Chicken and Shrimp Hibachi

I’ve had my griddle for a month and a half now. I have not used my grill/smoker for a month and a half now.

Sunday night: Chicken ans shrimp Habachi with brown and wild rice.

The key here is the sauce.

In olive oil, saute onions, then add some garlic and ginger. Heat through to bring up the flavor. Add a couple cups of low sodium soy sauce, a teaspoon od agave (some use brown sugar) lemon juice and a hint of sesame oil. I put in a dash of fish sauce too. Cook to thicken over a medium low heat for at least half an hour.

Add this to EVERYTHING while cooking. I used to strain the sauce first. But why? Now I just ladle it all on.