Savor exquisite hibachi steak mastery today Experience bold flavors and grilling techniques that bring authentic Japanese cuisine to your table
Ingredients
Scale
2 ribeye steaks or sirloin (about 1.5 inches thick)
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4 cup soy sauce
2 tablespoons mirin (sweet rice wine)
1 tablespoon sake (optional)
1 tablespoon grated ginger
3 cloves garlic, minced
2 cups cooked jasmine or sushi rice (preferably cold)
2 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 cup peas and carrots mix (frozen is fine)
2 green onions, chopped
1 large egg, lightly beaten
Salt and pepper to taste
Instructions
Start by marinating the steak in a mixture of soy sauce, mirin, sake, grated ginger, and minced garlic for at least 30 minutes.
Heat your grill or cast-iron skillet over medium-high heat and add vegetable and sesame oil.
Remove the steaks from the marinade, discard the marinade, and season the steaks with salt and pepper. Cook for about 4-5 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare.
Remove the steaks from the skillet and let them rest for 5-10 minutes covered with foil.
For the fried rice, add more vegetable oil to the skillet, then stir-fry the cooked rice with soy sauce, peas, and carrots for 3-4 minutes. Scramble the beaten egg and mix everything together.
Slice the rested steaks against the grain and serve with the fried rice, garnished with sesame seeds and sliced green onions.
