Benihana Fish Tsutsumi Yaki Recipes
BENIHANA FISH TSUTSUMI-YAKI
Make and share this Benihana Fish Tsutsumi-Yaki recipe from Food.com.
Provided by Member 610488
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables for 5 minutes, until onion is opaque.
- Prepare 4 parchment or aluminum foil papillotes (envelope).
- In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
- Place a piece of salmon in the center half of each opened papillotes heart.
- Brush the miso mixture over the salmon and top with seaweed, scallions, and grilled vegetables.
- Seal the packages and place them in the frying pan or on the grill.
- Grill for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.)
- Transfer to plates and let each diner open his or her own package.
Nutrition Facts : Calories 284.7, Fat 6.1, SaturatedFat 1.1, Cholesterol 52.3, Sodium 544.2, Carbohydrate 30.4, Fiber 6.8, Sugar 12.9, Protein 28.8
BENIHANA TSUTSUMI-YAKI
This is a copycat recipe of a dish at Benihana's. Serve each parchment or foil envelope along with rice.
Provided by Member 610488
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables and stir-fry for 2 minutes.
- Prepare 4 parchment or aluminum foil papillotes (envelopes).
- In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
- Place grilled vegetables in the center half of each opened papillotes heart. Brush the miso mixture over the grilled vegetables and top with seawood and scallions.
- Seal the packages and place them in the frying pan or on the grill. Grill for 10 to 12 minutes, or until the packages are puffed.
- Transfer to plates and let each diner open his or her own package.
Nutrition Facts : Calories 198.3, Fat 1.4, SaturatedFat 0.3, Sodium 499.4, Carbohydrate 43, Fiber 11.3, Sugar 18, Protein 9.7
BENIHANA YAKISOBA
not set
Provided by LaurenofallTrades
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- 1) Make yakisoba sauce by combining worcestershire, ketcchup, soy and oyster sauces. Set aside. 2) Cut the cabbage, carrot, onion, and mushrooms into bite sizes. 3) Heat oil in a large pan. 4) Add cabbage, carrot, onion, and mushrooms in the pan and saute in high heat. 5) Add yakisoba noodles in the pan and stir-fry 1 minute. 6) Take the lid off and add yakisoba prepared sauce. 7) Stir the noodles well and fry them for a few minutes.
Nutrition Facts : Calories 311 calories, Fat 27.5638498228372 g, Carbohydrate 14.5862811576434 g, Cholesterol 0 mg, Fiber 3.04149977357534 g, Protein 5.62957370165561 g, SaturatedFat 3.57048247491576 g, ServingSize 1 1 Serving (346g), Sodium 434.276664853849 mg, Sugar 11.5447813840681 g, TransFat 1.54370993238087 g
BENIHANA HIBACHI STEAK
Make your own Benihana hibachi steak with mushrooms at home with this easy copycat recipe.
Provided by Stephanie Manley
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients and place the steak in the marinade.
- Marinate the steak at least 1 hour before cooking.
- Remove the steak from the marinade and cut it into bite-size pieces.
- Heat a skillet to medium-high.
- Add oil and then the steak pieces. Stir occasionally as they are cooking so they will be cooked on all sides.
- When the steak pieces are close to being cooked through, add the mushrooms. Add more soybean oil if needed.
- Season steak and mushrooms with salt and pepper.
- Cook until the steak is done and the mushrooms are tender.
Nutrition Facts : Calories 295 kcal, Carbohydrate 13 g, Protein 35 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 2203 mg, Sugar 7 g, ServingSize 1 serving
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- Set one salmon filet on a piece of foil, in the center. Top with half the mushrooms and green onions and one teaspoonful of butter.Wrap the foil by folding the long sides together, then folding down to tightly seal the top of the package. Fold and press the ends of the package together and curl upwards so the package can fit in your pan – it might just end up looking like an old viking ship.Repeat with the second filet.
- Place the foil packages in a deep, wide pan, and add enough water to reach halfway up the packages. Cover and heat over high for about 5 minutes, reduce the heat to medium and continue cooking for another 5-10 minutes. You can carefully peel open the top of the package to check if the fish has cooked.
- Remove the packages from the pan and place on plates. Serve as they are, in the closed packages, and allow your lucky eaters the joy of unwrapping and discovery. Serve with soy sauce or ponzu, and lemon, yuzu or sudachi slices to garnish.
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