Benihana Hibachi Onion Soup – THE CORRECT RECIPE! (Japanese Steakhouse Soup)

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There are TONS of recipes online for Benihana’s famous hibachi onion soup. Some of them are decent. Others are just wrong. But none of them are correct. UNTIL NOW! Today, for the very first time on the internet, I’m going to share with you the EXACT recipe used at Benihana Japanese steakhouse to make their delicious soup! I’m going to share with you the 3 SECRET INGREDIENTS that are missing from every recipe on the internet! And if you don’t want to track down the special ingredients used at Benihana restaurants, I’m going to show you how you can recreate the soup using ingredients you’ll find at ANY grocery store! Check out the links below for the exact products you’ll need! Enjoy! (Recipe below). HACO Chicken Base (with msg): HACO Chicken Base (no msg): HACO Beef Base (with msg): HACO Beef Base (no msg): Soybean oil: Recipe: Benihana Version: Ingredients: 2 T soybean oil 4 garlic clove ( crushed) 1 ½ cup (350 ml) onion, rough chopped ¾ cup (175 ml) carrot, rough chopped ¾ cup (175 ml) celery, rough chopped ½ t (4 gram) Swiss Chalet HACO Brand chicken flavor base paste, dissolved in 1 cup boiling water ½ t (4gram) Swiss Chalet HACO brand beef flavor base paste, dissolved in 1 cup boiling water 6 cup (1.4 liter) water 2 t (6 gram) kosher salt (for simmering) 1/2 t (1.5 t) gram) whole peppercorn Kosher salt (season to taste, after cooking) Directions: 1. Heat oil in medium stock-pot 2. Saute garlic until lightly browned, remove from pot 3. Saute carrot, celery and onion until caramelized 4. Add garlic , beef and chicken stock, simmer for 3 minutes 5. Add water, salt and peppercorns, bring to a boil, reduce to very low simmer for 45 minutes 6. Strain soup through a fine mesh strainer 7 After soup has cooled slightly, adjust seasoning with extra kosher salt Grocery Store Version: 2 T soybean oil 4 Garlic Clove (crushed) 1 ½ cup (350) onion, rough chopped ¾ cup (175 ml), rough chopped carrot ¾ cup ( 175 ml) celery, rough chopped 1 can (10.5oz) Campbell’s condensed beef consomme 1 can (10.5oz) Campbell’s condensed chicken stock 6 cup (1.4 liter) water 2 t (6 gram) kosher salt (for simmering) 1/2 t (1.5 gram) whole peppercorn Kosher salt (season to taste, after cooking) Directions: See above, replacing HACO stock pastes with Campbell’s condensed soups. Equipment used in this video: Knife: Induction Cooktop: John Boos Work Table: Diamond Brand Kosher Salt: Canon EOS R6: Canon RF 85mm Lens: Canon RF 24-70mm Lens: Canon RF 24-105mm Lens: Zoom H4n Pro 4-Track Recorder: JOBY BallHead 5k: Affiliate disclosure: As an Amazon Associate, Feast With Farmer may earn commissions from qualifying recipes from amazon.com Timestamps: 0:00 Introduction 0:40 3 Secret Ingredients 2:09 Benihana 6:14 Grocery store version 8:09 Benihana vs. Grocery store version 8:47 Thanks! .

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  1. I love Benihana's soup SO much and have tried numerous recipes online but could never get it right. I'm so glad I found your videos! I just ordered the bases and can't wait to try it out. I'll be using your recipes for the sauces (mustard and ginger), garlic butter, and ginger salad dressing to level up my home cooking. Thank you so much! 😊

  2. I am making the homemade version now. I will order the Haco stuff just wanted to give this a shot. I got everything at Walmart because of the soybean oil. If this is a hit I would love to see Ruth's Chris or Outback's French Onion Soup. Outback's is more brothy which I like while the Chrizzo has more onions in theirs but Chrizzo bread on top underneath the cheese is better. I don't know if you have Intel assets at those locations.

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