Get the chopsticks ready and prepare to be transported to your favorite Japanese restaurant (Kyoto's, Benihana's...)!
When I stumbled upon this copycat recipe years ago via Todd Wilbur's Top Secret Recipes, I can't tell you how thrilled I was as this tasted just like the chicken or steak and ginger sauce prepared at these establishments! It only takes about 20 minutes from start to finish and yields a restaurant meal in the coziness of your own home for a fraction of the cost!
Japanese Ginger Dipping Sauce for Hibachi Steak or Chicken
Japanese Ginger Sauce
Recipe adapted from Todd Wilbur
Ingredients:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root (nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 tablespoons)
1/2 tsp. sugar
1/4 tsp. white vinegar
Instructions:
Blend all ingredients on low speed for 30 seconds in your blender. Chill before serving for best flavor (but not necessary if you are pushed for time).
Kitchen Tip: I like to keep a fresh ginger root in a freezer bag in my freezer at all times for recipes such as this that call for fresh ginger. It grates easily while frozen and can be peeled and chopped in this state as well.
"Fresh" ginger, straight from the freezer, ready to be grated.
Ingredients for Hibachi Steak minus the zucchini and bean sprouts.
Hibachi Steak or Chicken
Recipe Adapted from Todd Wilbur
Ingredients:
2 tablespoons oil, divided
4 tablespoons butter, divided
6 tablespoons soy sauce, divided
4 chicken breasts or steak, cut into bite-sized chunks
1 large onion, sliced
2 teaspoons fresh lemon juice
1 tablespoon sesame seeds, optional
2 medium zucchini, sliced
2 cups mushrooms, sliced
6 cups bean sprouts, optional
Instructions:
1. Heat a wok or large frying pan with 1 tablespoon of oil, 2 tablespoons butter and 3tablespoons soy sauce.
2. Add chicken breasts or steak and cook until done. Sprinkle with fresh lemon juice and sesame seeds and set aside off the heat.
3. Melt remaining butter and add the 1 tablespoon of oil and remaining 3 tablespoons of soy sauce. Add the sliced onion to pan. Cook until onion softens then add zucchinis, and cook another 2 minutes. Add sliced mushrooms cook for 2 more minutes. Lastly, add bean sprouts and cook until slightly softened, about 2 more minutes.
4. Serve vegetables with chicken and ginger sauce on side or poured over the top.
We love this with steamed rice or Japanese fried rice.
Hibachi Steak, zucchini and onion with Japanese Ginger Sauce, brown rice and fresh oranges.
