Yamato Oriental Cuisine

Chefs Yuki Alaback, Hiro Muramatsu, and Yuki Alaback
131 New Warrington Rd., Pensacola, Fl (850) 435-3461

Combination Yakitori for one,
Combination "Gingas Khan" for one, Hibachi Steak

Combination Yakitori for one

• 3 oz. chicken breast
• 3 oz. sirloin beef
• 3 oz. shrimp (8 pieces of shrimp)
• 3 oz. scallops
• 1 oz. yellow onion
• 2 oz. mushrooms

Cut the meat into nice size chunks and alternate the vegetable and meat on the shish-kabob stick. Cook over an open flame charcoal broiler occasionally basting the meat with the Yakitori Sauce until done. Place on your plate along with other items you planned for your dinner.

Yakitori Sauce:

• 1 cup fish stock
• 4 oz. soy sauce
• 1-2 oz. Japanese rice vinegar
• 1 oz. sake
• Juice of 1/2 lemon
• 1/2 tsp. grated garlic
• 1 Tbsp. sugar
• 2 Tbsp. honey

Heat until blended and then baste your items while cooking.

* This sauce can be purchased at Misako's Oriental Foods in Pensacola, FL.

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Combination "Gingas Khan" for one

• 3 oz. sliced sirloin beef
• 3 oz. scallops
• 3 oz. shrimp (5-8 pieces depending on size)
• 3 oz. sliced chicken breast
• 2 1/2 oz. green cabbage
• 2 oz. green onions
• 2 oz. yellow onions
• 2 oz. mushrooms
• 2 oz. fresh bean sprouts

Place ingredients over and on the Gingas Khan Pot ready to be cooked on your table. The pot is shaped like a pyramid or steep mountain. When the pot is hot, butter is placed on the top and as it melts, it flows toward the bottom making contact with the food. Turn the items, with your chopsticks, and dip them lightly into the Gingas Khan Sauce, to add a unique flavor, just prior to eating.

Gingas Khan Sauce:

Vinegar Apple Juice Sesame Seeds

Sugar Grated Ginger Grated Garlic

* Similar bottle sauce may be purchased

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Hibachi Steak

• 1 slice onion
• 1/4 green pepper
• 2 slices zucchini
• 5 slices carrots
• 1 cup bean sprouts
• 1/2 cup sliced mushrooms
• 2 peeled shrimp
• 8 oz. choice sirloin steak
• 2 Tbsp. butter
• 1 Tbsp. oil
• 1/4 tsp. salt and pepper
• 1/4 cup red wine
• 1/4 cup white wine
• 1/4 lemon
• 1 cup Hibachi sauce
• 1 tsp. horseradish

Heat griddle to 450 degrees. Spread oil on the griddle. Add vegetables (except bean sprouts and mushrooms) with butter stirring frequently. Pour white wine, salt and pepper on vegetables, cook until desired tenderness. Add Hibachi sauce, then remove. Repeat with bean sprouts and mushrooms mixed. Add shrimp to griddle with butter, salt and pepper and stir. Add white wine and stir; add Hibachi sauce and stir; and lemon and then remove. Add steak chopped into cubes onto the griddle and stir. Add red wine, salt and pepper. Add Hibachi sauce near desired tenderness, stir and remove. Mix Hibachi sauce with horseradish in dipping dish and use generously. Serves 1.

* Most of these ingredients can be purchased at Misako's Oriental Foods in Pensacola, FL.

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