Best Benihana Tsutsumi Yaki Recipes

BENIHANA TSUTSUMI-YAKI

Benihana Tsutsumi-Yaki image

This is a copycat recipe of a dish at Benihana's. Serve each parchment or foil envelope along with rice.

Provided by Member 610488

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons white miso
1 tablespoon sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon soy sauce
1/2 head broccoli, broken into florets and blanched
1/2 small cauliflower, broken into florets and blanched
1/4 small cabbage, chopped into bite size pieces
2 cups carrots, sliced
1 cup onion, sliced
2 cups green beans
4 spring onions, roughly chopped
8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
2 sheets nori, cut into julienne strips
2 scallions, trimmed and thinly sliced

Steps:

Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables and stir-fry for 2 minutes.
Prepare 4 parchment or aluminum foil papillotes (envelopes).
In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
Place grilled vegetables in the center half of each opened papillotes heart. Brush the miso mixture over the grilled vegetables and top with seawood and scallions.
Seal the packages and place them in the frying pan or on the grill. Grill for 10 to 12 minutes, or until the packages are puffed.
Transfer to plates and let each diner open his or her own package.

Nutrition Facts : Calories 198.3, Fat 1.4, SaturatedFat 0.3, Sodium 499.4, Carbohydrate 43, Fiber 11.3, Sugar 18, Protein 9.7

BENIHANA FISH TSUTSUMI-YAKI

Benihana Fish Tsutsumi-Yaki image

Make and share this Benihana Fish Tsutsumi-Yaki recipe from Food.com.

Provided by Member 610488

Categories Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 head broccoli, broken into florets and blanched
1/4 small cauliflower, broken into florets and blanched
1/4 small cabbage, chopped into bite size pieces
1 cup carrot, sliced
1 cup onion, sliced
1 cup green beans
15 fresh shiitake mushrooms, sliced
2 tablespoons white miso
1 tablespoon sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon soy sauce
1 lb salmon fillet, skinned and cut into 4 portions
2 sheets nori, seaweed cut into julienne strips
2 scallions, trimmed, thinly sliced

Steps:

Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables for 5 minutes, until onion is opaque.
Prepare 4 parchment or aluminum foil papillotes (envelope).
In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
Place a piece of salmon in the center half of each opened papillotes heart.
Brush the miso mixture over the salmon and top with seaweed, scallions, and grilled vegetables.
Seal the packages and place them in the frying pan or on the grill.
Grill for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.)
Transfer to plates and let each diner open his or her own package.

Nutrition Facts : Calories 284.7, Fat 6.1, SaturatedFat 1.1, Cholesterol 52.3, Sodium 544.2, Carbohydrate 30.4, Fiber 6.8, Sugar 12.9, Protein 28.8

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