Cuisine Quest: The Taste of Benihana Comes Home
By Kathy Stephenson, The Salt Lake Tribune
Jul. 30–The experience of having a skilled chef cook dinner right at your table is one of the main reasons diners love Japanese steak house restaurants.
Besides the floor show, Louise Redmond also enjoys the simple iceberg lettuce salad with its unique ginger dressing.
The chain restaurants we contacted would not share their secrets.
But there are several versions of the dressing on the internet at www.astray.com. This recipe is supposedly the “real one” from Benihana.
Requests: Jessica Sims is looking for hot fudge sauce and caramel sauce for ice cream similar to what is available at Leatherby’s Family Creamery. Recipes from the restaurant are proprietary and can’t be shared.
Diane Anderson would like a recipe for a mild-flavored ginger cookie similar to what is served at Mrs. Backer’s Pastry Shop. Owners of the Salt Lake City bakery won’t divulge their recipe, other than to say it includes Utah-made honey.
Sofia Jones wants a recipe for cream sauce served over walnut shrimp. The chef and owner at Asian Star, where Jones likes to eat the dish, do not want to share the recipe.
Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or e-mail email@example.com.
Benihana ginger salad dressing
1/2 cup chopped onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoon water
2 tablespoon minced fresh ginger root
2 tablespoon minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all the ingredients in the bowl of a blender. Blend on high speed for about 30 seconds or until all the ginger is well-pureed. Keep unused portions in a covered container in the refrigerator.
Makes 1 1/2 cups.
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