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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Shrimp and Vegetable Tempura




Benihana Vegetable Tempura
Copycat Recipe

Serves 4

Tempura Batter
2 large eggs
2 cups rice flour
1 cup ice water

Mixed Vegetable Tempura
1/2 head broccoli, broken into florets, blanched
1/2 small head cauliflower, broken into florets, blanched
1 onion, sliced in rings
1 -2 zucchini, sliced
1 -2 carrot, grated
1/2 cup rice flour

Onion Tempura
2 lbs onions, sliced into rings
1/2 cup flour
Cauliflower Tempura
1 large head cauliflower, broken into florets, blanched
1/2 cup flour

Decide which kind of Tempura you are going to do and then prepare vegetables for frying.In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
 Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).



Benihana Seafood Tempura
Copycat Recipe

Tempura Batter
2 large eggs
2 cups rice flour
1 cup ice water

Fried Things
8 tiger shrimp, shelled, deveined & butterflied
6 scallops
2 medium squid
1 small potato
8 shiitake mushrooms
1 green pepper
8 pieces nori, cut into 1 x 3 inch sheets
1 carrot, shredded
4 cups peanut oil


Soak the shiitake mushrooms in a bowl of warm water for 15 minutes. Remove stems, then dry the mushroom caps with paper toweling. Slice each cap with an 'X'. Set the mushrooms aside.
Cut the squid into either 1/2-inch rings or 1 x 3-inch sheets. (If the latter, lattice-cut the squid meat to prevent curling in the fryer.) Dry and set aside.
Peel the carrot and shred with a grater. Set aside. Cut the green pepper into 1/4-inch slices. Remove seeds from inside the rings. Set aside. Slice the potato into 1/4-inch slices. Set aside.
In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
NOTE - The shredded carrots are most easily deep-fried by spooning an amount into the batter and then sliding the battered carrots into the deep-fryer.






Benihana Tempura Dipping Sauce
Copycat Recipe

Serves 4

1 cup dashi
2 tablespoons mirin
2 tablespoons rice wine
1 tablespoon soy sauce
3 tablespoons ginger, finely grated


 Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
 Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger