Japanese Style Barbecue Party

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 3/4 cups water

Tangerines, 3 each

2 tablespoons sugar

1/4 cup tamari dark soy sauce

2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces

1 1/2 cups white short grain rice

5 scallions, cut in 1/2

3 tablespoons sesame seeds, 2 palmfuls

1 tablespoon Chinese five-spice powder

Kiwis, 3 each

3 tablespoons dry sherry

Steak seasoning blend or fresh ground black pepper

1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle

1 1/4 pounds beef sirloin, 1 1/2 inches thick

3 inches fresh ginger root, minced or grated with hand grater or microplane tool

Pickled onions, 14 to 18 ounce jar

Light oil, such as wok oil or vegetable oil, for drizzling

Pickled ginger, 1 small glass jar, 10 to 12 ounces

1 pound chicken breast tenders, cut in half on an angle

1 package, minimum 40 count, 8-inch bamboo skewers

2 tablespoons steak seasoning blend, preferred brand Montreal Steak Seasoning by McCormick

Asian pears, 3 each, washed

Fresh Fruit Selection

1 teaspoon toasted sesame oil

Pickled watermelon rind, 1 jar, 14 to 18 ounces

2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it

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