Japanese Steak House Night

This is my favorite meal ever, and it is a very versatile meal – you can use any meat, any veggies – all you need are some good sauces, and guess what, I got you covered. First let’s talk meat. If you use steak, get a thin steak, like flank or skirt – just a good thin steak – and grilling it out it is a lot better than in a pan. For fish, use a milder tasting fish, like Mahi Mahi. Chicken, it’s chicken, what more do I need to say. I have not tried pork with my sauces yet, so try and let me know. For your veggies, I use zucchini and onions.

Now time for the sauces
Equipment: Micro Grater and Saucepan

Sauce #1 - Ginger Sauce:
1 Tablespoon Ginger (grated)
2 Cloves Garlic (grated)
2 Tablespoons Sugar
¼ Cup Saké (If you don’t want to use sake, use rice cooking wine [same portion])
½ Cup Less Sodium Soy Sauce
A little bit of vegetable oil

In the saucepan put a little bit of oil and heat. When heated (oil will move easy around the pan when it is swirled around) add garlic and ginger, stir. When you smell the garlic and ginger add saké and soy sauce, heat, then add sugar. Cook on a low simmer for 5 to 10 minutes, take off heat and let cool.

You can use the ginger sauce to marinate your meat and veggies.

Sauce # 2 - My Wife’s White Sauce
1 Cup Hellmann’s Mayonnaise
1 Teaspoon Sugar
Approximately 3 Tablespoons of Tomato Sauce (enough to cut mayonnaise sharpness)
Approximately 3 Tablespoons of Butter/Margarine
Approximately 1 Tablespoon Paprika (add more or less to suit your own taste)
Approximately 1 Teaspoon Garlic Powder (add more or less to suit your own taste)
Cayenne Pepper to taste (remember, the ‘kick’ comes as an aftertaste, and will be stronger the next day [if preparing sauce for use later])

Remember while you cook to taste, taste, and taste some more. Because if you don’t taste how do you know if it is good.