Benihana Dipping Sauces Recipe

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Benihana Dipping Sauces Recipe
Benihana Dipping Sauces
By Todd Wilbur

Recipe Type: Sauce
Calories: 10
Cook Time: 5 minutes
Recipe Rating: 5.0 (3 reviews)
The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo.

With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for noncooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here

Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Mustard Sauce (for chicken and beef)
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oriental mustard (found in the international/Asian food section of your supermarket)
2 teaspoons heavy cream
1/2 teaspoon garlic powder

Ginger Sauce (for vegetables and seafood)
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 sugar
1/4 teaspoon white vinegar

Mustard Sauce
Combine all of the ingredients in a small bowl and mix until well combined. Chill before serving.

Ginger Sauce
Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until the ginger root and garlic have been pureed. Chill before serving.

Heather Violet  
Submitted on: 12/22/13
I have made the ginger dipping sauce so many times. It is EXCELLENT! Tastes the same to me. We use it so often that I always have a jar of it in the fridge.
Mazey Grace  
Submitted on: 11/17/13
I have been trying to figure out the Ginger Sauce recipe for so long and now I've got it. Thanks so much! I know it is supposed to go on the veggies and seafood, but I think it is delightful on filet mignon. Both of these sauces are exactly what we taste at Benihana (and other tepanyaki restaurants).
James Brock  
Submitted on: 07/30/13
These recipes are spot on. I could use a billion adjectives to describe how good both recipes are, but there is no substitute word worthy to supplant the experience of tasting them. Make them. You can thank me later. ;)