Once you know the “secret” ingredients and understand the cooking methods used by Japanese steakhouses, you’ll be able to re-create the atmosphere of a high-energy Japanese steakhouse right in your own home. Along with dazzling side dishes, we’ll provide the recipes for succulent steak and shrimp that are so good, your guests won’t even mind if you don’t slice, dice and flip them onto their plates.

SKILLS and TECHNIQUES Working with authentic Japanese ingredients; cooking traditional teppanyaki (hibachi-style) dishes in your own home; peeling, deveining and cooking shrimp; making salad dressing; flambéing; searing and testing meat for doneness; making sauces; stir-frying/wok-cooking.

Steakhouse Salad with Creamy Ginger Dressing

Teppanyaki Shrimp Flambé with Yoshi’s Special Sauce

Hibachi Steak with Fresh Vegetables and Mustard Sauce

Japanese Fried Rice

Sample Recipes: Edamame; Tangerine Sorbet

• Viking Cooking School
  2233 S 300 E Salt Lake City, UT 84115-2803 (801) 464-0113