Best Copycat Benihana Japanese Chicken Rice

My Benihana Chicken Rice Adventure: A Taste of Japan at Home

For years, I've dreamt of recreating the magic of Benihana's iconic Chicken Rice. That fluffy, savory rice, perfectly complementing the tender chicken and vibrant vegetables – it's a culinary memory etched in my mind. Every trip to Benihana began with the anticipation of that dish, a delightful precursor to the main event. I'd often find myself happily nibbling half the portion as a starter, relishing each mouthful before the sizzling spectacle at the teppanyaki grill even began. This wasn't just any chicken and rice; it was an experience.

Inspired by countless attempts and online recipes, my quest finally led me to a true copycat recipe. The key, I discovered, lies in the subtle yet crucial details. It's not just about the ingredients, but the technique, the order of operations – a carefully orchestrated dance of flavors and textures that culminates in that unmistakable Benihana taste. I've tweaked, refined, and perfected this recipe over many culinary experiments. Now, I’m thrilled to share my version with you, allowing you to replicate this culinary gem in the comfort of your own kitchen.

The journey started with the rice, the foundation of this dish. I experimented with different cooking methods, adjusting water ratios and cooking times to achieve the perfect texture – that slightly sticky, yet not mushy consistency that’s so characteristic of Benihana's rice. Cooling the cooked rice is a critical step, allowing it to absorb the flavors of the garlic butter compound later. Speaking of garlic butter, this is where the recipe truly shines. The finely minced garlic, mashed into softened butter, creating a fragrant paste, is the secret weapon that infuses the dish with an authentic Benihana flavor profile. It's a simple yet incredibly effective technique that elevates this recipe beyond the ordinary.

Then came the chicken. Cubing the chicken breasts ensures even cooking and a quicker cooking time. The onion, gently sautéed to a soft but not browned perfection, forms a delightful base. The addition of peas, carrots, and a touch of green onion introduces a vibrant burst of freshness and color, complementing the richness of the chicken and garlic butter. The scrambled eggs, cut into small pieces, bring a delicate creaminess and add a subtle richness to the overall texture. And, of course, the soy sauce – that perfectly balanced salty-savory element that binds everything together. Each ingredient plays a crucial role, contributing its unique character to the final masterpiece.

The beauty of this recipe is its versatility. You can adjust the ingredients to your preferences. Perhaps you prefer more or less garlic, or want to experiment with other vegetables. Feel free to personalize the recipe, making it your own culinary creation. The most important aspect is to savor the process and appreciate the fusion of flavors and textures that come together to create this exquisite dish. It’s more than just a meal; it's a culinary journey, a delightful recreation of a cherished dining experience. Now, go ahead, and let your taste buds take you on a delicious trip to Benihana!

This recipe isn’t just a meal; it's a trip down memory lane, a tribute to the moments spent savoring the tastes and ambiance of a beloved restaurant. It's a testament to the power of food to transport us to other times and places, to rekindle happy memories and create new ones. And isn't that what cooking is all about? Sharing experiences, creating memories, and savoring the simple joys of life, one delicious bite at a time.

Step-by-step

• The rice could be pre-cooked the night before and stored in the fridge or cook the rice using package directions -- Note: double the water per each cup of uncooked rice. For this recipe, you would use 4 cups of water and 2 cups of uncooked rice, a pinch of salt and once you bring it to a boil, turn the heat down and cook for 20 minutes covered.
• You must spread the rice out after it is cooked in a shallow pan and cool it off in the fridge (or freezer if you have room). Needs to be at room temperature or cooler.
• Make your garlic and butter compound. Put softened butter in a bowl large enough to allow you to mix the garlic into the butter. Needs to be well blended. Use a potato masher to mash the butter or use a hand mixer if you wish.
• Peel garlic by hitting each clove with the side of a knife being careful and keep the sharp end of the knife away from you. It is now easy to peel and you will do this with both cloves (or 1 if you want less of a garlic flavor) and then finely mince.
• After garlic is minced you will use the side of the knife and run the side of the blade in each direction to mash the garlic. You want to make a paste out of the garlic.
• Add the garlic to the butter and mix really well. Keep the bowl on the counter ready for use.
• Wash and dry your chicken breast and cube it into small bite-size pieces.
• Dice your onion.
• Thinly cut the greens on the green onion.
• Scramble the eggs in a frying pan with 1 teaspoon of sesame oil. Then cut the cooked eggs into small pieces and put aside.
• In a large frying pan or a wok add 2 tablespoons of sesame oil and cook the onion on medium heat for 5 minutes stirring often. You just want it soft and don't burn it.
• Now add your cubed chicken and stir often. You don't want to burn the chicken but a little color is fine.
• Add some salt and pepper to taste. Cook chicken about 5-7 minutes on medium heat. It will cook fast because it is cubed small.
• Add 1 tablespoon of the garlic butter compound.
• Add the peas, carrots, and green onions. Cook for 5 minutes or until just tender. (you can taste a carrot to test for desired taste) Do not overcook. Stir often.
• Leave in pan.
• Add 2 tablespoons of garlic butter compound and add the rice a handful at a time. Carefully stir everything together and keep adding rice until all the rice is added and well mixed together.
• At this time add 1 more tablespoon of the garlic butter compound.
• Cook rice for 5-7 minutes stirring often.
• Add the cooked eggs, stir well carefully.
• Now add your soy sauce. Mix well to distribute evenly.
• Add remaining salt and pepper to taste.
• If you wish to add the toasted sesame seeds do so now and stir and serve. Since we used sesame oil in the recipe the seeds are optional.