Some of you may have grown up watching The Wonder Years. I grew up IN the Wonder Years.
The 1960s were an interesting time to be a kid. There was still a lot of freedom to run around in most areas. You could ride your bike to the corner store for a 5 cent bottle of Coke. If you lived in a big town you might have a McDonalds and you could get a burger 35 cents or a cheeseburger for 45 cents. They had, as I recall, a menu that consisted of plain burgers, cheeseburgers, french fries, onion rings, several kinds of coke, coffee, and shakes. No Big Macs, no triple cheeseburgers, no fancy salads or coffees.
Oh, and you might as well know, if you don't all ready, that everything carbonated in my house is called coke. So, we have conversations that go something like this:
Can you bring me a coke on ice?
Sure, what kind do you want?
Ummm.... Do we have Coke?
No, We have Dr. Pepper and Pepsi.
Next time you get cokes can you get Coke?
My dad was the hibachi king. He grilled everything that could be grilled in the summer. In fact, he even would use the grill to make his fried eggs in the morning on the weekends. He had a repertoire of sauces that would make Bobby Flay cry.
The other day I was going through some old recipes and found Dad's Hibachi Sauce recipe. He used it for all kinds of beef from kebabs to hamburgers but it is amazing when used to grill steaks. You just marinate the meat in the sauce for 4 to 6 hours and then grill. You can brush some reserved Hibachi sauce on the meat as it is grilling if you like but it isn't necessary. You come up with tender, juicy, flavorful meat that can't be duplicated anywhere... and you get to share in some of the best flavors of my childhood.
Retro Hibachi Sauce fo SteakPrint Save Go to Collections
- ¼ cup brown sugar
- ½ cup soy sauce
- 1 chopped onion
- 1 clove garlic, , chopped
- ⅛ cup vinegar
- 4 bay leaves
- Reserve ¼ cup for brushing steaks when you grill them
- Soak your steaks in remaining sauce at least 4 hours
- Drain and blot dry
- Cook until done to your liking on the grill, brushing with reserved sauce