Love it or hate, my first experience with a Teppanyaki restaurant was in Dallas, TX at a Benihana. It was the 80s and Texas… It was a big deal. Don’t get me started on how sushi arrived to Dallas… Anyways, I’ve always had a haptic hungering for nostalgic nourishments (sometimes more nostalgia, than nourishment – see Taco Bueno), and it’s no surprise that I find myself writing out this recipe.
I scoured the web for what I think would taste good and keeping an eye out for color and consistency. The following is an amalgam and modification of several recipes.
½ cup peanut oil (I use less)
⅓ cup rice vinegar (I add a little more)
2 tablespoons water
2 tablespoons ketchup
4 teaspoons soy/tamari sauce (or 3 soy packets)
2 teaspoons lemon juice (½ a lemon juiced)
½ cup onion, minced
2 tablespoons ginger, minced fine (a little bigger than the size of your thumb)
2 tablespoons celery, minced (about 1-2 stalks)
½ teaspoon garlic, minced (2-4 cloves)
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon pepper (8-10 turns on the mill, large grain)
Prep time: 30 minutes
Yield: 1.3 cups
Combine all ingredients in a blender for 45 seconds, or until you approve of the consistency. You can use it on a simple greens mix or as a marinade for meats.