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!

[@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.

[@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.

[@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

[@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😞

[@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.

[@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

[@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. 🤢

[@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

[@cheriefraser8266]

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

[@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.

[@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.

[@ninam.6781]

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

[@BagRizz_]

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

[@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!!

[@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🧄👍👍

[@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!!

[@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!

[@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😂

[@Penthousep1]

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

[@sweetsensation8500]

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

[@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.

[@pag3309]

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

[@ronaldo77782]

Who is the cook here?

[@anamiguel2603]

I so agree with you.

[@hazy1010]

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

[@Shuggies]

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

[@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. 🤙🏽🤙🏽

[@AlejandroAArellano]

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

[@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?

[@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.

[@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!

[@debbierabe1756]

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

[@AverytheCubanAmerican]

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

[@marcorafael312]

Amazing and Delicious! Thank you Chef ! From Portugal!

[@rcmindset2876]

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

[@jonathankerrsmith]

Wow. Learn something everyday

[@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.

[@babee8740]

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

[@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!

[@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!

[@mr.lowermerion5585]

I love hiro's work

[@krissycarlos]

That spoon on metal bowl action. Nails on chalkboard

[@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. 🤷‍♀️💕

[@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]

🤣🤣🤣🤣

[@kipperlane8959]

Thank you chef Hiroyuki Terada! 👌

[@scottieholland8028]

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

[@juanmario6941]

Very nice hiroyuki. U are the #1

[@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?

[@U2WB]

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

[@Bunfreaks]

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

[@dongatop]

Hi, how long you could storage it? In refrigerator and in freezer? Looks great. Regards from Argentina. 🇦🇷 Thanks.

[@zoobrizz]

Forever in the freezer. Like any other butter in frig

[@tsicafoff]

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

[@lorislaurencig7098]

Thank you, mister Terada! 👍🏻

[@mikel1893]

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

[@SCSC-qz7rr]

The best chef ever!!!!!! 👏👏👏👏👏👏😋😋😋😋

[@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

[@jason4275]

*I Added this my Food Bucket list.*

[@BobBridgesbob]

Great video! But I thought the recipe called for a bit of Lemon Juice as well?

[@kv8482]

Me too

[@dianacarter8204]

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

[@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!!

[@dalex60]

If you cut the tops off of the garlic bulbs, the pulp will squeeze right out after roasting in the oven. Saves a messy step.

[@georgeneckrock7575]

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

[@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?

[@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

[@jaye212]

This looks amazing. How much soy sauce do you use with 5 heads of garlic and 1 pound of whipped butter?

[@torinbrown8196]

He used 8 oz of whipped butter, 5 LG garlic bulbs, and 2 oz of Soy Sauce. You want a pound do the math. Or, just take my word and double the recipe. Please do NOT double the time and temperature, just sayin'!

[@jaye212]

Got it. Thanks.

[@chrisleearies484]

Perfect for melting on surf n turf steak n shrimp!

[@great-grandmakirk8828]

I love the smell of garlic and especially roasted garlic .

[@jelpack05]

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

[@drewsquickfix]

Just curious why would you need garlic butter for Japanese food or sushi?? Doesnt seem like part of the cuisine

[@TalsBadKidney]

thanks! can you please make a video with instructions for your three favorite large batch condiments?

[@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

[@NoOne-nf8cl]

can you show us how to make the Benihana mustard sauce, uh you know the tepan style mustard sauce for dipping your steak in?

[@jenelleg8946]

Hallelujah!! Finally the secret!! Thank you

[@derrickwatkins2431]

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

[@sumanigans]

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

[@amarlindo2451]

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

[@flowerxtv2357]

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

[@brownlove6138]

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

[@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.

[@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

[@LegendBuzzy]

Can you do a recipe for eel sauce or just a video of all of your Mise en place?

[@cynthiaslater7445]

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

[@DonnieTNJ]

most of the recipes you see online that are supposed to be for benihana's secret garlic butter say to add lemon juice but our man Hiro did not add any....also having gone to benihana's many times and looked carefully at the garlic butter you will see uniform brown dots throughout the butter.

[@margaritasalt06]

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

[@ThePolkadog]

Wish you would put the recipe in the description

[@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..

[@zooks808]

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

[@drdrew3]

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

[@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 :)

[@tonyadavie9816]

I know you said this butter can be used later but how long can this last in the refrigerator? Since the garlic, pepper and sauce was added, does it speed up the life of the butter or would it last the same amount of time?

[@kellyb3540]

Put it in saran wrap in the shape of a hot dog and freeze it. You can use as needed.

[@judytran1955]

Been waiting for this recipe thanks

[@arthas640]

3:25 my boss *had* to walk in right at this point and thought i was listening to porn while i was working (I have videos like this playing in the background while i type).

[@Dougie19xx]

OMFG!!!!!! 😭😭😭😭😭💀💀💀💀💀💀

[@dasaini]

It’s only garlic porn

[@miltonjasso5843]

!!! Food porn !!!

[@sxd-215]

Your boss watches robot porn then lol

[@Penthousep1]

😂😂

[@TheStevieLee]

I had 2 generations work at benihana, my mom, then grandparents, then dad. The secret to us was never a secret

[@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!