Homemade Hibachi

Tingting, as we like to call it, is one of our favorite meals. Steak, veggies, and fried rice (with extra pink sauce). As entertaining as it is to go out for hibachi, it was much more enjoyable creating it at home. I learned very quickly how fast the process of cooking hibachi happens. Its a job only to be taken on by the fastpaced, multitask pro's. Here's how I did it.

For the fried rice:

• 2 c of day old rice
• 1/2 c of shredded carrots
• 2 eggs
• 1/4 cup chopped onion
• pinch of sesame seeds
• splash of soy sauce
• enough vegetable oil to coat the pain

Heat veg. oil until you see it smoking, you need a very hot wok pan to fry rice, add the onion and carrots and cook until translucent, add the eggs, stir until cooked through, then add the rice. Its important to get a good fry on the grains so try not to mess with it too often. Finish with soy sauce and sesame seeds.

For the vegetables:
I used zucchini, onion, carrots, and mushrooms. Saute the vegetables in a very hot wok until they are tender but still have bite to them. Finish with soy sauce and sesame seeds.

For the Steak:
This was the quickest of the three component to Hibachi. I used filet mignon and slice the steak against the grain before quickly searing in a very hot wok. 1 to 2 minutes on each side. Let rest for 10 min.

The best part, THE PINK SAUCE:
1c Hellman's mayonnaise
1 tsp tomato paste
1 tablespoon melted butter
1/2 tsp garlic powder
1/2 tsp cayenne pepper
pinch of sugar
1/4 onion grated
1 tablespoon ginger

I would love for my first post to include a mouthwatering photo of one of the dishes I cooked this past week; fried green tomatoes, homemade enchiladas, shrimp fresh from the gulf coast (not all together of course, except for the fact that I killed my thousandth Iphone this Friday and lost all my pictures FOREVER. If anyone decides to keep up with my blog please beware there will be personal mishaps quite often that are usually embarrassing but always get a good laugh from friends and family. But, back to SPICE. I am a 5th year senior at Ole Miss majoring in marketing communications with an emphasis in magazine publishing. I have a love for magazines and believe in their power to inform, entertain, and give the reader am experience that is incomparable to the act of surfing the web. With that said I love magazines and got to create my very own magazine under the teachings of the notable Mr.Magazine. As much as I love magazines, I live cooking more. So spice is a hip, food magazine for young adults with a passim for all things culinary. This blog is an attempt to translate my love for cooking and magazines into a less expensive creative outlet. Keep on cooking with SPICE, y'all!