Japanese Hibachi at home?!

Best Answer - Chosen by Voters

Ingredients:
4 Skinless boneless chicken breasts
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:
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.


hope YOU & your FIANCE enjoy together .. !

NOT japanese But I thought if I googled it, it would be fine here's the link

http://www.bigoven.com/recipe/37186/benihana-hibachi-chicken-and-hibachi-steak

I feel hungry before read all...

If you like soft steak, like Kobe Beef, you should use kiwifruit. You dip the beef in the grinded kiwifruit (it looks like juice) one hour. It change the beef soft, because of the enzyme. Be careful, If you dip it too much hours, the beef will melt in it. However this is just a fake.

In hibachi, we Japanese use very hard charcoals called Binchou-tan. This Charcoal generate more infra-reds and roast the meat from inside. The huge cook top tables your cook told might generate much infra-reds, too. In Japan, the thickness of the iron plate to roast is more than 2inches.

However, It is too heavy for home use. And the charcoals needs much time to heat it up. So, for our convenient, we use portable electric griddle with temperature control in our home. Everybody feel delicious, to eat the roasted just now. Not so bad, if the materials are good.

I am a Japanese