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.
Benihana Style Recipe
1 teaspoon soybean oil
5 ounces boneless skinless chicken breast
2 mushrooms, sliced into eight pieces
1 teaspoon reduced sodium soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame seeds
salt and pepper
Add oil to heated nonstick skillet. For electric skillet, set temperature at 360 degrees.
Cut chicken breast into bite size pieces, sprinkling with salt and pepper if desired. Cook for eight minutes more or until chicken is white in appearance and firm to the touch.
Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking two to three minutes more and serve hot.