Benihana Spicy Teriyaki
Benihana spicy teriyaki sauce is a blend of their hot pepper paste and teriyaki sauce. This reverse-engineered recipe includes two spice levels: medium (using half the pepper paste) and extra spicy (using the full batch). The leftover pepper paste from the medium version can be mixed with mayonnaise to make diablo sauce. Ready in about 17 minutes.
Servings 16 servings
Calories 120kcal
Equipment
- 1 All-Clad Saucepan for simmering the teriyaki sauce
- 1 Whisk
- 2 Mixing Bowls one for pepper paste, one for cornstarch slurry
- 1 Deli Containers for storing the finished sauce
Ingredients
Hot Pepper Paste
- 1/4 cup ichimi togarashi or shichimi or nanami togarashi
- 2 tbsp honey
- 2 tbsp ketchup
Teriyaki Sauce
- 1 cup Japanese soy sauce Kikkoman brand
- 1/2 cup sake Japanese rice wine
- 5 tsp ketchup
- 1 cup mirin
- 3 tbsp apple juice
- 1 pinch black pepper
- 1 cup white sugar
- 1/3 cup cornstarch
- 1/3 cup water for cornstarch slurry
Instructions
Hot Pepper Paste
- In a small bowl, combine the ichimi togarashi, honey, and ketchup. Mix until you have the consistency of wet sand. Set the paste aside.
Teriyaki Sauce
- Add soy sauce, sake, ketchup, mirin, apple juice, black pepper, and sugar to a medium pot. Stir until the sugar has completely dissolved.
- Bring the mixture to a simmer over medium heat and cook for 10 minutes.
- While the sauce simmers, whisk the cornstarch and water together in a small bowl until thoroughly combined.
- After 10 minutes, whisk the cornstarch slurry again and slowly drizzle it into the simmering sauce.
- Simmer for 1-2 minutes or until the sauce reaches the desired consistency. Remove from heat.
Assembly
- For medium spice, stir half the pepper paste into the teriyaki sauce and whisk until well combined. Taste and adjust.
- For extra spicy, stir the full batch of pepper paste into the teriyaki sauce and whisk until well combined.
- Allow the sauce to cool, then transfer to a covered container and refrigerate for up to one week.
Video
Notes
Spice Level: The medium version uses half the pepper paste. If the heat level tastes right, use the other half to make diablo sauce by stirring in mayonnaise to taste. For more heat, add the remaining pepper paste for the extra spicy version.
Togarashi Substitution: Benihana uses S&B Foods Ichimi Togarashi (pure ground chili pepper). Shichimi and nanami togarashi both work but include additional spices like orange peel and sesame seeds, so the flavor will be slightly more complex.
Storage: Spicy teriyaki sauce keeps in a covered container in the fridge for up to one week. The sauce thickens as it cools. Warm gently over low heat and stir to loosen. Add a small splash of water if needed.
Cornstarch Slurry: Whisk the cornstarch and water again right before adding to the pot. Cornstarch settles quickly once you stop stirring.
Nutrition
Calories: 120kcal