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Benihana Hibachi Chicken and Steak

By Todd Wilbur


Score: 5.00. Votes: 1
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When 20-year old Rocky Aoki came to New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he used $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West Side of Manhattan. His concept of bringing the chefs out from the back of the kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within 6 months.

The most popular items at the restaurant are the Hibachi Chicken and Hibachi Steak, which are prepared at your table on an open hibachi grill. But, since most home kitchens are not fitted with an hibachi grill, you'll have to improvise. You will likely have to use two pans; one for the meat and mushrooms, and the other for the remaining vegetables. And since many of today's cooking surfaces are coated with scratchable, nonstick coatings, we won't be slicing the meat and vegetables while they are sizzling on the hot cooking surface as the Benihana chefs do.

Grab my clone recipes for the Ginger and Mustard Dipping Sauces here!

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 4 boneless, skinless chicken breast halves
  • 1 large onion
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Score: 5.00. Votes: 1
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Shannon Bott
Sep 12, 2017, 08:36

My husband and I made this with leftover grilled steak. Just cut the steak into bite-sized pieces and cook with the veggies. We added a little sesame oil to the recipe and it really makes the dish. Just like going to a Japanese steakhouse and MUCH cheaper!

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