Benihana Shrimp and Vegetable Tempura Recipe
Benihana Shrimp and Vegetable Tempura is a mouthwatering dish showcasing plump shrimp, assorted vegetables, and delicate tempura batter fried to crispy perfection, served with a side of savory dipping sauce.
Make our Benihana Shrimp and Vegetable Tempura Recipe at home tonight. With our Secret Restaurant Recipe your Shrimp and Vegetable Tempura will taste just like Benihana’s.
Photo by Vincent Miao
Benihana Shrimp and Vegetable Tempura
A Benihana Copycat Recipe
To See ALL of Our Benihana Copycat Recipes – Click HERE
To See ALL of Our Japanese Restaurant Copycat Recipes – Click HERE
Benihana
Benihana is a renowned Japanese restaurant chain with a unique and entertaining approach to dining. Founded by Hiroaki “Rocky” Aoki in 1964 in New York City, Benihana gained popularity for its innovative teppanyaki-style cooking, where skilled chefs prepare and cook meals in front of guests on large, flat iron grills. This interactive and theatrical dining experience has become a trademark of Benihana.
The restaurant’s name is derived from a Japanese word meaning “safflower,” and its success lies not only in the delicious cuisine but also in the captivating performance art displayed by the chefs. Customers enjoy the showmanship as chefs skillfully chop, flip, and cook ingredients with flair, creating a lively atmosphere.
Benihana’s menu typically features a variety of Japanese dishes, including hibachi-grilled steak, chicken, seafood, and vegetables. The emphasis is on fresh and high-quality ingredients, ensuring a delightful culinary experience. The restaurant’s success has led to the expansion of the Benihana brand worldwide, with locations in major cities across the globe.
Beyond the culinary aspect, Benihana has left an indelible mark on popular culture, appearing in films and television shows, further solidifying its status as an iconic and beloved dining destination. Today, Benihana continues to enchant diners with its unique blend of delicious Japanese cuisine and entertaining culinary theatrics.
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Tempura
Tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that are battered and deep fried.
The dish was introduced by the Portuguese residing in Nagasaki through the fritter-cooking techniques in the 16th century. Earlier Japanese deep-fried food was either simply fried without breading or batter, or fried with rice flour.
In the early 17th century during the Edo period, around the Tokyo Bay area, tempura ingredients and preparation underwent a remarkable change as the Yatai (Food Cart) culture gained popularity and the abundant seafood took center stage.
Today most tempura recipes served in Japan and in Japanese Restaurants around the World originate from this “Tokyo style (Edo style)” tempura.
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Benihana Shrimp and Vegetable Tempura Recipe
Make our Benihana Shrimp and Vegetable Tempura Recipe at home tonight. With our Secret Restaurant Recipe your Shrimp and Vegetable Tempura will taste just like Benihana's.
Yield: 6 People as an Appetizer
Ingredients
Tempura Batter
- 2 large Eggs
- 1 cup Ice Water
- 2 cups Rice Flour
Shrimp and Vegetables to Fry
- 8 Tiger Shrimp shelled, deveined & butterflied
- 8 Shiitake Mushrooms
- 1 Carrot shredded
- 1 Green Pepper
- 8 pieces Nori cut into 1 x 3 inch sheets
- 1 small Potato
And
- 4 cups Peanut Oil for frying
- Benihana Tempura Dipping Sauce, to serve (See "Spotlight Recipes" below for a Link to this Recipe)
Instructions
Shrimp and Vegetables (All preparation can be done up to 2 hours in advance. Place each ingredient into an individual bowl, cover and store in the refrigerator until ready to use.)
- Peel, de-vein and butterfly shrimp. Set aside.
- Soak shiitake mushrooms in a bowl of warm water for 15 minutes.
- Remove stems. Then dry mushroom caps with paper toweling. Slice each cap with an 'X' across the top. Set aside.
- Peel carrot. Shred with a grater. Set aside.
- Cut green pepper in 1/2 and remove seeds. Cut pepper into 1/4-inch slices. Set aside.
- Slice the potato into 1/4-inch slices. Set aside.
Batter
- Place eggs and water into a large mixing bowl. Whisk quickly but not thoroughly.
- Add rice flour all at once. Mix until the batter is loosely combined. (If over-mixed, the batter will be too heavy when deep-fried.).
Frying
- Heat peanut oil on high in a wok or deep-fryer until almost smoking.
- Dip each ingredient in batter, allowing excess to dip off, and carefully place in hot oil. You can combine ingredients in oil, but make sure to fry in small batches so as not to crowd. (Note - The shredded carrots are most easily deep-fried by spooning an amount into the batter and then sliding the battered carrots into the deep-fryer. You've seen these carrot "fritters" if you have enjoyed tempura at a restaurant.)
- When tempura is done frying (Note - Tempura does not fry to a 'golden brown'. It will be a pasty white when done.) remove to a paper towel-covered plate to drain.
- Continue until all ingredients are cooked.
- Serve immediately (If the situation allows, you may want to serve each batch as it gets done, so the tempura is at its peak of crispness) with warmed Benihana Dashi Dipping Sauce mixed with grated ginger, served in individual bowls.
Benihana Shrimp and Vegetable Tempura
A Benihana Copycat Recipe
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SPOTLIGHT RECIPES
Benihana Dashi Dipping Sauce
Benihana Dashi Dipping Sauce is a savory umami-rich blend of soy sauce, dashi broth, and other seasonings, perfect for enhancing the flavors of grilled meats and vegetables.
Make our Benihana Dashi Dipping Sauce Recipe at home for you next Asian Meal. Dashi Sauce takes just minutes to make and is delicious on Seafood, Tofu and Meats and as a Dipping Sauce for Tempura, Sushi and Nigiri.
Click HERE Now to Make Benihana Dashi Dipping Sauce at Home
Yoshinoya Teriyaki Chicken and Vegetable Bowl
Yoshinoya’s Teriyaki Chicken and Vegetable Bowl features tender grilled chicken and fresh vegetables drizzled with savory teriyaki sauce, served over a bed of steamed rice for a delicious and satisfying Japanese-inspired meal.
Make our Yoshinoya Teriyaki Chicken and Vegetable Bowl Recipe at home. With our Secret Restaurant Recipe your Teriyaki Chicken and Vegetable Bowl will taste just like Yoshinoya.
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Photo of “2009-07-05 20:13:22 -0700” is by Vincent Miao and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Photo of “Benihana Chef” is by Heather and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Thank you, Vincent and Heather. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Tempura Information Courtesy of Wikipedia and is used by permission. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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