Salmon, Steak and Scallop Hibachi at Home

Instructions

Step 1 Heat a large skillet or griddle over medium-high heat and add sesame oil and butter. /nStep 2 Season steak with salt and pepper, then sear until browned and cooked to desired doneness, remove and set aside. /nStep 3 Season salmon lightly with salt and pepper, then cook until golden and flaky, remove and set aside. /nStep 4 Sear scallops in butter for 2–3 minutes per side until caramelized, then remove. /nStep 5 In the same pan, sauté garlic and ginger until fragrant. /nStep 6 Add vegetables (zucchini, onion, mushrooms) and cook until tender, seasoning with garlic powder and seasoning salt. /nStep 7 Push vegetables to the side and add beaten eggs, scrambling until cooked. /nStep 8 Add rice, peas and carrots, and soy sauce, then stir-fry until heated through. /nStep 9 In another pan, toss cooked noodles with soy sauce, brown sugar, and a little butter until coated. /nStep 10 Return steak, salmon, and scallops briefly to the pan with a splash of soy sauce and teriyaki sauce to glaze. /nStep 11 Plate fried rice, noodles, vegetables, and proteins, then serve with yum yum sauce and ginger sauce.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat proteins gently in a skillet to avoid overcooking. Warm rice and noodles with a splash of water or soy sauce to restore moisture. Sauces should be stored separately and added after reheating.