How To Make Benihana's Secret Garlic Butter
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- čas přidán 1. 07. 2020
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Benihana's Garlic Butter from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on CZcams.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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www.knifemerchant.com - Jak na to + styl
I don’t know why this was suggested for me, but I’m damn glad it was.
I know. I was just thinking of Garlic Butter.
0:55 roast whole garlics at 350F for 30 minutes, puree, let it sit until room temperature. then add by portions all 8 oz unsalted whipped butter; then sparingly grind in fresh black pepper; then portion in 2 oz of soy sauce; put the garlic butter back to the whipped butter box and fridge.
“Sparingly” with the fresh cracked pepper? LOL. You must have watched a different video
^з^👍
Looks delish. I cut the tops of the heads of garlic before I roast them then just squeeze all the cloves out once cooked and cooled. Fast.
👌👌👌
I do the same thing. Its so satisfying once all the garlic is squeezed out. 💪🏾💪🏾😎👌🏾👌🏾👌🏾👌🏾👌🏾
Yes cutting the tops makes them easier to peel.
I cut mine in half and wrap inside foil. Yep, just squeeze those babies right out. Lol Mash with fork. Or put in food processor Faster
Thx for the tip 👍
I just love and respect you both so much. Hiro and you "Camera Guy" are the best together. I have been watching this channel for several years and somehow make me feel so calm is like home. This is so familiar, so professional/homemade just so true. Congratulations on both of you! I very much appreciate your time put into this. Love.
Watch you all the time, has helped pass the time during covid. You guys are awesome. Thank you.
I made it 2 weeks ago and now I am making two containers so I can share this garlicky goodness. This is a great recipe!
Was searching for this recipe the other day who would’ve known ahaha 🙌🏻🙌🏻🙌🏻
I just love the way prepare the garlic butter sir..this is my favorite sauce.
No such thing as too much garlic, or onions for that matter.
Yes! 😋
Tell 'em Damian, lol!
I agree fully on that statement!! 😋
@@thomasdonlin5456 garlic and onions. A gift from the gods ..
I completely agree! Other than the chemical in them that aggravates reflux😞
Good Afternoon Hiro! Thank you for sharing that recipe. I LOVE garlic butter. I'll definitely try this one out. Thanks again! 🤩😍❤️
Thank you chef! amazing recipe and good to always have ready in fridge at home !!!
THIS MAN IS REALLY AMAZING!!!! And that's putting it mildly!!! There isn't a dish he can't make. He can prepare a shoe and make it look edible!! Thank you much SIR!!
Wow, that’s a different combination and I can wait to try it. Thank you for the video. 😊👍
I love that butter, thank you for the recipe I will definitely try it out.
I wish we had smell-o-vision!
Jenna Wingate I’m glad we don’t, the salivation would be unbearable!
Imagine smell-o-vision while watching a tour of SF. 🤢
Great recipe! On the edge of my seat wanting to get it done.
That looks so good and so easy to make. Thanks!
I've never been to a Benihanas but I love garlic butter!
Same ! Where is Benihana’s ?
It's my favorite definitely you need to try it.
You not missing nothing
I went for the first time on Friday. And just went back Sunday. That garlic butter on the rice is addicting.
@@jayejohnson199 exactly, its overhyped, overpriced, and the food is ok
I've done the roasting of a dozen garlic heads. Use Elephant garlic if you like a milder, lighter taste.
Bake the garlic all at once, squeeze the cloves, mix/mash into a paste.
Spray an ice cube tray with oil, and put paste in to the ice cube tray.
This ice-cube tray is not to be used except for garlic, roasted and mashed onions, etc.
Freeze.
Remove the frozen cubes and put into a ZIP-style bag, date and contents w a Sharpee.
If you're going to make a mess, make it a big one? Do 2 dozen.
Can also drizzle olive oil on them b4 roasting. Salt or pepper optional, though it will not be this exact recipe.
Keep in freezer door.
When you need a few tsps of roasted garlic, pull out a cube or 2, drop them in soup, into a hot skillet with meat, asparagus, tomatoes, coat corn on the cob, defrost for making cornbread, garlic bread or spread on sourdough, corn, or french breads?
Great in hashbrowns at the last minute before serving, on baked potatoes, or a quick stir fry... ?
Do not over cook the G.
It gets bitter.
Be safe, everyone.
Gonna try this, sounds fucking fire.
Deborah Kennedy THANK YOU! What a great idea. I’m definitely going to try this. Take care & be safe!
Thanks for sharing. A rather good way for storing the pre cooked garlic.
How is this not the number one comment? Everyone here just regurgitating the same "good afternoon" memes.
@@PaulNgMahaguru It's NOT PRE COOKED, if it's AFTER roasting, right? 🤗 Glad you liked it, from one major foodie to another.
Some other channels that I sub to, and you might also enjoy... share?
ATK, America's Test Kitchen
Condè Nast, which owns
ba, Bon Appetit
NYT Cooking, New York Times
EATER.
Chef Hiroyuki Terada, Diaries of a Master Sushi Chef. Caution, if the vid says anything like WARNING or GRAPHIC, you need to put your Chef's hat on and watch them objectively, like being in the kitchen with an amazing teacher, as a student. Chef Hiro has also appeared with GR (Gordon Ramsay), and is actually a Guinness Book of World Record Holders for slicing the most pieces of carrots in a timed Global competition -
BLINDFOLDED. NO JOKE.
His knife skills are unsurpassed. Speaks broken English. His cameraman is Charles Preston, who has his own channel and is referenced "in the links below".
No GRrrrr, Gordon Ramsay.
That's just the short list.
Enjoy... and share with as many other fabulous foodies as you can?
Stay safe, sweetheart.
Amazing and Delicious! Thank you Chef ! From Portugal!
I love garlic. I eat it almost everyday. Yum. Mouth watering.
Making some right now. Wow it smells good. Thanks chef.
I'll make this right away it looks too good to pass I'm looking forward to cooking with my product finished, Thanks for the invaluable tip!
Beautiful !! I've made garlic butter before but nothing like that. Thank you 👍👍
I just made this. O M G. I did one stick of butter, one head garlic and I used kikoman teriyaki sauce It is soooo delicious. I put on baked potatoes. Then popcorn. Best popcorn I ever had. Try with teriyaki I think you’ll be amazed!!!!!
How much teriyaki sauce did you add to the single butter stick and one clove? No pepper?, No other herbs? Thanks!
@@mic982I would say 1/2 oz of sauce take 2 oz and divide by 4.
Hallelujah!! Finally the secret!! Thank you
Just tried it. The butter turns out amazing!! Kids loved it
Hey thanks Beneihana.. I needed this.. looks good..
Thank you, mister Terada! 👍🏻
back in the 1970's I had the pleasure to meet Rocky Aoki at a power boat race on Long Island NY..He gave me his business card and wrote Free meals for Andy on the back and signed it...!! RIP Rocky
My mouth is watering just watching this. I can almost taste it !
Been waiting for this recipe thanks
I love hiro's work
Just made a small batch of this for some fried rice and this is indeed the one
Thank you🤷🏽♀️
I will be making this. yum yummy🤗.
That is a great looking garlic butter. I hope you and your cameraman have a good afternoon. Cheers, Chef Hiro!
Next time cut the top of the garlic bulb, once they come out of the oven, u can pretty much squeeze the garlic out without having to peel it.
Thanks for the video Chef!
He said to make sure the garlic doesn't melt the butter. So crush the garlic in a bowl that's in another bowl filled with crushed ice and mix the butter in the chilled bowl.
Ur reply makes no sense to what he commented on
@@ethan6102 'Once they come out of the oven' - the garlic cant be mixed with butter until they are cool, not warm from the oven.
It makes perfect sense.
@Elf, "once they come out of the oven" says nothing about how long its been out of the oven, they simply need to have gone through the cooking process first. Secondly, you can squeeze them into a bowl while they are warm, mash them, then cool them, then add butter.
Try cutting top off first and adding touch of olive oil before roasting... Italian touch/style... Does make removal easier and I like the flavor more
Going to put this on some fresh muscles from the oregon coast and oysters too
Now you're talking!
💪
"Mussels".
Who's the lucky guy?
So many jokes so little time, I'm assuming you mean mussels.
Wow. Learn something everyday
Awesome job Chef!
I love your cooking!
Now I'm craving a baked potato and i know just what I'll serve it with. Thank you!
Thank You Chef Hiro. I made the butter and it was AWESOME!!
How much soy sauce did you use?
Michelle Washington
How’s it going Michelle. I actually used 2 different brands of soy sauce. Just to see if there’s a slight difference. You never know. One might taste better the other. The first tub I used:
2 1/2oz of regular Kikkoman soy sauce. It turned out pretty good.
The second tub I used:
2 1/2 oz of Lee Kum Kee premium dark soy sauce.
🤙🏽🤙🏽
I’m definitely going to try this!
The best chef ever!!!!!! 👏👏👏👏👏👏😋😋😋😋
That a different way of doing it.
I just might make some up myself.
A big Thanks.
I love this man!
I made this and it is DELICIOUS!!!!😊
Thank you chef Hiroyuki Terada! 👌
Very nice hiroyuki. U are the #1
My mouth watered just watching him mash up the garlic!!!
美味しそう！〜😋😋😋😋食べたいな〜!！
oh my gosh, i feel like i just struck oil or something. just stumbled onto this. we loooove benihana's garlic butter. we always ask for extra on our food. thanks for sharing!
Just found your channel and love a lot of things on it. Since this is a video on the Garlic Butter, can you do one on the Yum Yum sauce. there's a lot of recipes out there and would like something a lot closer to what I get in the restaurant. Thanks
I did this randomly the other day and though I came up with something 😂 but this video proved this has been a thing
Yo! I'm making this for sure! I'm going to experiment with freezing some.
How did it work
@@angelawilliams8494 I haven't tried it yet. I bought the whipped butter and ice cube trays and got lazy after that. Lol! I am confident that freezing this garlic butter mixture will work. I freeze butter all the time when I buy it on sale and there is soy sauce in commercial frozen meals. I going to make this garlic butter this weekend for sure. :-D
@@angelawilliams8494 I made it, but it's not going to last long enough for me to freeze it. Lol!
@@ithinkicanmakethat6294 she said it wasn’t going to last long enough for her to freeze must be darn good.
always look forward to your videos hiro
I'm going to have to make that now because it looks so good!
I never thought about soy sauce in it.
"Wow, so much garlic! 5 big bulbs?"
Boy hush!!
HIRO... Best Chef in the world 🥰 thanks so much for revealing secret Butter... thank You for sharing this recipie...
✌😊🤛🗯🤜😋👌
great video, I always thought it was made with garlic powder that is super easy by the looks of it and will go great on a nice big ribeye steak.
I thought the same! If you watch them scoop it you can see the granule specks.
It can be done that away as well but not as good that's the fast and simply I'm n a hurry version😂
Yum! I can smell it now!
Thanks for sharing ❤️😊🙏🏾
Benihana: Our butter sauce is secret. No one will ever discover our recipe!
Hiro: Good afternoon, Benihaha san.
@Andres Munoz Can confirm, was a line-cook and did a few teppen tables. Its really simple to make.
Not even close
@@jonathanborg6242 what's a teppen table?
@@wellofcire i think he meant Teppan as in the big hot counter table where you can make okonomiyaki, teppanyaki etc. in front of guest.
Hold my Sake.
Everyone: I'm here for that most awesome garlic butter ever... Chef Hiro: Good afternoon.
Excellent suggestion for day Google..... sometimes you being in my mind and reading my thoughts is awesome........😁👽 I'm going to make this tomorrow!!
Looks delicious.
At home we learned to make sushi thanks to you, gracias, I never tried this at Benihana, is just for bread
I like that gadget !! Better than sticking my thermometer into my protein when I bake, grill or bbq. He holds hot stuff without a glove 😳 I am going to make garlic butter and store some for next time. Good tip ...whipped butter . Not sure if I have seen it in my local stores. Thanks for sharing !
thanks! can you please make a video with instructions for your three favorite large batch condiments?
My uncle is a chef at an upscale restaurant here in Florida and I'm convinced he could rearrange the coals in the grill with his hands.
Oh Chef, you never let me down 😉
I could literally smell the garlic as he was preparing it. 😋
No. Not “literally”. Most misused word in the English language.
To all who watch this, it is a great video of how they use to make garlic butter, it is done different now. I talked with a Beni Hanna chef and he told me how to make garlic butter and ginger sauce. There is a better way to make garlic butter without having to bake the garlic first.
*I Added this my Food Bucket list.*
#1 Fan, Here!!!!! 😎💯
🤤 you making me drool ..🤣🤣🤣👌
I work at Benihana. This is recipe is 100% correct
Thank you!!!
this is so so brilliant hiro ......wow wow wow you are so amazing ...and so fun to watch....love your work....and love it when its all in Japanese with mr wantanabe....fun fun funny....! i hope to come and sing a concert for you....to say thank you for sharing your gift with us ! you can hear me and see me so you know i am not making this up....just go to my channel and watch and listen ....i want to do a big Christmas concert for you Hiro
I've never cooked my garlic like that *mind blown* I'm doing this from now on
You should also search up garlic confit. So much uses
Thank You For Making This Video Hiroyuki Terada - Diaries of a Master Sushi Chef. Today Me And My Friends Are Going To Make Benihana's Secret Garlic Butter :)
Ooooooh... do you know how to make the lettuce wrap from PF Chang? If so, would you make a video of that?
Hiro have no problem at one of those walking on fire seminars . 🔥🔥
Good afternoon , thank you 👍
I would cut the bulbs of garlic horizontally and then roast ass it makes scooping out the flesh much easier after roast. Going to try making this butter then use it to cook some lobster, crab, prawns - Yes! Thank you for sharing.
It's better than Benny's !! Thank you sir Subscriber 4 Life 💚
B I G !!! T H A N K Y O U !!!! You are awesome !!!
Very yum! yum! Butter! :)
I’m going to try this one out as soon as I can💪🏼❤️😎
yeaaaa i made it and let me tell you is deliciusssss!!!
Just bought 4 pounds of garlic bulbs so I'm gonna make a ton of this & freeze some to last thru winter.
I smoked my garlic yesterday & OMG, it was incredible. I used this butter on mashed potatoes & the family loved it. Next us fried rice.
Thank i love garlic
Looks amazing.. I lived in Indonesia, and there are 2 kind of soy sauce here. The sweet, thick one and the salty, thin one. Which one is better? And how to preserve the garlic butter?
“Huh so much Garlic”......DONT QUESTION THE MASTER!!!!!!!!!
Who is the cook here?
I so agree with you.
Excellent
That spoon on metal bowl action. Nails on chalkboard
I love the smell of garlic in my house for a week. Lol I'm doin this asap
this was a random youtube suggestion and Im so glad they did......
What was the brown liquid? I want to make this!!!! Looks yummy!