[{"data":1,"prerenderedAt":71},["ShallowReactive",2],{"video-h9v2u8":3},{"video":4,"relatedVideos":59},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":26,"categories":37,"channel":56},1013854,"h9v2u8","xpp7eI5rpWM","Why Benihana Cooks Steak Whole First — And How to Replicate It at Home","Jason Farmer breaks down the exact technique and ingredients used at Benihana restaurants to make teriyaki steak at home for a fraction of the cost. The video covers the most common home-cooking mistake (cutting steak before cooking), how to prep scallions and mushrooms, and the precise julienne-cut method used at teppanyaki restaurants. A must-watch for hibachi fans looking to recreate the steakhouse experience on a budget.","PT5M56S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25],"weeknight dinner","pan-seared","julienne cut","hibachi at home","steak","Japanese steakhouse","teppanyaki","sautéed mushrooms","garlic butter","teriyaki","Benihana copycat","budget cooking",[27,28,29,30,31,32,33,34,35,36],"New York strip steak (6-8 oz, ¾ inch thick)","Safflower oil","Kosher salt","Black pepper","Scallions (green onions)","Mushrooms","Garlic butter","Teriyaki sauce (¼–⅓ cup per steak)","Kikkoman soy sauce","Kikkoman mirin",[38,44,50],{"id":39,"name":40,"slug":41,"emoji":42,"color":43},408,"Japanese & Asian","japanese-asian","🍙","#E8F4F8",{"id":45,"name":46,"slug":47,"emoji":48,"color":49},153,"Steak & Beef","steak-beef","🥩","#8B1A1A",{"id":51,"name":52,"slug":53,"emoji":54,"color":55},157,"Copycat Recipes","copycat-recipes","🍴","#E63946",{"name":57,"slug":58},"Jason Farmer","jason-farmer",[60],{"id":61,"code":62,"youtubeVideoId":63,"title":64,"description":65,"youtubeDuration":66,"youtubeIsShort":11,"contentType":12,"channel":67},1006426,"zbkfrw","gW4PCfLzTYA","5 Attempts to Perfect Onigiri: The Rice Ball 4Kids Called a 'Donut' in Pokémon","Babish recreates Brock's onigiri from Pokémon — the rice balls that 4Kids Entertainment famously dubbed 'jelly-filled donuts' for American audiences. He walks through making two classic fillings (umeboshi pickled plums and braised kombu kelp) and documents five messy attempts before nailing the proper triangular and round shapes.","PT4M41S",{"name":68,"slug":69,"avatar":70},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",1778181065373]