Teppanyaki Butter

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Amy

½ c (1 stick) unsalted butter

2 large garlic cloves chopped (Nobu Style - grate it!)

2 T finely chopped parsley

2 T lemon juice

1 t of soy sauce

8 oz unsalted butter (2 sticks of butter at room temperature)

¼ c minced chives

2 T minced shallots

4 to 5 garlic cloves peeled/finely minced

½ c finely minced italian parsley

2 t kosher salt

pinch of black pepper

1 T fresh lemon juice

1 T pernod

Nobu Now has a recipe for Baby Turban Shells with Escargot Butter Sauce (p. 44) that calls for

3 ½ oz unsalted butter

1 large garlic clove chopped (Nobu Style - grate it!)

1 oz finely chopped parsley

1 t lemon juice

dash of salt

6 drops of soy sauce

Was it possible the benihana/teppanyaki/hibachi garlic butter was actually just an escargots de bourgogne compound butter that looked like the following compound butter -

4 oz unsalted butter (1 stick [ok, ok, a European whipped butter/margarine product!])

2 large garlic cloves grated

¼ c minced italian parsley

pinch black pepper

¾ t lemon juice

1 T soy sauce (½ t salt equivalent salinity)

subheading: A microbatch might look like:

2 oz unsalted butter (½ stick)

1 large garlic clove grated (this would turn out to be 1 t)

2 T minced italian parsley (1 oz packed)

pinch black pepper

3/8 t lemon juice

1 t+ ½ t soy sauce

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