Benihana Diablo Sauce Recipe
This Benihana Diablo Sauce recipe is inspired by the original but tailored for home kitchens. It's versatile enough to pair with shrimp, chicken, beef, or even vegetables.
Equipment
- Small saucepan
- Whisk or spoon
- Measuring spoons and cups
- Garlic press or fine grater
- Heat-proof glass jar or container (for storing)
Ingredients
- 3 tbsp soy sauce low-sodium preferred
- 2 tbsp rice vinegar
- 1 tbsp mirin sweet rice wine
- 1 tbsp sesame oil
- 1 tsp sugar adjust to taste
- 1 tbsp chili garlic sauce like Huy Fong
- 1 tbsp sriracha for extra heat
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp cornstarch optional, for thicker consistency
- 1/4 cup water
Instructions
- In a small saucepan, combine soy sauce, rice vinegar, mirin, sesame oil, and sugar. Stir over medium heat until sugar dissolves.
- Add the chili garlic sauce, sriracha, minced garlic, and grated ginger. Continue to stir gently.
- If you prefer a thicker consistency, mix cornstarch with water in a small bowl to create a slurry. Add it to the saucepan.
- Simmer the sauce for 3–5 minutes on low heat, stirring frequently until it slightly thickens.
- Remove from heat. Let it cool slightly before transferring to a heat-safe container.
- Serve warm, or store in the refrigerator for up to a week.
Notes
- Adjust the heat level by modifying the amount of sriracha or chili garlic sauce.
- Use fresh garlic and ginger for maximum flavor—powdered versions won’t deliver the same depth.
- Don’t skip the mirin—its sweetness balances the spiciness and adds authentic Japanese flavor.
- Let the sauce rest for 15 minutes before serving; this helps the flavors meld beautifully.
- Double the batch if you plan to use it for marinating, dipping, and stir-frying throughout the week.