1 Yellow onion
2 Tablespoons peeled & grated fresh ginger
1/4 Cup Lemon juice (3-4 lemons)
1/2 Cup Rice vinegar
1 Cup Soy sauce
Chop onion, grate ginger-Place all ingredients in a food processor and pulse until blended. Then leave in the fridge to chill while you cook the rest of your meal.
Side note: We used Tamari Soy Sauce because it's one of the few that is gluten free.
My husband then steamed 1 Cup rice in our rice cooker while I chopped 1 Onion, 1 Cup of Carrots, & 2/3 Cup of Scallions. We skipped the 3 Tablespoons of Sesame Seeds because we don't like them but you can add them like they do in the restaurant. You have to heat them in the oven to 350 degrees until golden brown. (10-15 minutes)
My husband grilled 2 breasts of chicken and then added 5 Tablespoons of butter to a large skillet. (Or wok)
We added all the vegetables to the skillet and saute'd them until carrots were translucent. We scrambled 4 eggs and added the steamed rice and grilled chicken to the vegetables in the skillet. Sprinkle salt and pepper to taste and drizzle soy sauce over the pan.
Chop the chicken in to small cubes.
It's all coming together!
Don't forget about the Ginger Sauce cooling in the fridge! YUM! Of course you don't have to have to put it in the fridge if you like yours at room temperature.
Just like Benihana's makes.
The aftermath. Delish!
Let me know if you try this and how it turns out for you.