11 Must-Try Hibachi Chicken and Shrimp Recipes

Nothing beats the sizzle of hibachi right at home! Whether you’re craving a quick weeknight dinner or a fun weekend feast, these 11 must-try hibachi chicken and shrimp recipes are packed with flavor and easy to whip up. Let’s get cooking!

Teriyaki Hibachi Chicken

Zest up your dinner routine with this Teriyaki Hibachi Chicken recipe, where juicy grilled chicken gets a glossy sweet-savory glaze. It's a weeknight-friendly dish that brings the hibachi experience home with minimal fuss.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Marinade and Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 2 tbsp brown sugar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil (for grill)

Vegetables and Glaze

• 1 zucchini, sliced into half-moons
• 1 cup sliced mushrooms
• 1 onion, sliced
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp sesame seeds (optional)
• Chopped green onions for garnish

Instructions

1. In a bowl, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the marinade. Add chicken thighs, coat well, and let marinate at least 30 minutes. (Tip: if short on time, 15 minutes works but flavor is better.)
2. While chicken marinates, prepare vegetables: slice zucchini into half-moons, mushrooms, and onion into strips.
3. Preheat a grill or grill pan to medium-high heat (about 400°F). Brush grates with oil to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Grill chicken for 5-7 minutes per side, until internal temperature reaches 165°F. (Tip: use an instant-read thermometer for accuracy.)
5. During the last 2 minutes of grilling, brush chicken with teriyaki glaze on both sides, allowing it to caramelize. Remove chicken and let rest.
6. In a skillet over high heat, add 1 tbsp vegetable oil. Sauté vegetables for 3-4 minutes until tender-crisp and slightly charred. (Tip: don't overcrowd the pan; work in batches if needed.)
7. Serve chicken over vegetables, drizzle with remaining teriyaki sauce, and garnish with sesame seeds and green onions.

Naturally, the combination of caramelized teriyaki and charred vegetables creates a harmony of sweet and savory. This dish pairs perfectly with steamed rice or a simple cucumber salad for a complete meal.

Garlic Butter Shrimp Hibachi

Ready to bring the hibachi experience home? This garlic butter shrimp with Asian vegetables is a quick weeknight winner that tastes just like your favorite steakhouse show.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Shrimp and Marinade

• 1 lb large shrimp, peeled and deveined
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 tsp black pepper

Vegetables

• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 cup sliced zucchini
• 1 cup sliced mushrooms
• 1/4 cup diced onion
• 2 tbsp soy sauce
• 1 tbsp mirin

Garlic Butter Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced

Instructions

1. In a medium bowl, combine shrimp with 2 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp black pepper. Toss to coat and set aside for 5 minutes. Tip: Pat shrimp dry before marinating to ensure they sear, not steam.
2. While shrimp marinates, prepare vegetables: cut broccoli into small florets, slice zucchini and mushrooms, dice onion.
3. In a large skillet or griddle over medium-high heat, add 2 tbsp vegetable oil. Once shimmering, add broccoli, zucchini, mushrooms, and onion. Stir-fry for 3-4 minutes until crisp-tender. Tip: Keep vegetables moving for even cooking and avoid overcrowding.
4. Add 2 tbsp soy sauce and 1 tbsp mirin to the vegetables. Toss to coat, then transfer to a plate.
5. In the same skillet, reduce heat to medium. Add 4 tbsp unsalted butter and 4 cloves minced garlic. Cook for 30 seconds until fragrant, stirring constantly. Tip: Watch carefully—garlic burns quickly.
6. Increase heat to high. Add the marinated shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Tip: Work in batches if needed to avoid steaming the shrimp.
7. Return vegetables to the skillet. Toss everything together for 30 seconds until well combined and heated through.

Up your weeknight dinner game with this restaurant-quality dish that comes together in under 30 minutes. The buttery garlic shrimp paired with crisp veggies offers a satisfying balance of richness and freshness—perfect served over steamed rice or noodles for a complete meal.

Spicy Yaki Chicken and Shrimp

With a bold kick of sriracha and the savory depth of soy sauce, this spicy yaki chicken and shrimp stir-fry is a quick weeknight dinner that delivers restaurant-quality flavor. You'll master the art of stir-frying with this step-by-step guide, ensuring perfectly cooked protein and crisp-tender vegetables every time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Marinade

• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger

For the Stir-Fry

• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 cup snap peas
• 2 tbsp cornstarch
• 2 tbsp water

For Serving

• 2 cups cooked white rice

Instructions

1. In a medium bowl, combine soy sauce, sriracha, sesame oil, sugar, minced garlic, and grated ginger. Set aside half of the marinade for the sauce later. Add chicken and shrimp to the remaining marinade, toss to coat. Marinate for 10 minutes. (Tip: Marinating for even just 10 minutes infuses flavor, but don't over-marinate seafood as it can become mushy.)
2. Pat the chicken pieces dry with paper towels before cooking to ensure a good sear. (Tip: Drying the chicken prevents steaming and promotes browning.)
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken (reserve shrimp for later) in a single layer; cook without stirring for 2 minutes to get a nice crust. Then stir-fry for another 2 minutes until golden and cooked through. Transfer to a plate.
4. Add the remaining 1 tbsp oil to the same wok. Add shrimp and stir-fry until pink and just cooked, about 2 minutes. Remove to the plate with chicken.
5. In the same wok, add bell pepper, onion, and snap peas. Stir-fry for 3-4 minutes until tender-crisp. (Tip: Add harder vegetables first; peppers and onions can go together.)
6. Return chicken and shrimp to the wok. Pour in the reserved half of the marinade. In a small bowl, mix cornstarch and water to form a slurry, then add to the wok. Stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly.
7. Serve immediately over cooked white rice.

Every bite offers a harmonious blend of tender meat, succulent seafood, and crunchy vegetables coated in a glossy, spicy-sweet sauce. Enjoy it over steamed rice for a complete meal that's both satisfying and vibrant. For extra heat, drizzle with additional sriracha or sprinkle with red pepper flakes.

Hibachi Chicken and Shrimp Bowl

Perhaps you've craved that sizzling hibachi experience without leaving home. This Hibachi Chicken and Shrimp Bowl delivers teppanyaki-style flavors with a straightforward method that even beginners can master.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz boneless skinless chicken breast
• 8 oz large shrimp, peeled and deveined
• 2 cups cooked white rice
• 3 tbsp low-sodium soy sauce
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cut the chicken breast into bite-sized cubes, about 1/2 inch each.
2. Pat the shrimp dry with paper towels to ensure a good sear.
3. Mince the garlic cloves finely.
4. Heat vegetable oil in a large skillet or wok over high heat until shimmering.
5. Add the chicken cubes in a single layer; do not overcrowd the pan. Cook undisturbed for 3 minutes until golden brown.
6. Stir-fry the chicken for another 2–3 minutes until cooked through (internal temperature 165°F). Transfer to a plate.
7. Reduce heat to medium-high and add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
8. Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque.
9. Return the chicken to the skillet. Pour soy sauce over the meat and toss to coat evenly. Cook for 1 minute until sauce thickens slightly.
10. Divide the cooked rice between two bowls. Top with the chicken-shrimp mixture and drizzle any remaining sauce from the pan over each bowl.

The tender chicken and shrimp, coated in a glossy soy-butter sauce, sit beautifully on a bed of fluffy rice. For added texture, garnish with toasted sesame seeds or sliced green onions.

Lemon Garlic Hibachi Shrimp

Zesty and bright, this Lemon Garlic Hibachi Shrimp is a quick weeknight dinner that comes together in minutes. The combination of tangy lemon and savory garlic creates a flavorful sauce that coats each shrimp perfectly.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 lemon (juice and zest)
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 2 green onions, sliced

Instructions

1. Pat the shrimp dry with paper towels. Season evenly with salt and pepper. (Tip: Drying the shrimp ensures a good sear, not steaming.)
2. Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
3. Add the shrimp in a single layer (do not overcrowd; cook in batches if needed). Sear for 2 minutes per side until pink and opaque. Transfer shrimp to a plate.
4. Reduce heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Add the lemon juice, soy sauce, and lemon zest to the skillet. Stir to combine, scraping up any browned bits from the bottom.
6. Return the shrimp to the skillet. Toss to coat in the sauce and cook for 1 minute until the sauce thickens slightly. (Tip: Taste and adjust lemon or soy sauce if needed.)
7. Remove from heat and garnish with sliced green onions. Serve immediately.

Your kitchen will smell amazing as the garlic and lemon meld together. Serve this shrimp over steamed rice or alongside grilled vegetables for a complete meal.

Miso Glazed Chicken and Shrimp Skewers

Under the summer sun, these miso glazed chicken and shrimp skewers bring umami-packed flavor to your grill without any fuss.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

Miso Glaze

• 1/4 cup white miso paste
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil

Dipping Sauce

• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice

Skewers

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 2 green onions, sliced
• wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. In a small bowl, whisk together miso paste, mirin, sake, sugar, soy sauce, and sesame oil until smooth.
3. Thread chicken and shrimp onto skewers, alternating pieces. Do not overcrowd—leave small gaps for even cooking.
4. Preheat grill to medium-high heat (about 400°F).
5. Brush a thin layer of miso glaze onto all sides of the skewers.
6. Place skewers on the grill; cook 3–4 minutes per side, basting with remaining glaze after flipping, until chicken reaches 165°F internally and shrimp are opaque.
7. Meanwhile, in a small bowl, mix mayonnaise, sriracha, and lime juice for the dipping sauce.
8. Remove skewers from grill; let rest for 2 minutes before serving.
9. Garnish with sliced green onions.

Serve these skewers with steamed rice and a side of grilled vegetables. The caramelized glaze and sriracha-lime dipping sauce create a perfect balance of sweet, savory, and spicy.

Hibachi Chicken Fried Rice

To make restaurant-quality hibachi chicken fried rice at home, you need to follow a few key techniques that ensure every grain is perfectly seasoned and slightly charred. Today, I'll walk you through each step so you can recreate that sizzling hibachi flavor in your own kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 3 cups cold cooked white rice
• 1 lb boneless skinless chicken breast, diced into 1/2-inch cubes
• 2 large eggs
• 1 cup frozen peas
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat until shimmering. Add the diced chicken in a single layer and cook without stirring for 2 minutes, until golden brown on one side.
2. Stir the chicken and continue cooking for 2 more minutes, until cooked through and no longer pink. Transfer the chicken to a plate and set aside.
3. Reduce heat to medium-high. Add the remaining 1 tablespoon vegetable oil to the same pan. Crack the eggs directly into the pan and scramble them quickly with a spatula, breaking them into small pieces, about 30 seconds. Remove eggs to the plate with the chicken.
4. Add the minced garlic to the pan and stir for 15 seconds until fragrant. Immediately add the cold rice, breaking up any clumps with the spatula. Spread the rice into an even layer and press down gently; let it sizzle undisturbed for 1 minute to develop a slight char.
5. Drizzle the soy sauce and sesame oil over the rice, then toss everything together to coat evenly. Cook for another 2 minutes, stirring occasionally.
6. Add the frozen peas and continue stirring for 1 minute until the peas are heated through. Tip: Do not thaw peas beforehand; they will warm up quickly in the hot pan.
7. Return the cooked chicken and scrambled eggs to the pan. Add the butter, salt, and black pepper. Toss until the butter is melted and everything is well combined, about 1 minute.
8. Remove from heat and garnish with sliced green onions. Serve immediately. Tip: For extra char, let the rice sit undisturbed for 10 seconds between tosses.

Get ready for a bowl of savory, slightly smoky fried rice that rivals any teppanyaki restaurant. The butter adds a rich finish, and the peas pop with sweetness, making this a perfect side or a satisfying main dish.

Sesame Shrimp with Vegetables

Just imagine the sizzle of shrimp hitting a hot pan, releasing a nutty aroma of sesame oil. This Sesame Shrimp with Vegetables is a quick, restaurant-quality dish that comes together in under 30 minutes. Perfect for a busy weeknight when you need something healthy and delicious.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp sesame oil, divided
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame seeds, toasted
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pat the shrimp dry with paper towels; this helps achieve a good sear. Season with salt and pepper.
2. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat until shimmering. (Tip: Sesame oil has a low smoke point, so don't let it get too hot or it will burn.)
3. Add the shrimp in a single layer without overcrowding. Cook for 2 minutes on each side until pink and opaque. Transfer to a plate.
4. Add the remaining 1 tablespoon of sesame oil to the same skillet. Add the broccoli florets and cook for 2 minutes, stirring occasionally. (Tip: Cut vegetables into uniform sizes for even cooking.)
5. Add the sliced red bell pepper and snow peas. Cook for another 2 minutes until crisp-tender.
6. Push the vegetables to one side of the skillet. Add the minced garlic and grated ginger; cook for 30 seconds until fragrant.
7. Return the shrimp to the skillet and pour in the soy sauce. Toss everything together until the shrimp are coated and the sauce is absorbed.
8. Sprinkle with toasted sesame seeds and serve immediately. (Tip: Toasting sesame seeds in a dry pan over medium heat for 2 minutes until golden enhances their nutty flavor.)

Just a few more seconds of tossing and your dish is ready. The shrimp remain tender, the vegetables retain a satisfying crunch, and the sesame oil ties everything together with its warm, nutty finish. Serve over steamed rice or quinoa for a complete meal.

Hibachi Chicken Noodle Stir-Fry

Bring the sizzle of a Japanese steakhouse into your kitchen with this Hibachi Chicken Noodle Stir-Fry. It's faster than takeout and packed with umami from the savory sauce. Perfect for a weeknight dinner that feels special.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Noodles and Chicken

• 8 oz dried lo mein or udon noodles
• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil, divided

Vegetables

• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

Hibachi Sauce

• 1/4 cup low-sodium soy sauce
• 2 tbsp mirin
• 1 tbsp sake or dry sherry
• 1 tbsp sesame oil
• 1 tbsp granulated sugar
• 1 tsp rice vinegar

Garnish

• 1 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil. Cook noodles according to package directions until al dente, about 3-4 minutes for fresh or 8-10 for dried. Drain and rinse under cold water to stop cooking. Toss with 1 tsp of the vegetable oil to prevent sticking. Tip: Rinsing noodles stops the cooking and removes excess starch, keeping them from clumping.
2. In a small bowl, whisk together soy sauce, mirin, sake, sesame oil, sugar, and rice vinegar until the sugar dissolves. Set aside.
3. Pat the chicken dry with paper towels. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken in a single layer (cook in batches if needed) and let sear without stirring for 1 minute. Then stir-fry until golden brown and cooked through, about 3-4 minutes. Transfer to a plate. Tip: Use high heat for a true hibachi sear; don't crowd the pan or the chicken will steam instead of brown.
4. Add remaining 1 tbsp vegetable oil to the wok. Add broccoli and carrot; stir-fry for 2 minutes. Add onion, garlic, and ginger; cook for 1 minute until fragrant but not burned. Tip: Keep vegetables moving to ensure even cooking without burning the garlic.
5. Return the chicken to the wok. Add the cooked noodles and pour the sauce over everything. Toss constantly for 1-2 minutes until the sauce is absorbed and noodles are heated through. Tip: Toss continuously to coat evenly and prevent the sauce from burning.
6. Sprinkle with toasted sesame seeds and serve immediately.

Boldly enjoy this stir-fry straight from the wok; the noodles stay tender and the vegetables retain a delightful crunch. For an extra touch, serve with a side of steamed rice or a dollop of sriracha mayo.

Honey Soy Shrimp Hibachi

For a quick weeknight dinner that feels like a special treat, this Honey Soy Shrimp Hibachi comes together in under 20 minutes. The sweet and savory glaze caramelizes beautifully on the shrimp, giving you restaurant-quality flavor at home. Perfect for busy cooks who want a fuss-free yet impressive meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 6 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp honey
• 3 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 2 tbsp vegetable oil, divided
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Pat the shrimp dry with paper towels (this helps the glaze stick and prevents steaming). Season with a pinch of salt.
2. In a small bowl, whisk together honey, soy sauce, garlic, ginger, and sesame oil until smooth.
3. Heat 1 tablespoon vegetable oil in a large skillet or griddle over medium-high heat until shimmering.
4. Add the shrimp in a single layer (cook in batches if needed to avoid overcrowding). Cook for 1–2 minutes per side until pink and just opaque.
5. Reduce heat to medium. Pour the honey-soy mixture over the shrimp. Tip: Turn shrimp to coat evenly, and let the sauce bubble and thicken for about 30 seconds—watch closely to avoid burning.
6. Remove from heat immediately. Sprinkle with green onions and sesame seeds. Serve over rice or noodles.

You'll love the glossy, caramelized coating on each tender shrimp, with a perfect balance of sweet and savory flavors. For a fun hibachi-style presentation, serve on a sizzling platter with fried rice and a side of steamed vegetables.

Spicy Garlic Chicken Hibachi

One of the most satisfying ways to spice up your dinner routine is with this Spicy Garlic Chicken Hibachi. It brings the bold, sizzling flavors of a Japanese steakhouse right to your stovetop, minus the grill show. Perfect for weeknights when you crave heat and umami in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken and Sauce

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup low-sodium soy sauce
• 2 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 tbsp sriracha
• 1 tsp red pepper flakes
• 1 tbsp honey
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a medium bowl, combine the cubed chicken with 1 tablespoon of the vegetable oil, salt, and black pepper. Toss to coat evenly. Let it rest for 5 minutes while you prepare the sauce.
2. In a small bowl, whisk together the soy sauce, sriracha, red pepper flakes, honey, chicken broth, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
3. Heat a large skillet or wok over high heat until a drop of water sizzles instantly. Add the remaining 1 tablespoon of vegetable oil and swirl to coat.
4. Add the marinated chicken cubes in a single layer—do not overcrowd. Sear for 3 minutes without stirring, until the bottom is golden brown. Tip: Resist moving the chicken too soon to develop a good crust.
5. Flip the chicken pieces and cook for another 2 minutes. Add the minced garlic and stir constantly for 30 seconds until fragrant.
6. Pour the prepared sauce over the chicken. Stir well and let it come to a simmer. Cook for 2 minutes, stirring occasionally, until the sauce thickens and coats each cube. Tip: If the sauce becomes too thick, add a splash of water to reach your desired consistency.
7. Remove from heat. Taste and adjust seasoning if needed—add a pinch more salt or a drizzle of honey for balance. Tip: For extra heat, sprinkle additional red pepper flakes at this stage.
8. Serve immediately over steamed rice or noodles. Garnish with sliced green onions and sesame seeds.

Every bite delivers a punch of garlicky heat with a hint of sweetness, balanced by the savory soy glaze. The chicken stays juicy and tender, while the glossy sauce clings beautifully to each piece. Serve it alongside stir-fried zucchini and mushrooms for a complete hibachi experience that rivals any restaurant.

Conclusion

You’ve got a whole lineup of hibachi chicken and shrimp recipes here—perfect for recreating that sizzling teppanyaki experience at home. Pick a couple to try, and let us know in the comments which one became your new favorite. And don’t forget to save this roundup on Pinterest for easy access next time you’re craving hibachi!