BENIHANA SHRIMP
Make and share this Benihana Shrimp recipe from Food.com.
Provided by patty.bohorquez
Categories Japanese
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat griddle to about 350 degrees.
- Oil griddle with soybean oil.
- Place shrimp on the griddle and saute about 3 minutes on each side.
- Add garlic butter and soy sauce and continue to cook for 1 to 2 minutes longer.
- Sprinkle salt and pepper to taste.
- Squeeze juice from half a lemon over the shrimp.
- Remove from the griddle.
BENIHANA TEMPURA DIPPING SAUCE
Make and share this Benihana Tempura Dipping Sauce recipe from Food.com.
Provided by Member 610488
Categories Sauces
Time 20m
Yield 1/2 cups sauce, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
- Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger.
Nutrition Facts : Calories 30.2, Fat 0.2, SaturatedFat 0.1, Sodium 298.8, Carbohydrate 3.9, Fiber 0.5, Sugar 0.3, Protein 0.9
BENIHANA SHRIMP SAUCE
Make and share this Benihana Shrimp Sauce recipe from Food.com.
Provided by Starfire aka Wendy
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together and add to cooked shrimp. Enjoy!
BENIHANA VEGETABLE TEMPURA
This is a copycat of the Benihana Vegetable Tempura served at the restaurant. The tempura batter only makes enough for one type of tempura, Mixed Vegetable, Onion or Cauliflower so you will need to decide what type of tempura to make.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
- In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
- Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
- Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
- NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
- Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
Nutrition Facts : Calories 719.5, Fat 5, SaturatedFat 1.4, Cholesterol 105.8, Sodium 157.9, Carbohydrate 149.9, Fiber 15.8, Sugar 20, Protein 22.3
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