How To Make Benihana's Secret Garlic Butter

[@gladysma308]

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.

[@drdrew3]

“Sparingly” with the fresh cracked pepper? LOL. You must have watched a different video

[@land980]

^з^👍

[@ellenm4839]

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.

[@mannyrochaIII]

👌👌👌

[@treetop1990]

I do the same thing. Its so satisfying once all the garlic is squeezed out. 💪🏾💪🏾😎👌🏾👌🏾👌🏾👌🏾👌🏾

[@paulturner6334]

Yes cutting the tops makes them easier to peel.

[@terribelk4039]

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

[@nickgeorgiou7770]

Thx for the tip 👍

[@thecorianne4282]

I don’t know why this was suggested for me, but I’m damn glad it was.

[@zoobrizz]

I know. I was just thinking of Garlic Butter.

[@swh822]

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!

[@damiangrouse4564]

No such thing as too much garlic, or onions for that matter.

[@iluvdissheet]

Yes! 😋

[@nrsimmons178]

Tell 'em Damian, lol!

[@thomasdonlin5456]

I agree fully on that statement!! 😋

[@Bonnyladdadventures]

@@thomasdonlin5456 garlic and onions. A gift from the gods ..

[@carllewis6745]

I completely agree! Other than the chemical in them that aggravates reflux😞

[@deborahduger3860]

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!!!!!

[@mic982]

How much teriyaki sauce did you add to the single butter stick and one clove? No pepper?, No other herbs? Thanks!

[@snoozysusie7617]

@@mic982I would say 1/2 oz of sauce take 2 oz and divide by 4.

[@majoroldladyakamom6948]

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.

[@hoodieheedie1]

Gonna try this, sounds fucking fire.

[@SusanMinhTrangNguyen]

Deborah Kennedy THANK YOU! What a great idea. I’m definitely going to try this. Take care & be safe!

[@PaulNgMahaguru]

Thanks for sharing. A rather good way for storing the pre cooked garlic.

[@aaronjimz]

How is this not the number one comment? Everyone here just regurgitating the same "good afternoon" memes.

[@majoroldladyakamom6948]

@@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.

[@714milky]

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!

[@BusterHWJones]

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.

[@ethan6102]

Ur reply makes no sense to what he commented on

[@ElfGreatTree]

@@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.

[@johnbeckwith1361]

@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.

[@donshiles9805]

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

[@reconnectme1627]

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.

[@tonyadavie9816]

I've never been to a Benihanas but I love garlic butter!

[@Dollgrl1]

Same ! Where is Benihana’s ?

[@sylviab.791]

It's my favorite definitely you need to try it.

[@jayejohnson199]

You not missing nothing

[@iloveashleysade]

I went for the first time on Friday. And just went back Sunday. That garlic butter on the rice is addicting.

[@yessuhyessuh2100]

@@jayejohnson199 exactly, its overhyped, overpriced, and the food is ok

[@MrGTO-ze7vb]

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

[@cheriefraser8266]

Watch you all the time, has helped pass the time during covid. You guys are awesome. Thank you.

[@S1NDROM3tv]

I work at Benihana. This is recipe is 100% correct

[@itsmeMK17]

I just love the way prepare the garlic butter sir..this is my favorite sauce.

[@jennamakesbugs]

I wish we had smell-o-vision!

[@michaelp.nguyen7872]

Jenna Wingate I’m glad we don’t, the salivation would be unbearable!

[@anie7814]

Imagine smell-o-vision while watching a tour of SF. 🤢

[@sunnydee196]

-Mash 5 large heads of cooled roasted garlic. (Peel first after roasted) -Stir in 8oz whipped butter + 44 good turns of fresh black pepper -Slowly add 2oz soy sauce -Mix well! Optional: You can also watch this guy stir the butter for 8min if you like your recipes extra dry😝

[@achance007]

Plus black pepper

[@gracejesus9346]

Thanks for written down the recipe for us.

[@antonioimbriano4273]

You forgot the pepper 🤪🤪

[@drwillfranklin1]

Your profile photo is beautiful.

[@ivoryfyall4231]

Thank you . I got the recipe now🧄👍👍

[@BagRizz_]

Thank you chef! amazing recipe and good to always have ready in fridge at home !!!

[@Penthousep1]

Just made a small batch of this for some fried rice and this is indeed the one

[@hazy1010]

Just tried it. The butter turns out amazing!! Kids loved it

[@caseywilson2741]

Going to put this on some fresh muscles from the oregon coast and oysters too

[@randmayfield5695]

Now you're talking!

[@slackeyed7260]

💪

[@barbram8001]

"Mussels".

[@paulshoemaker5957]

Who's the lucky guy?

[@DHarri9977]

So many jokes so little time, I'm assuming you mean mussels.

[@conishkee]

12/23/22: I made this recipe on yesterday, followed Hiroyuki's instructions all the way through, except, I added two tablespoons of fresh parsley chopped very fine and sprinkled some parmesan cheese on top just before placing it in the broiler, and OMG, it was screaming with flavor! This is the type of garlic butter that works with side food dishes, such as potatoes, veggies, pastas, if you like, and breads, of course, and it just enhances the heck out of it. Thank you, Hiroyuki, for another wonderful recipe. Happy Holidays!

[@ballakolbeck8196]

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!!

[@bettyg7710]

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.

[@RockstarEater]

Benihana: Our butter sauce is secret. No one will ever discover our recipe! Hiro: Good afternoon, Benihaha san.

[@willbeatsrock]

@Andres Munoz Can confirm, was a line-cook and did a few teppen tables. Its really simple to make.

[@MegaRobertoayala]

Not even close

[@wellofcire]

@@willbeatsrock what's a teppen table?

[@dimasakbar7668]

@@wellofcire i think he meant Teppan as in the big hot counter table where you can make okonomiyaki, teppanyaki etc. in front of guest.

[@damiangrouse4564]

Hold my Sake.

[@ninam.6781]

"Wow, so much garlic! 5 big bulbs?" Boy hush!!

[@rcmindset2876]

Great recipe! On the edge of my seat wanting to get it done.

[@sweetsensation8500]

Good Afternoon Hiro! Thank you for sharing that recipe. I LOVE garlic butter. I'll definitely try this one out. Thanks again! 🤩😍❤️

[@AlejandroAArellano]

Was searching for this recipe the other day who would’ve known ahaha 🙌🏻🙌🏻🙌🏻

[@debbierabe1756]

I love garlic. I eat it almost everyday. Yum. Mouth watering.

[@quad1000]

Everyone: I'm here for that most awesome garlic butter ever... Chef Hiro: Good afternoon.

[@miguelguerrero2333]

Thank You Chef Hiro. I made the butter and it was AWESOME!!

[@michellewashington6264]

How much soy sauce did you use?

[@miguelguerrero2333]

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. 🤙🏽🤙🏽

[@ocgirl3574]

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!

[@mr.lowermerion5585]

I love hiro's work

[@pag3309]

“Huh so much Garlic”......DONT QUESTION THE MASTER!!!!!!!!!

[@ronaldo77782]

Who is the cook here?

[@anamiguel2603]

I so agree with you.

[@SCSC-qz7rr]

The best chef ever!!!!!! 👏👏👏👏👏👏😋😋😋😋

[@juanmario6941]

Very nice hiroyuki. U are the #1

[@babee8740]

My mouth watered just watching him mash up the garlic!!!

[@cgirl111]

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.

[@marcorafael312]

Amazing and Delicious! Thank you Chef ! From Portugal!

[@hudentdw2]

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!

[@scottieholland8028]

I love that butter, thank you for the recipe I will definitely try it out.

[@U2WB]

My mouth is watering just watching this. I can almost taste it !

[@Shuggies]

HIRO... Best Chef in the world 🥰 thanks so much for revealing secret Butter... thank You for sharing this recipie... ✌😊🤛🗯🤜😋👌

[@DScott-bp4vu]

Excellent suggestion for day Google..... sometimes you being in my mind and reading my thoughts is awesome........😁👽 I'm going to make this tomorrow!!

[@jonathankerrsmith]

Wow. Learn something everyday

[@TsquareTalk]

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.

[@lovelymissbris]

I thought the same! If you watch them scoop it you can see the granule specks.

[@tarahardy26]

It can be done that away as well but not as good that's the fast and simply I'm n a hurry version😂

[@dwiprastyo5710]

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?

[@queenkaili3243]

PLEASEEEE teach us how to make the hibachi ginger dipping sauce (not the salad dressing). PLEASE!!!

[@meganlovesyoo]

it's basically the salad dressing + extra soy sauce :) my mom and i made the dressing and we were able to repurpose the leftovers as the ginger sauce!

[@chieflion7216]

And the ginger dipping sauce too!!

[@MrPangulo007]

You put onions in a box and ginger must be food processed into chunky liquid. Put like 1/4 vinegar and 1/4 soy sauce then pulverize the onions until saucy. Salt pepper. Thats pretty much it really. For ginger sauce

[@ninam.6781]

Makoto Ginger Dressing. That's what I use. Tastes just like it to me.

[@candykisse1994]

@@MrPangulo007 thank you!!

[@sweetboo1022]

Just bought 4 pounds of garlic bulbs so I'm gonna make a ton of this & freeze some to last thru winter.

[@sweetboo1022]

I smoked my garlic yesterday & OMG, it was incredible. I used this butter on mashed potatoes & the family loved it. Next us fried rice.

[@ErwinLeader]

Warning. Do not watch this at midnight if you love garlic. Your hunger is going to go crazy!!!!! Now, I can't wait for the sun to rise so we can try this at home!!! Thank you for another great video!!!

[@alantrumbly2992]

Garlic butter on fried taters for Bfast.. And sliced sourdough toast.. OH MY!

[@derrickwatkins2431]

Hey thanks Beneihana.. I needed this.. looks good..

[@mikel1893]

Making some right now. Wow it smells good. Thanks chef.

[@jason4275]

*I Added this my Food Bucket list.*

[@AverytheCubanAmerican]

It’s a shame Dracula will be missing out on this

[@jenelleg8946]

Hallelujah!! Finally the secret!! Thank you

[@terribelk4039]

I cut my garlic bulbs in half before roasting. Then just squeeze them out. So much faster. I also close them up in aluminum foil. They roast much faster. This garlic butter is so good between skin and meat of chicken. Garlic cleans cholesterol out of our blood. 🤷‍♀️💕

[@kipperlane8959]

Thank you chef Hiroyuki Terada! 👌

[@brownlove6138]

Thank you🤷🏽‍♀️ I will be making this. yum yummy🤗.

[@georgeneckrock7575]

Beautiful !! I've made garlic butter before but nothing like that. Thank you 👍👍

[@tsicafoff]

How long can you keep this premade butter of heaven for? 😮❤

[@stephaniemaybin2755]

Yo! I'm making this for sure! I'm going to experiment with freezing some.

[@angelawilliams8494]

How did it work

[@stephaniemaybin2755]

@@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

[@stephaniemaybin2755]

@@angelawilliams8494 I made it, but it's not going to last long enough for me to freeze it. Lol!

[@The_Only_Tracy]

@@ithinkicanmakethat6294 she said it wasn’t going to last long enough for her to freeze must be darn good.

[@SupremeLeaderKimJong-un]

Garlic butter got an upgrade with Hiro’s magical touch. And a hint of good afternoon

[@rajkirannatarajan9276]

Chairman Kim, the world would be a better place if you were a more peaceful person

[@leaderoftheworkersparadise1611]

I see a handsome person!

[@SleepLessThan3]

Lmfaoo

[@lyssamalloy5162]

🤣🤣🤣😅😅😅😂😂😂

[@eduardoramos9692]

🤣🤣🤣🤣

[@goodfortune5480]

I've never cooked my garlic like that *mind blown* I'm doing this from now on

[@buntof8111]

You should also search up garlic confit. So much uses

[@liu23usc]

I only had store-bought garlic butter. Really want to try this out with soy sauce. Will try this recipe myself for sure.

[@alantrumbly2992]

I'm thinking a splash of soy sauce & a splash of premium fish sauce..

[@adrianshadows47]

As an X benihana chef it is definitely the same process but we don’t cook the garlic we put it all together and blend but either way this chef gets down and I bet it taste better this way so I have to try it now

[@sithyarael6807]

This would take the raw taste of the garlic out for roasted. I will have to try this cause it would be so yummy.

[@adrianshadows47]

@@sithyarael6807 I totally agree and that’s what I was thinking the same to remove the raw taste but I wasn’t sure.

[@medwaystudios]

@@adrianshadows47 You can freeze it too, removes the reactive chemical that causes the sharp taste.

[@pablovara5302]

What type of butter is it Salted or unsalted Brand? Thanks

[@lorislaurencig7098]

Thank you, mister Terada! 👍🏻

[@jelpack05]

hiro do not be afraid of your english its pretty good, you could also consider this an asmr video.

[@judytran1955]

Been waiting for this recipe thanks

[@dhirendramaharaj9407]

🤤 you making me drool ..🤣🤣🤣👌

[@krissycarlos]

That spoon on metal bowl action. Nails on chalkboard

[@CH-hq7ed]

I did this randomly the other day and though I came up with something 😂 but this video proved this has been a thing

[@zooks808]

I could literally smell the garlic as he was preparing it. 😋

[@drdrew3]

No. Not “literally”. Most misused word in the English language.

[@great-grandmakirk8828]

I love the smell of garlic and especially roasted garlic .

[@vetgirl71]

Thanks for sharing ❤️😊🙏🏾

[@Hyde_Park_Julie]

Awesome job Chef!

[@brianborst6432]

Now I'm craving a baked potato and i know just what I'll serve it with. Thank you!

[@Bunfreaks]

Just made this per your recipe. Can you please show us how to make the mustard dipping sauce?! 🥺

[@sharonm1254]

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.

[@cynthiaslater7445]

That looks so good and so easy to make. Thanks!

[@cassiethevirgo1023]

I made this and it is DELICIOUS!!!!😊

[@badrooster7800]

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 :)

[@ChezJohn]

“How can you touch that Hiro?” “Magic hands 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@fuddrucker74]

There's a video of him moving items that are frying in oil at i believe 350°f, with his fingers.

[@arthas640]

some cooks are like that, i knew a school teacher who was an award winning baker and she had to get special dispensation when she went in to get her teaching license renewed since she didnt have most of her finger prints from so much time spent handling scalding hot baking trays without mitts and i saw her grab stuff right out of the oven or a pan without gloves or anything.

[@wilburdesouza]

@@arthas640 Awesome. It actually isn't hard to do. Our normal human reaction when seeing something that just comes out of the oven or hot oil is to not touch it and if we accidentally touch it we automatically pull our hand away within half a second. But the more you come into contact with hot things the better you are at judging how long you can touch something that's really hot without having that heat transfer over to your hands.. When I was 20 I worked at one of those quick oil change garages. At first I was terrified of touching hot engine oil from cars that have obviously being driven for a while before coming in because you could feel the heat radiating from the engine and exhaust pipes when you're under the car.. But after coming into contact with the hot oil many times, I realized that it really doesn't hurt unless of course you place your hand directly in the stream of hot oil draining from the engine for more than 5 seconds..

[@phdyoutubedegree1939]

i like that this one they roast the garlic. Others recipes don't do this.

[@kenbeliveau3680]

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

[@vandabellini9780]

I love your cooking!

[@amarlindo2451]

Wow, that’s a different combination and I can wait to try it. Thank you for the video. 😊👍

[@dianacarter8204]

What was the brown liquid? I want to make this!!!! Looks yummy!

[@sumanigans]

this was great! anyone know how long this will keep in the fridge for?

[@chrisleearies484]

Perfect for melting on surf n turf steak n shrimp!

[@kleinle522]

I asked for this years ago... Still waiting on yum yum sauce and ginger sauce

[@anniel9219]

E WILLIAMS what about Benihana’s ginger soy dipping sauce? Thanks for the dressing recipe above!

[@OurLastStand]

Yum yum sauce isn't even Japanese, especially not traditional Japanese cuisine.

[@chenesebeanmua]

That’s my favorite!!! 😊 You can also purchase yum yum sauce at Kroger.

[@kleinle522]

@@OurLastStand benihana is not traditional japanese cuisine 🤦

[@ninam.6781]

@@OurLastStand Literally no one said it was traditional and really, who gives a shit?

[@flowerxtv2357]

Thank you ! But what brand soy sauce is your favorite for this ?

[@margaritasalt06]

How long does this recipe keep.. and can it be frozen,,??🤔

[@Elisheva333]

At home we learned to make sushi thanks to you, gracias, I never tried this at Benihana, is just for bread

[@berniecelee5062]

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 !

[@msbrownchefbrown7434]

Excellent

[@bullishbeartrader6121]

I love the smell of garlic in my house for a week. Lol I'm doin this asap

[@dwaynewladyka577]

That is a great looking garlic butter. I hope you and your cameraman have a good afternoon. Cheers, Chef Hiro!

[@jerrykinnin7941]

Looks delicious.

[@victoriasmith4208]

this was a random youtube suggestion and Im so glad they did......

[@bmartinez4450]

Question. How long would that last in the fridge? Very interesting. I'm going to try this myself

[@BusterHWJones]

10 days or so.

[@valerieneal2747]

Or...for what may go unused. .a compound butter that can be frozen for future use?