DIY Benihana Recipes You Can Make at Home (2024)

FAQs

What is the secret ingredient to restaurant fried rice? ›

Though you might not be able to pinpoint the sweet inclusion while digging into a take-out box and piling spoonsful of fluffy rice into your mouth, the addition of sugar is a common culinary technique practiced by restaurants.

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.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

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.

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."

Normally, minced garlic is sautéed in butter or oil to flavor the oil. Benihana uses a compound butter where roasted garlic, sweet, whipped butter, freshly ground black pepper, soy sauce and lemon juice is mashed up with whipped butter.

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.

Hand-Cut on Premises. We hand-cut each piece of chicken and steak so we can inspect each cut prior to serving our guests and ensure we are providing the best piece possible. 28-Day Aging Process. The aging process helps to preserve the flavor and juiciness without adding preservatives.

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.

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.

How do you make fried rice taste like restaurant? ›

To get restaurant-quality fried rice at home, it's essential to use aromatics, a group of vegetables and herbs that are so named because they lend your dish a distinct aroma. Common aromatics that are used to flavor fried rice are onion, garlic, ginger, lemongrass, and red peppers.

In fact, the use of classic Chinese sauces is exactly what makes takeout fried rice so incredibly moreish. Key amongst these is soy sauce. By adding soy sauce during cooking chefs are adding both salt and umami to the fried rice which, unsurprisingly, greatly improves the dish's overall flavor.

The golden yellow color comes from the egg yolk. The method of making golden fried rice is different from classic fried rice. The egg is mixed with rice directly before stir-frying. If you want your golden fried rice to be more “yellow”, you can add more egg yolks.

Peanut oil: This is a popular choice due to its high smoke point (important for stir-frying) and its slightly nutty flavor that complements many Chinese dishes. Lard: Traditionally used for its richness and savory taste, lard is still used in some restaurants, especially for simple dishes where it adds depth of flavor.