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.




Beef Yakinuki

Benihana Copycat Recipe

Yakiniku Sauce
1 teaspoon sesame oil
1 teaspoon ginger puree
1 teaspoon garlic puree
1/2  cup Sake
1/2  cup mirin
1/2 cup Kikkoman Soy Sauce
2 teaspoons brown sugar
1 teaspoon honey
1/4 teaspoon chilli flakes
1/2 teaspoon hondashi seasoning

To make the Yakiniku Sauce: Fry the ginger and garlic in 1 teaspoon sesame oil for 1 minute. Add the Sake and Mirin and cook for another 1 minute on high heat. Add the rest of the ingredients and simmer for a further 2-4 minutes until the sauce is of a thick consistency.

Season your beef with salt and pepper and fry on a skillet or griddle pan over a very high heat for around 4-6 minutes (this depends on how you like your steak, but cook it for less time as it will continue to cook on the sizzle plate). Once the steak is done remove from the heat and allow to sit for 2 minutes, then slice into thick strips.