Japanese Hibachi Steak And Salmon Recipes

JAPANESE GRILLED HIBACHI STEAK

Steps:

• In a small bowl, mix the garlic and ginger with the sugar, soy sauce, water, and oil, until the sugar has dissolved.
• Place the steak in a tight-fitting dish with high sides (or a zip-locked bag). Pour the marinade over the steak, turning to coat. Marinade for 30 min, while you preheat your charcoal grill.
• Preheat your charcoal grill to high heat (roughly 450F). (You should be able to hold your hand 4-5 inches from the grates for 2-4 seconds.)
• Once your grill grates are hot, remove the steaks from the marinade and grill for 2 minutes per side, turning once gently with tongs.
• When you think your steaks are done, test the internal temperature with an instant-read thermometer. You are looking for an internal temperature of 130F for medium rare or 140F for medium. (The internal temperature of your steak will rise around 5 degrees while the steaks rest, bringing them to the correct temperature for each doneness listed.)
• Remove the steaks from the grill and let rest for 5 minutes before slicing.
• Top with sesame seeds and sliced scallions, if desired for serving.
• Serve with white rice and grilled vegetables.

JAPANESE SALMON WITH MIRIN AND SOY SAUCE

Steps:

• Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
• Heat 1/2 tbsp oil in a non stick pan over medium heat.
• Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
• Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
• Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

HIBACHI SALMON

Steps:

• Combine the hibachi cooking oil ingredients in a container like a squeeze bottle or jar that you can use for storage. Shake bottle or jar before using the cooking oil.
• Prepare the salmon by rinsing and patting dry with paper towels. Preheat your pan, electric skillet, or Blackstone griddle to medium-high heat.
• Saute the garlic and ginger in the hibachi cooking oil for 1-2 minutes, or until fragrant but not burnt. Remove the garlic and ginger.
• Place the salmon flesh side down onto the preheated cooking surface with the garlic-ginger flavored cooking oil. Sear for 4 minutes.
• Flip and cook the second side (skin side down) until the skin is nice and crispy. Squeeze lemon juice over the salmon fillets, then season with freshly ground black pepper.
• Cook for 3-4 minutes on the second side. There should still be some pink in the salmon flesh, as the fish will continue to cook when removed from heat. Remove from heat and rest 5 minutes before serving.

JAPANESE HIBACHI STEAK AND SALMON

Steps:

• Mix the marinade ingredients together in a large bowl (or large zipper top bag).
• Add the steaks and salmon, and allow to marinate for at least 2 hours.
• Heat a LARGE cast iron pan/skillet over HIGH heat on the grill. When it is hot, add the oil.
• Place the steaks and salmon (flesh side down) on the hot skillet and cook until desired level of doneness. Salmon: 3 minutes per side depending on thicknessSteak: 6 minutes on the first side, then 4 to 6 on the second side.
• Pour the remaining marinade over the steaks and salmon after you flip them over to create a thick glaze.
• Allow the steaks to rest, covered with foil, for ten minutes before serving.