Benihana Yakisoba Recipe

Learn the correct recipe for Benihana yakisoba! Yakisoba is one of the most popular dishes at any hibachi, teppanyaki or Japanese steakhouse restaurant! In this video, we’ll break down the exact ingredients used at every Benihana restaurant to make their delicious yakisoba noodles!

Download the full recipe document here:

Benihana Yakisoba Recipe Document

Recipe

Ingredients: 

Neutral oil (such as vegetable, canola, peanut, safflower, etc.) 

1 package (160 gram) yakisoba noodles, pre heated 

2-3 (40 gram) white button mushrooms, thick sliced 

¼ cup (30 gram) onion, thin sliced 

½ cup (45 gram) green cabbage, thin sliced 2-3 (30 gram) 

green onion, cut into 1-2 inch pieces 1 tbsp (15 gram) 

hibachi garlic butter 3-4 tbsp (54-72 gram) (see below)

Otafuku yakisoba sauce 

Salt & Pepper, to taste 

Directions: 

1. Heat oil in pan over medium-high heat 

2. Add mushrooms and pinch of salt and cook until liquid has been released 

3. Add onion and cook for 1-2 minute, until onion is still crisp but has taken on a bit of color 4. Add cabbage and saute for 1-2 minute 

5. Add green onion and yakisoba noodles, stir until everything is well combined 

6. Add garlic butter and yakisoba sauce, stir until everything is well combined 

7. Adjust seasoning with salt and pepper, to taste

Hibachi garlic butter:

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:

Otafuku yakisoba sauce: https://geni.us/Vbti9

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com