The Exact Two-Ingredient Trick Behind Benihana's Famous Garlic Butter
Jason Farmer reveals the precise method Benihana uses to make their iconic garlic butter, including why the restaurant uses margarine instead of butter and what you should use at home. He walks through both a large restaurant-scale batch and a small no-equipment home version made with just a knife. A must-watch for anyone recreating hibachi-style cooking at home.
3:43
by Jason Farmer
#hibachi at home #no special equipment #condiment #knife skills #Japanese steakhouse #teppanyaki #garlic butter #Benihana #make-ahead #sauce #copycat recipe #freezer-friendly
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🧾 Ingredients
- 1unsalted butter (6 sticks / 690g for large batch, 3 sticks for small batch)
- 2garlic cloves (15 for large batch, 6–8 for small batch)
- 3Kikkoman soy sauce (¼ cup / 60ml for large batch, 2 tablespoons for small batch)
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