It’s National Seafood Month! When parents are trying to broaden the culinary horizons of their little ones, sometimes the easiest path is to reach them where they are at — make food fun. Let the chefs at Benihana apply a little peer pressure as they toss, flip, volcano’fy and sizzle the dishes with fiery flair, urging the little ones on to try new flavors, veggies and proteins…even if that means a challenge to catch a stray shrimp as it flies through the air.
Another nice touch with a visit to this hibachi classic is the communal table concept. The crowd amps up the theatrical fun. This also lends itself perfectly to special occasions (family celebrations after dance recitals or the big game) or a perfect prelude to a tween birthday slumber party. The Kabuki Kid menu makes ordering a breeze with each meal including Japanese onion soup or Benihana salad, shrimp appetizer, veggies, steamed rice and ice cream.
While kids knock back a few bottomless Benihana Lemonades (strawberry, raspberry or mango) or authentic Ramune Japanese children’s drink, mom and dad can belly up to a signature Beni-Tini made with Grey Goose Vodka and Yokaichi Mugi shochu, hibiscus infused tea and passion fruit purée. (Although you’ll probably want to save the multi-sipper Punch Bowls for a girlfriend get together or date night.)
Newport Beach, Anaheim | www.benihana.com
You’ve seen endless poke options pop up in the past year or two, but might have bypassed this healthy on-the-go option thinking your kids would balk at non-fishstick seafood. Try these fully cooked recipes by Nealy Fischer – Founder of The Flexible Chef, if you are expecting or have tiny ones not ready to brave it raw! Photos courtesy www.theflexiblechef.com
- Four salmon filets
- 1 tablespoon each minced ginger and garlic
- 2 tablespoons finely
- chopped shallot
- 1 teaspoon mustard powder
- ¼ cup tamari or soy sauce
- 2 tablespoons each agave syrup and rice wine vinegar
- 1 teaspoon black pepper
- ½ cup olive oil
- In a large mixing bowl, whisk all sauce ingredients together. Set aside.
- Cut salmon into bite size cubes.
- Pour just enough marinate over the fish to coat well.
- Broil salmon in oven until edges slightly brown, 7-9 minutes
- Serve salmon on top of desired poke bowl base (i.e. rice, quinoa, or shredded kale). Add desired veggie toppings and remaining dressing.
- 3-4 tuna steaks
- Olive oil, to coat pan
- Salt, pepper to taste
- Spicy Sriracha mayo, to taste
- 2 avocado, cubes
- 1/2 cup green onions
- Cut tuna into bite sized cubes and season with salt and pepper.
- Coat skillet with olive oil.
- Sear tuna on high heat until the outer edges are opaque, leaving the inside rare (or cook fully if you prefer). Allow to cool.
- Mix Tuna with Sriracha mayo, adding enough to evenly coat the fish.
- Add avocado and green onion.
- Serve on top of desired poke bowl base (i.e. rice, quinoa, or shredded kale). Add desired veggie toppings and dressing.