Benihana Inspired Hibachi Dinner

Ingredients for Steak & Chicken:

• 1 pound sirloin steak, cut into cubes
• 1.5 pounds chicken breast, cut into cubes
• 1-2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1.5 tablespoons garlic butter (recipe below)
• 2 tablespoons soy sauce
• 1 tablespoon teriyaki sauce
• Pinch of salt and pepper

Instructions for Steak & Chicken:

Steak:

1. Heat oil in a pan or skillet at medium high heat
2. Add in the steak and sprinkle on the salt and pepper.
3. Saute steak
4. Once steak begins to brown, add in the remaining ingredients.
5. Continue to cook the steak to your desired level of doneness (raw, medium, well done). Set aside

Chicken:

1. Heat oil in pan at a medium heat
2. Add in chicken and all remaining ingredients.
3. Continue to cook the chicken until completely done.
4. Saute to avoid burning.

Ingredients for Fried Rice:

• 2.5 cups cooked white rice (needs to be cooled down)
• 1 tablespoon sesame oil
• 2 Tablespoon butter
• 2 tablespoon soy sauce
• 1/2 yellow onion (chopped)
• 2 large eggs, scrambled
• 1/2 cup chopped carrots, steamed
• 1/2 cup green peas, steamed

Instructions for Fried Rice:

1. Heat oil in a pan or skillet on medium heat
2. Add onion and saute for 1-2 mins
3. Reduce heat to low and add in the rice, butter and soy sauce.
4. Once butter is melted, add the eggs, steamed carrots and steamed peas.
5. Toss rice everything together until everything has been combined well
6. Add Salt and pepper to taste if needed.
7. Remove from pan and serve

Ingredients for Hibachi Vegetables:

1. 1 large zucchini (quartered)
2. 1 sweet onion (quartered)
3. 1/2 cup sliced white mushrooms (cleaned and wiped down)
4. 1 tablespoon vegetable oil
5. 1 teaspoon sesame oil
6. 1 tablespoon soy sauce
7. 1 tablespoon garlic butter
8. Pinch of salt

Instructions for Hibachi Vegetables:

1. Heat oil in a pan or skillet at medium high heat
2. Add in the zucchini and sauté for 1-2 minutes.
3. Add in mushrooms, soy sauce, butter and a pinch of water.
4. Saute for 5 minutes
5. Add in onion and continue to saute until all veggies are tender.
6. Serve.

Ingredients for Benihana Soup:

• 6 cups vegetable broth (you can also use low sodium chicken or beef broth)
• 2 onions (diced)
• 1 celery stalks (diced)
• 1 carrots (peeled and diced)
• 1 tablespoon garlic (minced)
• 1/2 teaspoon ginger (minced)
• 1 teaspoon sesame oil
• 1 cup white mushrooms (very thinly sliced)
• 1/2 cup scallions (sliced)
• Pinch of salt and pepper

Instructions for Benihana Soup:

• Sauté the onions in a pot with a little bit of vegetable oil until slightly carmelized. About 10 minutes.
• Add in the carrot, celery, garlic, and ginger, sesame oil and broth. Season to with salt and pepper.
• Bring to the boil and then simmer for 30 minutes.
• After 30 minutes, strain the veggies from the broth.
• Add a handful of scallions and thinly sliced mushrooms to bowls.

Ingredients/Instructions for Benihana Salad:

• 1 head iceberg lettuce, chopped into bite sized pieces
• 1 package cherry tomatoes
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 bottle “Makoto” Ginger Salad Dressing – purchased from Ralph’s Supermarket
  • Combine all ingredients together and serve

Ingredients for Hibachi Noodles:

• 1/2 package of Spaghetti noodles
• 2 teaspoon sesame seed oil
• 1 tablespoon garlic butter
• 2 tablespoon soy sauce
• 1 tablespoon teriyaki sauce
• 2 green onions, chopped

Instructions for Hibachi Noodles:

1. Cook noodles according to package. Once cooked, drain.
2. Heat a pan or pot and add the noodles with all of the rest of the ingredients (except for the onions).
3. Toss to combine and well coat the noodles.
4. Once you’re ready to serve, top with green onions.

Ingredients/Instructions for Garlic Butter

1. 1 stick unsalted butter (softened at room temperature)
2. 1 tablespoon minced garlic
3. 1 teaspoon chopped parsley
4. 1.5 teaspoon black pepper
   1. Combine all ingredients in a bowl and refrigerate until ready to use

Ingredients/Instructions for Ginger Sauce:

1. 1/2 onion (chopped)
2. 2 tablespoon lemon juice
3. 1 tablespoon grated ginger
4. 1 teaspoon minced garlic
5. 1/4 cup soy sauce
6. 1/2 teaspoon white vinegar
7. 1/4 teaspoon sugar
   1. Combine all ingredients in a blender or food processor and serve with food

Instructions/Ingredients for Mustard Sauce:

• 1/3 cup sesame seeds (toasted)
• 2 cups soy sauce
• 1 teaspoon ground mustard (dissolved in 1 teaspoon water)
• 1 pinch garlic powder
• 1 cup heavy cream or milk

• Toast your sesame seeds in a dry skillet or pan over medium high heat until golden and fragrant. Remove from heat.
• Combine toasted sesame seeds, soy sauce, ground mustard and garlic powder in a blender or food processor. Combine until smooth, set aside.
• 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, stirring occasionally.

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