If you’ve ever craved the bold heat of the benihana diablo sauce recipe-the same fiery, velvety blend served tableside at Benihana-you’ll be thrilled to know you can recreate it at home. This crowd-favorite benihana diablo sauce, loved for its rich spice and creamy depth, transforms any hibachi meal into a restaurant-worthy experience. With this copycat benihana diablo sauce recipe, you can enjoy that unmistakable flavor anytime without leaving your kitchen.
Much like the version served at the grill, this homemade diablo sauce benihana style is crafted with simple, accessible ingredients yet delivers a powerful burst of heat. It pairs effortlessly with steak, shrimp, scallops, or vegetables, bringing the signature hibachi intensity right to your plate. The beauty of making it yourself is the ability to adjust the spice level to your exact liking.
Whether you’re preparing diablo sauce hibachi bowls or recreating a full seafood diablo benihana experience, this sauce is the finishing touch that takes the meal from good to unforgettable. Bold, creamy, and irresistibly spicy, it’s the perfect addition for anyone hoping to bring the magic of a hibachi restaurant into their home.
What is Benihana Diablo Sauce and How Does It Taste?
Benihana diablo sauce is a signature spicy condiment from Benihana steakhouses, created to elevate hibachi-grilled seafood and inspire many copycat benihana diablo sauce recipe attempts. This bold, red-orange sauce blends togarashi, Kewpie mayo, honey, and ketchup into a rich, umami-packed mix-perfect for anyone curious about how to make sauce with balanced heat and flavor.
This smooth, glossy sauce delivers a fiery kick that builds gradually, mellowed by creamy richness and light sweetness. Tangy notes bring everything together, making the sauce intense yet controlled, ideal for dipping or drizzling over hibachi favorites.
The appeal of this iconic sauce recipe comes from how beautifully it complements the charred flavors of shrimp, scallops, and steak. Never overpowering, benihana diablo sauce adds heat that enhances every bite, whether enjoyed in the restaurant or recreated at home.
Ingredients for Copycat Benihana Diablo Sauce Recipe
Restaurant-Style Version (Spicier)
- ½ cup (48 g) S&B Ichimi Togarashi (pure ground red chili pepper)
- ¼ cup (85 g) honey
- ¼ cup (60 g / 60 ml) ketchup
- ¾ cup (180 g) Kewpie Japanese mayonnaise
Improved Home Version (Balanced Heat)
- ½ cup (48 g) S&B Shichimi Togarashi or Nanami Togarashi (Japanese seven-spice blend)
- ¼ cup (85 g) honey
- ¼ cup (60 g / 60 ml) ketchup
- ½ cup (120 g) Kewpie Japanese mayonnaise
Kitchen Utensils Needed
- Medium mixing bowl
- Measuring cups and spoons
- Spoon or small whisk
- Airtight container or jar
- Rubber spatula
Preparation and Cooking Time
Prep Time: 5 minutes
Resting Time: 30 minutes to 24 hours (for flavor development)
Total Time: 35 minutes (minimum)
Servings: Approximately 1½ cups (serves 8-10)
Difficulty Level: Easy
How to Make Benihana Diablo Sauce: Step-by-Step Instructions
Step 1: Select Your Chili Powder
Decide which heat level you prefer. For authentic restaurant-style intensity, use ½ cup Ichimi Togarashi (pure red chili). For a more balanced, flavorful home version with complex spice notes, choose ½ cup Shichimi or Nanami Togarashi (seven-spice blend).
Step 2: Create the Base Paste
In your medium bowl, combine the ½ cup togarashi, ¼ cup honey, and ¼ cup ketchup. Using a spoon or small whisk, stir vigorously for 1-2 minutes. Mix until completely integrated into a thick, uniform paste resembling wet sand with no dry pockets of spice remaining.
Step 3: Add the Kewpie Mayonnaise
Add the appropriate amount of Kewpie Japanese mayonnaise based on your chili choice: ¾ cup (180 g) if using Ichimi Togarashi, or ½ cup (120 g) if using Shichimi/Nanami Togarashi. The different mayo amounts balance the varying heat levels of each togarashi type.
Step 4: Mix Until Smooth
Stir thoroughly for about 1 minute until the diablo sauce becomes completely smooth, creamy, and streak-free. Scrape down the bowl sides to ensure all ingredients are fully incorporated into this hibachi sauce masterpiece.
Step 5: Taste and Adjust
Sample your sauce and customize to your heat preference. If too mild, add more togarashi 1 teaspoon at a time. If too spicy, blend in additional Kewpie mayo 1 tablespoon at a time until you achieve your perfect balance.
Step 6: Rest and Chill
Transfer your copycat benihana diablo sauce to an airtight container or jar. Refrigerate for at least 30 minutes, though 2-24 hours is ideal for the flavors to fully meld and develop that authentic restaurant taste.
Step 7: Serve and Enjoy
Serve your diablo sauce chilled or at room temperature alongside hibachi-grilled shrimp, scallops, steak, chicken, fried rice, or vegetables for an authentic Benihana experience at home.
7 Customization and Pairing Ideas for Diablo Sauce
1. Seafood Diablo Benihana Style
The classic application-drizzle generously over hibachi-grilled jumbo shrimp, sea scallops, or lobster tail. The creamy heat perfectly complements the sweet, delicate flavors of seafood while the mayo base adds richness that mirrors melted butter. For an authentic presentation, serve the sauce in a small bowl alongside your seafood platter.
2. Hibachi Steak Enhancement
Transform your grilled ribeye, filet mignon, or New York strip by using this sauce as a finishing condiment. The spicy-sweet profile cuts through the richness of beef while the tangy notes brighten each bite. Try mixing it with a bit of melted garlic butter for an even more indulgent steak sauce variation.
3. Spicy Fried Rice Topping
Elevate homemade hibachi fried rice by dolloping this diablo sauce on top or mixing it directly into the rice. The creamy texture helps bind the rice while adding moisture and a flavor explosion. This works exceptionally well with shrimp fried rice or vegetable fried rice preparations.
4. Grilled Chicken Glaze
Brush this sauce onto chicken thighs or breasts during the last few minutes of grilling for a spicy, caramelized coating. The honey content creates a beautiful glaze while the mayo keeps the chicken incredibly moist. You can also use it as a dipping sauce for chicken tenders or wings.
5. Spicy Mayo Burger Spread
Use this diablo sauce as a gourmet burger condiment to add Japanese-inspired heat to your beef, turkey, or veggie burgers. It pairs especially well with teriyaki burgers, creating a fusion flavor profile that’s both familiar and exciting. The creamy texture also works wonderfully in sandwiches and wraps.
6. Vegetable Dipping Sauce
Serve alongside grilled or steamed vegetables like zucchini, mushrooms, onions, broccoli, or asparagus. The rich, spicy sauce adds excitement to healthy vegetables and encourages even picky eaters to enjoy their greens. It’s particularly delicious with grilled Japanese eggplant or sweet potato.
7. Sushi and Poke Bowl Drizzle
Take your homemade sushi rolls or poke bowls to the next level by drizzling this spicy sauce over the top. It works similarly to spicy mayo but with more complex heat and depth. The creamy consistency makes it perfect for artistic drizzling, and it pairs beautifully with raw fish, avocado, and cucumber.
7 Expert Tips for Perfect Benihana Diablo Sauce
1. Kewpie Mayo is Non-Negotiable
Using authentic Kewpie Japanese mayonnaise is crucial for achieving the true copycat benihana diablo sauce flavor. Kewpie has a richer, tangier taste thanks to rice vinegar and egg yolks (no egg whites), plus a creamier texture than American mayo brands like Hellmann’s or Duke’s. Regular mayonnaise simply cannot replicate this distinctive umami-rich profile that makes the sauce authentic.
2. Understanding Togarashi Varieties
Ichimi Togarashi is pure ground red chili pepper-straightforward heat with no additional flavors. Shichimi (or Nanami) Togarashi is a seven-spice blend typically containing red chili, orange peel, sesame seeds, ginger, nori seaweed, and Sichuan pepper, offering complex flavor with moderate heat. For home cooking, the Shichimi version provides more balanced, interesting flavor that most people prefer, while Ichimi delivers restaurant-authentic fire.
3. The Resting Period Matters
Don’t skip the refrigeration time-this isn’t just about chilling the sauce. During the resting period, the togarashi rehydrates in the wet ingredients, the honey dissolves completely, and all flavors marry together. A freshly made sauce tastes one-dimensional and harsh, but after several hours, it transforms into a cohesive, well-rounded condiment with depth. For best results, make it a day ahead.
4. Gradual Heat Adjustment
When customizing spice levels, always add togarashi or mayo in small increments. Heat builds gradually in your mouth, so what seems mild on first taste might feel spicier after several bites. Let the sauce sit for 5-10 minutes after adjusting before tasting again-the spice compounds need time to distribute evenly throughout the mayo base.
5. Quality Honey Selection
Use liquid honey, not crystallized, for easier mixing and smoother sauce texture. Raw honey works beautifully and adds subtle floral notes, while standard clover honey provides neutral sweetness. Avoid strongly flavored honeys like buckwheat or manuka as they can overpower the delicate balance. If your honey is crystallized, warm it gently before adding to the sauce recipe.
6. Proper Mixing Technique
The key to smooth, lump-free diablo sauce is creating that thick paste in step two before adding mayo. This ensures the dry togarashi powder fully integrates without clumping. When you add the Kewpie mayo, use a folding motion combined with stirring to prevent incorporating too much air, which can make the sauce fluffy rather than smooth and glossy.
7. Scaling and Storage Best Practices
This sauce recipe doubles or triples easily for meal prep or gatherings. Store in glass containers rather than plastic to prevent staining and preserve freshness. Always use a clean spoon when serving to avoid contamination. The sauce will thicken in the refrigerator; let it sit at room temperature for 10-15 minutes before serving for optimal consistency and flavor.
Storage and Reheating Guidance
Store your copycat benihana diablo sauce in an airtight container or jar in the refrigerator for up to 2 weeks. The sauce contains mayonnaise, so proper refrigeration is essential for food safety. No reheating is necessary-simply remove from the fridge 10-15 minutes before serving to bring to room temperature for the best flavor and consistency.
Benihana Diablo Sauce Recipe
Ingredients
Equipment
Method
- Decide which heat level you prefer. For authentic restaurant-style intensity, use ½ cup Ichimi Togarashi (pure red chili). For a more balanced, flavorful home version with complex spice notes, choose ½ cup Shichimi or Nanami Togarashi (seven-spice blend).
- In your medium bowl, combine the ½ cup togarashi, ¼ cup honey, and ¼ cup ketchup. Using a spoon or small whisk, stir vigorously for 1-2 minutes. Mix until completely integrated into a thick, uniform paste resembling wet sand with no dry pockets of spice remaining.
- Add the appropriate amount of Kewpie Japanese mayonnaise based on your chili choice: ¾ cup (180 g) if using Ichimi Togarashi, or ½ cup (120 g) if using Shichimi/Nanami Togarashi. The different mayo amounts balance the varying heat levels of each togarashi type.
- Stir thoroughly for about 1 minute until the diablo sauce becomes completely smooth, creamy, and streak-free. Scrape down the bowl sides to ensure all ingredients are fully incorporated into this hibachi sauce masterpiece.
- Sample your sauce and customize to your heat preference. If too mild, add more togarashi 1 teaspoon at a time. If too spicy, blend in additional Kewpie mayo 1 tablespoon at a time until you achieve your perfect balance.
- Transfer your copycat benihana diablo sauce to an airtight container or jar. Refrigerate for at least 30 minutes, though 2-24 hours is ideal for the flavors to fully meld and develop that authentic restaurant taste.
- Serve your diablo sauce chilled or at room temperature alongside hibachi-grilled shrimp, scallops, steak, chicken, fried rice, or vegetables for an authentic Benihana experience at home.
Video
Notes
Common Queries and FAQs
Can I substitute regular mayonnaise for Kewpie mayo?
While you can use regular mayo in a pinch, the result won’t taste like authentic diablo sauce benihana style. Kewpie’s unique flavor profile (tangier, richer, more umami) is essential to the recipe. If you absolutely must substitute, use the best quality Japanese-style mayo you can find or add a tiny splash of rice vinegar to regular mayo.
What’s the difference between Ichimi and Shichimi Togarashi?
Ichimi is pure red chili powder offering straightforward, intense heat. Shichimi (also called Nanami) is a seven-spice blend with chili, sesame, orange peel, ginger, nori, and Sichuan pepper, providing complex flavor with moderate heat. For home cooking, Shichimi is more versatile and flavorful, while Ichimi delivers restaurant-level spiciness.
How spicy is Benihana diablo sauce?
The restaurant version using Ichimi Togarashi is quite spicy-medium-hot to hot on most people’s heat scales. The home version with Shichimi is medium heat with more balanced flavor. The creaminess from Kewpie mayo tempers the heat somewhat, making it spicy but not overwhelming. You can always adjust to your preference.
Can I make this sauce less spicy for kids?
Absolutely! Start with just ¼ cup togarashi instead of ½ cup, and increase the Kewpie mayo to 1 cup. This creates a milder version that’s more like spicy mayo than true diablo sauce but still delicious. You can also use all Shichimi Togarashi and reduce the amount to ⅓ cup for gentle heat.
Where can I buy Kewpie mayo and togarashi?
Kewpie mayonnaise is available at Asian grocery stores, especially Japanese markets, and increasingly at mainstream supermarkets in the international aisle. You can also order it online from Amazon or Japanese specialty retailers. S&B Togarashi (both Ichimi and Shichimi varieties) is sold at the same locations. These authentic ingredients are worth seeking out for the best results.
What dishes pair best with this hibachi sauce?
This versatile sauce complements hibachi-grilled shrimp, scallops, lobster, steak, chicken, salmon, and vegetables. It’s also fantastic with fried rice, as a burger spread, drizzled over sushi rolls, mixed into poke bowls, or served as a dipping sauce for tempura. Essentially, anything that benefits from spicy, creamy, umami-rich flavor works beautifully.
How do I thicken or thin the sauce if needed?
If your diablo sauce is too thin, add more Kewpie mayo 1 tablespoon at a time until you reach desired thickness. If it’s too thick (this can happen after refrigeration), whisk in a teaspoon of water or a few drops of rice vinegar to loosen it up. The sauce naturally thickens when cold and loosens at room temperature.
This copycat benihana diablo sauce recipe brings the beloved Japanese steakhouse experience directly to your home kitchen with minimal effort and maximum flavor.
Whether you choose the fiery restaurant-style version with Ichimi Togarashi or the more balanced home version with Shichimi, you’ll have an incredibly versatile condiment that transforms ordinary meals into extraordinary culinary experiences.
The beauty of making your own diablo sauce hibachi style is complete control over heat levels and the satisfaction of recreating that signature taste you crave.
Now you can enjoy this addictive, spicy-sweet sauce anytime without a trip to the restaurant. Give this sauce recipe a try this week and discover why it’s become such an iconic part of the hibachi dining tradition!
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.