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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Dipping Sauces

MUSTARD SAUCE  (for chicken or beef)
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oreintal mustard
2 teaspoons heavy cream
1/2 teaspoon garlic powder

Combine all the ingredients in a small bowl and mix until well combined.  Chill before serving.


GINGER SAUCE  (for vegetables and seafood)
1/4 cup chopped onion
1/4 cup soy sauce
1 clove garlic minced
1/2 ounce gingerroot, peeled and chopped
1/2 teaspoon sugar
1/4 teaspoon white vinegar

Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until the ginger root and garlic have been pureed. Chill before serving.


MAYONNAISE SAUCE
1 cup mayonnaise
1/4 cup water
1 tsp tomato paste
1 tbsp melted butter
1/2 tsp garlic powder
1 tsp sugar
1/4 teaspoon paprika
1 dash cayenne pepper

Whisk all of the ingredients together until the sauce is creamy. Do not add all of the water at once. Add a little at a time, until you get the consistency you want. Refrigerate over night for best results.