ginger is preferred for its vibrant flavor and aroma. Ginger paste is a convenient alternative, readily available in tubes or jars. Like garlic, grating or finely mincing the ginger ensures even distribution of flavor. Ginger is a key component of Asian cuisine and contributes to the distinctive flavor of hibachi.
• 2 teaspoons toasted sesame oil: Toasted sesame oil is a finishing oil with a rich, nutty aroma and flavor. It is used in the marinade to add depth and complexity. A little goes a long way with toasted sesame oil, so use it sparingly. Do not use regular sesame oil, as it lacks the intense flavor of toasted sesame oil. Toasted sesame oil is typically added towards the end of cooking or as a finishing touch to preserve its delicate aroma.
• 1 yellow onion, sliced: Yellow onion provides a foundational savory flavor to the sautéed vegetables. Slicing the onion allows it to cook quickly and evenly in the wok or skillet. Yellow onions become sweet and mellow as they cook, adding a pleasant sweetness to the vegetable medley. You can also use white or sweet onions depending on your preference.
• 2 carrots, peeled and chopped: Carrots add sweetness, color, and a slightly crunchy texture to the hibachi vegetables. Peeling the carrots removes the outer skin, which can sometimes be slightly bitter. Chopping them into uniform pieces ensures even cooking. Carrots are a nutritious addition, providing vitamins and fiber.
• 8 oz cremini mushrooms, sliced: Cremini mushrooms, also known as baby bellas, have a more robust and earthy flavor than white button mushrooms. Slicing them allows them to cook quickly and absorb the flavors of the butter and seasonings. Mushrooms add a meaty texture and umami flavor to the vegetable component of the hibachi bowl. You can also use other types of mushrooms like shiitake or oyster mushrooms for variation.
• 1 zucchini, chopped: Zucchini adds a mild, slightly sweet flavor and a tender texture to the hibachi vegetables. Chopping the zucchini into bite-sized pieces ensures it cooks evenly and complements the other vegetables. Zucchini is a light and refreshing addition to the bowl. Other summer squashes like yellow squash can also be used.
• kosher salt: Kosher salt is used to season the steak, shrimp, and vegetables. Its larger crystals make it easier to control the amount of salt you are adding. Salt enhances the flavors of all the ingredients and is essential for a well-balanced dish.
• ground white pepper: White pepper has a more subtle and earthy flavor compared to black pepper. It is often used in Asian cuisine and adds a delicate warmth to the hibachi. Ground white pepper is used to season the steak, shrimp, and vegetables, providing a nuanced peppery note without being overpowering. Black pepper can be substituted if white pepper is not available.

For the Yum Yum Sauce:

• 2/3 cup kewpie or mayonnaise: Mayonnaise is the base of yum yum sauce, providing its creamy texture and rich flavor. Kewpie mayonnaise, a Japanese mayonnaise, is highly recommended for its richer flavor and tangier taste due to the use of egg yolks and rice vinegar. If you can find Kewpie, it will elevate your yum yum sauce. Regular mayonnaise can be used as a substitute, but Kewpie will provide a more authentic flavor.
• 2 teaspoons tomato paste: Tomato paste adds a subtle umami depth and a touch of sweetness to the yum yum sauce. It also contributes to the sauce’s characteristic pinkish-orange color. A little tomato paste goes a long way, so start with 2 teaspoons and adjust to taste.
• 1 teaspoon sriracha: Sriracha adds a touch of heat and a subtle garlicky flavor to the yum yum sauce. The amount of sriracha can be adjusted to your spice preference. Start with 1 teaspoon and add more if you like a spicier sauce. Other hot sauces can be used as substitutes, but sriracha is a classic choice for yum yum sauce.
• 1-2 teaspoons Chinese hot mustard (optional): Chinese hot mustard adds a pungent, sinus-clearing heat to the yum yum sauce. It is optional but highly recommended for those who enjoy a more intense flavor and a bit of a kick. Start with 1 teaspoon and add more to taste. If you don’t have Chinese hot mustard, you can use Dijon mustard or wasabi paste for a different type of heat.
• 1/4 teaspoon garlic powder: Garlic powder enhances the garlicky notes in the yum yum sauce and adds a subtle savory depth. It provides a more mellow garlic flavor compared to fresh garlic, complementing the other ingredients in the sauce.
• 1/2 teaspoon onion powder: Onion powder adds a subtle savory and slightly sweet onion flavor to the yum yum sauce. It complements the garlic powder and adds complexity to the overall flavor profile.
• 1/8 teaspoon white pepper: White pepper adds a subtle warmth and peppery note to the yum yum sauce, similar to its role in the hibachi itself. It provides a delicate spice that enhances the other flavors without being overpowering.
• 2 tablespoons seasoned rice wine vinegar: Seasoned rice wine vinegar adds a tangy and slightly sweet element to the yum yum sauce. It balances the richness of the mayonnaise and brightens the overall flavor. Seasoned rice wine vinegar is preferred over unseasoned rice vinegar as it already contains sugar and salt, contributing to the balanced flavor of the sauce. If using unseasoned rice vinegar, you may need to add a pinch of sugar to achieve the desired sweetness.

For Serving:

• fried or steamed rice: Rice is the essential base for hibachi bowls, providing a bed for the steak, shrimp, and vegetables. Fried rice adds a richer flavor and texture, while steamed rice offers a lighter and healthier option. You can use pre-cooked rice to save time or cook fresh rice. For fried rice, day-old cooked rice works best as it is drier and fries up better.
• 3 scallions, sliced: Sliced scallions, also known as green onions, add a fresh, mild onion flavor and a pop of color as a garnish. They are sprinkled over the finished bowls to add a final touch of flavor and visual appeal.
• Japanese BBQ sauce (optional): Japanese BBQ sauce, like teriyaki sauce or eel sauce (unagi sauce), adds a sweet and savory glaze to the steak and shrimp. It is optional but highly recommended for those who enjoy a richer, sweeter flavor profile. Drizzling Japanese BBQ sauce over the meat adds another layer of flavor and enhances the overall hibachi experience.

Instructions

Let’s walk through the steps to create these flavorful Steak & Shrimp Hibachi Bowls. The process is straightforward and broken down into easy-to-follow stages.

1. Marinate the steak and shrimp. In a small mixing bowl, whisk together the soy sauce, mirin, grated garlic, ginger paste (or grated ginger), and toasted sesame oil. This aromatic marinade is the key to infusing the steak and shrimp with that signature hibachi flavor.
   • Tip for Flavor Enhancement: For an even deeper flavor, consider adding a pinch of five-spice powder or a dash of sake to the marinade. These additions will elevate the complexity of the marinade and add an extra layer of authentic Asian flavor.
2. Place the shrimp and steak in two separate bowls or ziplock bags. Divide the marinade evenly between the steak and shrimp and toss well to coat. Ensure that every piece of steak and shrimp is generously coated with the marinade.
   • Pro-Tip for Even Marination: For ziplock bags, lay them flat in the refrigerator, turning them occasionally to ensure even marinade distribution. For bowls, stir the meat and shrimp periodically to ensure all sides are exposed to the marinade.
3. Season each with kosher salt and white pepper. Don’t be shy with the seasoning! Salt and pepper are crucial for bringing out the natural flavors of the steak and shrimp and balancing the marinade.
4. Marinate for at least 1 hour, up to 8 hours. The longer the marinating time, the more flavorful and tender the steak and shrimp will become. However, even a 1-hour marinade will make a noticeable difference. If marinating for longer than 2 hours, refrigerate the meat and shrimp to prevent bacterial growth.
   • Time-Saving Tip: If you’re short on time, even a 30-minute marinade will impart some flavor. However, for optimal results, aim for at least an hour.
5. Make the yum yum sauce. The sauce gets better as it sits! In a small bowl, whisk together the mayonnaise (kewpie preferred), tomato paste, sriracha, garlic powder, onion powder, rice vinegar, mustard (if using), and white pepper. This creamy, tangy, and slightly spicy sauce is the perfect complement to the hibachi bowls.
   • Customization is Key: Taste the yum yum sauce and adjust the ingredients to your liking. For a sweeter sauce, add a touch of honey or sugar. For a spicier sauce, add more sriracha or a pinch of cayenne pepper. For a tangier sauce, add a squeeze of lemon juice or a bit more rice vinegar.
6. Season to taste with salt and store in the fridge until you’re ready to serve. Refrigerating the sauce allows the flavors to meld together and intensifies its taste. Make the yum yum sauce ahead of time – it can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
7. Cook the shrimp. Heat a large wok or nonstick deep skillet over medium heat for 5 minutes. It’s crucial to preheat the wok or skillet properly to ensure even cooking and prevent sticking. The pan should be hot before adding the oil.
   • Wok vs. Skillet: While a wok is traditional for hibachi cooking, a large nonstick skillet works perfectly well for home cooks. If using a wok, ensure it is properly seasoned and heated.
8. Add the neutral oil and once the oil is hot, add the shrimp in a single layer in the pan. Adding the shrimp in a single layer prevents overcrowding the pan, which can lead to steaming instead of searing. Hot oil is essential for achieving a nice sear on the shrimp.
   • Oil Temperature Test: To check if the oil is hot enough, add a tiny drop of water to the pan. If it sizzles immediately, the oil is ready.
9. Cook for 2-3 minutes per side, until lightly browned and cooked through. Shrimp cooks quickly, so be careful not to overcook it, or it will become rubbery. Look for a pink color and opaque flesh as signs of doneness.
10. Transfer to a plate. Set the cooked shrimp aside and keep it warm.
11. Cook the steak. Add the steak pieces to the same skillet that you cooked the shrimp in. There’s no need to add more oil as there should be enough residual oil and flavor in the pan from cooking the shrimp.
12. Cook for a total of 5-6 minutes, until the steak pieces are browned on all sides. For medium-rare steak, cook for about 5 minutes total. For medium, cook for 6-7 minutes. Adjust cooking time based on your desired level of doneness.
    • Steak Doneness Guide: Use a meat thermometer to ensure the steak is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C).
13. Transfer the steak to a plate. Set the cooked steak aside and keep it warm alongside the shrimp.
14. Sauté the veggies. Melt the butter in the skillet. The melted butter will add richness and flavor to the vegetables.
15. Add the onions and mushrooms. Sauté for 3-4 minutes, tossing the veggies with the butter. Sautéing the onions and mushrooms first allows them to soften and develop flavor before adding the other vegetables.
16. Add the carrots and cook for 2-3 minutes before adding the zucchini. Adding the vegetables in stages, starting with the harder ones like carrots, ensures that they all cook to the desired tenderness.
17. Season everything with salt and pepper, reduce the heat slightly and cook until the veggies are tender-crisp. Seasoning the vegetables with salt and pepper at this stage enhances their flavor. Cook until the vegetables are tender but still have a slight bite – you don’t want them to be mushy.
    • Vegetable Variation: Feel free to add other hibachi-style vegetables like broccoli florets, bell peppers, or snap peas. Adjust cooking times accordingly, adding harder vegetables earlier and softer vegetables later.
18. Serve. Divide the fried or steamed rice into bowls.
19. Divide the steak and shrimp evenly among the bowls, arranging them over the rice.
20. Add the sautéed veggies to each bowl, alongside the steak and shrimp.
21. Top generously with the yum yum sauce and sliced scallions. Drizzle the meat with Japanese BBQ sauce, if desired, for an extra layer of flavor.
22. Serve immediately and enjoy your homemade Steak & Shrimp Hibachi Bowls!

Nutrition Facts

(Estimated per serving, based on 6 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 bowl (approximately)
• Calories: 650-750 kcal
• Protein: 45-55g
• Fat: 35-45g
  • Saturated Fat: 10-15g
• Carbohydrates: 40-50g
  • Fiber: 5-7g
  • Sugar: 10-15g
• Sodium: 800-1000mg (can be lower with low-sodium soy sauce)

Note: These are estimated values. For accurate nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time

• Prep Time: 20 minutes (includes chopping vegetables and making marinade/sauce)
• Cook Time: 20 minutes (includes marinating time of at least 1 hour, but active cooking time is shorter)
• Total Time: 40 minutes (excluding marinating time) + Marinating time (1-8 hours)
• Makes: 4-6 servings

How to Serve

These Steak & Shrimp Hibachi Bowls are incredibly versatile and can be served in various ways to enhance the dining experience. Here are some serving suggestions:

• Classic Bowl Presentation: Serve in large bowls, arranging the rice at the bottom, followed by the sautéed vegetables, steak, and shrimp. Drizzle generously with yum yum sauce and garnish with scallions. This classic presentation is visually appealing and allows for easy mixing of all the components.
• Family Style Platter: For a more interactive and communal dining experience, serve the rice, steak, shrimp, and vegetables on separate platters or in serving dishes. Place the yum yum sauce and Japanese BBQ sauce on the side, allowing everyone to build their own bowls and customize their sauce preferences.
• Side Dishes: Enhance your hibachi meal with complementary side dishes:
  • Miso Soup: A warm and comforting miso soup is a classic Japanese starter.
  • Edamame: Steamed edamame pods, lightly salted, are a healthy and satisfying appetizer.
  • Japanese Salad with Ginger Dressing: A refreshing salad with a tangy ginger dressing provides a light and palate-cleansing contrast to the rich hibachi bowls.
  • Gyoza or Spring Rolls: Serve crispy gyoza (Japanese dumplings) or spring rolls as appetizers for a more substantial meal.
• Drink Pairings: Complement the flavors of the hibachi bowls with appropriate beverages:
  • Japanese Beer: Pair with a crisp Japanese beer like Sapporo or Asahi.
  • Sake: Serve with chilled sake for a traditional Japanese dining experience.
  • Green Tea: Hot or iced green tea is a refreshing and classic Japanese beverage that pairs well with hibachi.
  • Sparkling Water with Lemon or Lime: For a non-alcoholic option, sparkling water with a squeeze of lemon or lime is a refreshing and light choice.
• Leftovers: These hibachi bowls are great for leftovers! Store each component (rice, steak, shrimp, vegetables, and yum yum sauce) separately in airtight containers in the refrigerator. Reheat the steak, shrimp, and vegetables gently in a skillet or microwave. Add freshly cooked rice or reheat leftover rice. Assemble the bowls just before serving and drizzle with fresh yum yum sauce. Leftovers are best consumed within 2-3 days.

Additional Tips for Perfect Hibachi Bowls

1. Prep Everything in Advance: Hibachi cooking is quick, so having all your ingredients prepped and ready to go is crucial. Chop all vegetables, cube the steak, peel and devein the shrimp, make the marinade and yum yum sauce ahead of time. This will make the cooking process smooth and efficient.
2. Don’t Overcrowd the Pan: When cooking the shrimp and steak, work in batches if necessary to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the meat and shrimp to steam instead of sear, resulting in less browning and flavor. Cook in single layers for best results.
3. Control the Heat: Maintain medium to medium-high heat throughout the cooking process. The pan should be hot enough to sear the steak and shrimp quickly but not so hot that it burns the ingredients. Adjust the heat as needed to prevent sticking or burning.
4. Taste and Adjust Seasoning: Taste the marinade, yum yum sauce, and vegetables throughout the cooking process and adjust seasoning as needed. Add more salt, pepper, soy sauce, or sriracha to your liking. Personalizing the seasoning ensures that the flavors are perfectly balanced to your taste preferences.
5. Get Creative with Vegetables: Feel free to customize the vegetables in your hibachi bowls based on your preferences and what you have on hand. Broccoli, bell peppers, snap peas, snow peas, asparagus, and bean sprouts are all excellent additions. Consider seasonal vegetables for the freshest and most flavorful options.

FAQ Section

Q1: Can I make these hibachi bowls vegetarian or vegan?

A: Absolutely! To make these bowls vegetarian, simply omit the steak and shrimp and double up on the vegetables. You can also add protein-rich vegetarian options like tofu (pressed and cubed), tempeh, or edamame. For a vegan version, ensure you use vegan mayonnaise for the yum yum sauce (many vegan mayonnaise options are available) and check that your Japanese BBQ sauce is also vegan-friendly. Consider adding grilled portobello mushrooms or other hearty vegetables to replace the meat and seafood.

Q2: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp. Ensure that the shrimp is completely thawed before marinating and cooking. Thaw shrimp overnight in the refrigerator or quickly thaw it by placing it in a colander under cold running water. Pat the thawed shrimp dry with paper towels before marinating to remove excess moisture and ensure proper searing.

Q3: What if I don’t have mirin? What can I substitute?

A: If you don’t have mirin, you can substitute it with dry sherry or a mixture of rice vinegar and a pinch of sugar. Dry sherry offers a similar slightly sweet and nutty flavor profile. To use rice vinegar, mix 2 tablespoons of rice vinegar with ½ teaspoon of sugar to mimic the sweetness of mirin.

Q4: Can I make the yum yum sauce ahead of time? How long does it last?

A: Yes, you can definitely make the yum yum sauce ahead of time! In fact, it’s recommended as the flavors meld together and improve over time. Yum yum sauce can be stored in an airtight container in the refrigerator for up to 3-5 days. Give it a good stir before serving.

Q5: What kind of rice is best for hibachi bowls?

A: Both fried rice and steamed rice are excellent choices for hibachi bowls. Fried rice adds a richer flavor and texture, and day-old cooked rice is ideal for making fried rice. Steamed rice, especially Japanese short-grain rice, is a classic and lighter option that complements the flavors of the hibachi. Choose whichever type of rice you prefer or have on hand. You can also use brown rice for a healthier alternative.

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