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Benihana Teriyaki Chicken Recipe Document
Recipe
Ingredients:
1 chicken breast (tenderloin and skinny end removed, butterflied into 2 cutlets)
4 white button mushrooms, sliced into 6-8 slices (or quartered and cut in half)
1 T hibachi garlic butter (recipe follows)
⅓ c – ½ c (80-120 ml)
Benihana teriyaki sauce (recipe follows)
Salt & Pepper (to taste)
Safflower oil (or any neutral oil)
Sesame seeds
Directions:
1. Heat oil in non-stick pan over medium-high heat
2. Season mushrooms with salt and cook until done to your liking, set aside
3. Wipe out pan and heat oil over medium-high heat
4. Season chicken cutlets with salt and cook until both sides have a nice sear and chicken is cooked through
5. Remove chicken from pan and rest for 5-10 minutes
6. After chicken has rested, slice each cutlet lengthwise and then make slices across the grain, which should give you small, bite-sized julienne slices
7. Wipe out pan and return to medium heat
8. Place chicken and mushrooms in heated pan along with 1 T hibachi garlic butter, season with salt and pepper
9. After butter has melted and coated chicken, pour in Benihana teriyaki sauce
10. After sauced has heated, turn off heat and sprinkle in sesame seeds, stir until incorporated
11. To serve, place on a dish and sprinkle more sesame seeds on top
Benihana Teriyaki Sauce Recipe
Ingredients:
1 cup (240 ml) Kikkoman soy sauce
1/2 cup (120 ml) sake (Japanese rice wine)
5 teaspoon (25 gram) ketchup
1 cup (240 ml) mirin
3 T (16 gram) apple juice
1 pinch black pepper
1 cup (200 gram) white sugar
1/3 cup (42 gram) cornstarch
1/2 cup (80 ml) water
Directions:
1. Whisk cornstarch and water together and set aside.
2. Add soy, sake, ketchup, mirin, apple juice, pepper and sugar to a medium pot and stir until the sugar is dissolved.
3. Heat over medium heat for 10 minutes.
4. After 10 minutes, whisk cornstarch slurry again and slowly drizzle into the soy mixture.
5. Simmer for 1-2 minutes over medium heat or until you achieve desired consistency.
Benihana Hibachi Garlic Butter Recipe Restaurant Version
Ingredients:
6 sticks (690 grams) unsalted butter, room temperature
15 cloves garlic, peeled, root end removed
1/4 cup (60 ml) Kikkoman brand soy sauce
Directions:
1. Combine garlic and soy sauce in blender or food processor and blend on high until well combined
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months
Hibachi garlic butter home version (smaller amounts)
Ingredients:
3 sticks (345 grams) unsalted butter, room temperature
6-8 cloves garlic, peeled, root end removed
2 T (30 ml) Kikkoman brand soy sauce
Directions:
1. Puree garlic using garlic press or with a knife
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months
Amazon ingredient affiliate links:
Kikkoman Soy Sauce: https://geni.us/hVRkKM
Kikkoman Mirin: https://geni.us/aITH
Safflower Oil: https://geni.us/lyUxCJd
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
