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Hibachi Shrimp is the treat grilled fast and then lightly coated in a garlic-perfumed sweet and savory sauce. It tastes so close to the real thing that you’ll be wondering why you haven’t made it more often!
Via: George Lang Menu Collection/Culinary Institute of AmericaHibachi was never and is never really Japanese food and Benihana creator Hiroaki “Rocky” Aoki knew that Americans at the time weren’t really into tasting Japanese food. After finishing his studies in restaurant management, Aoki knew that he had to attract people based on what they wanted to eat, something that was too foreign was out of the question. Teppanyaki (literally iron-grilled meat) was a cooking method in Japan. In 1945, Shigeji Fujioka, restaurant owner of an okonomiyaki place, started grilling steak on his grill tops to cater to the American troops who weren’t fans of Japanese cuisine. The same hesitant dislike was present when Aoki was trying to open his restaurant, so he knew the menu couldn’t be too odd. While the grilling method was unique the actual food couldn’t be off putting. Beef, chicken, and shrimp were what people wanted to eat when dining out. When promoting Benihana the tagline of the restaurant in print was “no slithery fishy things.” Shrimp was the only initial seafood on the menu.
The common shrimp was transformed on the flattop, with the use of high heat, and sauces loosely connected to Japanese cuisine. Hibachi Shrimp is a balance of sweet, salty, and savory all in one bite. While we can’t all have a teppanyaki-style grill top at home, the flavor, and slight charred sear are possible on the stovetop! A simple combination of soy sauce and mirin is the backbone of American hibachi cooking. Different restaurants add extras, but this is the classic barebones starter base.
Butter (the staple fat of hibachi cooking) is paired with a bit of sesame oil which gives an earthiness and depth of flavor.
Once the butter and fat are heated, add in the garlic cooking for less than a minute or until it becomes fragrant.
Next, add in the shrimp, tossing to combine.
Pour in the sauce and give everything a good stir. Let the whole lot simmer for five minutes or until the shrimp is cooked through and the sauce is slightly reduced.
Top with sesame seeds, and you’re ready to eat!
The shrimp are cooked without being dried out.
The sauce is a balance of sweet and savory and coats the shrimp with a nice gloss.
Don’t hesitate to try this recipe out, it’s definitely a keeper!
Hibachi Shrimp
Yield(s): Makes 4 Servings
8m prep time
10m cook time
you're making mealtime meaningful.
Ingredients
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons mirin
- 2 tablespoons unsalted butter
- 1/2 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 1/2 pounds raw shrimp, peeled and deveined
- Kosher salt and freshly cracked black pepper, to taste
- Sesame seeds, for garnish
Preparation
- In a bowl combine soy sauce and mirin. Season with pepper and set aside.
- In a medium skillet on medium heat add butter and sesame oil.
- Once butter is melted, add garlic cooking until it smells fragrant, about 30 seconds.
- Add in shrimp, tossing to combine the shrimp with the butter, sesame oil, and garlic.
- Add in sauce, tossing well to coat the shrimp with the sauce.
- Cook for about 4 to 5 minutes or until the shrimp are cooked and the sauce has reduced.
- Add salt and pepper if needed.
- Garnish with sesame seeds and serve immediately.
Recipe adapted from The Cooking Jar.