Recipe Wednesday: Making Japanese at Home

Shannon Smith was at Fire & Sticks in High Point learning how to make Japanese cuisine.

Recipes:

Fried Rice (24 ounces) – Add a little vegetable oil , put in 24 ounces of rice, then mix 2-3 teaspoons of soy sauce, a teaspoon of sesame seeds and a teaspoon of butter.  While mixing the rice apply a dash of salt and a dash of pepper.  Apply 1 egg onto the rice and mix about 2 oz of peas and carrots while you blend them with the rice until your rice is finished.

Zucchini/Onions (4 ounces) – Chop up the 4 ounces of zucchini and onions after applying vegetable oil and a teaspoon of butter to your cooking surface.  Put in just a dash of salt and pepper before mixing it with 2 teaspoons of soy sauce and a teaspoon of sesame seeds.  Mix the zucchini and onions while they cook.

Steak (12 ounces) – Add vegetable oil to the cooking surface and a teaspoon of butter to it as well.  After setting your steak on your cooking surface cut the steak into your desired size of pieces.  As you are cooking your steak you want to apply a teaspoon of soy sauce and a pinch of salt and a pinch of pepper for the extra flavor.

Chicken (12 ounces) – Add vegetable oil to the cooking surface and a teaspoon of butter as well.  Cut the chicken into your desired size of pieces. As your chicken is on the grill cut up you will apply a teaspoon of soy sauce and just a pinch of salt and pepper.  Add a small splash of lemon onto the chicken for taste.

Shrimp (12 ounces) – Add vegetable oil to the cooking surface and a teaspoon of butter as well.  Remove to tails of the shrimp and apply them to your cooking surface.  Add a small splash of lemon and a teaspoon of soy sauce to the shrimp.

For more information, check out this site: http://www.fireandsticks.com/

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