Question:
I need these recipes: hibachi steak and shrimp, that white sauce they serve in the japanese steak houses, the zuccini they serve in the japanese steak houses, and the japanese fried rice stuff. I really need these recipes!!!
Answer:
japanese fried rice
Ingredients (Serves 4)
•2 T oil
•2 eggs
•3 C cooked rice
•1/2 onion
•1 T soy sauce
•1/2 C vegetables (e.g. bean sprouts, snow peas, spring onions, scallions, corn etc.)
•1/2 C chicken, pork, fish, prawns, crab meat (cooked or raw, optional)
•1 red chilli & garlic to taste (optional)
Preparation
•Beat the eggs together.
•Mix the rice with the eggs so every grain is coated with egg.
•Chop the onion, vegetables.
•Chop or shred the meat or fish.
•Deseed and slice the chilli.
•Peel and thinly slice the garlic.
Directions
•Heat the oil in a wok or non-stick pan.
•Fry the onion until translucent.
•Add the chilli and garlic & stir fry 1 minute.
•If using meat, add and fry until almost cooked.
•Add the chopped vegetables. Stir gently until cooked.
•Add the mixed rice and egg. Stir gently until warmed through and the egg is cooked.
•If using fish or seafood, add and cook until it it changes color. This way it will not be over-cooked.
•Add the soy sauce and gently stir through .
hibachi steak and shrimp
2 tablespoons canola oil
1 large carrot, thinly sliced
1 zucchini, thinly sliced
1 medium onion, thinly sliced
1 (8-ounce) package sliced mushrooms
1 1/2 pounds top round steak
1 pound egg roll wrappers
1/2 cup reduced sodium soy sauce
2 tablespoons cider vinegar
2 teaspoons chopped garlic
1 teaspoon cornstarch
2 tablespoons butter
Directions
Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
Japanese Steakhouse White Sauce -
1-1/4 cup Hellmann's mayonnaise *
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper
Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.
I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.
* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.
