I know it represents a very small (and maybe unauthentic) part of Japanese cuisine, but I take a look at Japanese cookbooks in the book stores and find lots of sushi recipes. I don't have anything against sushi, but sushi grade fish is near impossible to find in my area. And ultimately, I'm a huge Asian fusion fan and interested in recipes from the Japanese steak houses. Any recommendations? I've found google not so helpful.
- categoryAsiantagged by System, 2/7/11
- categoryCookbookstagged by System, 2/7/11
- categoryJapanesetagged by System, 2/7/11
- itemTop Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods (Penguin Viking Plume General Books)tagged by System, 3/18/11
- itemTop Secret Recipes Lite!tagged by System, 3/18/11
- itemTop Secret Recipes: Sodas, Smoothies, Spirits, & Shakestagged by System, 3/18/11
- itemTop Secret Recipes Unlocked: All New Home Clones of America's Favorite Brand-Name Foodstagged by System, 3/18/11
Related Forum Threads
- First International Reviewer Last post on 10/12/10 at 8:10pm in Cookbook Reviews
- Suggestions for good Thai cookbook Last post on 10/17/11 at 12:20pm in Cookbook Reviews
- Experience working with noodles (specifically speaking...Japanese Tonkotsu Ramen) Last post on 8/12/10 at 2:39pm in Professional Chefs
- Tonkotsu Ramen Broth...something went wrong Last post on 6/22/15 at 5:44pm in Food & Cooking
- Western cooks that specialize in Asian cuisine Last post on 7/1/09 at 3:13am in General Culinary School Discussions
Last edited: 10/1/10
- DashiLast edited: 10/1/10
- SantokuLast edited: 8/25/10
- Pamela GrantLast edited: 7/10/12
- Japanese Knives 101Last edited: 5/7/13
A basic oil stone for knife maintenance. I use the coarse side for setting initial bevels and repairing blade damage. The coarse side is P150 and is grey I use the fine side to finish the edge....
It was a delight ordering my board from John. he was very helpful discussing the pros and cons of adding feet (I did and I like them.) He was friendly and helpful to all my enquiries, then made...
I graduated from OCC several years ago, but I still recommend it to my employees and any young aspiring cooks that I meet. It is a community college, so you won't leave this place drowning in debt....
A little bit about me: I grew up in the Hudson Valley about 30 min. away from the CIA. I knew I wanted to go to culinary school since I was in 10th grade and started cooking for my family...
Hibachi House cookbook.post #1 of 512/18/10 at 2:11amThread Starter
Gear mentioned in this thread:post #2 of 512/18/10 at 6:58am
Todd Wilbur has cloned many of Benihana's recipes in his various Top Secret Recipe books. You'd have to buy a number of his books to get all the Benihana stuff. You can also pay to download individual recipes from his site, wwwtopsecretrecipes which might be a cheaper route if all you want is Benihana recipes.
The library is also your friend in these cases.post #3 of 512/18/10 at 11:25am
I don't know about cookbooks. But a quick google under "Japanese grill recipes," "hibachi recipes," and "Benihana recipes" yielded dozens of possibilities.They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard KiplingThey have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kiplingpost #4 of 512/18/10 at 11:46amThread Starter
searching teppanyaki is getting me a little better results, still not awesome. I'm thinking my best approach might be to go into my asian cookbooks and... I'll need to invent a word for this... but de-stir-fry some of the recipes... know what I mean? Maybe take some stir-fry dishes and separate the components, keeping the proteins whole.post #5 of 59/19/16 at 12:39am
garlic butter....... hahaha i was a chef at benihana and am currently working at hikuni.the main ingredient to everything is garlic butter if you have a hibachi at your house everything is very simple and can be learned just by going to whatever hibachi grill is in your area the main part of hibachi isn't its complex recipes its all about the show and you getting to see the food being prepped in front of your face.hope this helps next time you go t a benihana just examine what the chef does as he is supposed to call out every ingredient before he puts it to the grill. if he doesn't simply ask him what hes putting on the food i guarantee you hell tell you.
- Hibachi House cookbook.
Gear mentioned in this thread:
- › Professionally written recipes? 15 minutes ago
- › What did you have for dinner? 43 minutes ago
- › Prime Rib bones - ideas? 59 minutes ago
- › Another plea for advice on knives 1 hour, 5 minutes ago
- › Demi glacé Sauce 2 hours, 13 minutes ago
- › How to cook pork chops so they are not dry? 2 hours, 18 minutes ago
- › Kitchen hairdos and quality of your hair 2 hours, 45 minutes ago
- › Most memorable stupid orders you've gotten 8 hours, 19 minutes ago
- › Gyro 8 hours, 52 minutes ago
- › Panna Cotta and critique my menu for a date 9 hours, 2 minutes ago
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › Orange Coast College Culinary Arts by dumpling
- › Culinary Institute of America - Hyde Park by Mustardpot
- › Kitchen Utensils and Gadgets 17 piece Silicone and Stainless Steel... by rose1
- › Schoolcraft College Culinary Arts Program by chefpeaches
- › Chef Academy by TheCookSaigium
- › Anova WiFi Sous Vide Precision Cooker, Black by phatch
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork
- › Caramelized Cauliflower
- › Holiday Entertaining-Cocktails
- › Spinach and Arugula Salad with Grapefruit
- › Summer Vegetable Pasta
- › Apple Cranberry Leather