If you’re interested in making some of Benihana’s delicious Teppanyaki-style recipes at home, you’re in luck. These are some of their trademark recipes– like garlic shrimp, fried rice, and ginger chicken– that are simple to make and will leave your mouth-watering. And the best part is, it’ll leave you with money in your wallet. With recipes that can make main dishes like shrimp, chicken, and steak to recipes that will help you make their signature sauces: mustard sauce, garlic butter, and ginger dressing, these recipes will set you up to make a meal that tastes just like your favorite restaurant!
Benihana Fried Rice
Preheat your oven to 350 degrees. Cook 1 cup of rice according to the directions on the outside of its package. Place 5 tbsp. of butter into a large skillet. Add in onions, carrots and scallions and saute until the carrots become translucent. Remove ingredients from pan and set aside. Next, please 3 tbsp. of sesame seeds in a shallow pan and place in oven. Bake until they are golden brown in color, approximately 10 to 15 minutes. Make sure to shake the pan a few times to insure the seeds are evenly colored. Beat 5 eggs in a bowl and pour into a greased skillet. Scramble eggs. Next, add in the cooked rice, vegetables and sesame seeds. Add in 5 tbsp. of soy sauce, salt and pepper, to taste.
Benihana Magic Mustard Sauce
Preheat your oven to 350 degrees. Place 1 tbsp. of sesame seeds in a shallow pan and place in oven. Toast for about 10 to 15 minutes, until the sesame seeds are golden brown. Make sure to toss the seeds a couple times to insure the seeds are evenly colored.
In a small bowl, combine 3 tbsp. of dry mustard and 2 tbsp. of hot water. The mixture will form a paste. Place the paste into a blender with the toasted sesame seeds, 3/4 cup of soy sauce and 1/4 cup of crushed garlic. Blend on the highest setting for about one minute. Remove and place in a bowl. Add in heavy cream, previously whipped, and blend together.
Store in refrigerator.
Benihana Onion Soup
Combine 4 cups of canned chicken broth and two cups of water in a large saucepan and cook over high heat. While the broth and water are cooking, chop one white onion in half. Set one half off to the side and chop the second half coarsely. Also coarsely chop up 1/2 a carrot and a 1/2 celery stalk. Add the onions, carrots and celery into the saucepan and bring to a boil. Reduce heat and simmer for approximately 10 minutes or until the onions begin to turn translucent. Once ten minutes are up, remove the vegetables with a slotted spoon. Keep the soup on low heat.
While the broth is simmering, heat one cup of oil in a small saucepan over medium heat. Slice the second half of the onion into thin slices and separate each piece. Dip each into one cup of milk and then in 1 cup of all-purpose flour. Fry the onions, a small handful at a time, until they are a golden brown color. Place them on a paper towel to drain.
Spoon soup into a bowl. Drop a few pieces of onion into the bowl. Add in about six to eight thin-sliced mushrooms. Allow them to sink to the bottom of the bowl before eating, approximately one minute.
Benihana Shrimp Sauce
Combine 2 cups of mayonnaise, 1/2 cup of water, 1 tsp. of sugar, 1/4 tsp. of salt, 1 tbsp. of garlic juice, 3-4 tsp. of ketchup, 1 tsp. of ground ginger, 1 tsp. of hot sauce, 1 tsp. dry mustard, t tsp. of paprika and 3/4 tsp. of white pepper in a bowl. Whisk until well blended and then add into shrimp.
Benihana Ginger Salad Dressing
Combine the following ingredients in a blender: 1/2 cup of minced onion, 1/2 cup of peanut oil, 1/3 cup of rice vinegar, 2 tbsp. of water, 2 tbsp. of minced fresh ginger, 2 tbsp. minced celery, 2 tbsp. of ketchup, 4 tsp. of soy sauce, 2 tsp. of sugar, 2 tsp. fresh lemon juice, 1/2 tsp. of minced garlic, 1/2 tsp. salt and 1/2 tsp. of black pepper. Blend on the highest speed for approximately 30 second or until ginger is well-pureed. Store in refrigerator when done.
Benihana Hibachi Chicken
Heat 1 tbsp. of oil in a large skillet over medium heat. Place 1 1/2 lbs. of bite-size boneless chicken pieces and mushrooms into skillet and cook until chicken is no longer pink, about 8 minutes. Add in 2 tbsp. of lemon juice and 2 tbsp. of sesame seeds. Season with salt and pepper, if desired.
Benihana Hibachi Steak
Grill 4 small 5-ounce steaks until they are rare. Remove the steak from the grill and cut into bite-size pieces. Add the pieces along with mushrooms into a preheated skillet with oil. Toss and serve.