Hibachi Shrimp with Homemade White Sauce

For the shrimp sauce, combine all ingredients in a bowl. Taste, and adjust any of the ingredients to your preference. Refrigerate until serving.

For the hibachi, preheat a large skillet, wok, or griddle to medium-high heat. Work in batches to cook the foods in one layer at a time so that each bite gets nicely browned. For each batch, drizzle a small amount of oil in the pan. Add the first item (for instance the meat) in a single layer. Let the first side brown then flip to the second side and cook until nearly cooked through. When 1 minute away from being fully cooked, drizzle the pan with a few drops of soy sauce and a squeeze of lemon juice. Toss for 1 minute more, then remove the food from the pan and repeat the same process with each of the remaining veggies and protein.

Serve veggies and protein with the shrimp sauce for dipping, extra soy sauce, and rice, if you’d like.

Notes: This is more of a method than a recipe – changing up the veggies and protein means you’ll get a different hibachi experience every time. The key is to having a super hot pan so that everything cooks quickly and gets nicely browned.

Enjoy!