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Hibachi-Inspired Foil Packets

Will Coleman
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

When I was younger, having dinner at hibachi grills was always the highlight of my weekend. This recipe allows you to get the flavors you love from a night out at a hibachi restaurant right at home, for way cheaper. There’s a bit of prep involved in getting the vegetables sliced and chopped, but once that’s done, assembly only takes a few minutes.

The marinade is packed with umami flavor thanks to soy sauce, but also gets some zip from ginger, rice vinegar and fresh-squeezed lime juice. Chili paste adds a kick of spice, but you can leave it out to keep things mild. It’s freezer-friendly, too, so you can double up on the marinade and save for a future meal.

My trick for getting rice to cook in the same amount of time as the protein and vegetables is to use the microwavable variety. The par-cooked grains are a weeknight timesaver and only need to be reheated. Leftover rice from a previous meal would work, too. 

The best part of this recipe is its versatility. Packet fillings are completely customizable, meaning that you can add or take out any of the proteins or veggies  — even try subbing out the rice with par-cooked noodles. Perfect for weeknight meal-prep, freeze-ahead meals and on-the-go grilling, these foil packets are your new summertime sidekick.

Technique Tip: You can also assemble the packets ahead of time and store in the fridge until ready to grill.

Swap Option: The soy can be swapped for tamari as a gluten-free alternative. 


Soy Marinade
  • 1/4 cup soy sauce, plus more for serving
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon peeled and grated ginger
  • 1 tablespoon oyster sauce
  • 1 tablespoon chili paste, plus more for serving
  • 1 teaspoon sesame oil
  • 1 lime, juiced
  • 2 scallions
  • 1 small handful (about 1/4 cup) cilantro leaves
Hibachi Foil Packs
  • 10 ounces extra firm tofu or 1 pound shrimp, peeled and deveined
  • 1 cup corn kernels
  • 1 medium zucchini, chopped (about 2 cups)
  • 1/2 medium red onion, sliced
  • 5 ounces portobello mushrooms, sliced (about 1 cup)
  • 1 medium bunch asparagus, thick stems removed and chopped (about 2 cups)
  • 1 small bok choy head, bottom sliced off, chopped
  • 1 medium bell pepper (about 2 cups), chopped
  • 4 tablespoons butter, divided
  • 2 (8.5-ounce) microwavable jasmine rice package
  • chopped chives, for garnish (optional)
  • lemon juice, for garnish (optional)
Fulfilled by


For the soy marinade:

Place all of the ingredients into a blender and blend until smooth. Set aside until ready for use, place into an air-tight container and store in the fridge for up to 7 days or freezer for up to 3 months.

For the hibachi foil packets:


Preheat the oven or grill to 425 F.


In a medium-sized bowl, mix the tofu or shrimp, corn, zucchini, red onions, mushrooms, asparagus, bok choy and bell peppers. Then, toss together with the soy marinade.


Place four 18- by 12-inch pieces of heavy-duty aluminum foil on the counter. Divide the rice into four servings and evenly place it in the middle of the foil. Place the vegetable mixture on top with a tablespoon of butter per packet.


Bring the two opposite ends of the foil together and fold twice to seal, then fold in the other sides, creating leak-proof packets. Place the foil packets onto a baking tray and place them into the oven or directly onto the grill, close the grill and cook for 20 minutes.


Carefully open the packets (hot steam will escape). Top each packet with chopped chives, lemon juice and additional chili paste and soy sauce.