Japanese Steakhouse Hibachi Chicken and Steak with Fried Rice

I LOVE, LOVE, LOVE Japanese Steakhouse.  I have to admit though when hubby first took me,  I was skeptical.  I didn't like trying new things.  That was MANY years ago, now it's a FAV!!!

Problem is,  it's so expensive to take our family there.  Who are we kidding,  it's expensive to take my family anywhere!!!  So,  I've learned to make a version at home.  I realize it doesn't taste exactly the same,  but it's pretty close.  Now,  if I could just find a white sauce recipe??  ANYONE????

Obviously I don't have a hibachi grill in my home,  but wouldn't that be nice??  So,  I have to make things in batches and then combine.  One warning though,  this is not a meal you can prep and leave to cook.  You will be standing over the stove while the food is cooking.  It will at times seem like you don't have enough hands.

First thing I do is put the rice in the rice cooker.  You can prepare your rice however you normally would.

I use three skillets: one for the veggies,  one for the meat,  and one for the rice.

Cut up your veggies, I use 3 medium zucchinis and 1 onion (occasionally mushrooms too).

In two of the skillets,  warm 1 tbsp oil and 1 tbsp butter on medium heat.  Once warm,  throw the veggies in one and give them a stir occasionally.  Add 1 tbsp soy sauce during cook time.

The other skillet is for the meat.  You can do all chicken,  all steak,  all shrimp, or any combo.  I've done them all.  I marinate the meat in Kikkoman Teriyaki Baste and Glaze sauce for a couple hours.    Then,  throw it in the skillet and start throwing knives around like they do in the Japanese Steakhouse.  Just kidding.  If you are concerned about not having enough hands,  I recommend cutting the meat up before cooking.  Otherwise,  cut it as it cooks like they do in the restaurants.

By the time you get all that done,  your rice should be ready.  Simply set aside your veggies and meat and get ready for the fun and messiest part.

In the third and largest skillet,  heat 1 tbsp oil,  2 tbsp butter over medium heat.  I do three cups dry rice in my rice cooker.  I'm not exactly sure how much that is cooked,  but it's a lot!!   Once the butter and oil are hot,  scramble an egg in the skillet ( I did two this time because I made so much rice).

Once the egg is done,  add in the rice and desired amount of soy sauce.  I NEVER measure this!!  Start with a small amount and add until you get the desired taste.  You can add carrots and peas to the rice here if you like (my kiddos don't like).

Once it's all finished cooking,  you can serve it individually like the steakhouse,  or combine it all together in one bowl, which is what we do.  Either way,  it tastes great and I get my Japanese Steakhouse fix without cleaning out hubby's wallet.

YUMMY!!  Now,  if anyone out there has a fabulous white sauce recipe you'd like to share,  this would be near perfect!!