Does anyone know of authentic Japanese hibachi recipes?!

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Steak Teppanyaki
http://www.youtube.com/watch?v=gGD4v-iFC…
Instead of using soy sauce as a dipping sauce, I'd use ponzu sauce instead. Instead of sake, I'd use mirin or mirin/sake combo. Also, I'll add some butter to oil.

Fried rice
http://www.youtube.com/watch?v=AJI0CFnyo…
Garlic fried rice
http://www.youtube.com/watch?v=UaUizX0Vi…
I think the soy sauce used in both vids was seasoned. It probably contained mirin and dashi.

By the way, many foods served at teppanyaki places aren't as exciting as the show. Also, teppanyaki and hibachi aren't the same thing. Hibachi = grilled over flame or BBQ. This is yakitori on habachi grill. http://www.johnharveyphoto.com/Japan3/Ko…

yeah finding Japanese and Chinese dishes are hard on the internet. . . . but not impossible! lol

The flavors that add great flavor to a dish are: Garlic, Soy sauce (when used with other stuff) Ginger, Cilantro, parsley, orange zest and lemon zest. . .

You can slice steak up super thin, and marinate the meat the night before the party in a ginger, soy sauce and garlic marinade. Then when its party time just cook up the meat! it works good with chicken also.

You can also make lemon chicken or Orange chicken and add some heat to the sweet, like some jalapeno's into the marinade, the sweet spicy mixture is very Pleasing!

Ingredients [ View Metric ]
4 Skinless Boneless Chicken
1 lg Onion
2 md Zucchini
2 c Mushroom
2 tb Vegetable Oil
6 tb Soy Sauce
4 tb Butter
Salt
Pepper
2 ts Lemon Juice
3 ts Sesame Seeds
6 c Bean Sprouts
Mustard Sauce
Ginger Sauce
Preparation - Benihana Hibachi Chicken and Hibachi Steak

Slice chicken, onion, zucchini and mushrooms into bite-size pieces. Spread 1 tbsp oil in a large frying pan over medium high. Spread another tbsp oil in another pan over medium high heat. Begin by sauteing the sliced chicken into one of the pans. Add 1 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper to the chicken. Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Saute the vegetables as long as the chicken is cooking, being sure to stir both pan often. When the chicken has sauteed for about 2 minutes or when it appears white on all sides, slide the meat to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp butter plus a dash of salt and pepper. Continue to stir both pans. After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates next to 4 even portions of the vegetables from the other pan. Pour the bean sprouts into the same pan in which you cooked the vegetables and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side. Recipe by: Top Secret Restaurant Recipes by Todd WIlbur Posted to MC-Recipe Digest by Meg Antczak on May 11, 1998