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.
Teriyaki Chicken and Vegetable Bowl
TERIYAKI CHICKEN and VEGETABLE BOWL
Yoshinoya Restaurant Copycat Recipe
4 cups japanese rice
4 medium chicken thighs or 2 large chicken breasts
1 medium onion
1/2 (16 oz.) package frozen broccoli carrots cauliflower mix
1/4 head cabbage, sliced thinly
pickled ginger, called beni shoga
10 tablespoons soy sauce
5 tablespoons mirin
5 tablespoons sugar
1 teaspoon fresh ginger juice
1 garlic clove, smashed
Cook rice according to directions.
Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3 to 4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like. Serves 4.