Benihana Japanese Fried Rice

Benihana® Japanese Fried Rice
When 20-year-old Rocky Aoki came to the New York City
from Japan with his wrestling team in 1959 he was
convinced it was the land of opportunity. Just five
years later he took $10,000 he had saved plus another
$20,000 that he borrowed to open a Benihana steakhouse
on the West side of Manhattan. His concept of bringing
the chefs out from the back kitchen to prepare the food
in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing
success that it paid for itself within six months.
Here's a clone recipe for the fried rice at Banihana
that is prepared by chefs with pre-cooked rice on those
open hibachi grills.
4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper
1. 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.
2. Scramble the eggs in a small pan over medium heat. Separate
the scrambled chunks of egg into small pea-size bits while
cooking.
3. When rice has cooled to near room temperature, add peas,
grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over
medium/high heat.
5. When butter has completely melted, dump the bowl of rice and
other ingredients into the pan and add soy sauce plus a dash of
salt and pepper. Cook rice for 6-8 minutes over heat, stirring
often Serves 4.
Tidbits
This fried rice can be prepared ahead of time by cooking the rice,
then adding the peas, carrots and egg plus half of the soy sauce.
Keep this refrigerated until you are ready to fry it in the butter.
That's when you add the salt, pepper and remaining soy sauce.

Benihana Ginger Salad Dressing

Benihana® Ginger Salad Dressing
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 you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.
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1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
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1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.

Benihana Style Steak

Benihana Style Steak
¼ cup Uncooked rice
6 oz sirloin steak - boneless
1 tbsp Peanut oil
2 large Mushrooms - sliced
Salt
Pepper
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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. Serve with boiled rice and magic mustard sauce.
Makes 1 serving.

Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce
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
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Preheat oven to 350°F. Place sesame seeds in flat pan in
oven to toast. (about 10 - 15 minutes) Mix mustard and water
in a small mixing bowl until it forms a paste. Place in blender
with sesame seeds, soy sauce and garlic. Blend at high speed
for about 1 minute. Remove and stir in whipped cream.

Benihana Japanese Fried Rice

Benihana Japanese Fried Rice
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 in a small pan over medium heat. Separate the scrambled
chunks of egg into small pea-size bits while cooking. When rice
has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all
of the ingredients together. Melt 1½ tbsp of butter in a large
frying pan over medium/high heat. When butter has completely
melted, dump the bowl of rice and other ingredients into the
pan and add soy sauce plus a dash of salt and pepper. Cook
rice for 6-8 minutes over heat, stirring often.
Makes 4 servings.