Teppanyaki (Kobe Steakhouse) Dinner
Ready In: 45 mins
Serves: 6-8
Ingredients
Yum Yum Sauce
- 3 cups butter
- 3 tablespoons badia brand complete seasoning
White Sauce
- 1 1⁄4 cups mayonnaise
- 1⁄4 cup water
- 2 tablespoons rice vinegar
- 2 teaspoons tomato paste
- 1 tablespoon melted butter
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1⁄2 teaspoon paprika
- 1 dash cayenne pepper
- 1 dash ground ginger
Everything Else
- 16 ounces linguine (or whatever pasta you have)
- 3 zucchini, sliced into thick circles
- 1 medium yellow onion, sliced
- 2 carrots, sliced
- 1⁄2 head broccoli, cut into florets
- 1 cup white rice
- 1⁄2 tablespoon soy sauce
- 1 lb large shrimp, cleaned (with tails removed)
- 1 lb chicken, cut into chunks
- 1 tablespoon Old Bay Seasoning
Directions
- In large bowl add together all ingredients for the White Sauce, whisk until smooth, refrigerate until needed.
- Prepare pasta as directed on package.
- Prepare white rice as directed package.
- In medium saucepan make Yum Yum sauce by melting butter and seasoning together, keep on low until needed.
- Preheat skillet or wok to medium heat, add 1 cup Yum Yum sauce and all of your cut up vegetables and cook until onions are soft but carrots and zucchini still have a little crunch, remove from skillet and put aside.
- In the same skillet add 1 cup of Yum Yum sauce and Soy sauce and the fully cooked noodles, cook until the liquid has been absorbed by the noodles, remove from skillet and set aside.
- Sprinkle chicken and shrimp with Old Bay (omit this step with steak or tofu), add remaining Yum Yum sauce to skillet and then add your protein, cook through until done.
- To plate, put noodles down first with shrimp and chicken on top, with white rice and vegetables on the side, and drizzle with a hearty helping of the White sauce.
- Enjoy!
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