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.

The fine, long grains of jasmine rice with its delicate flavour are perfect for fried rice. Precook the rice at least 30 minutes, but preferably one day, before making fried rice and keep it uncovered in the fridge.

Hibachi grills can be used to cook a wide variety of food items, including beef, prawns, fish, quail and various vegetables. Cooking your food for the right amount of time and amplifying the flavours with more than salt and pepper are the key things to play around with.

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.

About Hibachi Fried Rice

It is like classic fried rice, plus the savory flavor from lots of butter. The Japanese word Hibachi means “fire bowl.” It is also called Teppanyaki-style cooking. Traditionally, this cooking style refers to an open-top ceramic bowl containing burning charcoal for heating purposes.

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.

Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.

For example, whole grains are better for our health when compared to simple carbs – which is why brown rice or black rice are regarded as the healthiest options. You should certainly be looking into eating whole grain rice.

It is commonly used interchangeably with the term hibachi, but they are two different styles of cooking. While both styles showcase live cooking, Teppanyaki focuses on individual or small group dining, whereas hibachi is often a communal and interactive dining experience.

What does hibachi stand for? ›

The word hibachi means “fire bowl” and refers to the cylindrical shape of the container, which has an open top and is designed to burn wood or charcoal. Hibachi containers are made out of wood or ceramic and are lined with metal.

Sirloin or strip steak is the most common steak used in hibachi restaurants. Top sirloin is a flavorful choice with a great bang for your buck. Most hibachi restaurants also offer filet, which is more expensive, but a very tender cut. This is our favorite for a splurge or special occasion.

The top-secret cooking oil used by hibachi chefs is a combination of 4 basic ingredients; sesame oil, olive oil, mirin, and soy sauce. And to balance out all the butter, I add tons of veggies.

What kind of oil is used in Japanese hibachi restaurants? Any good oil, such as peanut oil, will do, but you may want to add 10% or more Chinese or Japanese sesame oil to get a more authentic taste. Tempura oil from Japan is occasionally available in the Japanese market. It is expensive and unnecessary.

Benihana uses Safflower Oil – I opted for Canola Oil. I'm not one to buy a special oil for one recipe. More on this in the tips & tricks below.

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.