Well, a few things have happened. First, in that post we only talk about shrimp, and there are SO many other things that can be hibachied. Also. Shrimp sauce. White sauce. But it’s pink? People love it, and we should all know how to make our own. Because THEN you can make, like, a hibachi FEAST.
Not just hibachi shrimp, not that there’s a thing wrong with that.
The other reason that I really wanted to redo this “recipe” (more of a method) is that a few folks have told me that something that makes hibachi taste like hibachi is a little citrus with the soy flavoring. So, this time I added some citrus to my seasonings. It is super delish, but I also like the plain soy method. Citrus or no is totally up to you.