Description
This hibachi steak marinade blends soy, garlic, sesame, and ginger into a bold, restaurant-style flavor perfect for grilling or pan-searing at home. It’s an easy way to recreate that buttery, umami-packed taste you love from teppanyaki meals.
Ingredients
Scale
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon grated fresh ginger (or 1/2 tsp ground)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon mirin or pineapple juice
Instructions
- In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and pepper until well combined.
- Place your steak in a zip-top bag or shallow container and pour marinade over it.
- Seal or cover and refrigerate for at least 1 hour and up to 12 hours, depending on steak thickness.
- Remove steak from marinade, pat dry, and let sit at room temperature for 15 minutes before cooking.
- Grill or pan-sear steak to desired doneness, using a thermometer for accuracy.
- Optional: Boil reserved marinade for 5 minutes to use as a sauce when serving.
Notes
Don’t over-marinate—2 to 4 hours is best for most cuts. Always pat dry before searing. Thin steaks only need 1–2 hours. For more flavor depth, try adding mirin or pineapple juice. This marinade also works great with hibachi-style chicken or shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 35mg