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.
Benihana Onion Soup
Makes 6 Cups
4 cups canned chicken broth
2 cups water
1/2 white onion
1/4 cup carrot, coarsely chopped
1/4 celery stalk, coarsely chopped
1/2 teaspoon salt
6 medium mushrooms, thinly sliced
4 green onions, diced
Combine chicken broth and water in a large saucepan over high heat.
Add chopped onion, carrot, celery and salt to the saucepan and bring to a boil.
Reduce heat and simmer for 10 minutes, or until the onions start to become translucent.
When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out.
Pour the broth back into the pan and keep it hot over low heat.
To serve, ladle about 1 cup of broth into a bowl. Place a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices and a sprinkle with diced green onion.