15 Hibachi-Style Summer Dinner Recipes for Backyard Cooking

Hibachi-style summer dinners are perfect for backyard gatherings, bringing vibrant flavors and excitement to the table. Classic options include juicy Hibachi Chicken, tangy Garlic Butter Steak Bites, and colorful Shrimp and Vegetable Skewers. Teriyaki Salmon Fillets offer a sophisticated touch, while hearty Hibachi Fried Rice complements any dish. Sweet Soy Grilled Corn and delightful Hibachi Shrimp and Scallops round out a delicious spread. Exploring diverse recipes can elevate summer dining experiences with ease and creativity. More ideas await.

Classic Hibachi Chicken

Classic Hibachi Chicken is a flavorful and satisfying dish that brings the excitement of Japanese teppanyaki cooking to your home kitchen. This dish is perfect for families, gatherings, or a casual summer dinner party.

With a preparation time of around 15 minutes and a cooking time of about 10-12 minutes, you can have a delicious meal on the table in under half an hour, making it an excellent choice for a busy weeknight.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil (plus more for cooking)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sesame oil
• 1 tablespoon honey or brown sugar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 green onions, chopped (for garnish)
• Optional: 1 cup mixed vegetables (like zucchini, mushrooms, and bell peppers)

Cooking Steps:

1. In a large bowl, combine soy sauce, vegetable oil, garlic, ginger, sesame oil, honey (or brown sugar), black pepper, and salt. Mix well.
2. Add chicken pieces to the marinade, making sure they are well-coated. Allow to marinate for about 15 minutes.
3. Heat a large skillet or hibachi grill over medium-high heat and add a drizzle of vegetable oil.
4. Once hot, add the marinated chicken to the skillet. Sauté for 5-7 minutes until the chicken is cooked through and has a nice golden color, reaching an internal temperature of 165°F (74°C).
5. If using, add the mixed vegetables halfway through cooking and stir-fry until they are tender-crisp and the chicken is fully cooked.
6. Remove from heat and garnish with chopped green onions before serving.

Variations and Tips:

• For a spicy twist, add a teaspoon of Sriracha or red pepper flakes to the marinade.
• Substitute chicken with shrimp or tofu for a different protein option.
• Serve with steamed rice or fried rice for a complete meal.
• Make certain that your cooking surface is hot enough before adding the chicken for a nice sear.
• Use fresh vegetables that are in season for the best flavor and nutrition.

Garlic Butter Steak Bites

Garlic Butter Steak Bites are a delicious and satisfying dish that brings a bit of hibachi flair to your summer dining experience. Perfect for meat lovers and those looking to impress guests at backyard barbecues, these tender steak bites are marinated in a savory garlic butter sauce, guaranteeing every bite is packed with flavor.

With a total preparation time of around 25 minutes, including cooking, they’re quick enough for a weeknight dinner but fancy enough for a special occasion.

Ingredients:

• 1 lb sirloin steak, cut into bite-sized pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium bowl, combine the steak pieces with soy sauce, Worcestershire sauce, salt, black pepper, and paprika (if using). Mix well to guarantee the steak is evenly coated, and let it marinate at room temperature for about 15 minutes.
2. Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once melted and hot, add the marinated steak bites in a single layer. Avoid overcrowding; cook in batches if necessary.
3. Sear the steak bites for about 2-3 minutes on each side, or until they reach desired doneness (medium-rare to medium is ideal).
4. Once all the steak bites are cooked, remove them from the skillet and set aside.
5. In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
6. Return the steak bites to the skillet, tossing them in the garlic butter for an additional minute to coat.
7. Remove from heat, garnish with fresh parsley, and serve immediately.

Variations and Tips:

• For added flavor, you can include a splash of lemon juice or a dash of red pepper flakes to the marinade for a tangy kick.
• Feel free to substitute the sirloin steak with filet mignon or ribeye for a richer taste.
• Serve the garlic butter steak bites over steamed rice, quinoa, or alongside grilled vegetables for a complete meal.
• For a smokier flavor, consider using a grill pan or actual grill to cook the steak bites.
• Remember to let the marinated steak sit for a bit longer if you have time, as this can enhance the flavor even more.

Shrimp and Vegetable Skewers

Shrimp and vegetable skewers are a delightful and vibrant dish perfect for summer gatherings, family barbecues, or a cozy dinner at home. This hibachi-style recipe is not only easy to prepare but also offers a fantastic way to enjoy fresh vegetables and succulent shrimp infused with flavorful marinades. In just about 30 minutes of prep and grilling time, you can whip up these skewers that are ideal for seafood lovers and vegetable enthusiasts alike.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Skewers (wooden or metal)

Cooking Steps:

1. Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, ginger, salt, and pepper.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, ensuring they are well-coated. Let them marinate in the refrigerator for about 15-20 minutes.
3. Prepare the Vegetables: While the shrimp is marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.
4. Assemble Skewers: Thread the marinated shrimp and prepared vegetables onto the skewers, alternating between shrimp and vegetables for a colorful presentation.
5. Preheat the Grill: Preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent burning while grilling.
6. Grill the Skewers: Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque, and the vegetables are tender.
7. Serve Immediately: Once cooked, remove the skewers from the grill and serve hot, garnished with fresh herbs if desired.

Variations and Tips:

• Veggie Substitutes: Feel free to substitute or add different vegetables such as cherry tomatoes, mushrooms, or asparagus based on your preference.
• Spicy Option: Add some crushed red pepper flakes to the marinade for a spicy kick.
• Soy Sauce Alternative: Use tamari or coconut aminos for a gluten-free option.
• Cooking Method: These skewers can also be cooked in an oven broiler or on a stovetop grill pan if outdoor grilling isn’t an option.
• Serving Suggestions: Serve the skewers over a bed of rice or with a side of dipping sauce like a sweet chili or teriyaki sauce for added flavor.

Teriyaki Salmon Fillets

Teriyaki Salmon Fillets are a delightful and flavorful dish that embodies the essence of hibachi grilling right in your own kitchen. This recipe is perfect for family dinners, summer gatherings, or when you want to impress guests with minimal effort. It takes about 30 minutes to prepare and cook, making it an ideal option for a quick yet sophisticated meal. The delicious combination of sweet and savory teriyaki sauce complements the richness of the salmon beautifully.

Ingredients:

• 4 salmon fillets (6 ounces each)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch (optional, for thickening)
• Sliced green onions (for garnish)
• Sesame seeds (for garnish)

Cooking Steps:

1. Prepare the Marinade: In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar is fully dissolved. This blend will serve as the marinade and basting sauce for the salmon.

2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable bag. Pour half of the marinade over the fillets, ensuring they are well-coated. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

3. Preheat the Grill or Pan: If using a grill, preheat it to medium-high heat. If using a stovetop, heat a large skillet or grill pan over medium-high heat and add a little oil.

4. Cook the Salmon: Remove the salmon from the marinade, allowing any excess to drip off. Place the fillets on the grill or in the pan, skin side down if applicable.

Cook for about 4-6 minutes on each side, basting occasionally with the reserved marinade for additional flavor. The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F.

5. Thicken the Remaining Marinade (optional): If desired, pour the reserved marinade into a small saucepan and bring to a gentle boil. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the sauce. Cook until thickened to your preference, then drizzle over cooked salmon before serving.

6. Garnish and Serve: Transfer the salmon fillets to a serving platter and sprinkle with sliced green onions and sesame seeds. Serve with steamed rice and grilled vegetables for a complete hibachi-inspired meal.

Variations and Tips:

• Add Spices: For a spicier kick, add chili flakes or sriracha to the marinade.
• Vegetable Sides: Pair with grilled zucchini, bell peppers, or asparagus for a colorful and healthy side.
• Cooking Method: If you do not have a grill or grill pan, you can also bake the salmon in a preheated oven at 375°F for 15-20 minutes.
• Make it a Bowl: Serve the teriyaki salmon over a bed of rice or quinoa, topped with avocado slices and steamed edamame for a delicious buddha bowl.
• Storage: Leftover salmon can be stored in the refrigerator for up to two days. Reheat gently in a pan or microwave.

Hibachi Fried Rice

Hibachi Fried Rice is a delicious and versatile dish that brings the flavors of a Japanese steakhouse right to your home.

This dish is perfect for family dinners, summer barbecues, or any occasion where you want to impress your guests with a quick yet satisfying meal. With a preparation time of approximately 15 minutes and a cooking time of 10 minutes, you can have this savory fried rice ready in no time.

Ingredients:

• 3 cups cooked cold rice (preferably day-old)
• 3 tablespoons vegetable oil (divided)
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup frozen peas
• 3 eggs, beaten
• 3-4 tablespoons soy sauce (to taste)
• 2 teaspoons sesame oil
• 2-3 green onions, chopped
• Salt and pepper to taste

Cooking Steps:

1. Heat the Oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Sauté Vegetables: Add the diced onion and carrots to the skillet. Sauté for about 3-4 minutes until they begin to soften.
3. Add Rice: Increase the heat to high and add the cold rice. Make sure to break up any clumps. Stir-fry for about 3-4 minutes, allowing the rice to get slightly crispy.
4. Push to Side: Push the rice mixture to one side of the skillet, and add another tablespoon of vegetable oil to the cleared side.
5. Scramble Eggs: Pour the beaten eggs into the skillet and scramble them, cooking until fully set. Once cooked, mix the eggs into the rice.
6. Add Peas and Seasoning: Stir in the frozen peas, soy sauce, and sesame oil. Cook for another 2-3 minutes, stirring until everything is well combined.
7. Finish: Add the chopped green onions and season with salt and pepper to taste. Stir everything together one last time before serving.

Variations and Tips:

• Protein Additions: You can easily add cooked shrimp, chicken, steak, or tofu to make this dish more filling.
• Vegetable Options: Feel free to add any additional vegetables you enjoy, such as bell peppers, broccoli, or corn.
• Soy Sauce Substitute: For a gluten-free version, switch to tamari or coconut aminos.
• Flavor Enhancements: Add minced garlic or ginger for an extra flavor kick, or try a dash of chili oil for some heat.
• Serving Suggestion: Serve with additional soy sauce, pickled ginger, or sesame seeds on top for added garnish.

Enjoy your homemade Hibachi Fried Rice as a delightful side dish or a main course!

Grilled Vegetables With Soy Sauce

Grilled Vegetables with Soy Sauce is a delightful and vibrant dish that celebrates the natural flavors of fresh vegetables, perfectly charred on the grill and enhanced with savory soy sauce. This dish is ideal for summer gatherings, barbecues, or a quick weeknight dinner, and it’s suitable for vegetarians, vegans, and anyone looking to enjoy a light and healthy meal.

The preparation time is approximately 15 minutes, with an additional grilling time of about 10-15 minutes, making it a quick and satisfying option.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 bell pepper (any color), cut into strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 cup mushrooms, halved
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon sesame seeds (optional)
• Fresh cilantro or green onions for garnish (optional)

Cooking Instructions:

1. Prep the Vegetables: Start by washing and cutting all the vegetables as directed above. Place them in a large mixing bowl.
2. Make the Marinade: In a separate small bowl, whisk together the soy sauce, olive oil, garlic powder, and black pepper until well combined.
3. Marinate the Vegetables: Pour the marinade over the mixed vegetables and toss gently to guarantee all pieces are well coated. Let them marinate for about 10 minutes for best flavor.
4. Preheat the Grill: While the vegetables are marinating, preheat your grill to medium-high heat.
5. Grill the Vegetables: Thread the marinated vegetables onto skewers or place them directly on the grill. Grill for about 10-15 minutes, turning occasionally until tender and slightly charred.
6. Serve: Remove the vegetables from the grill and transfer them to a serving platter. Optionally, sprinkle with sesame seeds and garnish with fresh cilantro or chopped green onions. Enjoy warm!

Variations and Tips:

• Vegetable Variations: Feel free to add other vegetables such as asparagus, eggplant, or corn for added variety.
• Protein Options: For a heartier dish, consider adding grilled tofu or shrimp marinated in the same soy sauce mix.
• Spicy Kick: Add a dash of red pepper flakes or sriracha to the marinade for a spicy twist.
• Dealing with Skewers: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning on the grill.
• Temperature Control: If grilling on a barbecue, keep an eye on the grill temperature to avoid burning. Vegetables should be nicely charred while remaining tender.

Spicy Tuna Tataki

Spicy Tuna Tataki is a delightful and elegant Japanese dish that features seared tuna, seasoned with a punchy spicy sauce, making it an ideal choice for a summer dinner or a vibrant appetizer. This dish is perfect for seafood lovers, those who enjoy bursts of flavor, and anyone looking to impress their guests with a touch of culinary finesse.

It’s relatively quick to prepare, taking about 20 minutes, allowing you to enjoy a fresh, light meal without spending the entire evening in the kitchen.

Ingredients:

• 1 lb fresh sushi-grade tuna loin
• 2 tablespoons sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon Sriracha (or to taste)
• 1 teaspoon sesame seeds
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• Green onions, chopped (for garnish)
• Microgreens or sprouts (for garnish)
• Sea salt and freshly cracked black pepper (to taste)

Cooking Steps:

1. Prepare the Tuna: Pat the tuna loin dry with paper towels to remove excess moisture. Season it lightly with sea salt and freshly cracked black pepper.
2. Sear the Tuna: In a non-stick skillet, heat the sesame oil over medium-high heat. Once hot, add the tuna loin. Sear for about 1-2 minutes on each side, just until the outside is seared but the center remains rare. Remove from heat and let it rest for a minute.
3. Make the Spicy Sauce: In a small bowl, whisk together soy sauce, rice vinegar, and Sriracha. Adjust the amount of Sriracha according to your spice preference.
4. Slice the Tuna: Using a sharp knife, slice the seared tuna into thin pieces, about ½ inch thick.
5. Plate the Dish: Arrange the sliced tuna on a plate, drizzle the spicy sauce over the top, and garnish with sesame seeds, avocado slices, cucumber rounds, and chopped green onions. Finish with microgreens or sprouts for an added touch.
6. Serve: Enjoy immediately while the tuna is still slightly warm, or chill and serve cold for a reviving dish.

Variations and Tips:

• Tuna Alternatives: If tuna isn’t available, consider using salmon or yellowtail as a substitute.
• Toppings: Experiment with different toppings, such as pickled ginger or a drizzle of ponzu sauce for extra flavor.
• Chill before Serving: For a more revitalizing option, chill the sliced tuna and serve it cold alongside the spicy sauce and garnishes.
• Accompagnement: Serve with soba noodles or a fresh salad for a complete meal.
• Safety Tip: Confirm the tuna you’re using is sushi-grade to guarantee its safety for raw consumption.

Enjoy your delicious and vibrant Spicy Tuna Tataki this summer!

Mixed Seafood Grill

The Mixed Seafood Grill is a delightful hibachi-style dish that brings together a variety of fresh seafood flavors, ideal for seafood lovers and perfect for summer gatherings. This vibrant dish can be enjoyed by family and friends alike, making it a great option for grilling parties. The total preparation time is approximately 30 minutes, with an additional 10-15 minutes for grilling, guaranteeing you can spend more time enjoying the company of loved ones.

Ingredients:

• 12 large shrimp, peeled and deveined
• 8 oz scallops
• 8 oz calamari, cleaned and sliced into rings
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Cooking Steps:

1. Prep the Seafood: In a large bowl, combine the shrimp, scallops, and calamari.

Add the olive oil, minced garlic, lemon juice, salt, pepper, and smoked paprika. Toss everything together to guarantee the seafood is well coated in the marinade.

2. Prepare the Vegetables: In another bowl, toss the red bell pepper, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper until evenly coated.

3. Skewering: Thread the marinated seafood and mixed vegetables onto skewers, alternating between seafood and vegetables for a colorful presentation.

If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning.

4. Grilling: Preheat your grill to medium-high heat.

Place the skewers on the grill and cook for about 4-5 minutes per side, or until the shrimp turns pink, the scallops are opaque, and the calamari is tender.

Make sure to keep an eye on them to prevent overcooking.

5. Serve: Once cooked, remove the skewers from the grill, garnish with fresh parsley, and serve with lemon wedges to squeeze over the top.

Variations & Tips:

• Add More Seafood: Feel free to add lobster tails, fish fillets, or mussels to the mix for a more diverse seafood grill.
• Marinade: You can also experiment with different marinades, such as teriyaki or a spicy chili paste, to give the seafood a different flavor profile.
• Vegetable Options: Substitute or add other grilling-friendly vegetables like asparagus, corn, or mushrooms based on your preferences.
• Serving Style: These skewers can be served over a bed of rice or alongside a fresh salad for a complete meal.
• Cooking Method: If you don’t have a grill, this recipe can also be made using a grill pan on the stovetop or in the oven using a broiler for similar results.

Enjoy this Mixed Seafood Grill as a fresh and vibrant addition to your summer dining!

Hibachi-style Zucchini Noodles

Hibachi-style zucchini noodles are a delightful twist on traditional stir-fried vegetables, offering a fresh and healthy alternative without sacrificing flavor or enjoyment. Ideal for vegetarians, low-carb enthusiasts, or anyone looking for a light summer meal, these noodles can be prepared in around 20 minutes.

The combination of zesty sauce, aromatic garlic, and fresh vegetables will make this dish a hit at summer gatherings or family dinners.

Ingredients:

• 3 medium zucchini
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 bell pepper (any color), sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (for garnish)

Cooking Instructions:

1. Prepare the Zoodles: Using a spiralizer or vegetable peeler, create noodles from the zucchini, then set them aside.
2. Heat the Oil: In a large skillet or wok, heat the sesame oil over medium-high heat.
3. Sauté Garlic & Vegetables: Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the sliced bell pepper and broccoli florets, cooking for another 3-4 minutes until they begin to soften.
4. Add Zucchini Noodles: Toss in the zucchini noodles and stir-fry for about 2-3 minutes. Avoid overcooking to keep them al dente.
5. Add Sauce: In a small bowl, mix together soy sauce, rice vinegar, and grated ginger. Pour the sauce over the noodles and toss gently to combine, allowing the flavors to meld for another minute.
6. Garnish & Serve: Remove from heat, sprinkle with sesame seeds and chopped green onions. Serve hot.

Variations and Tips:

• Protein Boost: Add grilled chicken, shrimp, or tofu for a more substantial meal.
• Extra Veggies: Feel free to include additional vegetables such as snap peas, carrots, or mushrooms based on your preference.
• Spice it Up: If you enjoy heat, add a teaspoon of chili flakes or a dash of sriracha to the sauce for a spicy kick.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; however, zucchini noodles can become watery, so it’s best consumed fresh.

Miso Glazed Eggplant

Miso glazed eggplant is a delicious and versatile dish that highlights the rich umami flavors of miso paste, beautifully complementing the tender texture of roasted eggplant.

This dish is perfect for vegetarians and anyone looking to incorporate more plant-based options into their meals. It works wonderfully as an appetizer, side dish, or even a main dish served over rice.

With a preparation time of about 15 minutes and a cooking time of 25 minutes, you can have this flavorful dish ready in just over half an hour.

Ingredients

• 2 medium eggplants
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or honey)
• 1 teaspoon grated fresh ginger
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

Cooking Steps

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and score the flesh in a diamond pattern to help the marinade penetrate and cook evenly.
3. In a bowl, whisk together the miso paste, mirin, soy sauce, sesame oil, rice vinegar, sugar, and grated ginger until well combined.
4. Brush the miso mixture generously over the cut sides of the eggplants, ensuring it gets into the scores.
5. Place the eggplants cut side up on a baking sheet lined with parchment paper.
6. Roast in the oven for about 25 minutes, or until the eggplants are tender and caramelized.
7. Remove the eggplants from the oven and let them cool slightly before serving.
8. Garnish with sesame seeds and chopped green onions before serving.

Variations and Tips

• For a spicier kick, add a teaspoon of chili paste or sriracha to the miso glaze.
• You can substitute eggplants with zucchini or bell peppers for a different flavor profile.
• To make this dish on the grill, follow the same marinating instructions and place the eggplants directly on a preheated grill until softened and charred.
• Leftovers can be stored in an airtight container in the fridge for up to three days and can be enjoyed cold or reheated.

Pineapple Fried Rice

Pineapple Fried Rice is a vibrant and flavorful meal that combines sweet and savory elements, making it a perfect dish for summer dining or a backyard hibachi-style dinner.

This tropical twist on classic fried rice is ideal for families, friends gathering, or even as a delightful dish for meal preps. Preparation time is about 20 minutes, which includes cooking and assembling the ingredients for a quick yet satisfying summer dinner.

Ingredients:

• 2 cups cooked jasmine rice (preferably day-old)
• 1 cup fresh pineapple, diced
• 1/2 cup peas and carrots (frozen or fresh)
• 1 small onion, chopped
• 2-3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 3 green onions, chopped
• Salt and pepper to taste
• Lime wedges (for serving)
• Optional protein: shrimp, chicken, tofu

Cooking Steps:

1. Prep the Ingredients: Ascertain that your rice is pre-cooked and cooled in order to avoid mushiness.

Gather and chop the vegetables and the pineapple.

2. Heat the Wok or Pan: In a large skillet or wok, heat the vegetable oil and sesame oil over medium-high heat.

When the oil is hot, add the chopped onion and minced garlic. Sauté for about 1-2 minutes until fragrant and translucent.

3. Add Veggies: Toss in the peas, carrots, and diced pineapple.

Stir-fry for approximately 3-4 minutes until the vegetables are tender and the pineapple caramelizes slightly.

4. Incorporate Rice: Add the cooked jasmine rice to the skillet, breaking up any clumps gently.

Stir everything together to combine well.

5. Season the Rice: Pour the soy sauce and optional oyster sauce over the rice.

Mix thoroughly to ascertain that the rice is evenly coated. Cook for another 2-3 minutes until everything is heated through.

6. Finish with Green Onions: Add the chopped green onions and season with salt and pepper to taste.

Give it a final stir and remove from heat.

7. Serve: Spoon the pineapple fried rice onto plates and serve with lime wedges for an extra burst of flavor.

Variations and Tips:

– Protein Add-ins: Consider adding cooked shrimp, diced chicken, or cubed tofu for a more substantial dish.

Simply stir-fry the protein in the pan before adding the vegetables.

• Other Vegetables: Feel free to mix in additional veggies like bell peppers, corn, or even zucchini to enhance the dish and cater to your tastes.
• Spicy Kick: If you enjoy some heat, add a dash of chili flakes or some diced jalapeños during the vegetable sautéing step.
• Fresh Herbs: Experiment by garnishing with fresh cilantro or basil before serving for added freshness.
• Meal Prepping: This recipe works well for meal prep; store leftovers in airtight containers and refrigerate for up to 3 days, reheat before serving.

Enjoy your Hibachi-style Pineapple Fried Rice for a delightful summer dining experience!

Hibachi Shrimp and Scallops

Hibachi Shrimp and Scallops is a delightful, quick-cooking dish that brings the flavors of a Japanese steakhouse right to your home.

Perfect for seafood lovers and an ideal option for summer dining, this dish can be prepared in under 30 minutes, making it perfect for a weeknight dinner or a special occasion.

The combination of tender shrimp and juicy scallops is sure to impress your family or guests, while the grilled vegetables add a vibrant touch to the plate.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound sea scallops, patted dry
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon honey
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Steps Instructions:

1. In a large mixing bowl, combine the soy sauce, sesame oil, vegetable oil, minced garlic, minced ginger, and honey. Mix well to create a marinade.
2. Add the shrimp and scallops to the marinade, ensuring they are well-coated. Let them marinate for at least 10 minutes.
3. Preheat your hibachi grill or a large skillet over medium-high heat.
4. While the grill is heating, prepare your vegetables. Toss the sliced bell pepper, zucchini, and mushrooms in a little olive oil and season with salt and pepper.
5. Once the grill is hot, add the marinated shrimp and scallops. Cook for 2-3 minutes on each side until they are opaque and cooked through.
6. Add the seasoned vegetables to the grill and cook for about 4-5 minutes, stirring occasionally, until they are tender and slightly charred.
7. Remove the shrimp, scallops, and vegetables from the grill and arrange everything on a serving platter.
8. Garnish with chopped green onions and sesame seeds before serving. Enjoy your delicious hibachi-style meal!

Variations and Tips:

• For a touch of spice, consider adding a teaspoon of red pepper flakes to the marinade.
• Feel free to use different vegetables such as asparagus, corn, or broccoli depending on your preference and availability.
• To achieve a stronger grilled flavor, make sure your grill is properly preheated before cooking the seafood.
• If you’re looking to make this dish more filling, serve it over steamed rice or alongside fried rice for a complete meal.

Sweet Soy Grilled Corn

Sweet Soy Grilled Corn is a delightful summer side dish that brings a touch of hibachi flair to your outdoor gatherings. This recipe is perfect for summer barbecues, picnics, or simply when you’re craving a tasty side to complement your grilled proteins.

With a prep time of just 10 minutes and a grilling time of about 15 minutes, you can have this sweet and savory corn ready in no time.

Ingredients:

• 4 ears of fresh corn, husked
• 1/4 cup soy sauce
• 1/4 cup honey or maple syrup
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• Chopped green onions for garnish
• Sesame seeds for garnish

Cooking Steps:

1. Prepare the Corn: Husk the corn and break off any excess silk. Rinse under cold water and pat dry.
2. Make the Marinade: In a mixing bowl, whisk together the soy sauce, honey (or maple syrup), vegetable oil, lime juice, minced garlic, sesame oil, and red pepper flakes until combined.
3. Marinate the Corn: Place the corn in a shallow dish or large resealable plastic bag. Pour the marinade over the corn, ensuring it’s well-coated. Let it marinate for at least 10 minutes (or up to 1 hour for more intense flavor).
4. Preheat the Grill: Heat the grill to medium-high heat.
5. Grill the Corn: Place the marinated corn on the grill. Cook for about 15 minutes, turning occasionally, until the kernels are tender and charred in spots.
6. Serve: Remove the corn from the grill. Garnish with chopped green onions and sesame seeds before serving.

Variations & Tips:

• Add Spice: For a spicy kick, add more red pepper flakes or brush the corn with sriracha before grilling.
• Herb Infusion: Experiment with different herbs by adding fresh cilantro or basil to the marinade.
• Try Different Sugars: Substitute honey with brown sugar or agave syrup for a different flavor profile.
• Grilling Alternatives: If you don’t have a grill, you can cook the corn in a grill pan or even roast it in the oven. Adjust cooking time as needed.
• Serve with a Twist: Try serving the grilled corn with a squeeze of lime and a sprinkle of queso fresco for added flavor.

Szechuan Noodles

Szechuan Noodles are a flavorful and spicy dish originating from the Sichuan province of China, known for its bold spices and rich flavors. This dish is perfect for those who enjoy a kick of heat in their meals and can be enjoyed as a main course or as a side dish at a hibachi-style dinner with friends or family.

With a preparation time of about 30 minutes, you’ll have a delicious, spicy meal on the table in no time.

Ingredients:

• 8 oz. Szechuan noodles (or any thin egg noodles)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 cup carrots, julienned
• 3 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Szechuan sauce
• 1 teaspoon red pepper flakes (adjust for spice preference)
• Sesame seeds for garnish
• Fresh cilantro for garnish (optional)

Cooking Steps:

1. Cook the Noodles: In a large pot of boiling water, cook Szechuan noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with a little sesame oil to prevent sticking.
2. Prepare the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
3. Stir-Fry the Vegetables: Add sliced bell pepper, snap peas, and carrots to the skillet. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
4. Combine Everything: Add cooked noodles to the skillet along with soy sauce, Szechuan sauce, and red pepper flakes. Toss everything together until well combined and heated through, about 2-3 minutes.
5. Finish and Serve: Remove the skillet from heat. Garnish with chopped green onions, sesame seeds, and cilantro if desired. Serve hot and enjoy!

Variations and Tips:

• Add Protein: For a heartier meal, consider adding cooked chicken, shrimp, or tofu to the stir-fry.
• Vegetarian Option: Simply omit meat and add more vegetables, such as broccoli, mushrooms, or bok choy.
• Make it Mild: If you’re sensitive to spice, reduce the amount of Szechuan sauce and red pepper flakes. You can add more soy sauce or sesame oil for flavor without the heat.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or microwave until warmed through.

Hibachi Beef and Broccoli

Hibachi Beef and Broccoli is a delightful dish that combines tender slices of beef with crisp broccoli florets, all sautéed in a savory sauce reminiscent of classic Japanese hibachi fare. This dish is perfect for a family dinner or a casual gathering with friends, offering a flavorful and entertaining dining experience. Preparation time for this quick and satisfying meal is approximately 30 minutes.

Ingredients

• 1 pound sirloin steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• Sesame seeds, for garnish
• Cooked rice or noodles, for serving

Cooking Steps

1. Prepare the Ingredients: Begin by slicing the sirloin steak thinly against the grain and washing the broccoli florets. Mince the garlic and ginger.
2. Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, oyster sauce, and a sprinkle of salt and pepper. Let it marinate for about 10-15 minutes to absorb the flavors.
3. Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers.
4. Cook the Beef: Add the marinated beef to the pan and stir-fry for about 3-4 minutes until the beef is browned and cooked through. Remove the beef from the pan and set aside.
5. Stir-Fry the Broccoli: In the same pan, add the garlic and ginger, and sauté for about 30 seconds until fragrant. Add the broccoli florets and stir-fry for about 3-5 minutes, or until they are tender-crisp.
6. Combine and Finish: Return the cooked beef to the pan with the broccoli, drizzle with sesame oil, and stir everything together for an additional 1-2 minutes until heated through.
7. Serve: Serve immediately over cooked rice or noodles, garnished with sesame seeds for added flavor.

Variations and Tips

• Vegetable Add-Ins: Feel free to add other vegetables such as bell peppers, snap peas, or mushrooms for extra color and nutrition.
• Spicy Kick: For a spicier dish, add a dash of red pepper flakes or sriracha sauce to the marinade.
• Protein Alternatives: Substitute the beef with chicken, shrimp, or tofu for a different protein option.
• Make-Ahead: You can marinate the beef a few hours in advance or prepare the dish earlier in the day to quickly reheat for serving.
• Sauce Adjustment: Adjust the amount of soy and oyster sauce according to your taste preference for a lighter or richer flavor.

Enjoy your homemade Hibachi Beef and Broccoli for a delicious meal that brings the flavors of Japan to your kitchen!