½ C soy sauce
½” of ginger, sliced
¼ C water
1 t. sesame seeds
½ C brown sugar
2-3 cloves garlic, crushed
2 drops Tabasco
Boil these ingredients for 1 min., then strain and serve as a dipping sauce. (Can be doubled.) Serve with white rice.
Heat a griddle and spread with margarine. Cook cook raw beef, skinless chicken breast, scallops, shrimp, Napa cabbage, bean sprouts, onions, mushrooms, zucchini, Chinese eggplant and peppers.
Recipe Given By: Sofia Valenzuela/Jon Sugimoto
We try to keep the shrimp and scallops to the outside so they don't get overdone and the chicken right down the middle where the griddle is hottest. Napa cabbage lays across the cooked meat or vegetables and wilts as it steams.
This photo shows our place settings. We each have a small bowl of rice and a small bowl of the dipping sauce. The margarine is on hand in case the food begins to stick. Most of the vegetables taste better with a little margarine coating the cooking surface anyway. We try to have forks to turn the food and chopsticks to eat with, but when it's family we don't follow that rule strictly.
douzo omeshiagari kudasai (Japanese: Enjoy your meal!)