Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the chicken or beef, laying out into a flat layer. Flip when browned, about 2-3 minutes. For rarer beef, sear on all side, about 1-2 minutes.
When cooked to desired temperature, pile it together and then make a little well in the center. Add the butter, soy sauce, sesame oil, ginger and garlic. Toss it together until the meat is fully coated.
Right before serving, spritz with fresh lemon juice and season with salt and pepper, if desired.
For the Hibachi Seafood:
Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the seafood. Sear for 3-4 minute total. Do not overcook.
Pile in the center and add the butter and soy sauce, tossing to coat. Right before serving, spritz with lemon juice.
For the Hibachi Vegetables:
Heat the griddle to 350°F and then heat the vegetable oil. When hot, add the zucchini and onion. Allow to brown on all sides, approximately 4-5 minutes.
Add the mushrooms and continue to cook for another 3-4 minutes, or until mushrooms start to shrink.
Pile in the center and toss with butter and soy sauce. Spritz with lemon juice right before serving.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
For the hibachi chicken, feel free to omit the included own sauce and instead toss with 1-2 tablespoons of teriyaki sauce.This recipe can be made on a flat top grill or in skillets. All three components can be made at the same time if space allows.