Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Mango Mimosa



MANGO MIMOSA
Benihana Recipe

1 oz. Malibu Mango Rum
1 1/2 oz, Mango Puree
1 oz. Orange Juice
Prosecco Brut
Lemon twist

Combine Malibu mango rum, mango puree, and orange juice in a shaker. Add ice and shake.  Strain into a champagne flute. Fill with Prosecco. Garnish with a lemon twist.

Mai Tai



MAI TAI
Benihana Copycat Recipe

Serves 1

1 ounce rum (Fine Jamaican 15 or 8 year old)
1 ounce rum (Martinique St. James)
1/2 ounce orange Curacao
1/2 ounce orgeat syrup
1 fresh lime, juice of

Shake vigorously.

Beef Yakinuki


BEEF YAKINUKI
Benihana Copycat Recipe

Yakiniku Sauce
1 teaspoon sesame oil
1 teaspoon ginger puree
1 teaspoon garlic puree
1/2  cup Sake
1/2  cup mirin
1/2 cup Kikkoman Soy Sauce
2 teaspoons brown sugar
1 teaspoon honey
1/4 teaspoon chilli flakes
1/2 teaspoon hondashi seasoning

To make the Yakiniku Sauce: Fry the ginger and garlic in 1 teaspoon sesame oil for 1 minute. Add the Sake and Mirin and cook for another 1 minute on high heat. Add the rest of the ingredients and simmer for a further 2-4 minutes until the sauce is of a thick consistency.

Season your beef with salt and pepper and fry on a skillet or griddle pan over a very high heat for around 4-6 minutes (this depends on how you like your steak, but cook it for less time as it will continue to cook on the sizzle plate). Once the steak is done remove from the heat and allow to sit for 2 minutes, then slice into thick strips.

Hibachi Chateaubriand


HIBACHI CHATEAUBRIAND
Benihana Copycat Recipe

Serves 4-6

2 lbs beef tenderloin
2 tablespoons butter
1/2 cup butter
 2 teaspoons garlic, crushed
1/2 cup watercress, chopped
2 tablespoons parsley, minced
1 tablespoon lemon juice
salt, to taste
black pepper, to taste

Melt 1/2 cup plus the 2 teaspoons of butter along with the crushed garlic in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate until solid.
   
When ready to cook, trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of prepared butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Place the tenderloin on hot grill and sear on each side for about 4 minutes.
 
Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and the butter mixture.

Mauna Kea Mojito



The Mauna Kea Mojito consists of homemade Lychee and Pineapple Infused Rum, Lychee Purée, Lemon Lime Soda, and a splash of Orange Juice muddled with fresh Lime and Mint Leaves.

Colossal Shrimp




COLOSSAL SHRIMP
Benihana Copycat Recipe

Shrimp
6 large shrimp, peeled and deveined
2 tablespoons soybean oil
2 tablespoons tamari sauce
1 clove finely minced garlic
1 teaspoon butter
1/2 large lemon
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Sauce
1 1/2 cups mayonnaise
1/4 cup water
2 finely minced garlic cloves
2 teaspoons hot sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon toasted sesame seeds
1/2 teaspoon ground ginger

Dipping Sauce: Combine the mayonnaise and water in a medium mixing bowl. Whisk to combine thoroughly. Add the garlic, hot sauce, vinegar, sugar, salt, ketchup, dry mustard, paprika, pepper, sesame seeds and ginger. Whisk together all ingredients. Cover the bowl with plastic wrap or a lid and refrigerate overnight.

Shrimp: Combine 1 clove of garlic and the butter in a small, microwave-safe bowl. Microwave on high heat for 30 seconds to 1 minute, or until the butter is bubbly and hot. Heat a frying pan to medium high heat. Add the soybean oil to the pan. Sprinkle the shrimp with salt and pepper. Add the shrimp to the pan in a single layer.

Cook the shrimp for about 3 minutes on each side, or until pink. Add the prepared garlic butter to the shrimp and continue to saute for 2 more minutes. Squeeze the juice of the lemon over the shrimp. Remove from the heat.

To Serve: Remove the prepared sauce from refrigerator and stir. Serve the hot shrimp with the dipping sauce.

Spicy Chicken Hibachi



SPICY CHICKEN HIBACHI
Benihana Copycat Recipe

Serves 2

2 chicken breasts
1 large onion
2 zucchini
2 tablespoons vegetable oil
6 tablespoons soy sauce
4 tablespoons butter
2 teaspoons lemon juice
3 teaspoons sesame seeds
1 teaspoon cayenne pepper
salt and pepper, to taste

Cook Chicken: Cut up chicken breasts and add to a pan with 1 tablespoon of oil. Add 1 tablespoon of soy sauce, 1 tablespoon of butter, a dash of salt and pepper and 1 teaspoon of cayenne pepper. Cook until the chicken is done.

Cook the Vegetables:  Cut up the zucchini and onion and add to a separate pan with 1 tablespoons of oil. Add 2 tablespoons of soy sauce, 1 tablespoon of butter and salt and pepper to taste. Saute for about 10 minutes until the zucchini is tender.

To Serve:  Pour the lemon juice over the chicken and add the sesame seeds. Add the vegetables to the chicken and stir.

Notes: Serve over rice. This is good with Benihana Yum Yum Sauce.