Friday, February 10, 2012

Foodie Fridays: Hibachi Style

If you are like me, Hibachi is always a good idea.  I love every course, I mean LOVE.  And today's post is a double doozie with the Ginger Salad dressing and Traditional Clear Soup. Happy dance time!

Ginger Salad Dressing:

½ cup peanut oil
4 teaspoons soy sauce
1/3 cup diced onion
¼ cup diced celery
1/3 cup teaspoon rice vinegar
2 tablespoons peeled, diced fresh ginger
1 teaspoon fresh garlic
2 teaspoons sugar
2 teaspoons lemon juice
2 teaspoon ketchup
¼ teaspoon black pepper
Add up to 2 tablespoons water to thin out if needed

Place all ingredients into blender or food processor and blend until vegetables are pureed. Store in covered jar. Shake thoroughly before using. FYI- the salads that you generally see the Hibachi's have iceberg, shredded carrots and a tomato. Makes about 1 ½ cups.

My Soup looks a little dark, because I used beef broth instead or water, I wouldn't recommend this because it was extremely beefy, and the originals are more chicken flavored.  I also used waaaay too many mushrooms.

Hibachi Soup:

1/2 stalk celery, chopped
1 small onion, chopped
2 carrots, chopped
2 tablespoons ginger, chopped
3 garlic cloves, minced
2 tablespoons chicken bouillon granules
3 tablespoons beef bouillon granules
1 cup thinly sliced mushrooms
2 quarts water (8 cups)
1 cup thinly sliced mushrooms
French fried onions or sliced scallions

Chop everything in LARGE chunks to make it easier for yourself!! Combine water and bouillon in a large saucepan or stockpot and bring to a rolling boil.  Then place all ingredients, except for the last two in the pot, reduce to medium, cover and let cook for 45 minutes.  After 45 minutes, strain out all vegetables leaving the broth and top with sliced mushrooms and onions.

Recipe adapted from

No comments:

Link Within

You might also like....
01 09 10