FoodHealth & FitnessRecipes

Homemade Hibachi Dinner

Yum Yum Sauce :

  • 1 1/4 cup mayonnaise
  • 1 teaspoon of granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon of melted butter (unsalted)
  • 1 teaspoon of tomato paste
  • 1/2 teaspoon cayenne pepper
  • 2-3 T of water

Ginger sauce :

  • 1/2 onion (chopped)
  • 2 tablespoons of lemon juice
  • 1 tablespoon of grated ginger
  • 1 teaspoon minced garlic
  • 1/4 cup soy sauce
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon of sugar

Hibachi rice :

  • 2 cups of cold cooked rice (white rice)
  • 1 tablespoon of sesame oil
  • 2 tablespoons of butter
  • 2 tablespoons of soy sauce
  • 1/2 sweet onion (chopped)
  • 1 large egg
  • chopped green onions

Hibachi noodles :

  • 1/2 lb or 6 oz of noodles (udon, rice, ramen or linguine)
  • 2 teaspoons of sesame seed oil
  • 1 tablespoon of garlic butter
  • 2 tablespoons of soy sauce
  • 1 tablespoon of teriyaki sauce
  • Optional: 3-4 green onions (chopped, white part and green part, separated)

Hibachi vegetables :

  • 1 large zucchini (cut into quarters)
  • 1 sweet onion (chopped)
  • 1 tablespoon of vegetable or canola oil **
  • 1 teaspoon of sesame oil
  • 1 tablespoon of soy sauce
  • 1 tablespoon of garlic butter
  • pinch of salt

Hibachi Steak and / or Chicken :

  • 1 pound of chicken breast and / or sirloin steak (cut into small pieces)
  • 1 tablespoon of vegetable or canola oil **
  • 1 teaspoon of sesame oil
  • 2 tablespoons of garlic butter
  • 2 tablespoons of soy sauce
  • 1 tablespoon of teriyaki sauce
  • salt and pepper to taste

Hibachi shrimps :

  • 1 lb raw shrimp
  • 1 tablespoon of vegetable or canola oil **
  • 2 tablespoons of garlic butter
  • 1 tablespoon of soy sauce
  • 1 tablespoon of teriyaki sauce
  • lemon juice (optional)

Garlic butter :

  • 1 stick of unsalted butter (softened at room temperature)
  • 1 tablespoon minced garlic
  • 1 teaspoon of chopped parsley
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon Italian seasoning

Preparation :

Yum Yum Sauce :

(Prepare 1 day before serving.) Mixing all ingredients (except water) well. Adding 1 to 2 T of water to get desired consistency sauce.

Chilling overnight in refrigerator. Serve at room temperature. Ginger sauce. Combine all the ingredients in a food processor / blender. Refriigerate until ready to use.

Hibachi rice :

Heat the oils in a wok or skillet. Add the onion and sauté for 1 to 2 minutes. Add the egg and scramble it lightly. Once the egg is almost cooked, add the cold rice, butter and soy sauce. Mixing rice & egg until rice is heated through also eggs are cooked through. Seasoning with salt & pepper to flavor if obligatory. Add the chopped green onions. Removing from pan & serving .

Advertisements

Hibachi noodles :

Cook noodles according to package directions and drain well.

Heat oil. Add the rest of the ingredients except the green part of the green onions. Stir to combine. Once the noodles are well coated and hot, add the green onions. Adjust the seasoning to your taste if necessary. To serve.

Hibachi vegetables :

Heat the oils in the wok or pan over medium-high heat. Add the zucchini, soy sauce, butter and a pinch of water. Sauté for 5 minutes. Adding onion also keep to sauté until all vegetables are tender. To serve.

Steak :

Heat vegetable oil in a pan over medium-high heat. Add the steak and sprinkle with salt and pepper. Sautéed steak. Once the steak begins to brown, add the rest of the ingredients. Keep to cooking steak to wanted doneness level.

Chicken :

Heat vegetable oil in a pan over medium heat. Add the chicken and all remaining ingredients. Continue to cook the chicken until it is cooked through. Sauté to avoid burning.

Shrimp :

Heat the oil in a frying pan or wok. Add the prawns. Add the butter, soy sauce and teriyaki. Sautée until shrimp are cooked. Be careful not to overcook. Add a squeeze of lemon juice.

Garlic butter

Put all the ingredients in a food processor. Mixing well. Placing butter with plastic wrap also mold to wanted shape . Or store in an airtight container. Refrigerate until firm.

Read More: CREAMY BEEF TACO SOUP

[mashshare]

continued on next page



Advertisements

Related Articles

Back to top button