Bite with Belkys: Miami Beach Steak and Shrimp Served With Hibachi Chicken Rice From Benihana

The Chef: Oscar Aviles

The Restaurant: Benihana

The Dish: Miami Beach Steak and Shrimp Served With Hibachi Chicken Rice

• 3 large bottles soy sauce
  3 large bottles sweet rice wine vinegar
  5 lbs. Sugar
  3 cups tonkatsu sauce
  6 cups ketchup
  Ginger juice (squeezed)
  Apple juice (squeezed 6 pieces)
  1 tsp. Black pepper
  3 cups corn starch
  3 cups water

1. Boil soy sauce in one pot and sweet rice wine vinegar in another pot until they come to a boil
2. Mix soy sauce & sweet rice wine vinegar together and bring them to a boil again
3. In a bowl, stir together sugar, tonkatsu sauce, and ketchup, and when it's mixed add it to the pot with the boiling soy sauce and vinegar. 
4. Add the ginger juice, apple juice and black pepper.
5. Heat this all up for 10 to 15 minutes on a low fire.
6. Mix the cornstarch and water together, then add it slowly to the teriyaki sauce.

Hibachi chicken fried rice ingredients:

• White rice
  Green onion
  Carrot
  White onion
  Soy sauce
  Salt
  Black pepper
  Sesame seed
  Garlic butter
  Egg
  Chicken

1. Scramble eggs in a sauce pan.
2. Fry the vegetables and add to the eggs.
3. Add white rice and friend pan chicken to the mix.
4. Mix them well.
5. Add the garlic butter, salt and black pepper
6. Add the soy sauce.
7. Add sesame seed and mix well.

• 6 large shrimps
  1/2 pound skirt steak
  1/2 cup mushrooms
  1/2 cup scallions

1. Cook the shrimp and beef on a grill until done. 
2. Add the mushrooms and scallions.
3. Add 1/2 cup teriyaki sauce.
4. Plate the dish.

FOR MORE INFORMATION:
Contact: bnerey@wsvn.com

Benihana Restaurant
www.benihana.com
305-866-2768
1665 NE 79th Street Causeway
North Bay Village, FL 33134