Japanese Hibachi Steak And Salmon Food

HIBACHI SALMON

Steps:

• Combine the hibachi cooking oil ingredients in a container like a squeeze bottle or jar that you can use for storage. Shake bottle or jar before using the cooking oil.
• Prepare the salmon by rinsing and patting dry with paper towels. Preheat your pan, electric skillet, or Blackstone griddle to medium-high heat.
• Saute the garlic and ginger in the hibachi cooking oil for 1-2 minutes, or until fragrant but not burnt. Remove the garlic and ginger.
• Place the salmon flesh side down onto the preheated cooking surface with the garlic-ginger flavored cooking oil. Sear for 4 minutes.
• Flip and cook the second side (skin side down) until the skin is nice and crispy. Squeeze lemon juice over the salmon fillets, then season with freshly ground black pepper.
• Cook for 3-4 minutes on the second side. There should still be some pink in the salmon flesh, as the fish will continue to cook when removed from heat. Remove from heat and rest 5 minutes before serving.

JAPANESE HIBACHI STEAK AND SALMON

Steps:

• Mix the marinade ingredients together in a large bowl (or large zipper top bag).
• Add the steaks and salmon, and allow to marinate for at least 2 hours.
• Heat a LARGE cast iron pan/skillet over HIGH heat on the grill. When it is hot, add the oil.
• Place the steaks and salmon (flesh side down) on the hot skillet and cook until desired level of doneness. Salmon: 3 minutes per side depending on thicknessSteak: 6 minutes on the first side, then 4 to 6 on the second side.
• Pour the remaining marinade over the steaks and salmon after you flip them over to create a thick glaze.
• Allow the steaks to rest, covered with foil, for ten minutes before serving.

EASY HIBACHI SALMON RECIPE

Steps:

• Mix the hibachi cooking oil ingredients together in a small bowl.
• Pat dry the salmon with paper towel. Heat your skillet to medium-high heat.
• Pour about 2 tablespoons of hibachi cooking into the skillet and sauté the ginger and garlic until fragrant - about 1 to 2 minutes. Remove from the pan.
• Sear the salmon for about 4 minutes. Flip and sear the other side until the skin is crispy - about 3 to 4 minutes. Try not to overdo the salmon as it will still cook when removed from the heat. Ideally, the flesh should still be a little pink inside.
• Squeeze lemon juice over the fillets and season with freshly ground black pepper. Then remove from the heat and allow to rest for about 5 minutes. Garnish with sesame seeds and serve with rice.

JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES

Steps:

• 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. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
• 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.