Hibachi Chicken | Sweet Glazed Carrots | How to make hibachi at home on a Blackstone griddle.

Cut mushrooms long ways into thin slices and set aside.

Peel carrots and cut them diagonally, then turn and make another diagonal cut to create pieces.

Prepare the sweet glaze by mixing 2 tablespoons of mirin, 1 teaspoon of sugar, 1 teaspoon of toasted white sesame seeds, and 1 tablespoon of soy sauce until sugars dissolve.

Heat vegetable oil on the grill until it reaches its smoke point (around 420-450°F), then reduce the heat to medium to medium-low and spread more oil on the grill.

Add the vegetables (carrots and mushrooms) to the grill, using the middle two burners to mimic a restaurant-style hibachi grill.

Place chicken in the middle of the grill and remove the tendon from the chicken tenderloins.

Flip the chicken and cut it while still raw inside for easier handling.

Add garlic to infuse flavors into the oil, then add about 1.5 teaspoons of butter to the chicken and mushrooms.

Season the chicken with salt and pepper, then add garlic.

Monitor grill temperature and adjust to maintain around 380-420°F.

Add 2-3 tablespoons of soy sauce to the chicken.

Pour the sweet glaze over the carrots and caramelize the sugars.

Add more soy sauce for color, totaling around 4.5 tablespoons.

Plate the dish and add lemon juice last to preserve its flavor.

Wipe the grill clean after cooking to avoid burnt bits in the food.

Add more oil for cooking eggs and fried rice.

Prepare fried rice by adding oil and butter to coat each grain, then season with salt and pepper.

Add garlic butter to the fried rice and mix well.

Add soy sauce to the fried rice, allowing the grill to darken the soy sauce for color.

Plate the fried rice and serve.

Equipment Needed

Spice Level:

Allergens