DIY Benihana Recipes You Can Make at Home (2024)

FAQs

What brand of rice does Benihana use? ›

Japanese restaurants like Benihana and Shogun typically serve a type of short-grain rice known as "Calrose rice" or simply "Japanese rice." Calrose rice is a medium- to short-grain rice variety that is commonly used in Japanese cuisine.

Once the rice is mature, each grain is harvested and carefully dried to maintain an ideal moisture level. This ensures perfect, tender and fluffy Benihana rice once it's cooked by our master teppanyaki chefs. At Benihana, creating classic flavors that guests crave means using quality ingredients for each recipe.

What sauce do hibachi chefs use on rice? If you've been to a hibachi restaurant, you've no doubt seen the unlabeled plastic squirt bottles they use to season all the food. These bottles contain a variety of oils and a soy sauce or soy sauce blend that gives hibachi food its distinct flavor.

Chinese fried rice is made in a wok, over an open flame, turned up to Gates Of Hell levels of heat. As much as 750 degrees Fahrenheit. That compares with about 450 degrees in the center of a teppan (the correct word for what Americans call a hibachi). Because of that heat, the rice is stirred and tossed constantly.

In hibachi, a theatrical take on Japanese teppanyaki cooking, sake is used both to flavor the food and set it on fire during routines such as "the volcano."

The seasonings at hibachi restaurants are actually pretty simple. Veggies, rice, meats, and seafood are all seasoned with salt and pepper. Almost every dish also gets a hefty hunk of butter and garlic, as well as a squirt of a soy sauce based sauce.

Soy Sauce- if you avoid soy you can use liquid aminos or coconut aminos and still get that umami flavor. Butter- this will come as a shock but the infamous benihana garlic butter is actually a butter blend margarine. They use it in restaurants because it has a higher smoke point than butter.

In the United States, teppanyaki (more commonly known simply as hibachi) was made famous by the Benihana restaurant chain, which opened its first restaurant in New York in 1964. Though Benihana cooks their food teppanyaki-style, they also serve dishes such as hibachi steak and chicken.

Whether sourcing chicken breast for Benihana's popular Rocky's Choice or filet mignon for our Emperor's Feast entrée, we carefully select each piece of meat to make sure we receive the highest quality, most flavorful options possible and all cuts of beef are USDA Choice.

Named after his parents' Tokyo coffee shop, Benihana opened in 1964, featuring an authentic Japanese farmhouse interior and food prepared on steel teppanyaki grills right in front of customers. His highly trained teppanyaki chefs delighted customers with intricate knife work and theatrics.

What is Japanese forbidden rice? ›

Black rice, also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.

The most widely consumed rice in Japan is a cultivar of Japonica rice, a short-grain rice with a firm texture. Compared to its long-grain counterparts such as jasmine and basmati, Japonica rice is characterized by its plump shape and sticky texture that makes it easy to pick up with chopsticks.

Hibachi rice is typically made with Calrose rice whereas Chinese fried rice is made with long grain rice. But the main difference between fried rice and hibachi rice is that hibachi fried rice is made on a griddle or a hot plate.

Mepssal, or uncooked short grain rice, is the kind of rice Koreans use for all their meals. It's also called “sushi rice” in Western grocery stores. It's stickier than long grain rice, and can be found in all Asian grocery stores.

The tender grains complement any Japanese beef, chicken or pork dish delicately. When making fried rice dishes, Koshihibuki is your go-to variety.

The most widely consumed rice in Japan is a cultivar of Japonica rice, a short-grain rice with a firm texture. Compared to its long-grain counterparts such as jasmine and basmati, Japonica rice is characterized by its plump shape and sticky texture that makes it easy to pick up with chopsticks.