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.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

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!

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.

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

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.

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!

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.

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!

HIBACHI VEGETABLES IN 20 MINUTES

Steps:

• In a small bowl, combine sauce ingredients with whisk. Set aside.
• Place sesame oil and olive oil in a deep sauté pan at medium-high heat. When pan sizzles when a drop of water falls on it, add your onions and cook until just translucent (about 4-5 minutes). Add in garlic and stir until just aromatic (less than a minute). Add the rest of the vegetables and stir frequently until they become tender, about 7-8 minutes.
• Pour sauce over vegetables and stir to combine. Add butter just before turning off heat. Serve vegetables over jasmine rice, remaining sauce, and top with sesame seeds.

JAPANESE HIBACHI STYLE GINGER SALAD DRESSING

Steps:

• Place all of the ingredients in a food processor (I use my Ninja) and pulse until smooth.
• Refrigerate at least 4 hours before serving.
• Serve over chopped iceberg lettuce and shredded carrots.

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.

CRISPY HIBACHI SHRIMP WITH SWEET CHILI AIOLI

Steps:

• Review all recipe notes and instructions before beginning.
• In a small bowl, whisk together the mayonnaise, chili sauce, lime juice, and garlic. Store in the refrigerator until ready to serve.
• In a large skillet or on a griddle, heat the butter and sesame oil on medium high heat.
• Add the shrimp in a single layer. Sear until the shrimp are browned and crispy. Flip.
• Repeat until the other side is browned as well.
• Add soy sauce, garlic, and a squeeze of lemon. Remove from heat once most of the liquid has evaporated. Serve with sauce.

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!

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.

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.

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!

BENIHANA HIBACHI CHICKEN

Steps:

• **While your chicken and vegetables are cooking in one skillet, you will cook your fried rice in a second large skillet so that all your meal components are finished and hot at the same time. You will have 2 skillets going at the same time for this recipe, so you will need to read the complete directions before starting to prepare this dish.**
• In a small mixing bowl, stir together the ingredients for the sauce of the hibachi chicken. Combine the soy sauce, hoisin sauce, grated garlic, grated ginger, sesame oil, granulated sugar, and rice wine vinegar.
• Place the cubed skinless-boneless chicken breast into a large mixing bowl and pour the sauce over the chicken pieces and stir together to coat all the chicken pieces.
• To cook the chicken, you will use a very large, heavy-duty skillet on high heat, and add the 2 tablespoons peanut oil. Once the oil gets hot, add the chicken and sauce in a single layer. *Do not move the chicken pieces for at least 2-3 minutes to allow the chicken to start to caramelize* Continue to cook the chicken, stirring occasionally, for another 3-4 minutes or until cooked through.
• Transfer the cooked chicken, using a slotted spoon or fish spatula, to a large plate and set aside while you move forward with making the rest of the recipe.
• **If you have more than 1-2 tablespoons of liquid remaining in your skillet after you remove the cooked chicken, you will want to remove the excess liquid before adding the vegetables to saute**
• Turn the heat down to medium-high and add the 1 tablespoon peanut oil to the hot skillet that the chicken was just cooked in and removed from, then add the carrots and onions and cook for 2-3 minutes before adding the mushrooms and zucchini to the skillet. Continue to saute for an additional 3-5 minutes or until the vegetables are cooked to a crisp-tender texture. Make sure to stir the vegetables occasionally to prevent burning.
• Transfer the cooked vegetables to a large plate and set them aside.
• To cook the fried rice, add the ¼ cup peanut oil into a separate large skillet on medium-high heat. When the oil is hot, add the scrambled egg to the hot skillet and cook the egg for 20-30 seconds before adding the grated garlic and green onions. Cook for another 30 seconds before adding the pre-cooked jasmine rice. Stir to combine the rice with the other ingredients, then spread the rice mixture into an even layer and allow the rice to fry in the pan, undisturbed, for 3 minutes. *This allows the rice to start to get a nice crisp to it*. Give the rice a good stir from that point every 2-3 minutes for a total of 10 minutes.
• Add the ¼ soy sauce to the crisp rice, stir to evenly coat all the rice with the soy sauce. Allow the rice to fry for an additional 4-5 minutes or until the rice is nice and fried. *You will garnish your fried rice with a sprinkle of the additional 2 tablespoons fresh green onions if desired*
• Using a ¾ cup dry measuring cup, portion out the fried rice between 4 dinner plates. Add ¾ cup mixed vegetables and ¾-1 cup portion of cooked chicken to each plate, keeping the fried rice, mixed vegetables, and chicken separated on each dinner plate. Garnish each serving with a small bowl of the YumYum sauce to dip the chicken.

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.

BENIHANA HIBACHI SCALLOPS RECIPE

Steps:

• In a large nonstick skillet placed over high heat, pour 2 teaspoons oil. Heat until hot and shimmering.
• Add scallops in a single, nontouching layer, Cook until bottoms are browned, about 2 minutes. Flip and cook until browned on both sides and scallops are just cooked through, about 2 to 3 minutes more. Remove to a plate.
• Heat remaining teaspoon of oil in same skillet.
• Add onion. Stir fry until lightly browned, about 2 minutes.
• Add mushrooms. Stir fry until mushrooms and onion are almost tender, about 2 minutes.
• Stir in ginger and garlic. Stir fry until fragrant, about 30 seconds.
• Stir in 1 cup of carrots, bean sprouts and any juices that have accumulated on scallop plate. Stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat.
• Stir in soy sauce and lemon juice.

BENIHANA HIBACHI CHICKEN

Steps:

• In a small mixing bowl, stir together the ingredients for the sauce of the hibachi chicken. Combine the soy sauce, hoisin sauce, grated garlic, grated ginger, sesame oil, granulated sugar, and rice wine vinegar.
• Place the cubed boneless skinless chicken breasts into a large mixing bowl, pour the sauce over the chicken pieces and stir together to coat all the chicken.
• To cook the chicken, you will use a very large, heavy-duty skillet on high heat, and add the 2 tablespoons peanut oil. Once the oil gets hot, add the chicken and sauce in a single layer. Do not move the chicken pieces for at least 2 to 3 minutes to allow the chicken to start to caramelize. Continue to cook the chicken, stirring occasionally, for another 3 to 4 minutes or until cooked through.
• Transfer the cooked chicken, using a slotted spoon or fish spatula, to a large plate and set aside while you make the rest of the recipe.
• If you have more than 1 to 2 tablespoons of liquid remaining in your skillet after you remove the cooked chicken, you will want to remove the excess liquid before adding the vegetables to sauté.
• Turn the heat down to medium-high and add the 1 tablespoon peanut oil to the hot skillet that the chicken was just cooked in and removed from, then add the carrots and onions and cook for 2 to 3 minutes before adding the mushrooms and zucchini to the skillet. Continue to sauté for an additional 3 to 5 minutes or until the vegetables are cooked to a crisp-tender texture. Make sure to stir the vegetables occasionally to prevent burning.
• Transfer the cooked vegetables to a large plate and set them aside.
• To cook the fried rice, add the ¼ cup peanut oil into a separate large skillet on medium-high heat. When the oil is hot, add the scrambled egg to the hot skillet and cook the egg for 20 to 30 seconds before adding the grated garlic and green onions. Cook for another 30 seconds before adding the pre-cooked jasmine rice. Stir to combine the rice with the other ingredients, then spread the rice mixture into an even layer and allow the rice to fry in the pan, undisturbed, for 3 minutes. This allows the rice to start to get a nice crisp to it. Give the rice a good stir from that point every 2 to 3 minutes for a total of 10 minutes.
• Add the ¼ cup soy sauce to the crisp rice, stir to evenly coat all the rice with the soy sauce. Allow the rice to fry for an additional 4 to 5 minutes or until the rice is nice and fried. You will garnish your fried rice with a sprinkle of the additional 2 tablespoons of fresh green onions if desired.
• Using a ¾ cup dry measuring cup, portion out the fried rice between 4 dinner plates. Add ¾ cup mixed vegetables and a ¾ to 1 cup portion of cooked chicken to each plate, keeping the fried rice, mixed vegetables, and chicken separated on each dinner plate. Garnish each serving with a small bowl of the YumYum sauce to dip the chicken.