Benihana Diablo Sauce Recipe

Okay, just for a minute, let’s talk a little about sauces. Down at hibachis, that sizzling food on the grill is wonderful, but sauces make the experience irreplaceable. One sauce that nearly everyone desires is Benihana’s signature Diablo sauce. It’s peppery, creamy, a little on the sweet side, and complements just wonderfully with seafood, Soup, or as a veggie dipper sauce.

The thing is, however, that previously, all recipes on the world wide web have been missing the real secrets. That explains why today’s recipe is a big deal. Today, we are finally revealing the real Benihana Diablo Sauce Recipe, the one that they use in-house. And yes, it’s pretty simple once you know what goes into it.

You just need a couple specialty ingredients and a two-stage procedure, and you’ll be enjoying the same rich, creamy sauce at home. Trust me, once you make it, you’ll be wanting to serve it with just about everything.

What Does Benihana Diablo Sauce Taste Like?

Diablo sauce is a taste explosion at its best. You’ll be instantly greeted with the warm chili heat from the Ichimi Togarashi, making the sauce pop with a peppery zing. It doesn’t overwhelm-it balances.

Then comes the creaminess. That’s where Kewpie mayonnaise enters its element. It is creamier and richer than regular mayo and has a slight tart that pairs perfectly with the spice.

And finally, the sweetness and slight body that honey and ketchup deliver make everything just perfect. Overall, the flavors are rich, strong, sweet, and hot-all simultaneously.

Ingredients Required for Benihana Diablo Sauce Recipe

Here’s the list of Ingredients you’ll need to make this Benihana Diablo Sauce

• ½ cup (48 g) S&B brand Ichimi Togarashi (Japanese ground chili pepper)
• ¼ cup (85 g) honey
• ¼ cup (60 g) ketchup
• ¾ cup (180 g) Kewpie brand Japanese mayonnaise

Optional Pro-Tip Variation:

• Swap Ichimi for ½ cup Shichimi or Nanami Togarashi (Japanese seven-spice blend)
• Use slightly less mayonnaise since the seven-spice blend is milder

Kitchen Utensil You’ll Need

1. Mixing bowl
2. Measuring cups and spoons
3. Whisk or spoon for mixing
4. Airtight container for storage

Prep Time: 10 minutes
Cook Time: None

How to Make Benihana Diablo Sauce

Simply follow the steps given below to make your Benihana Diablo Sauce at home

Step 1: Create the Hot-Pepper Paste
Combine the Ichimi Togarashi, honey, and ketchup in a mixing bowl. Combine until a wet sand-like paste is formed.

Step 2: Add the mayonnaise
Stir in the Kewpie mayonnaise and mix until creamy and smooth. Taste and adjust to flavor-add more heat if desired or more mayo if you want a less spicy sauce.

Step 3: Optional variation
Otherwise, substitute Shichimi or Nanami Togarashi for Ichimi for a varying flavor. It has a hint less heat but has citrus and nut flavors.

Step 4: Chill and serve
Cover and refrigerate sauce for a minimum of 30 minutes to allow flavors to meld. Serve over grilled seafood, chicken, or vegetables.

Some Tasty Ways To Customize and Serve This Benihana Diablo Sauce

1. With Grilled Shrimp
We love dipping perfectly seared shrimp into this sauce. The heat from the Ichimi Togarashi pairs so well with the sweetness of the seafood.

2. Alongside Chicken Teriyaki
Drizzle it over grilled or pan-seared chicken. It adds a creamy, spicy kick that really elevates a simple chicken teriyaki dinner.

3. As a Sushi Dip
Honestly, we sometimes skip soy sauce and use Diablo sauce for sushi rolls. The creamy, spicy flavor gives each bite a little extra punch.

4. With Tempura Vegetables
Fried veggies like broccoli, sweet potato, or zucchini get amazing when dipped in Diablo sauce. It’s our go-to appetizer at home now.

5. Over Fried Rice
Yes, we’ve tried it-pour a little over hibachi-style fried rice for an extra layer of flavor. It makes every bite buttery, spicy, and irresistible.

6. As a Sandwich Spread
We’ve even used it on sandwiches or wraps. A little Diablo sauce with chicken or tofu makes lunch feel way more special.

7. With Grilled Steak
It might sound unusual, but the spicy, creamy sauce goes surprisingly well with a juicy hibachi-style steak. We swear by it for date-night dinners.

8. With Tempura Shrimp Tacos
Make some crispy shrimp tacos and top them with a drizzle of Diablo sauce. It’s hands-down one of our favorite snack-time combos.

9. As a Dip for French Fries
When we want a grown-up snack, we swap ketchup for Diablo sauce. Those fries disappear way faster than we expect!

10. On a Seafood Platter
Crab, scallops, or even calamari-anything seafood-related gets a boost from a little bowl of Diablo sauce on the side. It’s become a staple at our dinner parties.

Some Tips on This Benihana Diablo Sauce Recipe 

1. Use the right chili
Try to get S&B Ichimi Togarashi if you can. It gives the sauce the real Benihana heat.

2. Don’t skip the Kewpie mayo
Regular mayo is okay, but Kewpie makes it super creamy and rich. Totally worth it.

3. Mix the paste first
Always stir the chili, honey, and ketchup into a paste before adding mayo. It makes everything smooth.

4. Taste as you go
Add more chili if you like it hotter, or more mayo if it’s too spicy. Make it your way!

5. Honey is key
The honey balances the heat. Don’t leave it out.

6. Use a small whisk or spoon
It’s easier to get a smooth sauce with a whisk, but a spoon works too.

7. Try seven-spice variation
If you want a slightly milder and more complex flavor, use Shichimi or Nanami Togarashi instead of Ichimi.

8. Let it chill
Refrigerate for 30 minutes before serving. The flavors get even better.

9. Serve with everything
We love it with seafood, chicken, veggies, or even on sandwiches. It’s super versatile.

10. Store properly
Keep it in an airtight container in the fridge. It lasts about a week and still tastes amazing.

How to Store and Reheat Benihana Diablo Sauce

Store Benihana Diablo Sauce in an airtight container in the refrigerator for up to 1 week. This sauce doesn’t need reheating-just give it a good stir before serving, and it’s ready to go.

Common Queries on This Benihana Diablo Sauce Recipe

Here, we’ve got you covered with some common questions about the Benihana Diablo Sauce that people often ask.

1. What is in Benihana Diablo Sauce?

From our experience, it’s a creamy, slightly sweet, and peppery sauce made with ground red chili (Ichimi Togarashi), honey, ketchup, and Kewpie mayonnaise. That’s the magic combo that gives it its signature flavor.

2. What are the ingredients in diablo sauce?

We always use Ichimi Togarashi, honey, ketchup, and Kewpie mayo. Optional: Shichimi or Nanami Togarashi if you want a milder, more complex spice.

3. What kind of sauce does Benihana have?

They have a few, but Diablo Sauce is the spicy, creamy one often served with seafood. It’s different from ginger sauce or yum yum sauce-it has a real kick and rich texture.

4. What is diablo sauce used for?

We like it as a dip for shrimp, scallops, chicken, or veggies. It also works great drizzled over grilled seafood or even as a spread on sandwiches.

5. Can I make it at home?

Yes! And we’ve done it many times. It’s super simple once you get the two secret ingredients-Ichimi Togarashi and Kewpie mayonnaise.

6. Is it spicy?

It has a gentle heat. If you like it spicier, just add more chili. Too spicy? Add more mayo-it’s easy to adjust to your taste.

7. Can I use regular mayonnaise?

You can, but honestly, Kewpie makes a huge difference. It’s creamier and richer because it uses only egg yolks.

8. How long does it last?

We usually keep it in an airtight container in the fridge for about a week. It stays creamy and delicious the whole time.

9. Can I make a bigger batch?

Absolutely. Just scale up all the ingredients proportionally. It’s perfect for parties or meal prep.

10. Can I experiment with it?

Yes! We sometimes add a touch of lime juice, garlic, or extra honey to tweak it. The base is forgiving, so you can make it your own.

And there you have it-the authentic Benihana Diablo Sauce Recipe, complete with the secret ingredients everyone else leaves out. With its bold chili heat, creamy base, and hint of sweetness, this sauce is the perfect companion to any hibachi meal. Try it once, and you’ll be hooked. So go grab those ingredients, whip up a batch, and get ready to wow your taste buds with this restaurant-worthy dip at home.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.