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.




Colossal Shrimp

Shrimp lightly seasoned and grilled with lemon and butter with 
hibachi vegetables, homemade dipping sauces, steamed rice

Benihana Copycat Recipe

6 large shrimp, peeled and deveined
2 tablespoons soybean oil
2 tablespoons tamari sauce
1 clove finely minced garlic
1 teaspoon butter
1/2 large lemon
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1 1/2 cups mayonnaise
1/4 cup water
2 finely minced garlic cloves
2 teaspoons hot sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon toasted sesame seeds
1/2 teaspoon ground ginger

Dipping Sauce: Combine the mayonnaise and water in a medium mixing bowl. Whisk to combine thoroughly. Add the garlic, hot sauce, vinegar, sugar, salt, ketchup, dry mustard, paprika, pepper, sesame seeds and ginger. Whisk together all ingredients. Cover the bowl with plastic wrap or a lid and refrigerate overnight.

Shrimp: Combine 1 clove of garlic and the butter in a small, microwave-safe bowl. Microwave on high heat for 30 seconds to 1 minute, or until the butter is bubbly and hot. Heat a frying pan to medium high heat. Add the soybean oil to the pan. Sprinkle the shrimp with salt and pepper. Add the shrimp to the pan in a single layer.

Cook the shrimp for about 3 minutes on each side, or until pink. Add the prepared garlic butter to the shrimp and continue to saute for 2 more minutes. Squeeze the juice of the lemon over the shrimp. Remove from the heat.

To Serve: Remove the prepared sauce from refrigerator and stir. Serve the hot shrimp with the dipping sauce.