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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Japanese Steakhouse Hibachi Chicken or Steak w/Vegetables
Categories: Oriental, Beef, Poultry, Vegetables, Rice
Yield: 4 Servings
MMMMM---------------------------SAUCE--------------------------------
16 oz Mayonnaise
1 tb Sugar
1/4 ts Salt
1/4 ts Garlic juice
1 ts Ketchup
1/2 ts Tabasco sauce
1 ts Ground mustard
1 ts Paprika
1/4 ts Ground black pepper
1/4 ts White pepper
1/8 c Water
MMMMM----------------------------MEAT---------------------------------
5 Thin sliced chicken breasts
+=OR=+
2 lb Sirloin; sliced thin
2 lg White onions
4 lg Green zucchini
16 oz Pkg sliced mushrooms
2 tb Oil
8 tb Soy sauce
4 tb Butter or garlic butter
Dash iodized salt
Dash ground pepper
Dash lemon juice
MMMMM-------------------------FRIED RICE------------------------------
1/2 c Carrots; grated
1/2 c Peas; fresh or frozen
3 lg Eggs: scrambled
1/2 c Diced onion
2 tb Butter
3 tb Soy sauce
2 c Uncooked parboiled rice
2 1/2 c Water
Bring 2 1/2 cups water to a rolling boil. Once boiling,
add the 2 Cups rice and remove form heat, cover and simmer
for 20 minutes. Then remove cover and let stand 5 minutes
for rice to absorb remaining water.
While waiting for the water to boil and rice to simmer,
add all the ingredients for the white sauce in a medium
bowl, whisk together and chill covered until ready to
serve.
Hibachi Chicken or Steak: Slice the meat and vegetables
into bite size pieces. Spread 1 Tb vegetable oil in 2
separate large skillets over medium high heat. Now in one
large skillet, melt 1 TB butter and then add 1 TB soy
sauce and the chicken or steak and saute over medium/high
heat and add a dash of salt and pepper. Stir often.
In the other large skillet, add portions of the bite sized
vegetables (onion and zucchini, not mushrooms) with 1 TB
butter, 2 TB soy sauce, dash salt and pepper. (1 TB
butter, 2 TB soy sauce, dash salt and pepper for each 1 to
2 cup portion, or unless the portions are small use like
1/2 the ingredients). Cook each portion for about 7 to 8
minutes or until desired tenderness. Cook in portions
unless you have a hibachi grill or large enough skillet to
cook all the vegetables at once. Stir occasionally.
When the chicken (add a little lemon juice at the end) or
steak is done, add mushrooms and 1 TB butter, 1 TB soy
sauce or more if you have decided to cook a lot of
mushrooms.
Continue to stir both pans.
Spoon the vegetables into even portions onto everyone`s
plates, and the meat into even portions then use one of
the meat or vegetable`s now empty skillet for the rice.
Toss the scrambled eggs, grated carrots, peas, diced onion
with the cooked rice and melt about 1 1/2 or 2 TB butter
in the skillet and spoon (slotted spoon) the rice mixture
over into the skillet with melted butter, frying it over
medium high heat. Add soy sauce and salt and pepper. Cook
for about 8 or so minutes stirring as often as you can to
keep rice from burning.
Serve in even portions to everyone`s plates.
Serve white/orange dipping sauce as you`d like. In my
family we use generous amounts over the entire plate.
From:
http://www.food.com
Uncle Dirty Dave`s Archives
MMMMM
... Nothing`s so small it can`t be blown out of proportion.
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