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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Hibachi Vegetables



HIBACHI VEGETABLES
Japanese Steakhouse Copycat Recipe

Serves 4

1 medium zucchini, peeled, quartered length wise, then cut into 1 1/2 inch pieces
1 medium summer squash, peeled, quartered length wise, then cut into 1 1/2 inch pieces
1 medium white onion, cut in half, then sliced into 1/4 moon slices
1 package bean sprouts (optional)
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon fresh ground pepper
2 tablespoons Hibachi Cooking Oil
1 tablespoon soy sauce

In a large pan over medium high heat, add the cooking oil, garlic and ginger.  Saute for 2 minutes to release the flavor of the garlic and ginger. Add in the vegetables (except the bean sprouts if using), add fresh ground black pepper and additional soy sauce. Saute the vegetables for about 4 to 5 minutes until still a little crisp when you bite into them.  Remove one, cut to make sure it’s cooked all of the way through, and taste. Adjust seasoning with soy sauce or fresh ground pepper, toss in the bean sprouts.

Notes: For a more authentic restaurant dish you can sprinkle on sesame seeds.