Hibachi Style/ Teppanyaki Dinner at Tokyo Garden

After church we decided to go out with friends to Tokyo Garden for a hibachi style (grilled)/ teppanyaki dinner. We go there at least once a year. This time there were 17 of us. Entertainment is part of the dinner so it's a fun experience specially if there are kids around. When we got settled, the waitress took our orders for drinks and entrees then passed around hot, steaming white towels using a pair of tongs. We used this to clean and refresh our hands. In Japan, some guests would use the towels to refresh their faces as well after an exhausting day at work.

We were served a dark, rich onion soup along with cold lettuce salad topped with a ginger-mayo dressing. The soup was delicious, the salad was amazingly refreshing and the dressing was spot on! The dressing is supposed to be a secret recipe...maybe someone out there can show me how to make that dressing...



Our chef then rolled his cart full of sauces and ingredients for our dinner. First, chef made sure he got all our entree orders right. He asked us to choose our dipping sauces--garlic butter, mustard or ginger. But of course, I asked for two portions of garlic butter!! The food performance began with chef displaying his juggling skills with cooking utensils. The fun part was about to come.... before each teppanyaki dinner ("teppan" refers to the griddle or hot plate; "yaki" means to grill), the chef would typically flame up the table-sized aluminum hotplate. Chef squirted clear liquid (probably vodka or some kind of alcohol) on the teppan/ hotplate and lit it...bursting into a spectacular flame! I believe the flame adds not only drama but also "wok hai" flavor to teppanyaki cooking. It was so hot, sometimes I wonder if chef's eyebrows sometimes get singed at least once each evening!!

"Japanese spaghetti" was the first thing chef prepared on the teppan. Butter was slathered on cooked spaghetti then "Japanese ketchup" (soy sauce) and "Japanese tinker bell" (pepper) were added. It was served to everyone with a liberal sprinkling of sesame seeds. Then, it was time for egg acrobatics-- egg was rolled on the teppan, flipped several times into the air with a metal spatula and finally a whack in midair to break it. Broken egg shells were pushed to the side and chef added butter to cook the egg for the Japanese fried rice.

For individual entrees, chef laid out meats on the teppan to cook - chicken, then salmon and steaks. Entertainment came in the form of an erupting onion volcano. Onion rings were stacked in the middle of the teppan to resemble Mt. Fuji. After a generous squirt of alcohol, chef lit it and doused ketchup, teriyaki sauce and pepper for the bubbling lava and fireworks effect---very exciting and a hit even for us grown-up kids!! I strongly suspect one of the first criteria to become a teppanyaki chef is to be a pyromaniac! Our fire bug chef later cut up the onion volcano for the veggie stir-fry and served it with meat entrees.


Finally, I must say my salmon and steak combo was excellent-- succulent and perfectly cooked!!



Everyone was completely satisfied and enjoyed the dinner....that is.... until the bill came!!!

NTBMO dinner

I was doing some spring cleaning, going through the kitchen cabinets, fridge, etc that I have not been able to post at all. Finally got it all done on Monday then I got to baking pizzelles, whole wheat crackers and almond crisps. Due to the holy days, Hubby's on the road almost 6 hours a day this week so we decided to have a NTBMO dinner at our place. We invited our friend Ron who lives about 40 miles away to join us. Despite my full schedule, it was not really difficult as I decided to prepare entrees I can just bake in the oven overnight or leave in the crockpot till the morning. We had slow-roasted brisket, Hungarian goulash, chicken salad, mixed salad greens, buttered corn and green beans, fruits and ice cream for dessert. I planned on making a delicious mango cream pie I prepared two weeks ago but I did not find the fresh mangoes at the store so I just stopped by Braums and got Vanilla and Pistachio Almond Ice Cream. We had Steinberg Red Wine and Sparkling White Grape Juice we've been saving since October after a delightful wine tasting at Stone Hill Winery in Branson, MO. It was a no fuss dinner, surprisingly simple and easy to prepare. Maybe we'll host one again next year.

P.S. As I started posting pictures, I realized I forgot to take a picture of the goulash! It's our new favorite beef dish and I will be making it again soon. Hubby got it from his colleagues at work during their cultural orientation. More on that later...

Kim's Ramen Noodle Cabbage Salad

About two weeks ago at church potluck, my friend Kim N. made her special Ramen Noodle Cabbage Salad. It's so pretty and delicious and is always at hit-- even with the kids. It is delightfully crunchy, spicy, sweet and tart at the same time. Kim has always been so generous with her recipes...my son thinks she also makes the best cheese dip and crock pot meatballs! She gave me the go signal to share her recipe here. Thank you Kim!

Here is the recipe:

2 bags of shredded cabbage

2 bunches of green onions, sliced, use the green part also

1/2 cup sunflower seeds

1/2 cup toasted almond slices

2 pkgs "oriental" ramen noodles, uncooked

Break up uncooked noodles and toss with remaining ingredients. Pour dressing over salad just before serving.

Dressing

1 cup oil

2 Tbs vinegar

4 Tbs sugar

2 tsp salt

1 tsp pepper

2 ramen noodle seasoning packet
Note from Kim: I usually substitute blue agave for the sugar. When doing so, you may need to add more than 4 Tbs to make it sweet enough. You may also try to substitute one of the regular bags of shredded cabbage with one bag of shredded red cabbage. I have also made it with shredded brocolli.

Crispy Tofu Spinach Salad with Almonds and Maple Fig Vinagrette

Today I wanted a quick and easy, light lunch. I checked my fridge and found some tofu, spinach, almonds and a maple fig vinagrette from Maple Grove Farms of Vermont. To provide some textural crunch and flavor to the salad, I coated the sliced tofu with tapioca starch. This salad is delicious!

Here's the recipe:

Crispy Tofu Spinach Salad with Almonds and Maple Fig Vinagrette

2 cups Fiesta Express prewashed spinach

1 Tbsp silvered almonds

1 block of medium tofu, cubed

2 tsp tapioca starch

1/2 tsp white sesame seeds

1 Tbsp canola oil

1/2 tsp garlic bits (toasted on medium heat till golden brown)

1/4 cup Maple Grove Farms Maple Fig Dressing

Coat tofu slices with tapioca starch or cornstarch mixed with sesame seeds. Place a skillet over medium heat and add oil. Panfry tofu till crunchy and light brown. Assemble salad as follows. Place spinach on a plate or salad bowl. Add slivered almonds, tofu and garlic bits. Pour Maple Fig dressing over salad. You may add bits of beef jerky if you wish a nonvegetarian salad. Enjoy!