Yield: 8 servings
Prep time: 10 mins
Total time: 30 mins
1 lb of your protein of choice (Either chicken, shrimp, steak, or salmon)
1 yellow squash
1 large yellow onion
1 lb linguine
1-2 crowns of broccoli
1 whole bulb garlic
1 stick butter, divided
Vegetable or olive oil
½ cup dark soy sauce
¼ cup regular soy sauce
¼ cup mirin
1 tbsp oyster sauce
1 tbsp sugar
¼ tsp white pepper
¼ tsp ground ginger
- Cook linguine noodles according to package instructions. Strain and set aside.
- In a medium bowl, mix together soy sauces, mirin, oyster sauce, sugar, white pepper, and ground ginger. Set aside (transfer into a condiment dispenser bottle if you have one).
- Chop your protein into mid-sized chunks (if making salmon, steak, or chicken). If making shrimp, peel and devein but leave whole. Chop all vegetables (zucchini, squash, onion, carrot, broccoli) into mid-sized chunks. Finely dice all the garlic and set aside.
- Cooking Hibachi Style:
- In a large, nonstick pan or wok, turn heat on high and let pan get very hot. Add in 1 tbsp oil and 1tsp sesame oil; give oil time to heat.
- Add noodles to hot oil and let cook for 2 minutes, making sure noodles are being evenly coated with the hot oil.
- Add in 4 tbsp butter and some garlic. Let noodles cook for 2-3 minutes more, being sure that the melting butter is being evenly coated on all noodles.
- Add soy sauce mixture to noodles. Add smaller amounts at a time, to ensure all noodles are being coated evenly. Add in soy sauce mixture in an amount desired to you (I used about ½ cup for 1lb noodles). Season noodles to taste, then remove from pan.
- Repeat step 4 for vegetables and proteins. Be sure to clean, reheat, and oil pan in between cooking each part of the meal. You will also reduce the amount of butter to 2 tbsp for your protein and 2 tbsp for the vegetables. Drizzle lemon juice over protein.
- When all food is cooked, serve immediately with ginger sauce and yum yum sauce, if desired.
- In order to get the “Hibachi” taste, you need to use a very hot pan or griddle surface. This is why it is important to clean in between each part of the meal, so that no burnt bits affect the outcome.
- It is highly recommended to cook in batches, especially if you do not have very large pans. The more food crowding into the pan, the less likely you will get a good sear on the foods (it’ll taste more like it is being boiled or steamed).
- Adding the sauce and your salt in smaller quantities as you cook will result in a better seasoned AND better cooked meal. You can control the taste more, as well an ensure that when you add your soy sauce, it is not drastically lowering the temperature of the pan.
- If you only have regular soy sauce, then use what you have. I was able to buy my mirin from Target. If you cannot find it, you can substitute mirin for a dry white wine or sherry.