Episode 5 : Benihana Chef
Benihana is a chain of classic Japanese restaurants that elevates tableside preparation to performance art. Benihana chefs serve up a colorful variety of dishes directly in front of diners using a combination of razor sharp knives, a red-hot grill, sleight of hand and witty banter. Most trainee chefs spend four months in the shadows of the kitchen just learning to chop - Bob's challenge is to master all the skills necessary to become a Benihana chef in a mere week. He will be inducted into the Benihana experience by a seasoned chef, Michael Tan, but in the end he'll be on his own in front of a 600°C grill and a hungry audience. His challenge is to master fancy knife work, clever patter, juggling and the all important onion volcano. His reward? Knife skills worthy of a samurai warrior and fresh ideas for bringing drama to the dinner table.
Recipe:
Benihana Fried Rice
Courtesy of Fairmont Royal York Hotel
Yield: 4 - 6 portions
- Ingredients:
- 4 Cups Cooked Japanese Rice
- ¼ Cup Diced Spanish Onion
- ¼ Cup Diced Carrot
- ¼ Cup Thinly Sliced Green Onion
- 2 Eggs
- ¼ Cup Japanese Soy Sauce
Method:
Step 1: In a wok or skillet cook the eggs in 2 tablespoons of oil on medium high heat, scramble eggs while cooking them, then remove and set aside
Step 2: In the same wok add 2 tablespoons oil and cook all the vegetables for 1 minute on medium high heat, lower the heat to medium and add the rice and cooked eggs
Step 3: When ingredients are mixed well add the soy sauce and continue to mix, add salt and pepper and serve.