Hibachi Shrimp with Sauces
INGREDIENTS
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FOR THE GINGER DIPPING SAUCE (see the other two sauces below):
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1/4 cup chopped onion
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1 clove garlic, minced
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1 tablespoon minced fresh ginger
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½ lemon, juiced
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1/4 cup soy sauce
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1/4 teaspoon sugar
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1/4 teaspoon white vinegar
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FOR THE HIBACHI VEGETABLES:
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1 tablespoon vegetable oil
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½ teaspoon sesame oil
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½ onion, sliced
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3 cups zucchini, cut into bite-sized pieces (or broccoli, carrots, red pepper, mushrooms, etc.)
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1 tablespoon butter
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2 tablespoons soy sauce
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salt and pepper
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FOR THE SHRIMP (or chicken or steak):
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16 large or 12 jumbo shrimp, shelled, tails removed, butterflied (or 16 oz chicken or steak, cut into bite-sized pieces)
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3 tbsp butter
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1 tbsp soy sauce
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1 tbsp lemon juice
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pepper
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hot cooked white or brown rice
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