I sauté zucchini and Vidalia onion frequently, but I’ve never added teriyaki sauce. That sounds pretty yummy! I think I’ll try that next time. Thank you!
There was a Japanese Restaurant that my Dad absolutely loved - it was a nicer version of a Benny Hana chain restaurant.
They would make your meal on a big grill right in front of you - put on a nice show, too, flipping around the knives, doing fancy grilling with spatulas, LOL! There were usually a dozen people around that grill - some you knew, some you didn’t, so it was always a lot of fun.
You could also have a private room for four that was like a sunken private Tea House with lovely rice-paper sliding walls and no shoes allowed. Loved that, too. :)
They used to make the Zucchini that way, though they also tossed in Sesame Seed, which I never have a reason to buy.
Oh, and did I mention their ‘signature cocktail?’
“’The Universe’ is about as late-1970s as they come. It was invented by Bobby Batugo, a Filipino bartender who worked in and around Los Angeles for over 50 years.
The drink originally consisted of Midori, vodka, pistachio liqueur, and lime and pineapple juices. Batugo entered it in the 1978 U.S. Bartenders’ Guild competition and won. That was the year that Midori, originally released in 1964 by Suntory in its home country of Japan, was first made available in the U.S. The liqueur debuted at a party at Studio 54 in honor of the release of Saturday Night Fever.
Doesn’t get more disco than that.”
https://punchdrink.com/articles/universe-tropical-cocktail/
INGREDIENTS
½ oz. Midori melon liqueur
½ oz. vodka
½ oz. Lime Juice
⅓ oz. pistachio liqueur
1 oz. pineapple juice
METHOD
Shake all ingredients with ice in a cocktail shaker.
Strain into a chilled champagne glass.