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.

Search

Loading...

New Menu Items

Benihana_GreenEnvyRoll_500.jpg


Benihana New Items:


  • Striped Bass with Yuzu Sauce: Grilled striped bass fillet on fresh asparagus and shiitake mushrooms with creamy yuzu sauce, $29
  • Green With Envy Roll (pictured): Avocado, cucumber, crab and shrimp in a sushi roll wrapped in nori and romaine lettuce, sprinkled with sesame seeds and topped with a ginger-wasabi blend, $8
  • The Rising Sun Roll: Avocado and cucumber wrapped in nori, surrounded by rice and wrapped in seared spicy tuna, with pickled ginger, wasabi and lime ponzu sauce, $8


Availability: Through September, 2014

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.