• Nat Steakhouse Month - 1

    From Dave Drum@1:2320/105 to All on Sat Jun 29 16:00:00 2024
    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


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