Benihana is a cult classic when it comes to teppanyaki restaurants. Founded in 1964 by Hiroaki “Rocky” Aoki a former wrestler, in Midtown Manhattan, Benihana has become a well-known chain with 116 locations worldwide.
One of the highlights of dining at Benihana is the theatrical performance put on by the skilled chefs, who cook right in front of the guests on a central grill. The menu features impressive dishes like onion volcanoes and flying shrimp. However, the most coveted and frequently replicated recipe from Benihana is undoubtedly their house garlic butter.
The Abundance of Garlic Butter at Benihana
Garlic butter plays a significant role in the culinary experience at Benihana. It is used generously in various dishes, providing a rich and flavorful base. One reviewer from Business Insider noted the substantial amount of butter used in the famous fried rice, with the chef adding “four or five heaping spoonfuls of butter” as it cooked.
While some might find the buttery flavor overpowering, it remains a beloved aspect of the Benihana experience. Even those attempting to create a healthier version of the dish acknowledge the appeal of the original recipe.
Garlic Butter as a Flavor Enhancer
At Benihana, garlic butter serves not only as a cooking fat but also as a seasoning. While it is famously associated with the restaurant’s fried rice, it also features in other dishes such as grain-fed prime tenderloin, wagyu ribeye, and sautéed mushrooms. The use of garlic butter adds sizzle and imparts a delightful flavor to every ingredient it touches. This versatility has inspired many to recreate the garlic butter at home, allowing them to replicate Benihana’s famous dishes and experiment with seasoning other meals. From garlic bread to pasta and even morning bagels, Benihana garlic butter can elevate a variety of dishes.
The Margarine Mystery
Although Benihana staff and fans often refer to the spread as butter, it is not exactly dairy-derived. The “large tub” of garlic butter found at every station is actually filled with a “European-style whipped butter blend margarine.” The use of margarine instead of butter is likely due to the high cooking temperatures required for teppanyaki-style dishes, which can exceed the smoke point of real butter. Margarine offers greater versatility in such high-heat environments, with a higher smoke point.
The Lack of Authenticity
While Benihana aims to provide an Americanized Japanese dining experience, some critics question its authenticity. Garlic butter itself is not a traditional ingredient in Japanese cuisine. Benihana’s approach to adapting Japanese flavors to appeal to the American palate often involves eliminating elements that may be perceived as offensive. While this departure from traditional Japanese cuisine may not please purists, it has helped Benihana establish its distinct Americanized style.
The Perfect Texture of Whipped Butter
When attempting to recreate Benihana’s garlic butter, many home cooks prefer whipped butter. Whipped butter is known for its lighter and fluffier texture, which closely resembles the consistency of the butter Benihana uses in its “ice cream.” Store-bought whipped butters incorporate air during the production process, creating a lighter final product. While whipped butter can be purchased in most grocery stores, it can also be made at home by blending room temperature butter with room temperature milk using an electric beater. If the whipped butter becomes gritty in the fridge, it can be rewhipped with a small amount of fresh whipped butter to restore its original texture.
The Essence of Garlic: Fresh vs. Roasted
While Benihana’s house garlic butter is made daily and contains only three ingredients (fresh garlic, butter, and soy sauce), most home cooks opt for roasted garlic instead of fresh. Roasting garlic mellows its sharpness and enhances its depth and caramelized sweetness. This technique provides a rich and luscious flavor that sautéed or minced garlic cannot match. However, personal preference plays a role, and some individuals may prefer the stronger, more intense flavor of mashed garlic.
The Umami Boost from Soy Sauce
Soy sauce, another crucial ingredient, enhances the flavor profile of Benihana’s garlic butter. Its salty notes and umami characteristics make it an ideal pairing with unsalted butter. Umami, often translated as “the essence of deliciousness,” is one of the five basic tastes, alongside sweet, sour, bitter, and salty. Soy sauce contributes a savory richness and depth to the garlic butter. The choice between dark and light soy sauce depends on personal preference, as darker soy sauce offers a richer flavor and more saltiness, while light soy sauce provides a milder umami note.
The Secret Touch of Lemon Juice
Lemon juice acts as a secret ingredient that brings balance and acidity to Benihana’s garlic butter. Just a few drops of freshly squeezed lemon juice brighten the otherwise rich condiment, making it an excellent accompaniment to seafood, particularly Benihana’s famous flying shrimp. Using fresh lemon juice is essential, as it offers a brighter flavor without any bitter or off notes. Additionally, the zest from fresh lemons can be used as an aromatic garnish or flavor agent in the finished dish.
Ordering Benihana Garlic Butter Online
For those who prefer not to recreate the garlic butter at home, Benihana offers the option to purchase it online or at participating locations. While it may be slightly more expensive than making it from scratch, buying directly from the source ensures an authentic taste and saves time. Although you might not have the teppanyaki grill in your living room, adding the garlic butter can bring a taste of the Benihana experience to your home.
It’s always fun dining at Benihana. Check out this live cooking show feature: