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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Yakisoba




















Benihana Yakisoba
Copycat Recipe

Serves  4

3 (4 ounce) packages yakisoba noodles, boiled per package directions
1 carrot
1/4 of a small cabbage
4 spring onions, roughly chopped
8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
2 tablespoons oil
pickled ginger, to taste
ao nori, to taste

Yakisoba Sauce
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons oyster sauce


Cut the cabbage, carrot, onion, and mushrooms into bite sizes. Heat oil in a large pan. Add cabbage, carrot, onion, and mushrooms in the pan and saute in high heat. Add yakisoba noodles in the pan and stir-fry 1 minute. Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add yakisoba seasoning or sauce. Stir the noodles well and fry them for a few minutes. Sprinkle ao-nori and beni-shoga over yakisoba before serving