Benihana Garlic Butter Recipe *copycat*
Ohhh yes! This is the good stuff right here! If you are looking to make the amazing fried rice from your favorite Hibachi steak house, or the veggies, or the shrimp appetizer, or just spread it on a baguette and take a pretend vacation…..see how crucial this first recipe is….then you have to start HERE. The garlic butter is the key ingredient in ALL of those. This is a pretty simple recipe and as I said in my HOW TO MAKE AN ENTIRE BENIHANA DINNER blog post, I want to credit all the resources I used when we did this.
I started with THIS garlic butter recipe by Jaron at FoodsGuy.
I liked this method for roasting the garlic too and would totally do it again.
Here are the changes I made/would make next time:
I roasted the garlic for about 45 minutes, not 30, it was still rock-hard at 30 minutes so I would suggest checking it then but you want it golden brown and VERY soft/mushy.
This recipe called for “whipped butter” and said the “whipped butter sub was whipping the room temp butter with room temp milk- I found this wasteful and thing it would be FINE with just, soft, room temperature butter. I used salted because it’s what I had on hand and it was not too salty. I would recommend using a high quality butter- in this recipe and in life, because good butter is sooooo good!
The ratio for this recipe was not quite right, it calls for 1 whole head of garlic per 2oz of butter and through some experimenting, I found that 1 head of garlic to every 4-6oz of butter was PERFECT. I would recommend making it by mashing 2 heads of roasted garlic with a fork or with a hand mixer, add 8-12oz room temp butter, mix with hand mixer. Add 3 Tablespoons light soy sauce and a pinch of pepper. Add 3 drops of fresh lemon juice- mix and taste- add a dash more soy or pepper if you need to!
Here is what you will need quantity wise for the other recipes:
2-3 tablespoons for the Fried rice
1-2 teaspoons for the hibachi shrimp
1-2 teaspoons for the zucchini, mushrooms and onions
1-2 teaspoons for the steak or chicken
If you have leftover garlic butter wrap it tightly and store in the fridge for 3-5 days- buy a fresh baguette and ENJOY!