DIY Benihana Recipes You Can Make at Home (2024)

FAQs

What is the secret ingredient to restaurant fried rice? ›

Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

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.

Typically seasoned with soy sauce. In Osaka, fried rice seasoned with Worcestershire sauce is called Sauce Yakimeshi (ソース焼き飯).

GARLIC BUTTER

THIS is the secret ingredient to Benihana's amazing fried rice! It is so simple to make (just butter, garlic, and light soy sauce) and the best part is that you can keep it in your refrigerator and use it in other dishes too!

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.

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.

The shakers are salt, pepper, sesame seeds, and garlic powder or garlic salt. The squirt bottles are sesame oil, soy sauce, and Japanese barbecue sauce (like Mr.

Japanese Clear Onion Soup

A simple light, clear soup just like the one on your local Hibachi Steakhouse menu. 9 Simple Ingredients.

Just rinse and drain fresh, raw rice and sauté in oil. Add a little less water than you normally would to the pan, and bring to the boil before covering and simmering. Off heat, add a folded dish towel under the lid of the pan and let the rice stand. Finally, spread the rice on a baking sheet and let it cool.

Why is my fried rice mushy? ›

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.

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.

Actually, the yellow colour of the fried rice came from the beaten eggs. The beaten eggs is the one that gives the yellow colour to the Fried Rice. This type of Fried Rice is called “Golden Egg Fried Rice.”

Restaurants will have a long list of ingredients prepped, including stocks, sauces, lots of different spices, dark, light, and regular soy sauce, etc. Many home cooks will skimp/compromise on some of these for convenience, unless it's a special occasion.