Surf and Turf Hibachi

Surf and Turf Habachi is an epic recipe with the most satisfying umami flavors.

5 from 2 votes

This Surf and Turf Hibachi recipe takes filet mignon, shrimp, and day-old leftover white rice to another level of umami deliciousness.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Japanese

Servings: people

Author: Derek Wolf

Ingredients

Steak:

2-3 Filet cubed
2 tbsp Bourbon Prime
2 tbsp Soy Sauce
1.5 tbsp Minced Garlic
1.5 tbsp Unsalted Butter
1 tbsp Ginger Paste

Shrimp:

1 lbs Shrimp de-tailed
2 tbsp Big Bad BBQ Ale
2 tbsp Soy Sauce
1.5 tbsp Minced Garlic
1.5 tbsp Unsalted Butter
1 tbsp Ginger Paste

Fried Rice:

3 cups Cooked White Rice day old
2-3 Fresh Eggs
3 tbsp Soy Sauce
2 tbsp Chopped Scallions White Part
2 tbsp Minced Garlic
1 tsp Sesame Oil
Neutral Oil as needed

Garnish

Sriarcha Sauce or Japanese Hot Sauce
Yum Yum Sauce
Chopped Scallions Green Part
Sesame Seeds toasted

Instructions

Preheat a large skillet over a medium high heat fire (about 350 degrees F).
Add your steak to the skillet and cook for 1-2 minutes on each side until you get a nice crust.
Slice into cubes and top with soy sauce, seasoning, butter, minced garlic and ginger paste. Continue cooking until 120 degrees F, pull off and keep warm.
Add your shrimp to the skillet and cook for 1-2 minutes on each side until you get a nice crust. Finally, top with soy sauce, seasoning, butter, minced garlic and ginger paste. Cook until a nice “C” shape, pull off and keep warm.
Add some oil to the skillet and add your cracked eggs. Stir and cook until nice and fluffy, then pull off and keep warm.
Add more oil then add minced garlic and white part of scallions to brown for 3-4 minutes.
Add white rice and stir until well incorporated. Add soy sauce, sesame oil and cooked eggs. Stir until well incorporated.
Add your sliced steak and shrimp to the top of the fried rice. Garnish with the green part of the scallions, sriracha and yum yum sauce. Serve and enjoy!

Video

Notes

Food Safety Tip: Handling Day-Old Cooked Rice

Since this recipe calls for day-old cooked rice for the best results, let's make sure the rice is handled properly. Always cool off rice quickly and store it in an airtight container in the fridge within two hours of cooking. Never leave rice at room temperature for extended periods — starchy rice granules attract bacteria! And remember, only reheat rice once.

Nutrition