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Hibachi Chicken with Yum Yum Sauce

Hibachi chicken is the star of Japanese teppanyaki steakhouses: diced chicken, zucchini, onion and mushrooms seared on a hot plate with butter, garlic and soy, then dunked in a pink, tangy yum yum sauce.

You don't need a flat-top grill. A large frying pan or wok over high heat does the job. The flavours are all pantry: soy sauce, mirin, butter, garlic and Kewpie mayonnaise.

Serve with steamed rice or garlic fried rice, and make extra sauce. It goes on everything.

Servings
4
Prep Time
10
mins
Cook Time
15
mins
Ingredients
12
Total Time
25
mins

Pantry bits

Soy Sauce
Soy Sauce
Mirin (Japanese Sweet Rice Wine)
Mirin (Japanese Sweet Rice Wine)
Kewpie Mayonnaise
Kewpie Mayonnaise
Rice Vinegar
Rice Vinegar
Jasmine Rice
Jasmine Rice

Ingredients

  • 700g chicken thigh fillets, cut into 2cm pieces
  • 2 tbsp neutral oil
  • 2 tbsp butter
  • 4 garlic cloves, finely chopped
  • 1 brown onion, cut into chunks
  • 2 zucchini, cut into half moons
  • 200g button mushrooms, halved
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp toasted sesame seeds
  • Yum yum sauce: 1/2 cup Kewpie mayonnaise, 1 tbsp tomato paste, 1 tbsp melted butter, 1 tsp sugar, 1 tsp rice vinegar, 1/2 tsp garlic powder, 1/4 tsp paprika, 1-2 tbsp water
  • Steamed rice, to serve

Instructions

  1. Whisk the yum yum sauce ingredients together, adding water until it's pourable. Chill while you cook.
  2. Heat 1 tbsp oil in a large frying pan over high heat. Add the onion, zucchini and mushrooms and cook for 4-5 minutes until browned in spots. Add 1 tbsp soy sauce, toss and tip onto a plate.
  3. Add the remaining oil and the chicken in a single layer. Cook for 5-6 minutes, turning, until golden and cooked through.
  4. Add the butter, garlic, remaining soy sauce and mirin and toss for 1 minute until the chicken is glazed.
  5. Return the vegetables, toss together and sprinkle with sesame seeds.
  6. Serve with rice and a generous drizzle of yum yum sauce.

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