Benihana hey

24 Aug

First he complains, “this place is very expensive,” then he fumbles with the chopsticks.

Your star is fading, Donald Draper. Fading.

Thankfully, here is some brightness from Benihana dipping sauce clones. Yes, it’s time again for Food of Mad Men.

Gingery, creamy, or salty — these are perfect for grilled shrimp, meat and vegetables. We will endeavor to try these and figure out which ones win. Then we will cull this lengthy list! Some call for mayo, others for cream. We’re intrigued by thickening the sauce in a blender with toasted sesame seeds.

BENIHANA SHRIMP SAUCE
http://www.epicurean.com

2 cups mayonnaise
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
1 Tablespoon garlic juice
3 to 4 teaspoons ketchup
1 teaspoon ground ginger
1 teaspoon hot sauce
1 teaspoon dry mustard
1 teaspoon paprika
3/4 teaspoon white pepper

Whisk all ingredients together.
________________________________

From the formidable recipe sleuth Todd Wilbur:

“While most of the slicing and dicing at Benihana steakhouses takes place in front of the diners, these sauces are prepared behind the scenes where their secrets are kept. Here are recipes for Mustard Sauce, which goes particularly well with chicken and beef, and Ginger Sauce, which is used primarily with vegetables and seafood.”

BENIHANA MUSTARD SAUCE
Makes about 2/3 cup
Preparation time: about 5 minutes
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oriental mustard
2 teaspoons heavy cream
1/2 teaspoon garlic powder

BENIHANA GINGER SAUCE
Makes about 1/2 cup
Preparation time: about 5 minutes
1/4 cup chopped onion
1/4 cup soy sauce
1 clove garlic, minced
1/2 ounce gingerroot (a nickel-size slice), peeled and chopped
Juice of 1/2 lemon (2 tablespoons)
1/2 teaspoon granulated sugar
1/4 teaspoon white vinegar

_________________________________
A quick poll of internet versions featuring cream:

BENIHANA CREAM SAUCE
2 cups soy sauce
1/3 cup sesame seeds (ground), roasted
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard dissolved in 1 teaspoon water

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat. Sauce may be stored for up to 3 days.

When reheating, add 6 tablespoons whipping cream and stir completely before serving.

BENIHANA OF TOKYO MAGIC MUSTARD SAUCE
5 tsp. sesame seeds
1 cup soy sauce
2 tsp. dry mustard
3 cloves garlic
½ cup water
½ cup whipped cream

Place sesame seeds on a flat pan & put in a slow oven to toast.

Mix mustard & water in a small bowl until it forms a paste.

Place in blender w/ toasted sesame seeds, soy sauce & garlic.

Blend at high speed for 2 minutes.

Fold in cream.
______________________________________________
And the last….
Japanese Steakhouse White Sauce Chuck’s Easy Recipe

1-1/4 cup mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper
1 tsp roasted sesame seeds


Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

 Says the sauce will NOT taste right if you don’t let it sit overnight.
____________________________
Benihana Magic Mustard Sauce

3 tbsp mustard powder
2 tbsp hot water
1/2 cup soy sauce
2 tbsp sesame seeds, toasted
1 garlic clove

blend mustard and water into a paste. Pour into blender, add remaining ingredients and blend.

Benihana Ginger Sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup chopped onion
1 small piece of ginger.
Blend

Benihana Superb Salad Dressing

1/4 cup sliced celery
1/4 cup soybean oil
2 tbsp chopped onion
2 tbsp white vinegar
1 tbsp soy sauce
1/4 tsp salt and pepper

Combine in blender or food processor until smooth.

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One Response to “Benihana hey”

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  1. Mad About the Food « Saucy Cherie - September 20, 2010

    […] Benihana-hey […]

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