{"id":943,"date":"2025-05-22T21:31:05","date_gmt":"2025-05-22T21:31:05","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=943"},"modified":"2025-10-21T06:35:28","modified_gmt":"2025-10-21T06:35:28","slug":"hibachi-steak-and-rice","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/hibachi-steak-and-rice\/","title":{"rendered":"Hibachi Steak and Rice"},"content":{"rendered":"\n<p><em>Makes 2 servings<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>16oz steak (any cut)<br>2 packs microwavable white rice (has a specific soy aftertaste that I like with this dish, substitute long-grain rice)<br>1\/4 cup <a href=\"https:\/\/www.sweetbabyrays.com\/sauces\/wing-marinade-sauces\/sweet-teriyaki-marinade-glaze\">sweet teriyaki sauce<\/a><br>2 tbsp light soy sauce<br>1 tbsp white sesame seeds<br><a href=\"https:\/\/bachans.com\/products\/the-original-japanese-barbecue-sauce\">japanese bbq sauce<\/a> as needed<br>kosher salt and ground pepper as needed<\/p>\n\n\n\n<p><strong>yum yum sauce <\/strong><br>1\/2 cup mayonnaise<br>2 tbsp ketchup<br>2 tbsp sriracha<br>1 tbsp rice vinegar<br>1 tbsp greek seasoning (equal parts salt, pepper, garlic powder, onion powder, oregano, msg)<\/p>\n\n\n\n<br>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p>Combine all ingredients for the yum yum sauce together and set aside.<\/p>\n\n\n\n<p>Brine steak for 15 minutes with salt and pepper.<\/p>\n\n\n\n<p>Drizzle with japanese bbq sauce and grill steak to desired doneness either on a grill or in a cast iron pan.<\/p>\n\n\n\n<p>Chop steak into bite sized chunks.<\/p>\n\n\n\n<p>Cook rice and mix together with tereyaki, sesame, and soy sauce. Add steak and mix.<\/p>\n\n\n\n<p>\u3044\u305f\u3060\u304d\u307e\u3059!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250518_203709339-1024x576.jpg\" alt=\"\" class=\"wp-image-944\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250518_203709339-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250518_203709339-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250518_203709339-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250518_203709339-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250518_203709339-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<br><br>\n","protected":false},"excerpt":{"rendered":"<p>Makes 2 servings Ingredients 16oz steak (any cut)2 packs microwavable white rice (has a specific soy aftertaste that I like with this dish, substitute long-grain rice)1\/4 cup sweet teriyaki sauce2 tbsp light soy sauce1 tbsp white sesame seedsjapanese bbq sauce as neededkosher salt and ground pepper as needed yum yum [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":944,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[31,42,11,58],"class_list":["post-943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japanese","tag-beef","tag-rice","tag-savory","tag-sweet"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=943"}],"version-history":[{"count":3,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/943\/revisions"}],"predecessor-version":[{"id":1885,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/943\/revisions\/1885"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/944"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}