Lunch Boat Recipe
Served with soup, Benihana Salad, edamame, sashimi, half California† roll, shrimp and vegetable tempura, steamed rice and fresh fruit.
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Ingredients
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Soup
Salad
Edamame
Sashimi
California Roll
Tempura
Steamed Rice
Fresh Fruit
Method
Soup
- 1
Prepare the Soup
In a pot, bring the chicken or vegetable broth to a simmer. Add sliced green onions, mushrooms, and diced tofu. Stir in soy sauce and let it simmer for 10 minutes.
Salad
- 2
Make the Salad
In a large bowl, combine mixed greens, sliced cucumber, and diced tomato. Drizzle with sesame dressing and toss lightly.
Edamame
- 3
Prepare Edamame
Steam or boil shelled edamame for 5 minutes and sprinkle with sea salt.
Sashimi
- 4
Slice Sashimi
Thinly slice the fresh sashimi-grade fish and arrange it on a plate.
California Roll
- 5
Roll the Sushi
Place a nori sheet on a bamboo mat, spread a layer of sushi rice evenly, then add crab meat, avocado, and cucumber. Roll tightly and slice into pieces.
Tempura
- 6
Prepare Tempura
Mix tempura batter according to package instructions. Dip shrimp and vegetables in the batter and fry in hot oil until golden brown. Drain on paper towels.
Rice
- 7
Cook the Rice
In a pot, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
Fresh Fruit
- 8
Prepare Fresh Fruit
Wash and cut seasonal fresh fruit into bite-sized pieces and serve on the side.
