These easy Hibachi Bowls are loaded with succulent shrimp, tender sirloin, fried rice, veggies, and creamy hibachi sauce. If you’re a Benihana fan, there’s no reason why you can’t make amazing hibachi from the comfort of your own home!

This recipe is so easy to make and perfect for a fun date night at home, or weekly meal prep. It’s a balanced and flavorful dinner that always hits!

Hibachi Bowls at Home

Heading to a place like Benihana or any Japanese hibachi-style steakhouse is a vibe. It’s basically dinner with a culinary show and the food is always incredible! If I could eat out at a hibachi restaurant every week, I totally would!

You know how much I love a bowl dinner, and this may just be my new favorite! We’re going for real surf and turf vibes with tender marinated sirloin steak and plump shrimp. The combination is absolute perfection!

The best part? This whole recipe comes together in one pan. You saute and shrimp and steak in the same pan and then finish the veggies in the same pan to pick up all the flavors. Layers of flavor and easy cleanup–so important for when you’re cooking on a busy weeknight.

All you have to do is serve everything alongside your favorite fried rice (I’m a big fan of fancy-ing up frozen fried rice with garlic butter) and some homemade hibachi sauce and dinner is served. These easy steak and shrimp hibachi bowls will be a new favorite!

What is Hibachi?

The word hibachi refers to a high-heat cooking plate or Japanese-style grill made from cast iron. Foods like meats, vegetables, and seafood can be cooked on a Japanese grill.

In America, the term “hibachi” became a ‘catchall’ phrase referring to Japanese cuisine cooked this way. Hibachi and teppanyaki cooking both refer to foods prepared over an open-grate grill or flat-top griddle.

Now, popular restaurants like Benihana and Kobe Steakhouse cook foods on a Japanese-style flat-top griddle with guests seated around to watch. The chefs cook up a variety of meats, seafood, and vegetables while creating an entertaining culinary performance for the guests to enjoy.

How to Make Hibachi Bowls

For this recipe, I highly recommend using a wok or a large, deep skillet. The more surface area there is, the better.

Tools Needed

• Wok or Deep Skillet
• Sharp Knife
• Cutting Board
• Mixing Bowl

Ingredients and Substitutions

• Steak. I love using sirloin steak because it’s super flavorful and economical. You could also use ribeye steak.
• Shrimp. This is one of those recipes that’s best for busting out the big boy shrimps. The 13-15 size shrimp are my favorite! Whatever you choose, make sure they’re raw, peeled, and deveined.
• Soy sauce. The marinade base is soy sauce, but you could swap in coconut aminos or tamari to make this recipe gluten-free.
• Mirin. The Japanese cooking wine is a little bit sweet and adds a nice balance to the soy sauce.
• Garlic & Ginger. The backbone of the marinade! You can use ginger paste, or grate fresh ginger root.
• Sesame oil. I love the toasty roasty flavor that sesame oil adds to the marinade.
• Veggies. You can really serve any veggies in your hibachi bowls! I went with onion, carrot, mushroom, and zucchini to keep it close to what you’d get at a restaurant.
• Yum yum sauce. The creamy sauce they serve at hibachi restaurants? The best part! I’ve got a simple recipe for a homemade version, but you can definitely use store bought.

The Process

1. Marinate the steak and shrimp. In a small mixing bowl, whisk together. the soy, mirin, garlic, ginger, and sesame oil. Place the shrimp and steak in two separate bowls or ziplock bags. Divide the marinade evenly between the steak and shrimp and toss well to coat. Season each with kosher salt and white pepper. Marinate for at least 1 hour, up to 8 hours.
2. Make the yum yum sauce. The sauce gets better as it sits! In a small bowl, whisk together the mayo, tomato paste, sriracha, garlic powder, onion powder, rice vinegar, mustard, white pepper, and honey. Season to taste with salt and store in the fridge until you’re ready to serve.
3. Cook the shrimp. Heat a large wok or nonstick deep skillet over medium heat for 5 minutes. Add the oil and once the oil is hot, add the shrimp in a single layer in the pan. Cook for 2-3 minutes per side, until lightly browned and cooked through. Transfer to a plate.
4. Cook the steak. Add the steak pieces to the same skillet that you cooked the shrimp in. Cook for a total of 5-6 minutes, until the steak pieces are browned on all sides. Transfer the steak to a plate.
5. Cook the veggies. Melt the butter in the skillet and add the onions and mushrooms. Saute for 3-4 minutes, tossing the veggies with the butter. Add the carrots and cook for 2-3 minutes before adding the zucchini. Season everything with salt and pepper, reduce the heat slightly and cook until the veggies are tender.
6. Serve. Divide the steak and shrimp into bowls and serve with fried or steamed rice, the sautéed veggies, and top with the yum yum sauce. Drizzle the meat with Japanese BBQ sauce, if desired.

Recipe Tips & Tricks

This recipe is straight-forward and simple, but here are all my best tips & tricks when it comes to making hibachi bowls at home:

Don’t skip the marinade time. For optimal flavor, I don’t recommend marinating the shrimp or steak for less than an hour. It really makes a huge difference in taste!

Don’t overcook your meats. Shrimp and sirloin can both get super rubbery when overcooked. For the shrimp, all you need is a couple of minutes per side, until the shrimp is pink all the way through. The sirloin should only be cooked for 5-6 minutes, tops.

Lean on store bought staples. When it’s a busy night, I always lean on store bought items to supplement dinner! Frozen steamed rice or fried rice reheated in a pan with garlic butter takes lots of effort out but leaves the flavor intact. You can buy store bought sauces like yum yum sauce and Japanese bbq sauce to make dinner even easier.

Customizing Hibachi Bowls

My favorite part of making these easy hibachi bowls at home is how easy they are to customize with what you have on hand.

When I want to mix things up, I swap diced chicken breast or thighs in for the shrimp or steak or both. I like to swap in different vegetables like red bell pepper, bok choy, sautéed cabbage, or even edamame. You can always use your favorites!

Want to lighten up the recipe even further? Swap in some cauliflower rice for a healthy and low-carb dinner.

Storage Instructions

I rarely ever store my bowl dinner recipes already assembled. In my opinion, the best way to store bowl recipes is to store the ingredients separately and assemble them right before you enjoy them. Then everything tastes completely fresh!

In the Refrigerator: Store any leftovers in a separate air-tight containers in the refrigerator for up to 4 days. Store the yum yum sauce in a separate airtight container in the fridge for up to 1 week.

To Reheat: Reheat the steak and shrimp in the microwave for about 60 seconds or until warmed through. Assemble with the warmed rice and veggies and other toppings. Drizzle with sauce.

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These easy Hibachi Bowls are the perfect way to bring delicious grilled Japanese-style cuisine into the comfort of your home. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Bowl Dinner Recipes to Try

Harissa Chicken Bowls
Chicken Spring Roll Bowls
Teriyaki Chicken Bowls
Soy-Glazed Salmon Bowls
Shrimp Burrito Bowls

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