Fried Rice

    1/2 teaspoon chopped onion

    1/3 teaspoon chopped carrots

    1/3 teaspoon chopped green onion

    4 ounces steamed rice

    3 pinches of salt (optional)

    7 teaspoons cream butter

    1 egg

    1/2 teaspoon oil

    1 ounce cooked chicken

    1/4 teaspoon sesame seeds

    3 pinches of pepper

    1 teaspoon soy sauce

    Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken. Add sesame seed and salt and pepper, stirring well. Add cream butter and soy sauce into the mixture, stirring well until done. Makes one serving.

Hibachi Chicken

1 teaspoon safflower oil

7 ounces skinned, boneless chicken breast, cut into bite-sized pieces

2 mushrooms sliced into 8 pieces

1 tablespoon butter

1/2 tablespoon squeezed lemon juice

1/2 tablespoon sesame seeds

Add oil to heated non-stick skillet (for electric skillet, set at 400F). Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done. Add butter, lemon juice and sesame seeds. Mix with sautéed mushroom slices. Season with salt and pepper if desired.

Mustard Sauce

MAKES 6 (2-TABLESPOON) SERVINGS

3 tablespoons powdered mustard

2 tablespoons hot water

1/2 cup soy sauce

2 tablespoons sesame seeds, toasted

1 clove garlic, peeled

In a small bowl, blend mustard and water into a paste. Scrape paste into blender container; add soy sauce, sesame seeds and garlic and process about 1 minute or until smooth.

Ginger Sauce

   5 ounces sliced onion, rinsed in running water for 15 minutes

    2 ounces ginger, peeled and sliced thinly

    1 lemon, peeled and chopped, juice squeezed

    2 cups soy sauce

    1 cup vinegar

    Combine all ingredients into a blender and mix well. Stir mixture completely before serving. Ginger sauce may be stored in a plastic or stainless steel container in refrigerator for up to one week.

Benihana salad dressing

MAKES 8 (1-TABLESPOON) SERVINGS

1/4 cup chopped onion

1/4 cup peanut oil

2 tablespoons rice wine vinegar

2 tablespoons water

1 tablespoon peeled and chopped fresh gingerroot

1 tablespoon chopped celery

1 tablespoon soy sauce

1-1/2 teaspoons tomato paste

1-1/2 teaspoons sugar

1 teaspoon freshly squeezed lemon juice

Dash of salt

Dash of freshly ground black pepper

Combine onion, peanut oil, rice vinegar, water, gingerroot, celery, soy sauce, tomato paste, sugar, lemon juice, salt and pepper in a blender container or work bowl of a food processor fitted with steel blade; process until almost smooth. Serve immediately, cover and store remaining in refrigerator.