I have taste tested these in my kitchen MANY times and anyone who has tasted has said that it is virtually the same thing you will find in a hibachi kitchen.

Some of these combinations may sound strange, especially for the ginger salad dressing, but trust me. It all works GREAT and will give you the ability to mock a traditional Japanese steakhouse dinner at home. BTW....this is the ULTIMATE in date night meals.

When making it you will need the blender several times. I usually start by making the sauces (can be left out at room temp until time to serve) and salad dressing, just rinsing it out between uses. You can prep the fried rice ingredients early in the day and leave them covered in the refrigerator until ready to stir fry it.

Do not substitute the real butter for margarine for any of these. This is a splurge meal, after all. You can also use the same large frying pan to cook the shrimp appetizer, the fried rice and the hibachi steak. Just wipe it out between uses and serve the food in courses like you would get at a Japanese restaurant.

Soup

To mock the soup I just usually use some Knorr vegetable broth cubes and the water recommended on the package. When it simmers add some sliced mushrooms and sliced green onion and let it simmer until the veggies are tender.

Ginger Salad Dressing

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tbs water
2 tbs minced fresh ginger (do not substitute ginger powder)
2 tbs minced celery
2 tbs ketchup
4 tsp soy sauce (kikkoman is the best)
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients in a blender and blend until all ginger is pureed. Best if made an hour before, placed into a shaker container and chilled. Shake before using.

Shrimp Appetizer

Ingredients Per Portion
5 large srimp, peeled, cleaned, deveined
salt to taste
2 tbs peanut oil
1 tsp butter
1 tsp heavy cream
1 tbs fresh parsley, chopped
juice of 1/2 lemon

Heat oil in griddle (you don't have to use the full 2 tbs per portion if making multiple portions at once, just lightly coat the bottom of the pan). Sprinkle shrimp with salt to taste. Place shrimp in griddle and saute 3 minutes per side. Remove from griddle. Melt butter and add heavy cream, heating until warmed through. Cut shrimp into bite sized pieces and add back to the griddle. Add parsley. Cook 1-2 minutes longer and squeeze lemon juice over shrimp. Remove and serve. Great with ginger sauce.

Ginger Sauce

1/2 c soy sauce
1/4 c vinegar
1 small piece ginger root (1/8 tsp ginger powder can be used here)

Place all ingredients in electric blender and set at high speed until ginger is chopped.

Magic Mustard Sauce

1 tbs crushed toasted sesame seeds
3 tbs dried mustard
2 tbs hot water
3/4 c soy sauce
1/4 garlic clove crushed
3 tbs heavy cream whipped

Preheat oven to 350 degrees. Place sesame seeds in a single layer on a flat pan and toast (keep an eye on them...they burn quickly). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for 1 minute. Remove and stir in whipped cream.

Fried Rice

4 cups cooked converted rice, chilled
1 c frozen peas, thawed
2 tbs finely grated carrot
2 eggs, beaten
1/2 c diced onion
1 1/2 tbs butter
2 tbs soy sauce
salt and pepper to taste

Combine chilled rice, peas, carrots and onion in a bowl. Scramble eggs breaking into pea sized bites, remove from pan and add to rice mixture. Melt the butter in a large frying pan over medium high heat. Dump rice into pan and add soy sauce and salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Hibachi Steak

Ingredients per portion
1 6 oz sirloin steak, boneless
1 tbs peanut oil
2 large mushrooms, sliced
salt and pepper to taste

Heat griddle and pour on oil to coat surface. Sear steak on both sides. Remove from pan, cut steak into strips and return to pan with mushroom slices to cook to desired doneness. Season with salt and pepper to taste and serve with magic mustard sauce.

Thanks for reading! Hope you enjoy!

Ellen
XOXO