Hibachi Dinner Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Japanese Food

Method:
Yum Yum Sauce:
Make 1 day before serving. Mix all ingredients well. Chill overnight in the refrigerator.

Ginger Sauce:
Blend all ingredients in a food processor or blender. Refrigerate until ready to use.

Hibachi Rice:
Heat oil in a wok. Add onion and sauté. Add in the egg and lightly scramble it. Add in the cold rice, butter and soy sauce. Toss rice well. Add salt and pepper and chopped green onions.

Hibachi Noodles:
Boil noodles in water with salt and oil and once done, drain well. Heat oil. Add in all the ingredients. Toss to combine.

Hibachi Vegetables:
Heat oils in the wok. Add in the zucchini, soy sauce, butter and a splash of water. Sauté for 5 minutes. Add in onion and continue to sauté until all veggies are tender.

For Hibachi Steak and/or Chicken:
Heat oil. Add in the steak or chicken and sprinkle salt and pepper. Sauté well. Once steak begins to brown, add in the remaining ingredients. Cook till done.

For Hibachi Prawns:
Heat oil in wok. Add in prawns. Add the butter, soy sauce and teriyaki sauce. Sauté until prawns are cooked. Be careful not to overcook. Add a squeeze of lemon juice.

Garlic Butter:
Place all ingredients into a food processor. Spoon butter in between plastic wrap and mold into desired shape. Refrigerate until firm.

Method:
To make the chocolate sauce, put the cream, milk and golden syrup into a small pan and whisk in the cocoa powder. Keep whisking over a gentle heat until the sauce begins to bubble, then whisk in the chocolate chunks to melt. Take off the heat. Mix the sugar and cinnamon together on a plate. Toast the waffles, quickly brush with melted butter and sprinkle over some of the cinnamon sugar to coat. Cut into fingers and serve with a pot of the chocolate sauce for dipping.