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FOR LOOK THE PAST HALF
HOUR.
YOU GOT TO TELL ME WHAT IS
GOING LISTEN TO.
THE PHYSICALLOWS IN
JAPANESE EXPRESS HAVE BEEN
COOKING AWAY.
THAT IS FOR SURE.
SAM, GOOD MORNING.
GOOD MORNING.
YOU KNOW WHAT SHALL I WENT
TO THE NEW STORE ON THE
CORNER OF SCHILL LEN GER AND
LIKED IT SO MUCH.
I SAID YOU GOT TO COME ON
HERE YOU ARE.
THANK YOU VERY MUCH.
IT IS AN HONOR.
YOU.
TELL US WHAT YOU BROUGHT
HERE TODAY.
PATCHY.
WE GOT CHICKEN.
WE GOT SHRIMP.
WE HAVE TUNA, SALMON, FISH,
CRABMEAT.
ITEMS WE CAN MAKE SUSHI THAT
BATCH CHY WITH.
IT IS MY PERSONAL FAVORITE.
MEAL.
I HAVE BEEN EATING IT FOR
EVERY MEAL.
THAT IS BOOED.
IT WILL THE FOLKS ABOUT THE
MENTIONED.
JAPANESE EXPRESS OUT THERE.
TELL THEM ABOUT IT.
YEAH.
WE HAVE TWO STORES NOW.
ONE IN MOBILE AT THE CORNER
OF SCHILLINGER AND COTTAGE
HILL ROAD.
THERE IS ANOTHER ONE IN
DAPHNE.
HIGHWAY 98 AND IT IS RIGHT
NEXT TO SUBWAY AND BY
IHOP.
WE HAVE A NEW STORE COMING
UP PRETTY SOON AND GOING TO
BE ACROSS THE STREET FROM
THE HOSPITAL.
SO COME JOIN US.
ALL RIGHT.
SO THREE DIFFERENT
RESTAURANTS TO CHOOSE WERE.
THERE IS A LOT OF
ONE.
WHAT DO YOU THINK SETS YOU
GUYS APART MA WELL, I THINK,
OUR YOU ACTUALLY ORDER AND
WITHIN FIVE OR TEN MINUTES
WE HAVE THE FOOD READY FOR
YOU.
HALF THE COST.
HALF THE COST.
THERE YOU GO.
SO WE'RE EXCITED TO GET
THINGS STARTED IN THE
KITCHEN.
WE HAVE RECIPE ON-LINE.
A LITTLE WHILE.
WHEN WE COME BACK, ARE ARE
WE GOING TO GET THINGS
COOKING IN SNEER ALSO,
MAKING SUSHI THE EASY WAY AT
HOME.
WE GOT EVERYTHING THAT YOU
COOK AT HOME.
INFORMATIVE FOUR AS
WELL.
LEARN HOW TO ROLL SOME
WELCOME BACK.
WE ARE IN THE KITCHEN HERE
ON "STUDIO 10" WITH SAM AND
BEN FROM JAPANESE EXPRESS.
WE ARE MAKING A LOT OF GOOD
STUFF IN THE KITCHEN THIS
MORNING.
HIBACHI CHICKEN AND SHRIMP
AND DO SUSHI AS WELL.
YES, MAY MA'AM, WE ARE.
WHAT ARE WE GOING TO DO?
WE ARE GOING DO TUNA ON
THE IN SIDE WITH CUCUMBER
LOVE IT.
ONE KNIFE FAVORITES.
LET'S GO AHEAD TO GET START
ON THE HIBACHI.
OKAY.
WHAT DO WE NEED FOR THAT?
WE'LL NEED RICE AND THEN
YOUR PROTEIN WHICH IS WHAT
WE HAVE HERE TODAY, IT IS
CHICKEN AND JUMBO SLIM AM
AND THE HIBACHI VEGETABLES.
SO WE WILL START ON THAT.
SOUNDS GOOD TO ME.
NOW FOR OUR RICE.
I THERE HAS TO BE A TRIP TO
I TRIED.
I AM OKAY.
THOUGH.
YOU WILL SHOW US HOW WE CAN
YES.
THE FIRST THING IS FIRST,
HEAT TO THE RIGHT
TEMPERATURE BECAUSE WITHOUT
THE RIGHT TEMPERATURE.
UNLESS YOU ARE USING A
OKAY.
I LIKE TO USE ONE BECAUSE
ITS THE WAY IT COOKS RICE.
IT IS A LOT BETTER.
WE'LL HEAT IT UP TO THE
HIGHEST AND BEN WILL
DEMONSTRATE HOW TO DO IT THE
RIGHT WAY.
A OKAY.
ALL RIGHT.
BEN, SHOW US HOW IT IS
DONE.
HIGH HEAT THERE.
THE ONE-HANDED EGG.
I LIKE IT.
NOW WE ARE GOING ADD ONE
KNEEING JUST ONE EGG.
OKAY.
NOW COOKING THE EGGS
FIRST.
YES.
YOU BASICALLY SCRAM BILLION
THE EGGS.
OKAY.
LOOK AT THAT.
VERY NICE.
NOW TO MAKE HIZ BATCH CHY.
HOW LONG DOES IT TAKE
TOTAL?
TO MAKE HIBACHI USUALLY
REALLY?
YES.
A LOT OF TIMES YOU JUST WAIT
ON THE SHOW AT MOST SITDOWN
RESTAURANTS.
LOVE THE HIBACHI SHOW.
WHY DON'T WE HAVE ONE
THAT WE CAN COOK IN THE
KITCHEN TO BRING TO YOU.
THE.
EVERYBODY LOVES.
OH, YEAH.
OH, YEAH.
YOU HAVE A LONG TIME TO
WAIT, YOU KNOW?
RIGHT.
THAT IS WHERE WE COME IN.
SUSHI AND HIBACHI.
NOW TELL US A LITTLE BIT
MORE ABOUT THE RESTAURANT.
HOW CAN WE FIND YOU?
WE STARTED IN DAPHNE IN THE
ORIGINAL NAME IS HIBACHI ON
THE GO ON HIGHWAY 98.
HE THEY MAIN THING BACK THEN
TWOS DO HIBACHI.
IN THERE.
AS TIME GOES PIE, WE NOTICED
MORE AND MORE PEOPLE WANT
SUSHI SO THE OPENED THE
SECOND LOCATION IN MOBILE AT
THE CORNER BY SISTER'S AND
WE, THAT ONE IS CALLED YAP
NIECE EXPRESS BECAUSE WE
WANTED TO DO IT TOGETHER,
SUSHI AND HIBACHI.
WE ADDED A LOT MORE SUSHI
ITEMS ON THE MENU.
SO WE CHANGED THE NAME IN
DAPHNE AS WELL.
MEEK YES.
WE ARE.
OKAY.
IF YOU ARE WANTING SOMETHING
DAD FOR LUNCH AND CRAVING
THAT SUSHI I KNOW THERE HAVE
BEEN SO MACHINE MY DAYS YOU
DON'T HAVE TIME TO SIT THERE
TO WAIT OR CRAVING HIBACHI.
AGAIN WATCHING THE SHOW, IT
IS SO FUN BUT DURING LUNCH
DURING WORK.
THIS IS PERFECT!!
WE HAVE THE RICE GOING.
NOW WE'LL GOT THE CHICKEN
GOING.
ALL RIGHT.
WE'LL GET ALL OF THAT
COOKING AND WHEN WE COME
BACK, WE'LL SEE HOW THOSE