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MISSARROW Posts: 186
8/3/10 4:30 A

I am craving some Hibachi like nobody's business. Yeah, my weakness isn't chips, candy, pizza, or ice cream (I actually find that stuff mostly gross) - it's aloo mutter, crawfish etouffe, pad thai, and OMG SHRIMP HIBACHI. The first three I know how to fix; and I've been working on my portion control for the last few weeks so that I no longer eat my body weight in delicious international cuisine. So it's time for some hibachi!

Fortunately, I could care less about the fried rice; I'm all about the shrimp, veggies, and special sauce (as well as the miso soup and carrot-ginger salad dressing). Unfortunately, I can't afford to go to my favorite Hibachi place; between my husband and me (mostly him, and his sushi appetizer and filet mignon hibachi - MY meal is fifteen bucks), the bill is $60 minimum.

And I figure it's time that I learned to make this at home anyway, because I know the version I get at the local restaurant is not cooked with calories in mind.

Problem is? There aren't many good internet resources on how to make one's own hibachi. I found a couple of recipes for the pink sauce, but none for whatever they cook the vegetables with. I know soy sauce and sesame oil feature, but that's not all that's in there - maybe dry mustard or something? I can't figure it out. Also I am unsure as to cooking method, having no special equipment... just a skillet and an *electric* stove (bane of my existence, that stove is).

Anybody have ANY idea how to simulate hibachi at home?

Edited by: MISSARROW at: 8/3/2010 (04:32)
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