Directions:
(Make 1 day before serving.)
Mix all ingredients (except water) together well.
Add 1-2 T of water to succeed in your required sauce consistency.
Chill overnight in the refrigerator.
Serve at temperature.
Ginger Sauce:
Blend all ingredients with a kitchen appliance or blender.
Refrigerate until able to use.
Hibachi Rice:
Heat oils in a wok or skillet.
Add onion and saute for 1-2 mins
Add the egg and lightly scramble it.
Once the egg is almost cooked, add the cold rice, butter, and soy .
Toss rice and egg together until the rice is warm and the eggs are cooked completely.
Salt and pepper to taste if needed.
Add chopped green onions.
Remove from pan and serve.
Hibachi Noodles:
Cook noodles consistent with package instructions and drain well.
Heat oil
Add the remaining ingredients apart from the green part of the green onions
Toss to mix .
Once the noodles are very coated and hot, add 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 the zucchini, soy sauce, butter, and a pinch of water.
Saute for five minutes
Add in onion and still saute until all veggies are tender.
Serve.
Steak:
Heat veggie oil in a skillet at medium-high heat
Add the steak and sprinkle on the salt and pepper.
Saute steak.
Once the steak begins to brown, add the remaining ingredients.
Continue to cook the steak to your required level of doneness.
Chicken:
Heat veggie oil in a pan at a medium heat
Add in chicken and everyone remaining ingredients.
Continue to cook the chicken until completely done.
Saute to avoid burning.
Shrimp:
Heat oil in a skillet or wok
Add in shrimp
Add the butter, soy sauce, and teriyaki.
Saute until shrimp is cooked.
Be careful not to overcook.
Add a squeeze of juice.
Garlic Butter:
Place all ingredients into a kitchen appliance. (You also can stir it by hand during a bowl.)
Blend well.
Spoon butter in between wrapping and mold into the specified shape. Or store during a tightly sealed
container.
Refrigerate until firm.
