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Benihana Teriyaki Steak Recipe Document
Recipe
Ingredients:
1 6-8 oz choice grade strip steak
½ bunch scallion, green top and roots removed, middle section cut in half
2 white button mushrooms, sliced into 6-8 pieces (or quartered and sliced in half)
1 T hibachi garlic butter (recipe follows)
⅓ – ½ cup teriyaki sauce (recipe follows)
Safflower oil (or any neutral oil)
Salt and Pepper (to taste)
Directions:
1. Heat oil in pan over medium high heat
2. Add mushrooms and salt and cook until done to your liking, set aside
3. Heat oil in a pan over medium high heat
4. Add scallions and salt and cook until lightly caramelized, set aside
5. Heat oil in pan over medium high heat
6. Season steak with salt
7. Cook according to directions above
8. Rest steak for 5-10 minutes
9. Slice steak according to directions above
10. Heat pan over medium heat
11. Add steak, vegetables and one tablespoon hibachi garlic butter, season with salt and pepper
12. Stir until butter has completely melted
13. Add teriyaki sauce and stir until heated through
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
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
