Benihana Tsutsumi Yaki Recipe

Ingredients for Benihana Tsutsumi Yaki

• White Miso
• 1 tablespoon sugar
• Rice Wine
• 1 tablespoon soy sauce
• Broccoli
• Cauliflower
• Cabbage
• Carrots
• Onion
• Green Beans
• Spring Onions
• Bean Sprouts
• Fresh Shiitake Mushrooms
• Nori
• 2 scallions, thinly sliced

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.