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.




Azuki Red Bean Ice Cream

Benihana Restaurant Copycat Recipe

1 cup azuki beans
1/3 cup sugar
2 teaspoons lemon juice
3 1/2 cups water

Custard Base:
1 cup milk
1 cup cream
4 egg yolks
2/3 cup sugar
1 teaspoon vanilla

Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan. Bring to boil, and boil uncovered for 3 minutes. Decrease the heat to low and cover the pan, and cook the beans until very tender, adding additional water as needed, 2 1/2  to 3 hours. The beans should be very tender.
When done, there should be a total of 3 cups beans and liquid. If not enough liquid, add more water to make 3 cups total mixture. If too much water, drain some liquid.

Let the mixture cool 5 minutes. Strain the bean mixture through a sieve. Discard bean skins left in the sieve. Refrigerate the bean mixture 2 to 3 hours until cold.

Heat the milk and cream to simmer in a saucepan. Combine egg yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 cup of the hot cream/milk mixture into the egg/sugar mixture; combine well. Transfer the egg/sugar mixture into the milk/cream mixture in the saucepan. Place the saucepan over low heat and stir until mixture thickens somewhat, about 5 minutes. Remove from heat, add vanilla, and refrigerate 2 to 3 hours until cold. Combine bean mixture and custard mixture and process according to your ice cream maker. Serves 8.