Benihana Teriyaki Steakchicken Food

PERFECT HIBACHI CHICKEN

Steps:

• Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
• Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
• After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
• Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
• Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!

BENIHANA TERIYAKI SAUCE

Steps:

• Combine first seven ingredients in saucepan and cook for 10 minutes over medium heat.
• Gradually stir in dissolved cornstarch solution until mixed well.
• Stir completely before serving.
• Sauce may be stored in refrigerator for up to one week.
• Great for steaks or poultry.

BENIHANA HIBACHI MEAT

Steps:

• Mix all marinade ingredients in a bowl.
• Marinate meat in the sauce for 30 min or longer.
• Heat a frying pan or flat grill on high heat and stir-fry the meat until desired doneness - a few minutes at most.

BENIHANA HIBACHI CHATEAUBRIAND

Steps:

• Melt 1/2 cup plus the 2 tsp of butter along with the crushed garlic in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate til solid.
• When ready to cook, trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten.
• Melt 2 tablespoons of prepared butter and coat over the surface of the meat. Season with black pepper.
• Preheat grill. Place the tenderloin on hot grill and sear on each side for about 4 minutes.
• Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and the butter mixture.