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.




Haystack Tempura

Haystack Tempura

Food Service Recipe

Yield: 12 Appetizer Portions

Ginger Lime Ponzu Sauce:
3 cups Kikkoman Lime Ponzu Citrus Seasoned Dressing
fresh ginger, finely minced to taste
fresh lime juice to taste

Tempura Batter:
4 cups Kikkoman Japanese Style Tempura Batter Mix
4 cups ice cold water

3 cups Yellow Onions, 1/4" Slices
3 cups Carrots, cut in 1/2" x 1" Ribbons
2 cups Green Beans, Cut on the Bias, 1/2"
2 cups Kabocha Squash (or Butternut Squash), cut in 1/2" x 1" Ribbons
1 cup Fresh Shiitake Mushrooms, Cut in Ribbons
1 cup Corn, Fresh Cut off the Cob
Kikkoman Japanese Style Tempura Batter Mix as needed

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. 

Yoshinoya Beef Bowl

Yoshinoya Restaurant Copycat Recipe

4 cups japanese steamed rice
1 pound thinly sliced beef
1 onion
1 1/3 cups dashi soup
5 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons sugar
1 teaspoon sake
1 teaspoon red ginger, for topping

Cook Japanese rice.

Slice onion thinly. Cut beef into bite sized pieces. Put dashi, soy sauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes. Add beef in the pan and simmer for a few minutes.

Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice. Place some benishoga (red ginger) on the top if you would like. Serves 4.

Teriyaki Chicken and Vegetable Bowl

Yoshinoya Restaurant Copycat Recipe

Main Dish:
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

Teriyaki Sauce:
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.

New Menu Items at Benihana

Benihana New Item: 

  • Handmade Twin Crab Cakes, jumbo and super lump crab meat combined with red bell pepper, lemon zest and cilantro, finished with panko breadcrumbs and served with creamy togarashi lime sauce, $27, with onion soup, salad, hibachi shrimp appetizer, hibachi vegetables, dipping sauces, steamed rice and green tea.

Availability: Through Aug. 8, 2016 


Benihana New Items:

  • Grilled Lamb Chops with Balsamic Reduction: Served with asparagus and tomato
  • Wow Roll: Four maki pieces filled with shrimp tempura and vegetables, and another four filled with cream cheese and crab, all fried and topped with either spicy tuna, crab mix, spicy shrimp or avocado
  • Pineapple Jiu-Jitsu: Bacardi Pineapple Fusion rum muddled with grilled pineapple and salted caramel syrup, shaken with lemon juice and topped with Ron Zacapa aged rum
  • Pear Martini: Absolut Pear vodka and St. Germain elderflower liqueur shaken with pear purée, lemon juice and simple syrup
  • Red Flower Punch Bowl: Absolut Mango vodka, Stoli Razberi vodka and strawberry and peach liqueurs, intended for two or more people

Availability: Through June 2015

Benihana New Items:

  • Striped Bass with Yuzu Sauce: Grilled striped bass fillet on fresh asparagus and shiitake mushrooms with creamy yuzu sauce, $29
  • Green With Envy Roll: Avocado, cucumber, crab and shrimp in a sushi roll wrapped in nori and romaine lettuce, sprinkled with sesame seeds and topped with a ginger-wasabi blend, $8
  • The Rising Sun Roll: Avocado and cucumber wrapped in nori, surrounded by rice and wrapped in seared spicy tuna, with pickled ginger, wasabi and lime ponzu sauce, $8

Availability: Through September, 2014

Hibachi Shrimp

Japanese Steakhouse Copycat Recipe

Serves 4

1 pound jumbo shrimp
1/4 lemon, seeded
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon fresh ground pepper
2 tablespoons Hibachi Cooking Oil

In a 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 shrimp, add fresh ground black pepper, and a squeeze of lemon.

Saute the shrimp for about 2 minutes on each side.  Remove one, cut to make sure its cooked all of the way through, and taste. Adjust seasoning with soy sauce, lemon juice and/or fresh ground pepper.

Fresh Pineapple Boat