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