Homemade Hibachi Dinner

 

Homemade Hibachi Dinner

Easy and delicious dinner recipes Homemade Hibachi For Dinner.

This recipe is a full hibachi chicken dinner at home! With restaurant-style sautéed veggies, fried rice, and super tender chicken.

Ingredients:

Yum Yum Sauce:

1 1/4 cup mayo

1 tsp granulated sugar

1/2 tsp garlic powder

1/4 tsp paprika

1 T melted butter (unsalted)

1 tsp tomato paste

1/2 tsp cayenne pepper

2-3 T water

Ginger Sauce:

1/2 onion (chopped)

2 T lemon juice

1 T grated ginger

1 tsp minced garlic

1/4 cup soy sauce

1/2 tsp white vinegar

1/4 tsp sugar

Hibachi Rice:

2 cups cold, cooked rice (white rice)

1 T sesame oil

2 T butter

2 T soy sauce

1/2 sweet onion (chopped)

1 large egg

chopped green onions

Hibachi Noodles:

1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)

2 tsp sesame seed oil

1 T garlic butter

2 T soy sauce

1 T teriyaki sauce

Optional: 3-4 green onions (chopped, both the white part and green part, separated)

Hibachi Vegetables:

1 large zucchini (quartered)

1 sweet onion (chopped)

1 T vegetable or canola oil

1 tsp sesame oil

1 T soy sauce

1 T garlic butter

pinch of salt

Hibachi Steak and/or Chicken:

1 pound of chicken breast and/or sirloin steak (cut in bite-sized pieces)

1 T vegetable or canola oil

1 tsp sesame oil

2 T garlic butter

2 T soy sauce

1 T teriyaki sauce

salt and pepper to taste

Hibachi Shrimp:

1 lb raw shrimp

1 T vegetable or canola oil

2 T garlic butter

1 T soy sauce

1 T teriyaki sauce

lemon juice (optional)

Garlic Butter:

1 stick unsalted butter (softened at room temp)

1 T minced garlic

1 tsp chopped parsley

1/2 tsp black pepper

1/2 tsp Italian seasoning

Directions:

Yum Yum Sauce:

(Make 1 day before serving.)

Mix all ingredients (except water) together well.

Add 1-2 T of water to reach your desired sauce consistency.

Chill overnight in the refrigerator.

Serve at room temperature.

Ginger Sauce:

Blend all ingredients in a food processor or blender.

Refrigerate until ready to use.

Hibachi Rice:

Heat oils in a wok or skillet.

Add onion and saute for 1-2 mins

Add in the egg and lightly scramble it.

Once the egg is nearly cooked, add in the cold rice, butter, and soy sauce.

Toss rice and egg together until the rice is warm and eggs are cooked completely.

Salt and pepper to taste if needed.

Add chopped green onions.

Remove from pan and serve.

Hibachi Noodles:

Cook noodles according to package instructions and drain well.

Heat oil

Add in the remaining ingredients except for the green part of the green onions

Toss to combine.

Once noodles are very coated and hot, add in 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 in the zucchini, soy sauce, butter, and a pinch of water.

Saute for 5 minutes

Add in onion and continue to saute until all veggies are tender.

Serve.

Steak:

Heat veggie oil in a skillet at medium-high heat

Add in the steak and sprinkle on the salt and pepper.

Saute steak.

Once steak begins to brown, add in the remaining ingredients.

Continue to cook the steak to your desired level of doneness.

Chicken:

Heat veggie oil in a pan at a medium heat

Add in chicken and all remaining ingredients.

Continue to cook the chicken until completely done.

Saute to avoid burning.

Shrimp:

Heat oil in 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 lemon juice.

Garlic Butter:

Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)

Blend well.

Spoon butter in between plastic wrap and mold into the desired shape. Or store in a tightly sealed container.

Refrigerate until firm.

And Enjoy...!

Don’t forget to share this great recipe with your Facebook friends!!

smoked Turkey Greens

 

INGREDIENTS

4 large bundles of collards, stemmed and chopped

1 stick butter (salted)

1/4 cup olive oil

2 large leeks, chopped and rinsed thoroughly

1 medium yellow onion, chopped

1 teaspoon crushed red pepper flakes

1 bundle of fresh thyme, tied with kitchen twine

1 teaspoon herbes de provence

1 teaspoon garlic & onion mix (SEE NOTES BELOW)

1 teaspoon smoked paprika, garlic, chili & chives mix (SEE NOTES BELOW)

2 teaspoons – 1 tablespoon kosher salt

1 teaspoon black pepper

3 cloves garlic, chopped

2 smoked turkey necks

2 smoked turkey wings

1 quart high-quality chicken stock (not low sodium)

3 cups water

1/4 cup apple cider vinegar (with the mother, if possible)

1 tbsp wildflower honey.

INSTRUCTIONS

Remove the thick fibrous stems from your collard greens. Rinse the leaves of the greens thoroughly to remove any dirt and sand. Roll the leaves up and chop them into manageable bite-sized pieces.

In a large tall stock pot, sauté the leeks and onion in the butter and olive oil over medium heat. Add kosher salt, black pepper, crushed red pepper. Cook until the leeks and onion are translucent, about 7 minutes.

Add the garlic and cook for 1 minute, stirring to distribute. Add the thyme bundle, and smoked meat. Stir for about a minute to help the thyme release its flavor into the onion mixture.

Pour in the chicken stock and water, then add the spice blends. Bring to a simmer and cook for 30 minutes with the lid on. Taste the broth mixture, season to taste/adjust.

When you’re satisfied with the flavor, add the collard greens. Push them down and stir them around until they’re submerged. Cover and simmer on low heat for 1 hour.

Add the vinegar and honey, and cook and additional 30 minutes to 1 hour or until the collard greens are melt-in-your-mouth tender and the smoked meat is falling off the bone.

Remove the smoked meat bones from the pot, let them cool just enough so you can handle them. With gloved hands or a fork, pick the meat from the bones and add it back to the greens. Taste and adjust.

When the greens are perfectly seasoned and balanced, serve and enjoy.