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Mickey Zalusky
 
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Default Japanese Steak House Rice

Dimitri wrote:
> "Bunny McElwee" > wrote in message
> ...
>
>>My husband loves the "Big Block" of rice you get when you go to one of
>>those Japanese Steak house restaurants (like Myobi's, Kyoto's, Yokoso's,
>>etc) where they cook on the big grill in front of you. I'm curious as to
>>how they make this rice and what kind of rice they use? Seems like simple
>>ingredients, rice, some sort of flavoring sauce (Maybe soy?) and usually
>>sesame seeds (at our restaurants, placed on the big block of rice in a
>>smiley face pattern). Any recipes out there for this type of rice as well
>>as how to cook the rice they use for this dish?
>>
>>--
>>Bunny McElwee
>>President, Lowcountry Miata Club
>>www.lowcountrymiataclub.net
>>
>>1991 Mariner Blue with Red & White Stripes
>>"BlueFlash"

>
>
> Is this what you are looking for?
>
> Dimitri
>
>
> Top Secret Recipes version of
> BenihanaŽ Japanese Fried Rice
>
> When 20-year-old Rocky Aoki came to the New York City from Japan with his
> wrestling team in 1959 he was convinced it was the land of opportunity. Just
> five years later he took $10,000 he had saved plus another $20,000 that he
> borrowed to open a Benihana steakhouse on the West side of Manhattan. His
> concept of bringing the chefs out from the back kitchen to prepare the food
> in front of customers on a specially designed hibachi grill was
> groundbreaking. The restaurant was such a smashing success that it paid for
> itself within six months.
> Here's a clone recipe for the fried rice at Banihana that is prepared by
> chefs with pre-cooked rice on those open hibachi grills.
>
>
> 4 cups cooked converted or parboiled rice (1 cup uncooked)
> 1 cup frozen peas, thawed
> 2 tablespoons finely grated carrot
> 2 eggs, beaten
> 1/2 cup diced onion (1/2 small onion)
> 1 1/2 tablespoons butter
> 2 tablespoons soy sauce
> salt
> pepper
>
> 1. Cook rice following instructions on package (Bring 2 cups water to a
> boil, add rice and a dash of salt, reduce heat and simmer in covered
> saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the
> refrigerator.
> 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled
> chunks of egg into small pea-size bits while cooking.
> 3. When rice has cooled to near room temperature, add peas, grated carrot,
> scrambled egg and diced onion to the bowl. Carefully toss all of the
> ingredients together.
> 4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high
> heat.
> 5. When butter has completely melted, dump the bowl of rice and other
> ingredients into the pan and add soy sauce plus a dash of salt and pepper.
> Cook rice for 6-8 minutes over heat, stirring often.
> (http://www.topsecretrecipes.com)
> Serves 4.
>
>

Be sure to add some minced garlic too. I believe they do this at Benihana.