Shogun Dinner

 Mitsukoshi Restaurant - Japan Showcase, EPCOT

History: Now renamed Teppan Edo, this cook in-front-of-you restaurant is yummy. It's very similar to Ichiban or Saga. 


Recipe: Other than the 2 hours of cooking, this recipe is worth making. Made 5 sections, it takes a bit of planning to get it all ready and staying warm at the same time. Though I was tempted to toss an egg around and make a onion/oil volcano, I controlled myself and stuck to the recipe.  The Ginger sauce and Mustard Sauce are amazing. If I were you I would make fried rice with it. I made regular white rice even though the recipe didn't call for it. It was so good I give it 5 mickeys. Bear with me, here is the recipe.

4 servings
Make the sauces first. Shel and clean te shrimp, cut the steak and chicken in serving size pieces and arrange on a plate ready to cooks. Have the veggies cleaned and ready to cook also.

Ginger Sauce

1 1/2 T coarsely cut ginger (I used ground ginger and it was fine)
2 T coarsely cut onion
5 T water
1/4-inch lemon slice (Again, I substituted lemon juice)
1 C soy sauce
1/2 C rice wine vinegar
1/4 C veg. oil
4 sprigs parsley (I used dry parsley...it was fine)
    Soak fresh giner root in water for a few minutes to easily remove the skin. Put all ingredients in blender or food processeor with steel blade and blend utill smooth. Store in fridge.

Mustanrd Sauce
2 1/2 T sesame seeds
1 T coarsely cut onion
1/2 C soy sauce
1 T dry mustard
1 oz vegetable oil
2/3 C water
    Spread sesame seeds on a flat baking dish and bake at 400 F until lightly toasted, about 10 min. Combine with remaining ingredients in blender and blend until well mixed.

Shogun dinner
8 medium raw shrimp in the shell (Ok, so I cheated. I used pre-shelled, frozen, pre-cooked shrimp)
Butter
Salt and pepper
Soy sauce
Lemon juice
Ginger Sauce
1 C sliced onions
1 C sliced zucchini
1C button mushrooms (I sliced up bigger mushrooms)
Roasted sesame seeds
14 oz boneless chicken, cut into bite-sized pieces
mustard Sauce
14 oz strip loin steak
2 cups bean sprouts

Shell, devein and wash shrimp. Dry. Heat butter in skillet and saute shrimp for 3-4 min. until pink. Season with salt, peper, soy sauce and lemon juice. Serve with ginger sauce as an appetizer.
In another larger skillet or wok, saute veggies quickly, in butter, stirring. Season to taste with salt, pepper, soy sauce and sesame seeds. Put to side of wok and keep hot.
Stir-fry chicken in butter beside veggies and seaosn with salt, peper, soy sauce and sesame seeds. Put in serving dishes and keep hot.
Cook steak over high heat, searing both sides. Cut into bit-sized cubes and continue cooking until steak is done to taste. Season to taste with salt, pepper soy sauce and sesame seeds. Serve with mustard sauce.
In steak skillet, cook and stir bean sprouts in juices left from cooking steak. Cook until heated through. Season to taste with salt, pepper and soy sauce.