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Hibachi Chicken Recipe Document
Recipe
Ingredients:
1 Chicken breast, butterflied and Split into 2 cutlets
4 White button mushrooms, cut into 6-8 pieces each
Safflower oil
1 Tablespoon hibachi garlic butter (see below)
Juice from ¼ lemon
Salt and Pepper, to taste
Directions:
1. Split 1 chicken breast into 2 cutlets, reserve in refrigerator
2. Cook mushrooms over medium high heat, set aside
3. Cook chicken cutlets over medium high heat until seared on both sides
4. Let chicken rest for 3-5 minutes
5. Slice chicken into long strips, then make cuts perpendicular to the strips, making small cubes
6. Wipe out pan and return to medium heat
7. Add diced chicken to pan, with mushrooms and garlic butter
8. Stir to coat chicken and mushrooms with garlic butter until melted
9. Turn off heat and squeeze in the juice of ¼ lemon, adjust seasoning with salt and pepper
Hibachi Garlic Butter:
Restaurant Version Ingredients:
6 sticks (690 grams) unsalted butter, room temperature
15 cloves garlic, peeled, root end removed
1/4 cup (60 ml) Kikkoman brand soy sauce
Directions:
1. Combine garlic and soy sauce in blender or food processor and blend on high until well combined
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months
Home version (smaller amounts) Ingredients:
3 sticks (345 grams) unsalted butter, room temperature
6-8 cloves garlic, peeled, root end removed
2 T (30 ml) Kikkoman brand soy sauce
Directions:
1. Puree garlic using garlic press or with a knife
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 month
Amazon ingredient affiliate links:
Kikkoman Soy Sauce: https://geni.us/LHdfvOB
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
