Benihana Sauces

Mylissa requested the recipes for Benihana dipping sauces. I got these recipes from http://www.copykat.com/. We've made a few minor adjustments and have really enjoyed the following sauces and I hope that you will too. We prefer to serve the Ginger Dipping Sauce and/or the Salad Dressing with grilled shrimp and the Cream Dipping Sauce with grilled steak.

Ginger Dipping Sauce
1/4 cup chopped onion
1 small piece ginger root, grated or 1/8 tsp. ground ginger
1/2 cup soy sauce
1/4 cup rice wine vinegar
Combine all ingredients in food processor or blender and mix until smooth.

Cream Dipping Sauce
1/2 - 2/3 cup soy sauce
2 Tb. sesame seeds, roasted
1 cup heavy cream
1 pinch garlic powder
1/2 tsp. dry mustard
Combine all ingredients, except cream, in blender or food processor and mix until smooth. Pour mixture into saucepan. Add cream and stir over low heat until simmering.

Salad Dressing
1/4 cup onion, chopped
1/4 cup canola oil
2 Tb. rice wine vinegar
1 Tb. water
1 Tb. ginger root, grated
1 Tb. celery, chopped (opt.)
1 Tb. soy sauce
1 1/2 tsp. tomato paste
1 1/2 tsp. sugar
1 tsp. lemon juice
1/2 tsp. salt
Combine all ingredients in a blender or food processor and mix until smooth. Serve over green salad.

BBQ Thai Chicken

Marinade 2 lbs. chicken legs or thighs in the following for 2 hours or longer:

3 cups ketchup
1 cup brown sugar
1/8 cup som bal chili sauce
5-7 garlic cloves, crushed
2 Tb. soy sauce
2 Tb. fish sauce

Line cookie sheet (including edges) with foil, spray with non-stick spray or line again with parchment paper. Remove chicken thighs from marinade and place in a single-layer on cookie sheet. Bake at 350 for 1 hour.