Forktionary

Benihana Tsutsumi Yaki Recipe

Recreate the magic of Benihana's flavorful Tsutsumi Yaki at home! This easy copycat recipe features succulent grilled vegetables nestled in savory miso sauce, then baked to perfection in individual foil packets. Each steaming packet is a delightful surprise, bursting with umami and served alongside fluffy rice for a complete and unforgettable meal. Get ready for a restaurant-quality experience in your own kitchen!

Prep Time 15 mins
Cook Time 35 mins
Calories 198.3 kcal
Protein 19g
Rating 4.0 (1 Reviews)
Benihana Tsutsumi Yaki 112

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Benihana Tsutsumi Yaki

  • ¼ cup white miso paste
  • 2 tablespoons sugar
  • 2 tablespoons rice wine
  • 2 tablespoons soy sauce
  • part of 4 cups mixed vegetables
  • part of 4 cups mixed vegetables
  • part of 4 cups mixed vegetables
  • part of 4 cups mixed vegetables
  • part of 4 cups mixed vegetables
  • part of 4 cups mixed vegetables
  • part of 4 cups mixed vegetables
  • part of 4 cups mixed vegetables
  • part of 4 cups mixed vegetables
  • ½ cup nori (substituted for wakame seaweed)
  • ¼ cup sliced scallions
  • part of 4 cups mixed vegetables (bell peppers)
  • 2 tablespoons vegetable oil
  • ½ cup rehydrated wakame seaweed
  • cooked rice, for serving (quantity as desired)

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How to Make Benihana Tsutsumi Yaki

  1. Prepare the vegetables: Wash and chop the broccoli, bell peppers, mushrooms, and carrots into bite-sized pieces.
  2. Heat the oil: In a large frying pan or flat grill, heat the vegetable oil over medium-high heat until shimmering.
  3. Stir-fry vegetables: Add the prepared vegetables to the hot pan and stir-fry for 2-3 minutes, until slightly tender-crisp.
  4. Make the miso glaze: In a small bowl, whisk together the miso paste, sugar, rice wine (or sherry), and soy sauce until completely smooth and well combined.
  5. Prepare the foil packets: Lay out four large sheets of parchment paper or aluminum foil. Divide the stir-fried vegetables evenly among the four sheets.
  6. Add the glaze and toppings: Brush the miso glaze evenly over the vegetables in each packet. Top with rehydrated wakame seaweed and sliced scallions.
  7. Seal the packets: Fold the parchment paper or foil over the vegetables, creating a sealed packet. Crimp the edges tightly to prevent any leakage.
  8. Grill or bake: Place the sealed packets on a baking sheet or directly on the grill. Grill or bake for 10-12 minutes, or until the packets are puffed up and the vegetables are tender.
  9. Serve: Carefully transfer the packets to plates. Let each diner open their own packet to enjoy the aromatic steam and delicious flavors. Serve immediately with cooked rice.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

71g

Fat

1g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Vegetables Asian Japanese Easy Beginner Cook Dinner Party Kid Friendly Low Fat Vegetarian Dietary Copycat Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Novelty Taste Mood Savory Presentation Served Hot