Benihana Spicy Sauce
The authentic Benihana spicy sauce recipe used at the restaurant for spicy hibachi fried rice, spicy hibachi shrimp, and spicy hibachi chicken. Equal parts sriracha, sambal oelek, and chili oil, mixed cold with no cooking required. Three ingredients, under one minute, fully adjustable to your heat preference. Upgrade the sauce at home by swapping in a crunchy garlic chili oil for added texture.
Servings 6 servings
Calories 50kcal
Equipment
- 1 Whisk for emulsifying the oil
- 1 Deli Containers for storage
Ingredients
- 2 tbsp sriracha Huy Fong (rooster bottle)
- 2 tbsp sambal oelek Huy Fong brand
- 2 tbsp chili oil S&B Foods La-Yu or any brand
Instructions
- Add equal parts sriracha, sambal oelek, and chili oil to a mixing bowl. Two tablespoons of each makes about 6 tablespoons of sauce, enough for a couple of dishes. Scale up or down using the same 1:1:1 ratio.
- Whisk until the chili oil is completely emulsified into the sauce. The oil will try to separate, so keep whisking until the sauce is smooth and uniform with no oil floating on top.
- Store in a covered container in the refrigerator for up to 1 week. Stir before using, as the oil may separate over time.
Video
Notes
Adjusting the Heat: The heat comes primarily from the sambal oelek. For less heat, reduce the sambal. For more tang and sweetness, increase the sriracha. To mellow the whole sauce, add more chili oil. The oil tempers the spice level without adding its own heat.
Chili Oil Brands: Benihana uses S&B Foods La-Yu chili oil, but any brand works. I've tested Lee Kum Kee, homemade, and several Japanese varieties without noticing a meaningful difference in the finished sauce.
The Crunchy Garlic Upgrade: For a better version at home, replace some of the plain chili oil with a variety that has crunchy garlic. S&B Foods Chili Oil with Crunchy Garlic is mild. Lao Gan Ma Chili Crisp is spicier. Japanese Ra-Yu and Taberu Ra-Yu varieties add ginger and other spices. The texture makes a noticeable difference.
How to Use: For spicy fried rice, add 1-2 teaspoons per serving at the very end of cooking. For spicy hibachi shrimp or chicken, add after the garlic butter step and finish with lemon juice.
Storage: Refrigerate in a covered container for up to 1 week. Stir before using.
Nutrition
Calories: 50kcal