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.
This is the Asian version of a banana split.
Benihana Tempura Bananas
2 firm bananas (the peel can even be a bit green)
2/3 cup flour
1/3 cup cornstarch
Cut bananas in half lengthwise, and then split in half down the middle.Mix the flour and cornstarch together. Add just enough water to make a very thick, pancake-like batter.
Heat oil in a wok or deep fryer until very hot.
Using a fork or tongs, dip a banana slice in the batter, and make sure it well covered on all sides. Gently put the batter-covered banana slice in the hot oil. Fry for about 1 minute per side or until golden brown.
Remove with a slotted spoon to a paper towel to drain off excess oil.
Serve the fried banana with cold ice cream and your favorite sundae toppings.