Hibachi-style feast

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A few times over the years, we’ve gone to the various hibachi steakhouses around. The food is always tasty, but the prices are just too steep to enjoy eating there regularly. While you won’t get a show with this recipe (unless you’re good at tossing around eggs), you’ll get pretty close to the food portion of the hibachi experience. We used a grill for most of this, but you can do the same on a griddle or skillet.

Ingredients
1 lb boneless skinless chicken (breast or thigh), in 1″ cubes
1 lb steak (we used sirloin, as it was on sale), also in 1″ cubes
2 zucchini
2 summer squash
1 large onion
8 oz mushrooms
Soy sauce
Powdered ginger
Garlic powder
Canola oil
Rice

Method

Prepare two ziplock bags with marinade. For the chicken, I like a mixture of soy, garlic, a little ginger, some oil and a dash of mirin. The steak gets a similar mixture of soy, garlic, ginger oil, but a dash of Worcestershire sauce and some black pepper. If your guests like things a little spicy, add a good shot of sriracha. While those are marinading, chop veggies and toss in a little oil, salt and pepper. A dash of soy on any of this is a welcome addition as well. Unless you have a massive grill, you’re going to need to do this in stages. We start with the veggies, then pull those and hold warm in the oven while the meat is grilling. Serve family style with rice (we used plain, but feel free to make fried rice, for the more traditional steak-house experience).

Sauce Recipes
Soy Sauce (per serving)
2 tbsp soy sauce
2 tsp lime juice
1 tbsp scallion, sliced thin
Small pinch powdered ginger (optional)

Combine and serve in shallow bowls.

White Sauce (makes 6-8 servings)
1 cup mayo
3 tbsp ketchup
2 tsp mustard
2 tsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp sriracha (optional)

Whisk together and serve in shallow bowls.

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