Does anyone have a recipe for the Hot Sauce they serve at Benihana
style Hibachi steak houses? The two I've been to recently both have the
same hot sauce so I'm assuming it's a common recipe. From the color and
taste I'm guessing it's Sriracha and Soy Sauce mixed with something(s)
else but I just can't seem to replicate it at home. Any thoughts?

wrote:

> Does anyone have a recipe for the Hot Sauce they serve at Benihana
> style Hibachi steak houses? The two I've been to recently both have the
> same hot sauce so I'm assuming it's a common recipe. From the color and
> taste I'm guessing it's Sriracha and Soy Sauce mixed with something(s)
> else but I just can't seem to replicate it at home. Any thoughts?
>

*Japanese... Oops

~john

wrote in message
oups.com...
> Does anyone have a recipe for the Hot Sauce they serve at
> Benihana style Hibachi steak houses? The two I've been to
> recently both have the same hot sauce so I'm assuming it's
> a common recipe. From the color and taste I'm guessing it's
> Sriracha and Soy Sauce mixed with something(s) else but
> I just can't seem to replicate it at home. Any thoughts?

If you have one, visit your local Japanese market or grocer. They will
be able to show you the different sauces that are available. I'm
guessing it's the pepper paste that hot as Hades with a teriyaki sauce
to add some flavor.

The Ranger

On 2 Oct 2005 13:35:54 -0700, wrote:

> Does anyone have a recipe for the Hot Sauce they serve at Benihana
> style Hibachi steak houses? The two I've been to recently both have the
> same hot sauce so I'm assuming it's a common recipe. From the color and
> taste I'm guessing it's Sriracha and Soy Sauce mixed with something(s)
> else but I just can't seem to replicate it at home. Any thoughts?

This was a red sauce? What is it served with? I've been to Benehana
recently and didn't find anything I considered even slightly spicy.

I've never actually been to a Benihana, but since there's a multitude
of clones popping up around the country I figured I use Benihana-style
hibachi steak houses. We have "Ichiban", "Shogun" and "Kanapia of
Tokyo". The sauce is served along side the mustard and ginger sauces
and is a deep bright red, slightly darker than ketchup. They don't
always serve it unless asked for, usually served as a dipping sauce for
the "Hibachi Steak".

I've never actually been to a Benihana, but since there's a multitude
of clones popping up around the country I figured I use Benihana-style
hibachi steak houses. We have "Ichiban", "Shogun" and "Kanapia of
Tokyo". The sauce is served along side the mustard and ginger sauces
and is a deep bright red, slightly darker than ketchup. They don't
always serve it unless asked for, usually served as a dipping sauce for
the "Hibachi Steak".

~john

~john wrote:

> I've never actually been to a Benihana, but since there's a multitude
> of clones popping up around the country I figured I use Benihana-style
>
> hibachi steak houses. We have "Ichiban", "Shogun" and "Kanapia of
> Tokyo". The sauce is served along side the mustard and ginger sauces
> and is a deep bright red, slightly darker than ketchup. They don't
> always serve it unless asked for, usually served as a dipping sauce
> for
> the "Hibachi Steak".

In the "Eggplant" thread i mention living near a "China town" and
several stores there have extensive condiment sections.

The sauce being described reminds me of "Pat Chun" Chili Garlic Sauce,
11 ounces for 99 cents, goes very well with soy sauce and can take
additions of fish sauce and ginger very well. The Pat Chun is a dark
red sauce but there is also a product the label of which is all in
Chinese but the ingredients list added in english lists only chopped
garlic, chopped chili and vinegar and is very good also.
---
JL