Subject: COLLECTION: Benihana's of Tokyo Lines: 162 ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Benihana's Fried Rice Categories: Rice, Benihana, Japanese Yield: 10 servings 1 c Uncooked rice 5 T Butter 1 c Chopped onion 1 c Chopped carrots 2/3 c Chopped scallions 3 T Sesame seeds 5 Eggs 5 T Soy sauce Salt Pepper Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Benihana's Ginger Sauce Categories: Ginger, Sauces, Benihana, Japanese Yield: 6 servings 1/2 c Soy sauce 1/4 c Vinegar 1 Small onion, sliced 1 Small piece of ginger root Place all ingredients in an electric blender and set at high speed. Mix for 2 minutes or until ginger and onions are finely chopped. *Note* If fresh ginger is not available, substitute 1/8 teaspoon powdered ginger. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Benihana's Magic Mustard Sauce Categories: Mustard, Sauces, Benihana, Japanese Yield: 1 cup 1 T Crushed, toasted sesame -seeds 3 T Dry mustard 2 T Hot water 3/4 c Soy sauce 1/4 Garlic clove, crushed 3 T Heavy cream, whipped Preheat oven to 350 degrees. Place sesame seeds in flat pan in oven to toast. (about 10 - 15 minutes) Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stil in whipped cream. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Benihaha's Superb Salad Dressing Categories: Salads, Dressings, Sauces, Benihana, Japanese Yield: 1 cups 1/2 c Soybean oil 1/4 c White vinegar 3 T Tomato paste 1 T Soy sauce 1/2 t Salt 1/2 t Ground ginger 1/2 c Celery, sliced thin 1/4 c Onions, coarsely chopped Combine all ingredients in an electric blender. Mix at medium speed for 3 to 5 seconds, until celery is finely grated. Add desired amount to salad and toss. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shrimp Benihana Categories: Shrimp, Seafood, Benihana, Japanese Yield: 1 servings 5 ea Large shrimp, peeled, -cleaned and deveined Salt 2 T Soybean oil 1 t Butter, melted 1 t Heavy cream 1 T Fresh parsley, chopped 1/2 Lemon's juice Heat griddle to about 350 degrees. Sprinkle peeled, cleaned and deveined shrimp with salt to taste. Oil griddle with soybean oil. Place shrimp on griddle and saute about 3 minutes on each side. Remove from griddle. Mix melted butter with heavy cream. Cut shrimp into bite sized pieces and dot with mixture made from butter and heavy cream. Sprinkle with parsley and return to griddle. Cook 1 to 2 minutes longer. Squeeze juice from half a lemon over the shrimp. Remove from griddle. Serve with ginger sauce. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Steak Benihana Categories: Beef, Rice, Benihana, Japanese Yield: 1 servings 1/4 c Uncooked rice 1 6 oz sirloin steak, boneless 1 T Peanut oil 2 lg Mushrooms, sliced Salt Pepper Cook rice according to package directions. Set aside. Heat griddle to 350 drgrees and pour on oil to coat surface. Sear steak on both sides. Cut steak into strips. Return to griddle along with mushroom slices. Turn meat pieces until done to preference. Season with salt and pepper to taste. Serve with boiled rice and magic mustard sauce. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Benihana Categories: Chicken, Poultry, Benihana, Japanese Yield: 1 servings 2 T Soybean oil 1 Boned and skinned chicken - breast Salt Pepper Fresh lemon juice 1 T Sesame seeds Oil a hot griddle or fry pan with soybean oil to coat surface. Cut chicken breast into bite sized pieces and place on hot griddle. Season to taste with salt and pepper. Cook until chicken looks done. Add small amount of fresh lemon juice and sesame seeds. Cook a few minutes more. Serve with magic mustard sauce. Subject: Collection: Japanese dishes Lines: 185 Yakitori: The sauce: 1 tablespoon granulated sugar 1/4 cup mirin (sweetened cooing sake) 1/2 cup sake 1/2 cup soy sauce *mix the sugar, mirin, sake and the soy sauce over high heat and bring to a boil. Reduce heat to medium - low and simmer until reduced to one cup. (about 10 to 15 min.) and reserve sauce. 12 ounces of boned chicken 8 ounces of chicken livers cold water 4 medium chinese black mushrooms 2 medium green bell peppers 1 medium leek 16 to 20 skewers seven spice powder 1 lemon, cut into wedges *cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. let stand 5 min. then drain and pat dry *remove the mushroom stems and cut each cap into halves. then cut each green pepper in half. then cut each half crosswise in half. *cut the leeks into 1- inch legnths. *soak the bambo skewers in cold water for 10- min. *then thread on the pieces of food in alternating order *then place on the grill and baste the skewers of food with the sauce. *cook for about 3 to 4 min. do not over cook or the chicken will be dry *serve immediately and pass with the lemon wedges and spice. * Exported from MasterCook Mac * Eggplant Miso Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Japanese Low-fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 2 tablespoons Miso 2 Scallions -- chopped 1 quart Hot water 1/2 cup Tofu -- cubed 1 Carrot -- chopped 1 cup Eggplant -- julienned In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender. Source: Lightly Ethnic - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Tuna Tataki Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafood Japanese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tuna Black pepper -----SAUCE----- 1 cup Peanut oil 1 ounce Sesame oil 2 ounces Soy sauce 1/2 ounce Garlic -- grated 1/2 ounce Ginger -- grated 5 spice powder to taste Fresh loin of tuna without bloodlines, roll in cracked black pepper then sear it in very hot cast iron pan without oil, cool down for better slicing. Sauce: 1 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slice tuna very thin, serve with sauce down and garnish with pickled ginger. A great appetizer. - - - - - - - - - - - - - - - - - - Japanese Potstickers/ Gyoza Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor. 4-5 leaves Chinese cabbage, minced 1 bunch Nira, minced 2 large green onions, minced 2 cloves garlic, minced 1 small piece ginger, grated 2 tsp salt 1 tsp white pepper Dash of Japanese soy sauce 1 TBS sesame oil 1 TBS peanut oil 1 pound of ground pork 4-5 minced shittake mushrooms Gyoza skins Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil. ********************* Sukiyaki (Pronounced tskee-yaki) 1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan) 1 Lb. lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces 1 bunch Scallions, cut into 2" lengths, both white and green parts or 1 large white onion, peeled, halved and sliced thick 1 block of fresh tofu, cut into bite sized squares 1-12 oz. can of shirataki (yam noodles) (This is optional as they are very expensive on the east coast) 1-16 oz. can of bamboo shoots, sliced thin 1/2 Lb. fresh bean sprouts 8 fresh brown mushrooms, sliced about 1/4" thick 1/2 c. Soy Sauce 1/2 c. Sugar 1 c. Water 2 T. Sake Mirin or dry sherry Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served. SAUCE: Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving. Sukiyaki is generally served with rice. Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker, and dip it in the egg. This transfers the heat to the egg so you don't scald your mouth. Subject: Sukiyaki Lines: 60 Sukiyaki (Pronounced tskee-yaki) 1 piece beef suet, about 2" x 2" x 1/2" (enough to lightly grease hot pan) 1 Lb. lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces 1 bunch Scallions, cut into 2" lengths, both white and green parts or 1 large white onion, peeled, halved and sliced thick 1 block of fresh tofu, cut into bite sized squares 1-12 oz. can of shirataki (yam noodles) (This is optional as they are very expensive on the east coast) 1-16 oz. can of bamboo shoots, sliced thin 1/2 Lb. fresh bean sprouts 8 fresh brown mushrooms, sliced about 1/4" thick 1/2 c. Soy Sauce 1/2 c. Sugar 1 c. Water 2 T. Sake Mirin or dry sherry Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further. Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own 'corner' of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turn everything over and place scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served. SAUCE: Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving. Sukiyaki is generally served with rice.