No I didn't take the tag from Red Robin.......We are talking Low Carb Yum Yum Sauce for homemade Hibachi dinner!
The Bown Family doesn't do the traditional meal for any holiday. Our tradition is simple, whatever makes us happy is what we're having. Chuck and Jesse both requested homemade Hibachi dinner and I knew that I could put a Low Carb twist on this family favorite to keep Mary and I in check!
Not to mention that there is ALWAYS leftovers and I love Hibachi leftovers! Which is kinda funny because I pretty much despise leftovers of any kind.
How can you make a low carb hibachi dinner? Simple...
- Make the Low Carb Yum Yum Sauce. OK, this could have it's own post but what the heck, let's do it here! I would recommend that you make this sauce a minimum of 2 days in advance. It is absolutely wonderful and takes at least 24 hours for the flavors to meld together; however longer is better. See below for the recipe (low carb or with carbs...your choice). I also recommend making a quadruple batch. Do you really need that much yum yum sauce. Well YES! YES YOU DO! Anyone who loves yum yum sauce knows that you can never have too much. Plus it is great on anything.
- Cut up your veggies. We typically do Zucchini, Carrots, yellow onions, and Broccoli for the mixed veggies. Now if you want to make it really low carb, forget the carrots and onions, but I think for the small amount that you eat, it's worth it. You'll also need 1 medium onion, chopped, for the cauliflower rice. I purchase the cauliflower already riced but if you want to rice your own I would recommend two heads of cauliflower for 4 adults. If you are buying the cauliflower riced, I go for 2 bags in the produce section.
- Chicken - No carbs and cube them up before putting them on the griddle with soy sauce, the garlic/parsley butter and maybe some fresh cracked black pepper. Sometimes I put sesame seeds in it at the end. I also add a touch of ginger. This is to taste!
- Cauliflower rice: We like to cook this in the cast iron skillet. Throw in a blob of the garlic/parsley butter and let melt for a short time. Then add the cauliflower, onions, soy sauce, touch of ginger, a heaping spoon full of minced garlic. As it is cooking you can add yum yum sauce here and there til you get the desired flavor. Again, sometimes I had sesame seeds. When it's just about done don't forget to add the eggs. Now, I make a spot in the center of the rice and crack the eggs right in there; typically one per person. You could however basically make scrambled eggs (no milk) off to the side and then add them when you are ready. Totally up to you!
- Filet - no carbs and when you cook it medium rare it is like bubble gum in your mouth. I chose a good marbled filet, well about 10 of them actually and I cooked them last. They turned out absolute perfect. Here I am eating leftovers 2 days later and they are still perfect! These were cubed and cooked on an extremely high griddle for about 3 minutes in garlic, parsley, butter. I will probably get the griddle even hotter before starting them next time.
Now trying to cook all of this at the same time can be quite difficult. Imagine, if you will, an electric skillet on the counter, the griddle on one side of the stove, and the cast iron skillet on the other side. Then add in 2 cooks and you have WAY TOO MUCH GOING ON! BUT, this is one of the most satisfying meals you will cook for your family and the work is worth it.
OOPS, looks like I should have given you guys the ingredients for the dinner before walking through how I make it. LOL! Aren't I the best recipe blogger you've ever met! NOT!
Hibachi Ingredients (It's up to you on how much of each because it is based on the number of people eating, I commented on that above.)
- Eggs
- Cauliflower (or rice)
- Carrots
- Yellow Onions
- Broccoli
- Zucchini
- Filet Mignon
- Chicken
- Black Pepper
- Ground Ginger (or fresh'y grated)
- Soy Sauce
- Sesame Seeds
YUM YUM Sauce
I know this doesn't really look appetizing but I assure you it is absolutely delicious!
(I'll note the low carb difference below; this is for one batch, I recommend you multiple it times 4 to make a quadruple batch....you will not be sorry you did this!)
- 1 and 1/4 Cup Hellman's Mayonnaise (Do not substitute)
- 1 tsp Tomato Paste (Do not use ketchup)
- 1 tsp Sugar (or Liquid Stevia to your taste; I did 8 drops )
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- 1 tbsp melted butter
- 1 dash cayenne pepper (again, to taste, I did 1/2 tsp for a quadruple batch)
- 1/4 water (even when doing a double or quadruple batch, start with 1/4 cup water and add more if necessary; I typically don't add more than the initial 1/4 cup.)
Whisk all that up, or use a mixer, till everything is well blended. Let it sit over night, but I prefer 48 hours.
What you get after this labor of love is your favorite Hibachi dinner without the high carb content or the need to eat in one hour after you've finished!
A lot of this you can prep several days in advance, such as all the chopping and cutting of the veggies and meat.
I hope you and your family enjoy your homemade hibachi dinner as much as my family does!
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