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.