Ingredients
- 2 sticks (1 cup) unsalted butter, very soft
- 5-6 cloves garlic, peeled
- 4 teaspoons Kikkoman low sodium soy sauce
Make the Garlic Butter
The most important step is ensuring your butter is at room temperature and very soft. If it’s too firm, it won’t properly emulsify with the soy sauce.
In a small food processor or blender, combine the garlic cloves and soy sauce. Blend on high until the garlic is completely puréed and the mixture is smooth.
In a medium bowl, add the softened butter. Pour the garlic-soy mixture over the butter. Using an electric hand mixer or a spatula, mix until the liquid is completely incorporated and no soy sauce remains at the bottom of the bowl. The final product should be a uniform, pale brown butter.
Store in a covered container in the refrigerator for up to a week, or freeze for up to 6 months.
Benihana-Style Garlic Butter
The secret to hibachi garlic butter is blending the garlic with soy sauce until it's completely liquefied before mixing it into the butter. If you just mince the garlic, you get chunks that burn on the griddle – this way it's smooth and distributes evenly through everything.
Ingredients
- 2 sticks unsalted butter 1 cup, very soft
- 5-6 cloves garlic peeled
- 4 teaspoons Kikkoman low sodium soy sauce
Instructions
- Let butter soften completely to room temperature.
- Blend garlic cloves and soy sauce in food processor until completely smooth.
- Mix garlic-soy mixture into softened butter with electric mixer until fully incorporated and uniform in color.
- Transfer to covered container.
Notes
Store in refrigerator up to 1 week or freeze up to 6 months. Butter must be very soft for proper emulsification.
