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.




Salad Dressings

Tokyo Japanese Steakhouse Recipe

1/4 cup mayonnaise
1 1/4 tablespoon rice vinegar
2 tablespoon sugar
2 1/2 teaspoons sesame oil
2 1/2 teaspoons salt
1/4 teaspoon garlic powder
1 tablespoon wasabi paste
1/2 teaspoon ginger

Puree all ingredients in food processor.

Kyoto Japanese Steakhouse Copycat Recipe

1/2 teaspoon seasoned salt
1/4 cup salad oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1/4 tsp. ground ginger

Mix together and shake. Makes 1/3 cup dressing.

Benihana Copycat Recipe

Serves 4

1 teaspoon soy sauce
1 teaspoon wasabi paste (Japanese horseradish)
3 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon sesame oil

Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
Add sesame oil and wasabi paste; whisk well.Chill before using.

Benihana Copycat Recipe

Serves 4

1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh ginger
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons granulated sugar
1 teaspoon lemon juice
Dash each of salt and pepper

Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.