Categories: Sauces Yield: 8 servings 3 tb Dry mustard 2 tb Hot water 1 tb Sesame seeds; toasted 3/4 c Soy sauce 1/4 Garlic clove; crushed 3 tb Whipping cream; whipped In small mixing bowl, combine mustard and water to form paste. Place in blender with remaining ingredients except cream and blend at high speed about 1 minute. Remove and stir in whipped cream. … [Read more...]
Benihana Style Steak recipe
1/4 cup Uncooked rice 6 oz sirloin steak - boneless 1 tbsp Peanut oil 2 large Mushrooms - sliced Salt Pepper Cook rice according to package directions. Set aside. Heat griddle to 350°F and pour on oil to coat surface. Sear steak on both sides. Cut steak into strips. Return to griddle along with mushroom slices. Turn meat pieces until done to preference. Season with salt and pepper to taste. … [Read more...]
Benihana Magic Mustard Sauce recipe
Thick milky mustard. This is a fantastic change from the ordinary. The Benihana Magic Mustard Sauce is a great addition to your culinary repertoire Ingredients 1 tbsp Sesame seeds - crushed & toasted 3 tbsp Dry mustard 2 tbsp Hot water 3/4 cup Soy sauce 1/4 Garlic clove - crushed 3 tbsp Heavy cream - whipped Directions Preheat oven to 350°F. Place sesame seeds in flat pan in oven to toast. … [Read more...]
Benihana Ginger Salad Dressing recipe
As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and … [Read more...]
Benihana Japanese Fried Rice recipe
4 cups cooked rice 1 cup frozen peas - thawed 2 tbsp finely grated carrot 2 eggs - beaten ½ cup diced onion 1½ tbsp butter 2 tbsp soy sauce salt pepper Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs … [Read more...]