Benihana Diablo Sauce Recipe – Copycat Japanese Steakhouse

Benihana restaurants changed how people eat Japanese food when they started cooking right at your table. Their chefs made eating out feel like a show.

But it was not just the cooking tricks that made people come back. It was also their special sauces. One sauce became so popular that guests started asking for the recipe every day.

My friend Sarah visited Benihana for her birthday last year. She ordered shrimp and the chef gave her a small bowl of bright orange sauce. She took one bite and her eyes got big.

The sauce was creamy, sweet, and spicy all at once. She used every drop and asked the waiter what it was called. “Diablo Sauce,” he said with a smile.

The Benihana Diablo Sauce Recipe became famous because it tastes amazing on seafood. It has a bold kick from Japanese chili powder, but honey makes it sweet. The creamy mayo keeps it smooth.

Now you can make this copycat recipe at home and enjoy the same great taste that made Benihana famous.

What Is Benihana Diablo Sauce?

Benihana Diablo Sauce is a popular condiment found at Benihana, a well-loved Japanese steakhouse and hibachi restaurant chain. The name “Diablo” means “devil” in Spanish.

The sauce enhances seafood dishes with a unique blend of spicy, sweet, and creamy flavors.

The origin of this sauce ties back to Benihana’s rise in the 1960s, when founder Rocky Aoki introduced a new style of dining with chefs cooking food in front of guests.

What is Ichimi Togarashi? What Does it Taste Like?

Ichimi Togarashi is a Japanese chili powder made from ground red peppers.

The name comes from the word “ichi,” meaning one, and “mi,” meaning flavor. That’s because Ichimi Togarashi has just one main ingredient – dried red chili.

The taste is sharp and direct. It has no sweetness or smoky notes, only clean chili heat. It is often used in Japanese soups, noodles, and dipping sauces.

At Benihana, Ichimi Togarashi is the key spice that gives Diablo Sauce its bold kick.

Benihana Diablo Sauce Ingredients

Here is a detailed look at the ingredients that go into this recipe, along with some possible substitutions:

• Ichimi Togarashi (½ cup / 48 g): This is the heart of the sauce. It brings bold chili heat and a bright red color. If ichimi is not available, shichimi or nanami can be used, though the flavor will be slightly milder.
• Honey (¼ cup / 85 g): Adds sweetness to balance the heat. Maple syrup or agave nectar can work as a substitute.
• Ketchup (¼ cup / 60 g): Provides tang, mild sweetness, and a smooth texture. Tomato paste with a little vinegar and sugar can be used instead.
• Kewpie Mayonnaise (¾ cup / 180 g): A Japanese mayo that is creamier and richer than most American brands. Made with only egg yolks, it has a custard-like taste. If Kewpie is unavailable, regular mayonnaise with a splash of rice vinegar can be used.

Essential Kitchen Equipment

1. Medium-Sized Mixing Bowl: For combining everything.
2. Measuring Cups and Spoons: For accurate amounts.
3. Whisk or Fork: For stirring the sauce until smooth.
4. Airtight Container or Jar: For storing the leftover sauce.

How To Make Benihana Diablo Sauce

This process has two simple steps. You will be done in just five minutes!

Step 1 | Make the Pepper Paste

Get your medium-sized mixing bowl. Add the ½ cup of ichimi togarashi, ¼ cup of ketchup, and ¼ cup of honey. Take your whisk or a fork and stir everything together very well.

Keep stirring until it forms a thick, red paste. It should look a bit like wet sand. Make sure there are no dry spots of chili powder left.

Step 2 | Add the Mayonnaise, Mix & Serve

Now, add the ¾ cup of Kewpie mayonnaise to the bowl with the red paste. Start stirring slowly.

Keep mixing until the white mayonnaise and the red paste are completely combined. You should see a smooth, creamy, light orange sauce.

Taste it with a spoon. If you want it spicier, add a little more ichimi togarashi. If it is too spicy for you, add another spoonful of mayonnaise.

And that’s it! Your sauce is ready to serve.

Pro Tips For Making This Sauce

• Choose Fresh Spices: Old chilies lose potency, so check dates on the bottle for best heat.
• Room Temperature Mayo: Let it warm slightly before mixing to avoid lumps and blend easier.
• Customize Heat Levels: Start with less spice and build up, tasting as you go for perfect balance.
• Use Clean Tools: Avoid cross-contamination to keep the sauce pure and safe.
• Rest Before Serving: Give it time in the fridge to let tastes come together fully.
• Scale Carefully: Double amounts evenly to maintain ratios when making more.

Pairings & Serving Ideas

Benihana Diablo Sauce usually pairs well with seafood like shrimp, scallops, and lobster. It also tastes great with grilled chicken or vegetables.

At Benihana restaurants, this sauce is served as a side dip, often alongside hibachi seafood dishes. It adds a spicy creaminess that a lot of people love.

Try using it as a dip for fries or as a spicy spread on sandwiches too. It brightens up even simple meals with its peppery kick.

Some even drizzle it over rice bowls or salads for extra flavor.

Storage, Shelf Life & Scaling For Parties

Store the sauce in a clean glass jar or airtight container in the refrigerator. It will stay fresh for about 5–7 days. Stir it before using, as natural separation can occur.

For parties, the recipe can easily be doubled or tripled. When scaling up, keep the same ingredient ratios so the flavor stays balanced.

Because it uses mayonnaise, avoid leaving it at room temperature for too long. Always keep chilled until serving.

Benihana Diablo Sauce Recipe FAQs

1. Where can I buy Ichimi Togarashi?

It’s available at many Asian markets and online stores. If unavailable, cayenne or Korean chili powder can be substitutes but with slight taste changes.

2. What is the difference between ichimi and shichimi togarashi?

Ichimi togarashi is just one ingredient: pure ground red chili pepper.

Shichimi togarashi is a spice blend. It usually contains seven ingredients like chili pepper, orange peel, sesame seeds, ginger, and seaweed.

Ichimi is purely for heat. Shichimi adds heat plus other flavors like citrus and nuttiness.

3. How long does it take for the flavors to blend?

The sauce tastes good right away. But if you let it sit for about 30 minutes after you make it, the flavors will blend together even better. The spice will calm down a little, and the sweet, spicy, and creamy tastes will become more balanced.

4. Can I use this sauce as a marinade?

While primarily designed as a dipping sauce, you can use diablo sauce as a marinade for chicken, shrimp, or vegetables.

The mayonnaise helps the sauce stick to food while adding moisture. Marinate for 30 minutes to 2 hours maximum because the acids can make proteins mushy if left too long.

Pat off excess sauce before grilling to prevent burning.

Making this authentic Benihana Diablo Sauce Recipe at home is simple and rewarding. This creamy, spicy condiment will upgrade your meals.

Enjoy the delicious taste of your favorite restaurant anytime you want.