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Hibachi Teppan Shrimp lets you capture all the excitement and flavor of a Japanese steakhouse dinner in your own kitchen. These tender shrimp are cooked quickly with garlic and onions and glazed in a buttery savory hibachi sauce. Serve with rice and a drizzle of homemade yum yum sauce to recreate the full experience without the fancy restaurant prices.
Ingredients
- White onion sliced: adds a sweet aromatic base and choose one that feels heavy for its size so it stays juicy
- Butter: infuses the dish with extra richness and helps brown the onions
- Garlic cloves finely diced: boosts flavor complexity and buy firm blemish free bulbs for the best taste
- Raw jumbo shrimp peeled and deveined: these give a satisfying bite and fresh shrimp should be translucent and smell clean
- Sesame oil: gives the signature nutty hibachi essence and a little goes a long way choose toasted
- Soy sauce: brings deep umami flavor try to use a reduced sodium version if you are watching salt
- Teriyaki sauce: adds sweetness and shine look for one with simple clean ingredients
- Mirin: offers a balanced gentle sweetness and try to pick a true Japanese mirin for authenticity
- Extra garlic for the sauce: amplifies that classic hibachi taste
Step-by-Step Instructions
- Make the Hibachi Sauce:
- In a small mixing bowl combine the sesame oil soy sauce teriyaki sauce mirin and minced garlic stir thoroughly and set aside
- Saute the Onions and Butter:
- Heat your wok or a large sauté pan over medium high melt the butter then add the sliced onion sauté for one to two minutes stirring until you can smell their sweetness and they look glossy
- Cook the Shrimp and Garlic:
- Add the shrimp and diced garlic to the pan with the onions pour in the prepared hibachi sauce toss to coat everything evenly
- Sear and Glaze the Shrimp:
- Arrange shrimp in a single layer in the pan cook for three to four minutes undisturbed to help them sear flip each shrimp over and cook for another two to three minutes until they turn pink and the sauce thickens slightly
- Serve Over Rice:
- Spoon the shrimp and sauce over freshly steamed or fried rice and drizzle generously with yum yum sauce for that full teppanyaki experience
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Storage Tips
Let leftovers cool fully before transferring to an airtight container in the fridge The shrimp will taste great reheated in a skillet for up to two days After that the texture starts to go a bit rubbery so enjoy them while fresh
Ingredient Substitutions
If jumbo shrimp are out of budget try medium shrimp but do reduce cooking time slightly You can swap mirin for a mixture of rice vinegar and a pinch of sugar If soy is a concern coconut aminos work in a pinch
Serving Suggestions
Spoon the shrimp over hot jasmine or basmati rice Fried rice is also a favorite Add a pile of quick stir fried vegetables or serve with a fresh cucumber salad for crunch I like to drizzle everything with extra yum yum or spicy aioli
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Cultural Touchpoint
Hibachi style cooking has its roots in traditional Japanese grilling with vegetables and proteins prepared right in front of guests This recipe brings that lively mealtime experience to the home table making dinner as entertaining as the meal itself
Frequently Asked Questions
- → Can I use frozen shrimp?
Yes, thawed frozen shrimp work well. Be sure to pat dry before cooking for best results.
- → What kind of rice pairs best?
Jasmine or short-grain rice, steamed or fried, complements the flavors wonderfully.
- → Can I substitute the teriyaki sauce?
Soy sauce with a touch of honey or brown sugar makes a great alternative if teriyaki is unavailable.
- → How do I know when the shrimp is cooked?
Shrimp turn pink and opaque; avoid overcooking for the best tender texture.
- → Is a wok necessary?
No, a large sauté pan will work if a wok is not available. Ensure your pan is hot for searing.
- → Can I make the sauce ahead?
Yes, the sauce can be mixed in advance and stored in an airtight container in the refrigerator.