Hibachi Chicken and Jumbo Shrimp

Ingredients:  
4 oz of chicken breast, cut into 1 inch chunks
6-8 jumbo shrimp, peeled and deviened
1/4 a medium sweet onion, cut into chunks
½ small zucchini, cut into chunks
1 cup of steamed white rice
1 Egg
Soy sauce
Salt & Pepper to taste
Oil

Steps:
In a large frying pan, heat 1 tablespoon of oil and add chicken and onions.  Season with salt and pepper to taste.  Saute until onions is tender and chicken is nearly cooked.  Add zucchini and shrimp.  Cook, stirring often, until zucchini is tender and shrimp is pink.  Remove from heat and set aside.

In another pan, add oil and add 1 egg lightly beaten.  Scramble until nearly cooked.  Add steamed white rice, stir to combine.  Add soy sauce to taste.  Spoon rice onto dinner plate and top with chicken, shrimp and vegetables.

Volcano Roll

Ingredients:
2/3 cup uncooked short-grain white rice 
3 tablespoons rice vinegar 
3 tablespoons white sugar 
1 1/2 teaspoons salt
4 sheets nori seaweed sheets 
1/2 cucumber, peeled, cut into small strips 
1 avocado, sliced thinly
4 tablespoons mayonnaise
1 teaspoon ground dried red chili pepper or 1 tablespoon of sriracha hot sauce
1 lb sushi grade tuna, 

Steps:
In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice. Set aside.

and

28825 – A US Hwy 98
Daphne, AL
251-626-8818
www.j-e.co

About the Guest:
Sammy Au, the owner of the Japanese Express has more than 15 Years experience in Asian Cuisine.  After one year of trouble shooting and experimenting with the co-owner Ben Lin.  They started Japanese Express.

Other information:
The main ingredient that the owners care about the most - is the freshness of food.  With the freshest ingredient for their style of cooking, the seasoning is very minimal.  Match that with thier very well seasoned hibachi top grille and the taste is superb.