MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Japanese Steakhouse Hibachi Chicken or Steak With 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 Chicken breasts; thin sliced -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
1 ds Iodized salt
1 ds Ground pepper
1 ds Lemon juice
MMMMM-------------------------FRIED RICE------------------------------
1/2 c Carrots; grated
1/2 c Peas; fresh or frozen
3 lg Eggs: scrambled
1/2 c Onion; diced
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
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