Benihana Garlic Butter Recipe (Hibachi At Home)
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- เผยแพร่เมื่อ 8 พ.ค. 2024
- Have you ever wondered exactly how Benihana makes their famous garlic butter? In this video, I'll break down the exact recipe for Benihana's famous garlic butter. It's super simple and you can even make this amazing all-purpose flavor enhancer with only a knife! Let's do this!
Recipe document link: docs.google.com/document/d/1r...
Kitchen gear in video:
Misono UX10 Chef's Knife: geni.us/UaUygE
John Boos Work Table: geni.us/giAaB
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
0:00 Intro
0:31 Margarine or butter?
1:24 Garlic butter recipe (restaurant version)
2:29 Making smaller amounts (home version)
3:23 Thanks! - แนวปฏิบัติและการใช้ชีวิต
![ILLSLICK - Homies Feat. LILY [Official Music Video]](http://i.ytimg.com/vi/r6jGK7MumF0/mqdefault.jpg)
Want to learn some more hibachi at home recipes? Check out this playlist: th-cam.com/play/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0.html
Thank you Jason
Can you share how to make their original ginger sauce?
As a former Benihana Top Chef of Miami Beach , Fl. This is the only one video on TH-cam showing the right way to do it .
Hey, Luis!! Thanks, man! I appreciate you!!
Everyone else is throwing I'm all type of nonsense like parsley 🤣and they are dumping soy sauce on top of the fried rice instead of putting it on oneside of the pan and gradually working it in
Success confirmed then:) Thanks!
Perez busted, your Jason’s inside man.
I’m sold. My mind is blown
I recently found your channel and want to say how thankful I am for your work. These videos are awesome.
Made it tried it blew me away. nice punch and complementary notes. Thanks a lot!
Wow thank you so very much. I cannot tell you how thrilled and appreciate I am to finally have this recipe, I will be making within the next few weeks and I will update.
Made it tonight for dinner and thank you so much for this it was so good.
Thanks!! I’ve used this recipe several times and it’s a huge hit at my house!!
I really appreciate all your help and recipes. You're the BEST Jason...
I'm really happy you like the videos!
Looks amazing! It sounds like this garlic butter would be delicious on other food and proteins too, not just Benihana menu items. I just subscribed after watching your Fried Rice recipe. Thanks for the level of detail you used describing how to make restaurant style fried rice. Cheers!
In-depth and informative video
I'm not embarrassed to say, I've tried lots of TH-cam recipes looking for that signature flavor,this one is definitely it. Thanks for sharing.
thanks for watching!! I really appreciate your support!
Just bought Japanese garlic butter from the store, and wondering if I can make it at home. And the first video is this, I see the texture and the final product just exactly the same as what I bought. Thank you for explaining every detail.
I hope you can make a lot of videos like this. Wish you always a good day!
Very professional and right to the point! I love your videos. Keep them coming.
Thank you, MsQuallaf! I’m very honored by your kind words!!
You have the best explanation on delicious food.. thank you
Thank you so much, Jincal!! I really appreciate your kind words!!
Thanks for stopping by!!
Mind Blown 🤯
This would be such a great base recipe for "playing" and portioning out a bit here and there to make other flavored butters. I'll bet that this recipe would be fantastic with a bit of miso added into it too! And it'd be fun to try it with different types of miso, or even koji. Or try adding citrus juices and zests like another commenter mentioned for shellfish, fish, and seafood, or herbs, or some combinations of all of the above. If a person were to make the full restaurant-sized batch, then there would certainly be enough for some experimentation. I should think that this compound butter could be portioned and would freeze nicely too, so don't be intimidated by the amount. Think of it as meal-prep. Then the work is done once and dinner can be made faster the next time.
Thanks for making all of these wonderful videos for all of us and keep up the great work! I can't wait to see what you'll share with us next! I've watched all of your videos and saved them to my Playlist and to my Pinterest boards. If you don't have a website or other social media like Pinterest, then perhaps consider it. It would drive more traffic to your channel. Thanks again Jason!
You have gained a new subscriber! I look forward to watching anything you have posted and new items to come!
Thank you, Latosha! I really appreciate your kind words! :)
Great content. THANKS
Thank you so much! I can't wait to try this!
Thanks for watching!
I was reluctant to watch it, but I'm glad I did now.
He keeps coming with the hits!
Thank you, Tatiana! It’s so nice to see you again!!
Hey. You are the ONE!!! Great explanation, great recipe, great shooting.👌👌👌
Hey Umut, thanks a lot! I really appreciate the compliment! That's very kind of you!!
Excellent videos! So glad I found your channel!! I have a Blackstone grill I’m going to use for making all your recipes.
That's awesome!! Let me know if you have any questions or anything and I'll do my best to help out! Thanks again for the support!!
This stuff is amazing! All using ingredients i have at home
And you keep impressing ❤😮😊
You have a new subscriber. you're a blessing I spend over 150 a month alone going to Benihanas. Thank you and can't wait for more videos!
Tamesha!
Of all the comments I've gotten on this channel, yours is my favorite! That is EXACTLY what I'm trying to help people do! Save money and cook these dishes at home! Because they can be made much better and much cheaper at home!
Thank you so much for your kind words! Your comment really made my day!!
@@farmageddon no problem! I’m glad I made your day ! 🙏🏽 Can you do the colossal shrimp next ?
@@tameshaross1286 Yes, ma'am! I have a couple videos on deck I have to do first (Benihana teriyaki sauce and the teriyaki chicken and teriyaki steak) but the colossal shrimp will be within a few weeks!
Amazing!!!!!!! Thx
Amazing!!! Did you make the egg yolk sauce yet?
I would trust this man with my life
Watching Again 😂. Every Time I make Fried Rice I always refresh with your Lessons. Thank You So Much. ❤. Cheers 🍻
BEST GARLIC BUTTER EVER MY FAMILY LOVED🥰 IT THANKS FOR A GREAT QUICK EASY RECIPE...
Thank you! I’m super happy y’all enjoyed it!!
These videos are brilliant! Easy to follow and great presentation!
Hey, I know you!
@@farmageddon my brother told me you had stepped up your game but was completely blown away with the quality! I am def trying garlic butter and the fried recipe this week
Thanks, dude! It’s really nice to hear from you!!
Delicious! Thanks
Thank you, Justin!!
Jason's recipes are authentic for anyone who is looking! I watched his fried rice video and commented that all it needed was Diablo sauce. He sent me a video for that and it turned out great! I'm even going try his recipes to make their spice teriyaki and also this garlic butter. Great job, Jason!
Hey, thanks a lot! That’s very kind of you! I really appreciate your support!
@@farmageddon do a video for Diablo!
Thank you.
Nice
Greatness
Thank you, Daniel!
This was great! Very detailed description, but didn't take up much time!
Thank you, Joseph! I really appreciate your kind words!!
I had no idea it was this easy
I just found your channel, watched a couple videos and read some comments... I sub'd!!
I'll be making some of your recipes you shared after I get some needed groceries!!
Thank you!!
i dont remember this stuff, but now i'd like to try it.
It's really an all-purpose flavor enhancer! It makes awesome shrimp scampi. It's great tossed in vegetables and even in mashed potatoes. It's a really great ingredient to have on hand!
Thanks so much for your kind words! I really appreciate you!
Thank you. I go there for this sometimes because it’s so damn good now I can make it at home.
Love this 😍
Thank you so much to your kind words!! I really appreciate you!!
I’m glad you mentioned that there are other Benihana garlic butter recipes out there. The problem is that EVERYONE swears there’s is authentic. Problem is that I have never had Benihanas butter so can’t comment on authenticity. I just love garlic butter so will give yours a try.
this is the precise recipe in their recipe book. although, I'm not saying it's necessarily the best. there may be others you end up liking more. but this is how they make it at the restaurant.
Very good recipe. Thanks I learned something from your channel. I would like to try this. Good luck 🍀 to you.
Thank you! Good luck to you, too!!
I will try it this weekend
Awesome! Let me know how it turns out!
just made this last night - what a great way to make butter into a real flavor bomb! an additional tip: if you have a mortar and pestle, you could also use it to make the garlic paste :)
That is such a great tip!! In the future, I plan on doing a really long video where I break down how to plan and do an entire hibachi meal. I'll include that tip when I go over all the ways to make garlic butter! Thank you for your great tip!!
@@farmageddon I would love this so much!!!!
How much garlic paste?
@@youngshaun2004 as much as you want
i think this technic alone worth its every second.
One shouldn't stop at shoyu and garlic, the most important thing were the fat to liquid to aromatic ratio, play with it incorporating whatever taste you want
That's a great tip! Thank you, Dimas!
yay!
Very good. I also add a splash of lemon for when I use it on the shrimp. I got benihana down to a T like you do on my blackstone. I even know some tricks and cam make the onion volcano.
You might want to add that splash of lemon onto the shrimp at the end of cooking, because it will be a lot less bitter! The longer lemon juice is separate from the lemon, the more bitter it gets. Just a suggestion! Also, you'd have the garlic butter to use on other dishes which you do not need or want lemon juice if you don't incorporate it in there.
Great video, can you include dishes with Tofu or meat alternatives?
I waited for a few years for someone to come out with this Benihana recipe, haha! Thanks Jason! You’re the man! Now, only if you can crack the recipe to the “spicy teriyaki sauce” they use! It’s too good…
Hey, Neel! Thanks, man!!
I actually do have the recipe for the spicy teriyaki! If you go watch the Diablo sauce video, replace the mayonnaise with teriyaki and that’s it!
I’ll definitely do a video here soon!
Thanks again for the kind words! Take care!!
@@farmageddon How much teriyaki would you replace with?
@@trulyuncouth To be completely honest, I've not made the spicy teriyaki yet. I do have the exact recipe from a chef at BH, but it just says, "Make same chili paste as Diablo sauce, replace mayo with teriyaki." - So, I need to make it a time or two before I dial in the exact amount.
I'll be making a video in the next couple weeks, so I'll have the ratios then, but if you would like to make it before - what I would do is watch the Diablo sauce video and make the chili paste. Then watch the teriyaki sauce video and make that. Then, when you're combining the two, just make sure it flows like the teriyaki when it's warm - maybe slightly thicker than that. That's the best advice I can give you before I've actually made it!
Let me know how it turns out!
@Neel Patel the spicy teriyaki video is here: th-cam.com/video/arSRwBHbwBE/w-d-xo.html
@@farmageddon Awesome, thanks Jason!
Thanks!
Oh my! Thank you so much, Shelly!! I sincerely appreciate your generosity!!
If there are any video ideas you would like me to add to my list, please let me know, and I promise you I will add them!!
Thanks again!! Much love!! :)
Blend:
- 15 peeled garlic cloves sans the root
- 60mL of Kikkoman Soy Sauce
in a food processor...
- 6-bars of unsalted butter to room temp
Using a whisk, slowly blend garlic+Soy Sauce into room-temp butter.
Thank you ❤️
Thanks for stopping by!!
Found you with the fried rice recipe. The only fried rice recipe you’ll need. Always wondered why you didn’t put out more content. I am loving each and every one of your videos. Keep them coming.
Thank you so much!! I really appreciate your support!!
I wanted to let you know I just made this and it is the closest recipe I have found that mimics the actual thing. It was super easy to make too. You have a great channel and I can't wait to follow more of your recipes. Thank you.
That's great, Edward! I'm really happy you liked the video!! Thank you for watching!!
When making the garlic paste using the flat of a French knife, sprinkling a little salt granule over the chopped garlic turns it to paste quicker and easier. Of course if you have issues with salt you can do it the way demonstrated in the video.
Great tip, Steve!! Thank you!! :)
Hey man, nice work with the channel. I can tell they are accurate because I ask a lot of questions there and some of the guys tell me a little too much about their recipes, haha. Especially if it's just me eating. Where did you get the recipes?
Thanks, Eddie!
I have a friend that works at Benihana and I know a couple other people that used to work up there. Several of them have given me the corporate recipes. My friend has given me several right out of their corporate book. I'm still trying to get others from him, but he's somewhat unreliable. :/
But yeah, they mostly come from my friend that works up there!
Thanks for stopping by! I appreciate your kind words!
Omgeee ur back!!! I cooked the rice way back then. So long ago which was a hit. Thanx for new benihana vids. U have the steak and veggies recipe?
Angela! Hi! Thanks for stopping by again!
I don't have that recipe, but I'll see if I can get in contact with my friend who works there and I'll try to make that recipe for you in a future video! Thanks again for your kind words! I really appreciate you!!
@@farmageddon I will be in the lookout! Thanks for replying to your comments.
Thanks I like your video, straight and clear,. Any yum yum sauce recipe?
Hey, Danni! I’m trying to get in contact with my buddy who works at Benihana. As soon as I can get the recipe from him, I’ll make a video!
Thank you so much for stopping by! I really appreciate you!
hey, Danni, here is the yum yum sauce: th-cam.com/video/2jLr__bRsHc/w-d-xo.html
You videos are killer…better than so many other TH-camrs
Thank you, Hudson!! I really appreciate your support!
what are additional uses for this recipe? Love the short, to the point video. Thank you!
they use this stuff on most of their meats, vegetables, etc. just toss in a bit at the end and let it melt to coat whatever you're cooking. adds a bunch of flavor and umami!
Great video! (Thank you making it.) One thing: could you please show the weight (in grams) for the garlic? The garlic sold where I live have vastly different sized cloves. It would take the guesswork out of making this if I knew the exact amount of garlic to use.
Also, all of your Benihana recipes are fantastic! SO happy I found your channel! 😊
Hello! The recipe from the restaurant doesn’t have the precise weight, just the amount of cloves…so, I would just Google how much volume is an average clove minced. It’s probably like a half teaspoon. I hope this helps!
Dammit Jason you're going to have the Benihana corporate office coming after you haha. We don't even need to go anymore. Thanks for the awesome recipes!
I love to hear it!! I really hope you enjoy the recipes and let me know if you have any questions!!
thanks
Thank you for watching!!
I like to roast the garlic in the oven then add that to the butter, it's extra yummy-ness
Oh my, this garlic butter looks FANTASTIC 😍😍😍
Thanks, Maikoh!
Could you do the butter mixing part in a stand mixer or would it kill it? Thank you so much for this recipe!
Hi, Ivy! You can, for sure! I just couldn’t get my camera to film it correctly so I ended up doing it by hand!! :) thank you so much for watching!!
Absolutely Amazing. I never knew that they use Margarine. Makes complete sense I’ve been making your Fried Rice recipe now for a few years & now I can add all the correct sauce’s. Thank You So Much 😊 I really appreciate it. Cheers 🍻 You are my Benihana Guru 😃
Thanks, Mick!! I really appreciate you! Nice to see you again!!
Subbed!
Thank you!!
I'm confused. Lemon juice in the Benihana fried rice video, which I think is a good idea. Hiroyuki Terada doesn't put lemon juice in it either but he bakes the garlic. Baking the garlic is another good idea. Still, awesome video. I'm looking forward to making this. Mmm Mmm
Hey, Dan! The recipe/technique in this video is the exact one they use at the restaurant. I used lemon in my first because I mistakenly thought BH put it in there. But it’s still good and I still do it like that sometimes. Hiroyuki’s recipe is also great and I do use roasted garlic sometimes, as well. But mostly for Western style steaks. Any of the recipes works well, but this video is the exact one they use at BH. (But they use margarine.)
Thanks for watching! I appreciate your support!
Ok! So I've been making this a lot and had a few more thoughts, I hope you don't mind if I share them! First, I noticed that it's not easy for me to emulsify the soy sauce into the butter because it wants to separate out - i didn't know if you had any suggestions to improve this but thought it was worth mentioning. For me, it seems to be a bit easier to just add salt to the butter (could also use salted butter) and omit the soy sauce - this way I can season the dish with soy sauce to taste, since I will probably be doing that anyway. Hope this is useful!
Hey, urbster!
Yes, the liquid in the butter will want to remain separated, so you'll just have to make sure the butter is totally tempered to room temperature and then sort of whip it into the butter. It does take a couple minutes to actually do it and you'll need to kind of treat it like you're making whipped cream. But eventually, it will emulsify into the butter, it just takes a bit.
That's a great tip about adding salt! I don't really think it matters in terms of the final flavor whether or not you add the soy to the dish or to the butter. Just different routes to the same destination. I just wanted to show people how they did it at the restaurant.
Thanks for the great tips! Nice to see you again! Take care!!
I wonder... is it is possible to do with the mixer attachment in a kitchen aid?
@@auntiejenn3315 i didn't make a large enough quantity at once to bust out the kitchenaid, but i am sure it would work
OK so I wanted to make an update since this was the first time I actually made a large quantity (accidentally bought too much butter lol). I blended the soy sauce and garlic together in the blender (easier to clean than the food processor) and since the butter was still stiff (it's fairly cool in our kitchen), I put it in the microwave at very low power for about 20 seconds at a time until it was softer but not melting. Then I blended in the soy garlic mixture bit by bit as instructed. Came out great!!
Love your videos! I'm having trouble finding the right stir fry sauce used to cook hibachi. It's definitely not just soy sauce. Do you have any idea?
Thank you, fellow Farmer! Well, stir fry and hibachi are really two different things. Typically in hibachi/teppanyaki - which is the style where they cook on the flattop in front of you, the finishing sauce is just the garlic butter. You can find a video on how to make the garlic butter on my channel. Either that or teriyaki sauce. I'll be making a video on how to make Benihana's teriyaki sauce next week, so keep an eye out for that. The teriyaki sauce I use most often is from Morimoto and it's basically just
1/2 cup soy sauce
1/2 cup mirin
1/2 cup sake
1/2 cup white sugar
1/4 cup diced onion
5 thinly sliced ginger
2 medium garlic cloves, peeled and lightly crushed
Place all ingredients in small sauce pot and bring to a simmer. Simmer for 8 minutes, then strain. Makes 1 1/2 cups.
The sauce is ready to use as-is. However, if you desire a thicker consistency, you’ll need to use cornstarch. So, if you’re using 1/4 cup sauce, mix it with 1 teaspoon of cornstarch that has been whisked in 1 teaspoon of water. Mix them in the sauce over medium heat and heat just until thickened.
.....
Try those and if you don't like them, let me know and I'll dig up some stir-fry marinades for you!
@@farmageddon Thank you so much. I'll give that a try. We order hibachi takeout from a Chinese restaurant and their sauce that's cooked with beef & broccoli menu item is amazing. It taste nothing like plain soy sauce. It's not thick but it sticks to the food and has this flavor that all I can think of is semi sweet? Hopefully that makes sense. It's not straight teriyaki sweet either so this is some mixture going on. I'm subscribed by the way and "like" all your videos. I have already made garlic butter and have used it. I have extra currently in fridge. Awesome stuff. It's whatever they have mixed in their squeeze bottle together.
@@user-ql9sz1oq6r Are you sure the beef & broccoli is hibachi? There is a typical "American" chinese fast food dish for this that is typically finished off in a semi sweet brown sauce but that is typically cooked stir fry style in a wok and not hibachi on a flat top. If so then I have what you need.
@@maleitch You are correct. I wasn't sure how to explain it. It's the semi sweet sauce made with oyster sauce or hoison. So American version like you said. Not hibachi now that I understand.
@@user-ql9sz1oq6r To my knowledge, in Chinese cooking when you see the sauce "sticks" to the food it's because they added a little corn starch in water at the end of the cooking, stirring it in. Slightly thickens the sauce and sticks to food.
I use about 1 tsp starch to 2 tbsp water. Mix, then drizzle on stir fry toward the end.
Excellent instructional video. Subbed. Will check out other vids
Thank you!! I sincerely appreciate your support!!!
Jason Question - if I prepped this and the batch melted from being next to the stove, will putting in the fridge to re-solidify it effect the product?
kyle, you should be fine! i wouldn't do it too many times, but you're OK if it did it just once!
Is this what makes the zucchini and veggies so delish? Has anyone tried it w roasted garlic? I understand why they dont roast it, but i bet it would taste fabulous!
Jason do you know how to make the super light whipped butter that they provide at a steakhouse for your bread? I’ve tried everything and can’t quite get it light,I know they must use whipped cream in it as it’s light and fluffy.
It's been years now but when I worked in a steakhouse we made it in a big stand mixer and I believe it was half butter, half margarine and enough cream to loosen things up. Sorry that's not more precise. It was 20 years ago.
I've seen quite a lot of recipes from various Japanese Steakhouses use what is called cream butter or sweet cream butter, which you can also find in your grocery store. It's butter made from pasteurized fresh cream and salt instead of the cultured or sour cream that is used in the regular butter. The word 'sweet' denotes the difference from the 'sour'. Butter made with cream does taste sweeter!
If I store it in the freezer, can I thaw it with the microwave or should I have it sit out?
Can you figure out and post the chipotle vinaigrette sauce recipe please!!!!🙏🏽
Sure thing! I'll put it on my list and look into it!
Thanks for watching! I really appreciate you!
Can you do Texas Roadhouse cinnabon butter?
I put that on my list of dishes to investigate!
any difference if you just throw in butter, soy sauce and garlic paste separately? I don't make this often and a bit annoying to soften up butter and mix everything
could you use clarified butter for a better smoke point?
That’s actually a really good idea and I don’t know why I didn’t think of it! Since the milk solids are taken out of clarified butter, it might be slightly less flavorful, but I think in this dish, it’s negligible. So, yeah. Should work fine. Great idea!
I'm doing this on a gas gridde that gets very hot so should I use some sort of margarine like Benihana does? And if so is there any brand you'd recommend aside from the one they use?
If you still want to use butter, just add it at the last second, and don't let it cook for too long. If you're using margarine - any brand will do.
@@farmageddon thank you so much I appreciate the quick response ☺️
I saw in your previous fried rice video. You added a squeeze of lemon to this recipe. Which one is correct?
this video is the exact recipe/method used at Benihana.
Kikkomans?
I've only ever heard Lee Kum Kee or Pearl River Bridge recommended...
Hi! Wanted to try this out but i was wondering how long is the shelf life for it?
In the fridge, it should last about 1-2 weeks. I make big batches and freeze them, so I'm always able to have some on hand!
@@farmageddon Do you just thaw it in the fridge the night before you need it?
Just curious, could you use garlic paste? Thanks!
Hey, Iva! Yes, garlic paste will work fine!!
Thank you for watching!! :)
@@farmageddon Thank you for replying! Good to know!! I have done this with roasted garlic and never get that smooth texture..so I can’t wait to try this version!!! 🙌🏼
Question: what about using minced garlic? Different taste you think? Thanks
Love the content. Will be trying your recipes tonight!
Hey, thanks! Minced garlic should be totally fine!
So is there some magic that happens by making this mixture first or would the end result be pretty much the same if I just threw some butter , garlic paste and soy sauce into the fried rice separately while cooking? That's what I already do when I make fried rice, along with the fried egg and a little toasted sesame oil. Not trying to be smart, just asking if the end result is going to taste much different?
Would it be ok to go to my local Chinese take out and buy a large steamed rice to make the fried rice? Would that work?
Hey Frances! That would work just fine! The only think you may want to do is to take the rice out of the container, spread it out on a baking sheet and let it dry out a bit in the fridge overnight! You'll get the best results that way!!
Thanks for watching!!
Can I sub non dairy butter and soy substitute and get a similar flavor?
Benihana does use margarine, which is non-dairy, so on that front, I would say yes. In terms of the soy substitute - I’m not sure, but most likely. Try it and let me know! I’m very curious!
Impeccable response time, thank you! Tried it yesterday with non dairy butter and Braggs Liquid Amino (meant to get coconut amino but anywho). And this is thee BEST homemade butter ive ever had. Thank you! Didn't quite get the "smashed garlic" and the 2 tbs looked like it wasnt enough, but it tasted GREAT once mixed!
Why only one week if refrigerated? Each of the ingredients, individually, last longer than that!
(It's a wonderful video, of course, but I'm very curious regarding the garlic butter's fridge life.)
You have to be really careful when using fresh garlic that doesn't contain any preservatives. Garlic carries the risk of botulism and the quality of its taste goes down with every day that passes once it's cut open. It becomes more bitter.
Tip: smash 2 tbsp of drained minced garlic with a fork to make garlic paste
Can I used minched garlic or garlic paste instead of fresh peeled garlic ?
those should work fine!
Have you tried caramelized garlic instead of raw? How did it taste... better or worse?
I've personally never tried it, but a lot of garlic butters do use caramelized garlic and other herbs, so I'm sure it would be great!
I am curious if there is actually a taste difference of using this vs just adding a bit a butter, extra soy, and minced garlic at the time of stir fry. I would believe it if you told me Benihana only did this for time and consistency savings which would happen at their scale. On the other hand maybe allowing the garlic and soy to combine with the butter ahead of time better allows their flavors to mingle and mellow?
If there is no taste difference , and you are only making Hibachi occasionally, it would probably be more efficient to just add the compound butter ingredients at the time of stir fry.
I do think the mingled flavors would enhance it. Try it both ways and let us know! 😄
can I use the chopped garlic from costco?
Hi, Miriam! That should be fine!
Thanks for watching!! I appreciate you!!
Does blending it like this make much of a difference in taste? I can see why they would do it in a restaurant when you need a premix on hand to simplify cooking but for small at home meals wouldn't just throwing all these ingredients in together be about the same?
I think they just do that at the restaurant to save time. You can totally do it by hand!
@@farmageddon Thanks and to be clear I meant is it worth it to mix it at all instead of just throwing in all the individual ingredients together when cooking.
I used to love to make garlic paste that way, now I just use a micro plane.
What’s up, John!! Yeah, I love my microplane!!