Benihana Garlic Butter
This Benihana garlic butter recipe is a great way to add umami flavor to your next dish by adding lemon, garlic, soy sauce, and black pepper to your butter!
Ingredients
- 3 garlic bulbs roasted
- 6 oz. unsalted butter room temperature
- 3 tablespoons light soy sauce
- ½ teaspoon black pepper
- 2 teaspoons fresh lemon juice
Instructions
- Mash the roasted garlic until it becomes a paste.3 garlic bulbs
- Place the butter in a bowl.6 oz. unsalted butter
- Add the garlic paste and lemon juice. Stir until combined.2 teaspoons fresh lemon juice
- Add soy sauce and stir again.3 tablespoons light soy sauce
- Add black pepper and whip briefly.½ teaspoon black pepper
- Transfer the garlic butter to an airtight container such as a small jar, or serve immediately.
Notes
STORAGE
To Store: Leftover copycat Benihana butter should be stored in an airtight container in the fridge. It will last 1-2 weeks in the fridge. (These are my favorite airtight containers.)
To Freeze: Transfer the mixture to a freezer bag. Seal and label. Frozen compound butter will last for 1-3 months in the freezer.
To Thaw: Place in the fridge overnight to thaw.
RECIPE VARIATIONS
You can dress up your Japanese garlic butter further with sliced green onions or a little sprinkle of sesame seeds.
To make Benihana Garlic Butter Sauce, melt the butter before mixing it with all the ingredients. Serve the dipping sauce warm.
