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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Hibachi Shrimp



HIBACHI SHRIMP
Japanese Steakhouse Copycat Recipe

Serves 4

1 pound jumbo shrimp
1/4 lemon, seeded
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon fresh ground pepper
2 tablespoons Hibachi Cooking Oil

In a pan over medium high heat, add the cooking oil, garlic and ginger.  Saute for 2 minutes to release the flavor of the garlic and ginger. Add in the shrimp, add fresh ground black pepper, and a squeeze of lemon.

Saute the shrimp for about 2 minutes on each side.  Remove one, cut to make sure its cooked all of the way through, and taste. Adjust seasoning with soy sauce, lemon juice and/or fresh ground pepper.

Fresh Pineapple Boat


FRESH PINEAPPLE BOAT

Dipping Sauces

MUSTARD SAUCE  (for chicken or beef)
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oreintal mustard
2 teaspoons heavy cream
1/2 teaspoon garlic powder

Combine all the ingredients in a small bowl and mix until well combined.  Chill before serving.


GINGER SAUCE  (for vegetables and seafood)
1/4 cup chopped onion
1/4 cup soy sauce
1 clove garlic minced
1/2 ounce gingerroot, peeled and chopped
1/2 teaspoon sugar
1/4 teaspoon white vinegar

Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until the ginger root and garlic have been pureed. Chill before serving.


MAYONNAISE SAUCE
1 cup mayonnaise
1/4 cup water
1 tsp tomato paste
1 tbsp melted butter
1/2 tsp garlic powder
1 tsp sugar
1/4 teaspoon paprika
1 dash cayenne pepper

Whisk all of the ingredients together until the sauce is creamy. Do not add all of the water at once. Add a little at a time, until you get the consistency you want. Refrigerate over night for best results.



Flaming Onion Trick





Pour enough vegetable oil to form a thin layer of oil into the bottom of the volcano onion. Squirt 80 proof or higher vodka into the volcano. A very small amount is required because the vodka only lights the volcano. The oil sustains the flame.  Use a lighter to light the vodka, which evaporates through the top of the volcano. The vodka will light the oil, which sustains the flame.

Hibachi Salmon



HIBACHI SALMON
Japanese Steakhouse Copycat  Recipe

Serves 4

4 salmon fillets, no more than 1 inch thick
1/4 lemon, seeded
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon fresh ground pepper
2 tablespoons Hibachi Cooking Oil

In a pan over medium high heat, add the cooking oil, garlic and ginger.  Saute for 2 minutes to release the flavor of the garlic and ginger. Add in the salmon top side down and sear.  After 4 minutes, turn over, add fresh ground black pepper, and a squeeze of lemon.

Continue to cook for an additional 4 minutes.  Remove one, cut in the center to make sure its cooked just under the way your prefer and taste. Adjust seasoning with soy sauce, lemon juice and/or fresh ground pepper. Remove from pan just before its fully cooked, and allow to sit for 5 minutes before serving. That will complete the cooking process.

Salad Dressings

HOUSE SALAD DRESSING
Tokyo Japanese Steakhouse Recipe

1/4 cup mayonnaise
1 1/4 tablespoon rice vinegar
2 tablespoon sugar
2 1/2 teaspoons sesame oil
2 1/2 teaspoons salt
1/4 teaspoon garlic powder
1 tablespoon wasabi paste
1/2 teaspoon ginger

Puree all ingredients in food processor.


HOUSE SALAD DRESSING
Kyoto Japanese Steakhouse Copycat Recipe

1/2 teaspoon seasoned salt
1/4 cup salad oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1/4 tsp. ground ginger

Mix together and shake. Makes 1/3 cup dressing.



WASABI SALAD DRESSING
Benihana Copycat Recipe

Serves 4

1 teaspoon soy sauce
1 teaspoon wasabi paste (Japanese horseradish)
3 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon sesame oil

Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
Add sesame oil and wasabi paste; whisk well.Chill before using.



GINGER SALAD DRESSING
Benihana Copycat Recipe

Serves 4

1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh ginger
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons granulated sugar
1 teaspoon lemon juice
Dash each of salt and pepper

Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.


Cooking Japanese at Home

Japanese Teppanyaki

Teppanyaki is a Japanese style of cooking food; "teppan" refers to the electric iron grill or griddle used to cook on, and "yaki" means to grill. There are no set rules to cooking teppanyaki, other than that the meals are meant to be cooked around the table and shared. Teppanyaki is more than just a tasty meal; it is a social gathering. A variety of vegetables and meats are cut up beforehand and set out on a large platter, which is placed next to the hot oiled griddle. Assemble meat, vegetables, sauces and condiments on the table, and each person chooses, cooks and garnishes his or her own dish. Each person has a bowl of rice, a plate, and one or more dipping sauces. They select their food from the platter and cook it on the griddle in front of them until it is done to their liking. Food is dipped in the sauce and eaten with chopsticks in one hand and bowl of rice in the other, so that the rice catches any sauce that may drip. This gives the rice extra flavor, and it is the typical way the Japanese eat just about any food.

Items you will need


  • Teppanyaki grill   You can use a plain old electric griddle, like what your mom used to cook pancakes on.  
  • Raw meat, thinly sliced or cut into bite sized pieces
  • Raw vegetables, julienned or cut into bite sized pieces
  • Soybean oil or other vegetable oil
  • Soy sauce
  • Spatula
  • Condiments such as fresh lemons, scallions, radish, rice vinegar and wasabi



Step 1  Preheat your teppanyaki grill or griddle to medium high, 375 to 400 degrees.

Step 2  Lightly coat the cooking surface with oil.

Step 3  Dip meat in soy sauce and place on the grill. Cook for three to four minutes.

Step 4  Turn meat over and cook for another three to four minutes or until cooked through.

Step 5   While meat is cooking, place vegetables on the hot grill. Cook for three to five minutes, stirring often with the spatula. Popular teppanyaki vegetables are carrots, onion, bean sprout, zucchini and mushrooms.

Step 6   Portion onto individual plates and serve.

Step 7   Each person adds his own sauces and condiments to taste. Serve sauces in small bowls to enhance the flavor of your teppanyaki.

Step 8   Use your grill to fry up your side dishes, like fried rice or soba noodles, alongside your meat and veggies.