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.
Teriyaki Chicken and Steak
Benihana Teriyaki Chicken and Steak
1/4 cup sake
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons sugar
3/4 lb boneless beef top loin steaks, sliced thin or 3/4 lb boneless chicken, cut into bite size pieces
4 spring onions, roughly chopped
Pour all Teriyaki Sauce ingredients in a pan. Stir the mixture well.
Put the pan on low heat and simmer for a couple of minutes.
Remove from the heat and cool the mixture.
Heat the oil in a frying pan or flat grill until very hot and stir-fry the meat for 2 minutes.
Add spring onions and stir-fry for 2 minutes.
Add Teriyaki Sauce and stir-fry for 1 minute.