Hibachi Recipes

Wow, it’s been a really busy week here. I had two potulucks at work. Both were right after each other. I brought a pasta salad with bacon, cheddar, and tomatoes in it for one and Buffalo chicken dip for another. Lot’s of cooking this week. I really didn’t make anything new either. Had some Lasagna soup earlier this week and that lasted for a couple of days. So here you are with 3 brand new recipes in one post. Lucky you!

Recently, I went to a Hibachi restaurant for a friend’s birthday party. Ben and I don’t normally eat at those types of restaurants because they’re really expensive. It’s super easy to make everything at home. All it takes is a little time and love. The restaurant we go to starts off their meal with a bowl of mushroom soup. The soup is good and flavorful, and it doesn’t have much to it. Just a special type of broth, some sliced mushrooms, and scallions for decoration. It is so divine.

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Mushroom soup recipe from Carrie’s Cooking

Mushroom Soup

Ingredients

  • 1/2 stalk celery
  • 1 small onion
  • 2 carrots chopped
  • 2 tablespoons fresh ginger
  • 3 cloves garlic
  • 2 tablespoons chicken bouillon granules
  • 3 tablespoons beef bouillon granules
  • 1 cup sliced mushrooms
  • 8 cups water

Directions

Step 1
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken bouillon, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. It can cook for longer than 45 minutes (sometimes I leave it on for a couple hours), you will just need to add more water if too much water evaporates.
Step 2
After it's cooked for at least 45 minutes strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french friend onions over the top

The way they serve each course there is kind of confusing to me. Next they give you rice with this really good sauce called Yum Yum, sauce. I’d rather have my rice and protein together. Then you also get to chose if you want any noodles. The noodles are so good… Probably because they use a lot of butter and MSG.

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Hibachi Noodles from Best of the Veg

Hibachi Noodles

Ingredients

  • Japanese dried noodles
  • 1 tablespoon oyster sauce
  • 2 tablespoons reduced sodium soy sauce
  • 8 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chili sauce
  • 2 tablespoons semesame oil

Directions

Step 1
Cook noodles according to package directions.
Step 2
In a jar combine remaining ingredients and shake well.
Step 3
Heat a large skillet over medium heat. Add the sauce to the pan with the noodles. Toss the noodles around in the sauc e for 2 minutes and Serve.

 

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Homemade Yum Yum Sauce

Yum Yum Sauce

Ingredients

  • 1 1/4 cup 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

Directions

Step 1
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.

Every recipe I thought, was pretty similar to what I was served at the restaurants. If you want to make these recipes at home it’s good to have some Asian ingredients stocked up in your fridge. I like to keep my fresh ginger in the freezer and I take it out to use it whenever I want. These are some ingredients I recommend that you keep on hand.

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