Hibachi Sweet Carrots Recipes

SWEET CARROTS

Steps:

• Place carrots in a covered microwave dish.
• Put in about 2 Tablespoons water.
• Cover and microwave on high about 3 to 5 minutes.
• Drain water.
• Add the brown sugar, butter, vinegar and salt.
• Toss until butter is melted and carrots are coated.

HIBACHI SWEET CARROTS

Steps:

• Place the carrots in a small pot with 1 cup of water (approximately), enough water to cover the carrots by about half. Add the sugar and salt to the water.
• Bring the carrots to a boil and let boil uncovered for 5-7 minutes, testing after 5 minutes, until tender.
• Drain any remaining water and return the carrots to the hot pot. Add the butter and swirl to coat and melt.
• Serve as a small side dish to your favorite dinner. enjoy!

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

HIBACHI DINNER AT HOME

Steps:

• (Make 1 day before serving.) Mix all ingredients (except water) together well. Add 1-2 T of water to reach your desired sauce consistency. Chill overnight in the refrigerator. Serve at room temperature.
• Blend all ingredients in a food processor or blender. Refrigerate until ready to use.
• Heat oils in a wok or skillet. Add onion and saute for 1-2 mins Add in the egg and lightly scramble it. Once egg is nearly cooked, add in the cold rice, butter, and soy sauce. Toss rice and egg together until rice is warm and eggs are cooked completely. Salt and pepper to taste if needed. Add chopped green onions. Remove from pan and serve.
• Cook noodles according to package instructions and drain well. Heat oil Add in the remaining ingredients except for the green part of the green onions Toss to combine. Once noodles are very coated and hot, add in the green onions Adjust seasoning to your liking if needed. Serve.
• Heat oils into the wok or skillet at medium high heat Add in the zucchini, soy sauce, butter, and a pinch of water. Saute for 5 minutes Add in onion and continue to saute until all veggies are tender. Serve.
• Heat veggie oil in a skillet at medium high heat Add in the steak and sprinkle on the salt and pepper. Saute steak. Once steak begins to brown, add in the remaining ingredients. Continue to cook the steak to your desired level of doneness.
• Heat veggie oil in pan at a medium heat Add in chicken and all remaining ingredients. Continue to cook the chicken until completely done. Saute to avoid burning.
• Heat oil in skillet or wok Add in shrimp Add the butter, soy sauce, and teriyaki. Saute until shrimp are cooked. Be careful not to overcook. Add a squeeze of lemon juice.
• Place all ingredients into a food processor. (You can also stir it by hand in a bowl.) Blend well. Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container. Refrigerate until firm.

HIBACHI CHICKEN BENIHANA COPYCAT RECIPE

Steps:

• Cut the chicken into bite-sized chunks. Transfer in a bowl and add the marinade ingredients and set aside.
• Heat some oil in a pan and cook the coated chicken for 4 to 5 minutes. The chicken should be brown and cooked well. Remove the chicken from the heat and transfer to a dish. Set aside.
• Wipe the pan clean, add 1 tbsp of oil. Then, you can add the vegetables of choice, season with soy sauce, salt, and pepper. Give the veggies a quick stir or until they turn tender-crisp (about 3 to 4 minutes.) Remove from heat and set aside.
• Arrange the Hibachi chicken on the plate, serve with sauteed vegetables, and fried rice ( check my Benihana fried rice recipe). Add yum yum sauce on the side, serve and enjoy.

SWEET CARROTS

Steps:

• Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

JAPANESE CARROT GINGER DRESSING

Steps:

• Peel and cut carrot, onion, ginger into 1 inch sized chunks. Peel the garlic clove.
• Soak the large diced onion in a bowl of ice water for 30 minutes to remove the spiciness. Drain.
• Add all the ingredients in a blender or a food processor and puree until smooth.

15 BEST WAYS TO COOK HIBACHI AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hibachi recipe in 30 minutes or less!

HIBACHI VEGETABLES

Steps:

• Over medium-high heat melt butter, add oil and saute garlic and onions for 2 minutes until soft.
• Add zucchini, carrots, broccoli and mushrooms.
• Pour in soy sauce, teriyaki sauce and season with salt and pepper to taste.
• Cook for 10 minutes until tender.
• Dish and serve hot sprinkled with toasted sesame seeds and hibachi rice or hibachi noodles.
• Enjoy!

JAPANESE STYLE SWEET CARROTS

Steps:

• Cut up carrot and boil in water until it's almost soft.
• Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
• They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.

EASY HIBACHI CHICKEN

Steps:

• If you don't have rice ready, it is best to cook rice first. You can have the rest of the meal ready by the time you have cooked rice.
• Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 2 tsp lemon juice, 1 clove of garlic, and ½ tsp ginger powder in a large bowl. Stir in chicken to coat evenly.
• Heat a large frying pan to medium-high heat. Pour in the chicken mixture and cook chicken until golden brown- no pink visible. (about 10 minutes)
• While the chicken is cooking, you can make the dipping sauce. Put the mayonnaise, dijon mustard, soy sauce, honey, rice vinegar, and a splash of sriracha into a small bowl and give it a good stir.
• When the chicken is fully cooked, remove it from the skillet and wipe the skillet out.
• Next we will create the vegetable mix. Stir together 1 tbsp oil, 1 tbsp soy sauce, garlic, onion, zucchini, mushrooms and bean sprouts. Saute vegetables at medium high heat until they are tender but still firm. (This will take 5-10 minutes.) Remove the vegetables from the skillet. Stir in the green onions and 2 tsp sesame seeds.
• Heat a large skillet to medium heat. Add 1 tbsp butter and allow it to melt. Then add garlic and stir fry this for 15 to 20 seconds. Add the cooked rice and soy sauce to the garlic butter. Add salt and pepper to taste. Cook until fully heated through.
• Serve the cooked chicken, sautéed vegetables, and fried rice with the mustard sauce on the side.

16 TASTY HIBACHI RECIPES (+HIBACHI ZUCCHINI)

Steps:

• Cut up zucchini into long pieces.
• Cook onion and zucchini in oil for 2 minutes.
• Add the rest of the ingredients and cook for 5 more minutes.

PERFECT HIBACHI CHICKEN

Steps:

• Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
• Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
• After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
• Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
• Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!

HIBACHI VEGETABLES RECIPE

Steps:

• Over medium-high heat melt butter, add oil and saute garlic and onions for 2 minutes until soft.
• Add zucchini, carrots, broccoli and mushrooms.
• Pour in soy sauce, teriyaki sauce, and season with salt and pepper to taste.
• Cook for 10 minutes until tender.
• Dish and serve hot sprinkled with toasted sesame seeds. Enjoy!