Benihana Tsutsumi Yaki Recipes

Steps:

• Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables for 5 minutes, until onion is opaque.
• Prepare 4 parchment or aluminum foil papillotes (envelope).
• In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
• Place a piece of salmon in the center half of each opened papillotes heart.
• Brush the miso mixture over the salmon and top with seaweed, scallions, and grilled vegetables.
• Seal the packages and place them in the frying pan or on the grill.
• Grill for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.)
• Transfer to plates and let each diner open his or her own package.

Steps:

• Combine first seven ingredients in saucepan and cook for 10 minutes over medium heat.
• Gradually stir in dissolved cornstarch solution until mixed well.
• Stir completely before serving.
• Sauce may be stored in refrigerator for up to one week.
• Great for steaks or poultry.

Steps:

• Cut the cabbage, carrot, onion, and mushrooms into bite sizes.
• Heat oil in a large pan. Add cabbage, carrot, onion, and mushrooms in the pan and saute in high heat. Add yakisoba noodles in the pan and stir-fry 1 minute.
• Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add yakisoba seasoning or sauce.
• Stir the noodles well and fry them for a few minutes.
• Sprinkle ao-nori and beni-shoga over yakisoba before serving.