Benihana Mustard Sauce Food

COPYCAT BENIHANA SHRIMP SAUCE

Steps:

• Whisk together the mayonnaise, water, and ketchup until blended. Whisk in the remaining ingredients until smooth. Store in the refrigerator until needed.

BENIHANA'S MAGIC MUSTARD SAUCE

Steps:

• In a small bowl, blend mustard and water into a paste. Pour paste into blender container. Add remaining ingredients and process mixture for about one minute, or until it is smooth.

BENIHANA MAGIC MUSTARD SAUCE

Steps:

• In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

BENIHANA MAGIC MUSTARD SAUCE

Steps:

• 1. Preheat oven to 350 degrees F. Place sesame seeds in flat pan in oven to toast (about 10 to 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 MAGIC MUSTARD SAUCE

Steps:

• Preheat oven to 350°F.
• Place sesame seeds in flat pan under a preheated broiler 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 MUSTARD SAUCE

Steps:

• In a small bowl, blend mustard and water into a paste.
• Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

BENIHANA MAGIC MUSTARD SAUCE RECIPE

Steps:

• Preheat oven to 350°F.
• Place sesame seeds in flat pan in oven to toast, about 10 to 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 heavy cream.

HIBACHI CHICKEN BENIHANA COPYCAT RECIPE

Steps:

• Cut the chicken into bite-sized chunks. Transfer in a bowl and add the marinade ingredients and set aside.
• Heat some oil in a pan and cook the coated chicken for 4 to 5 minutes. The chicken should be brown and cooked well. Remove the chicken from the heat and transfer to a dish. Set aside.
• Wipe the pan clean, add 1 tbsp of oil. Then, you can add the vegetables of choice, season with soy sauce, salt, and pepper. Give the veggies a quick stir or until they turn tender-crisp (about 3 to 4 minutes.) Remove from heat and set aside.
• Arrange the Hibachi chicken on the plate, serve with sauteed vegetables, and fried rice ( check my Benihana fried rice recipe). Add yum yum sauce on the side, serve and enjoy.

HIBACHI MUSTARD SAUCE

Steps:

• Toast your sesame seeds in a dry skillet or frying pan over medium high heat until golden and fragrant. Remove from heat.
• Combine toasted sesame seeds, soy sauce, ground mustard ( mixed with 1 tsp water ) and garlic powder in a blender or food processor bowl. Combine until smooth, about 15 - 30 seconds.
• In a small saucepan, bring the heavy cream to low heat and add the blended sesame seed, soy, and mustard mixture. Continue to cook for about 2 - 3 minutes, or until completely heated through, stirring occasionally.
• Remove from heat and serve warm.

BENIHANA HIBACHI CHICKEN

Steps:

• Heat a skillet over medium high heat. Toast the sesame seeds until golden and lightly fragrant. Remove from heat.
• In a blender or food processor bowl add the water and mustard and mix. Add the toasted sesame seeds, soy sauce and garlic powder. Pulse until smooth - about 10 seconds.
• Add the heavy cream to a small saucepan. Heat on low heat until very warm but not boiling. Add the blended mixture and mix until completely combined and heated through. Set the sauce aside until ready to use. The sauce is best served warm.
• Transfer the chicken, soy sauce, hoisin sauce, garlic and ginger in a bowl. Mix well. Set aside.
• Heat a heavy bottomed or cast iron skillet until smoking hot. Add the garlic butter. Sear the chicken on all sides until completely cooked through. Remove the chicken and set aside. If cooking vegetables, do not turn off the heat.
• In the same hot skillet, add the onions and zucchini and sear on each side. Add the red peppers and toss before removing from heat. Serve immediately.

BENIHANA MUSTARD SAUCE

Steps:

• 1. In a small bowl, blend mustard and water into a paste.
• 2. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

BENIHANA'S MUSTARD SAUCE

Steps:

• In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth. Use as a dipping sauce for chicken or steak, or as a dressing for bean or alfalfa sprout salad