HIBACHI STEAK
Steps:
- 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).
- Top the cooked noodles with the steak and vegetable mixture and serve.
JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES
My family used to celebrate every major event at this hole in the wall family owned Japanese steakhouse that closed down so rationally I had to start making it at home to survive. This recipe has become my family's absolute favorite and hopefully it will be for your family too
Provided by calleyfornia
Categories Chicken Breast
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 29
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.
Nutrition Facts : Calories 927, Fat 45, SaturatedFat 17.8, Cholesterol 254.8, Sodium 2894.6, Carbohydrate 74.7, Fiber 7.3, Sugar 16.7, Protein 57.5
JAPANESE SESAME STEAK SAUCE
This sesame-flavored beef dipping sauce is an imitation of a classic often served at Japanese restaurants and also at a popular chain of steakhouses in Alberta, Canada. Though it may seem odd at first, you too will soon fall in love with the mixture of flavors!
Provided by labuanlady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 10.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 488.5 mg, Sugar 0.3 g
JAPANESE STEAK MISO MARINADE
From Epicurean.com, this recipe tastes quite authentic! I used a high grade marbleized flank steak (Japanese style) and coarse white miso with cooking sake and did not need to add water to make it cover my steak. The recipe suggests using a minute or flank steak. This may make a great dipping sauce for shabu shabu or yaki niku too!
Provided by COREprojects
Categories Sauces
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cream miso with sake and then add all other ingredients.
- Add steak and marinate for one hour at room temperature, adding water as needed to be sure the steak is completely covered.
- Grill or pan-fry. I highly suggest pan-frying with a marbleized steak in a bit of oil to seal in the juices. Enjoy!
Nutrition Facts : Calories 62.9, Fat 1, SaturatedFat 0.2, Sodium 615.7, Carbohydrate 7.7, Fiber 1, Sugar 3.1, Protein 2.1
JAPANESE STEAK MARINADE (HIROKO)
Categories Beef
Number Of Ingredients 8
Steps:
- Mix and marinate, flank, strip, chicken, london broil for 1/2 day
JAPANESE MARINADE
Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Enough to marinate about two pounds of meat or fish.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together rice vinegar, canola oil, soy sauce, ginger and sugar. Serve with meat of your choice.
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