Recipe
Hibachi Bowls
30 min
Ingredients (2 servings)
| 【Hibachi Sauce】 | |
|---|---|
| Soy sauce | 2 ½ Tbsp |
| Honey | 1 ½ Tbsp |
| Kadoya Roasted Sesame Oil | 1 tsp |
| 【Hibachi Bowl】 | |
| SPAM® 25% Less Sodium, diced | 1 (12 oz) can |
| Neutral oil, divided | 1 Tbsp |
| Yellow onion, thinly sliced | ½ |
| Small zucchini, cut into ½-inch half-moons | 1 |
| Sliced cremini mushrooms | 1 cup |
| Cooked fried rice | 2 cups |
| Shredded green cabbage | 1 cup |
| Spicy mayo | For serving |
| Sliced green onions | For serving |
| Sesame seeds | For serving |
| Kadoya Roasted Sesame Oil | For finishing |
Directions (30 min)
-
In a small bowl, mix the soy sauce, honey, and Kadoya Roasted Sesame Oil until fully combined. Set aside.
-
Heat ½ Tbsp neutral oil in a large skillet over medium-high heat. Add the diced SPAM® 25% Less Sodium and cook for 4–5 minutes, stirring occasionally, until golden.
-
Add about ⅔ of the hibachi sauce and cook for 1–2 minutes, tossing until the SPAM® is glossy and evenly coated. Transfer to a plate.
-
In a new skillet, heat the remaining neutral oil over medium heat. Add the onion, zucchini, and mushrooms and cook for 5–6 minutes, until tender and lightly browned. Add the remaining hibachi sauce and toss to coat.
-
Divide the fried rice and shredded cabbage between two bowls, keeping them in separate sections. Add the hibachi vegetables and cooked SPAM® 25% Less Sodium in separate sections.
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Finish with spicy mayo, green onions, sesame seeds, and a light drizzle of Kadoya Dark Sesame Oil.
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