Japanese Hibachi at home?

My fiance and I are completely addicted to japanese steakhouses and hibachi! We order the same thing every time but we go at least once a month! It's so expensive and I would love to find a way to cook it at home so we don't eat out as much! The cooks there told us it doesn't tast the same when not cooked on the huge cook top tables, but I figured it's worth a try, if not only to hold off our cravings for a little while longer! We always get the steak, chicken, and scallops. Then of course the rice, noodles, and vegetables. We also loove the white shrimp sauce, it's our favorite part! I watch how they cook it and notice they use, terriyaki sauce, soy sauce, lemon, garlic, salt and pepper and looots of butter, but is there a secret to make it taste the way it does? Would love to figure this out!! Thanks!Japanese Hibachi at home?
Ingredients:

4 Skinless boneless chicken breasts

1 lg Onion

2 md Zucchini

2 c Mushroom

2 tb Vegetable oil

6 tb Soy sauce

4 tb Butter

Salt

Pepper

2 ts Lemon juice

3 ts Sesame seeds

6 c Bean sprouts

Mustard sauce

Ginger sauce





Preparation:

Slice chicken, onion, zucchini and mushrooms into bite-size pieces. Spread 1 tbsp oil in a large frying pan over medium high. Spread another tbsp oil in another pan over medium high heat. Begin by sauteing the sliced chicken into one of the pans. Add 1 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper to the chicken. Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Saute the vegetables as long as the chicken is cooking, being sure to stir both pan often.



When the chicken has sauteed for about 2 minutes or when it appears white on all sides, slide the meat to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp butter plus a dash of salt and pepper. Continue to stir both pans. After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates next to 4 even portions of the vegetables from the other pan. Pour the bean sprouts into the same pan in which you cooked the vegetables and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.





hope YOU %26amp; your FIANCE enjoy together .. !Japanese Hibachi at home?
I feel hungry before read all...



If you like soft steak, like Kobe Beef, you should use kiwifruit. You dip the beef in the grinded kiwifruit (it looks like juice) one hour. It change the beef soft, because of the enzyme. Be careful, If you dip it too much hours, the beef will melt in it. However this is just a fake.



In hibachi, we Japanese use very hard charcoals called Binchou-tan. This Charcoal generate more infra-reds and roast the meat from inside. The huge cook top tables your cook told might generate much infra-reds, too. In Japan, the thickness of the iron plate to roast is more than 2inches.



However, It is too heavy for home use. And the charcoals needs much time to heat it up. So, for our convenient, we use portable electric griddle with temperature control in our home. Everybody feel delicious, to eat the roasted just now. Not so bad, if the materials are good.