A lot of you are asking for everything I used…
The biggest tip that’s a game changer is cooking Everything with Japanese cooking oil.
Japanese cooking oil:
1 tablespoon sesame oil
2 1/2 tablespoon avocado oil
1/4 cup mirin (cooking wine)
2 tablespoons soy sauce
Cook rice and refrigerate the night before
I added finely chopped carrots, onions, eggs,soy sauce, garlic powder and pepper. When it’s almost done chop in some butter.
I cook everything else (shrimp, chicken, steak), (onions, zucchini, mushrooms), (cabbage, sprouts)
With the Japanese cooking oil, soy sauce, garlic powder, and when each thing is almost done I melt in a little butter and fresh Lemmon juice.
I cook one thing at a time and wrap tightly in foil as I pull it off the grill so it stays warm until everything is done.
I also make my own yum yum sauce and ginger sauce for dipping 😋
YUM YUM SAUCE
1 cup kewpie mayonnaise
1 tablespoon ketchup
2 tablespoon melted butter
1 tablespoon mirin
2 teaspoons
rice vinegar
1/4 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 tablespoon granulated
(Optional- add Sriracha)
JAPANESE STEAK HOUSE GINGER SAUCE:
2 tablespoons Minced fresh ginger
1 medium/large shredded onion
1/4 cup Soy Sauce
3 tablespoons Lemon Juice
4 tablespoons rice wine Vinegar
