HIBACHI DINNER
Yum Yum Sauce
- 1 1/4 cup mayo
- 1 tsp granulated sugar
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 T melted butter (unsalted)
- 1 tsp tomato paste
- 1/2 tsp cayenne pepper
- 2-3 T water
Ginger Sauce
- 1/2 onion (chopped)
- 2 T lemon juice
- 1 T grated ginger
- 1 tsp minced garlic
- 1/4 cup soy sauce
- 1/2 tsp white vinegar
- 1/4 tsp sugar
Hibachi Rice
- 2 cups cold, cooked rice (white rice)
- 1 T sesame oil
- 2 T butter
- 2 T soy sauce
- 1/2 sweet onion (chopped)
- 1 large egg
- chopped green onions
Hibachi Noodles
- 1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)
- 2 tsp sesame seed oil
- 1 T garlic butter
- 2 T soy sauce
- 1 T teriyaki sauce
- Optional: 3-4 green onions (chopped, both the white part and green part, separated)
Hibachi Vegetables
- 1 large zucchini (quartered)
- 1 sweet onion (chopped)
- 1 T vegetable or canola oil**
- 1 tsp sesame oil
- 1 T soy sauce
- 1 T garlic butter
- pinch of salt
Hibachi Steak and/or Chicken
- 1 pound of chicken breast and/or sirloin steak (cut in bite sized pieces)
- 1 T vegetable or canola oil**
- 1 tsp sesame oil
- 2 T garlic butter
- 2 T soy sauce
- 1 T teriyaki sauce
- salt and pepper to taste
Hibachi Shrimp
- 1 lb raw shrimp
- 1 T vegetable or canola oil**
- 2 T garlic butter
- 1 T soy sauce
- 1 T teriyaki sauce
- lemon juice (optional)
Garlic Butter
- 1 stick unsalted butter (softened at room temp)
- 1 T minced garlic
- 1 tsp chopped parsley
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
Yum Yum Sauce
- (Make 1 day before serving.)
- Mix all ingredients (except water) together well.
- Add 1-2 T of water to reach your desired sauce consistency.
- Chill overnight in the refrigerator.
- Serve at room temperature.
Ginger Sauce
- Blend all ingredients in a food processor or blender.
- Refrigerate until ready to use.
Hibachi Rice
- Heat oils in a wok or skillet.
- Add onion and saute for 1-2 mins
- Add in the egg and lightly scramble it.
- Once egg is nearly cooked, add in the cold rice, butter, and soy sauce.
- Toss rice and egg together until rice is warm and eggs are cooked completely.
- Salt and pepper to taste if needed.
- Add chopped green onions.
- Remove from pan and serve.
Hibachi Noodles
- Cook noodles according to package instructions and drain well.
- Heat oil
- Add in the remaining ingredients except for the green part of the green onions
- Toss to combine.
- Once noodles are very coated and hot, add in the green onions
- Adjust seasoning to your liking if needed.
- Serve.
Hibachi Veggies
- Heat oils into the wok or skillet at medium high heat
- Add in the zucchini, soy sauce, butter, and a pinch of water.
- Saute for 5 minutes
- Add in onion and continue to saute until all veggies are tender.
- Serve.
Steak
- Heat veggie oil in a skillet at medium high heat
- Add in the steak and sprinkle on the salt and pepper.
- Saute steak.
- Once steak begins to brown, add in the remaining ingredients.
- Continue to cook the steak to your desired level of doneness.
Chicken
- Heat veggie oil in pan at a medium heat
- Add in chicken and all remaining ingredients.
- Continue to cook the chicken until completely done.
- Saute to avoid burning.
Shrimp
- Heat oil in skillet or wok
- Add in shrimp
- Add the butter, soy sauce, and teriyaki.
- Saute until shrimp are cooked.
- Be careful not to overcook.
- Add a squeeze of lemon juice.
Garlic Butter
- Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
- Blend well.
- Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container.
- Refrigerate until firm.