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

[gmc_recipe 6216]

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

[gmc_recipe 6228]

 

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Homemade Yum Yum Sauce

[gmc_recipe 6207]

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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Comments

  1. Hannah says

    In the noodle recipe you have 2T of reduce sodium soy sauce and then 8T soy sauce. Is that the correct ingredients or did you mistype?

  2. jgisvold says

    Thank you for pointing that out to me! It should be 8 tablespoons of splenda, or sugar. Not soy sauce. I will fix that.

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