Hibachi rice, a delicious staple of Japanese cuisine, is not just an accompaniment; it's a dish that brings the flavors and techniques of hibachi cooking into your own kitchen.
Ingredients
Scale:
2 cups of uncooked long-grain white rice
3 tablespoons of soy sauce
2 tablespoons of sesame oil
1 cup of mixed vegetables (peas, carrots, and corn or bell peppers)
1 small onion, finely chopped
2 green onions, sliced (for garnish)
1 cup of cooked shrimp, chicken, or tofu (optional)
1 teaspoon of garlic powder
Salt and pepper to taste
Instructions
Rinse the uncooked rice under cold water until the water runs clear. Cook the rice according to package instructions, ideally using a rice cooker.
While the rice is cooking, chop the onion and prepare your mixed vegetables. Ensure the vegetables are diced uniformly.
In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat.
Add the chopped onion to the hot skillet and sauté for about 2-3 minutes, or until translucent.
Toss in the mixed vegetables and sauté for an additional 3-4 minutes, or until they are tender but still crisp. Season with garlic powder, salt, and pepper.
Once the vegetables are cooked, add the cooked rice to the skillet. Break up any clumps and stir well to combine all ingredients.
Pour the soy sauce over the rice mixture and stir thoroughly to ensure even distribution. Allow the rice to cook for another 5-7 minutes, stirring occasionally.
