Benihana Dipping Sauce By Todd Wilbur

By Wewah

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

Ingredients

• Ginger Sauce (for vegetables and seafood)
• 1/4 cup chopped onion
• 1/4 cup soy sauce
• 1/4 teaspoon white vinegar
• 1/2 ounce ginger root (a nickel-size slice), peeled and chopped
• 1/2 teaspoon sugar
• 1 clove garlic, minced
• Juice of 1/2 lemon (2 tablespoons)

Details

Adapted from keyingredient.com

Preparation

Step 1

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.