Benihana Seafood Diablo Recipe
Benihana’s Seafood Diablo is a fiery hibachi-style stir-fry of succulent shrimp, scallops, lobster meat and calamari tossed with udon noodles in a savory soy-sake-mirin glaze laced with shichimi tōgarashi for a bold, spicy-sweet, umami-packed feast.
Make our Benihana Seafood Diablo Recipe at home. With our Secret Restaurant Recipe your Seafood Diablo will taste just like Benihana.
Photo by Media Cookery
Benihana Seafood Diablo
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Benihana
Benihana is a renowned Japanese restaurant chain with a unique and entertaining approach to dining. Founded by Hiroaki “Rocky” Aoki in 1964 in New York City, Benihana gained popularity for its innovative teppanyaki-style cooking, where skilled chefs prepare and cook meals in front of guests on large, flat iron grills. This interactive and theatrical dining experience has become a trademark of Benihana.
The restaurant’s name is derived from a Japanese word meaning “safflower,” and its success lies not only in the delicious cuisine but also in the captivating performance art displayed by the chefs. Customers enjoy the showmanship as chefs skillfully chop, flip, and cook ingredients with flair, creating a lively atmosphere.
Benihana’s menu typically features a variety of Japanese dishes, including hibachi-grilled steak, chicken, seafood, and vegetables. The emphasis is on fresh and high-quality ingredients, ensuring a delightful culinary experience. The restaurant’s success has led to the expansion of the Benihana brand worldwide, with locations in major cities across the globe.
Beyond the culinary aspect, Benihana has left an indelible mark on popular culture, appearing in films and television shows, further solidifying its status as an iconic and beloved dining destination. Today, Benihana continues to enchant diners with its unique blend of delicious Japanese cuisine and entertaining culinary theatrics.
Harmony and Flavor: Exploring the Rich Tapestry of Japanese Cuisine
Japanese Cuisine is a tapestry of elegant simplicity, seasonal ingredients and an emphasis on balance, refinement and harmony of flavors. Its history stretches back centuries, evolving from ancient imperial banquets to street food and fine dining, all while preserving a deep-rooted cultural identity. At its heart, Japanese cooking is centered on the principle of “washoku,” or harmony of flavor, which celebrates fresh produce, delicate preparations and precise presentation.
Signature dishes such as sushi and sashimi have become global ambassadors of Japanese cuisine. Sushi, with its vinegared rice and fresh seafood, along with sashimi’s thinly sliced raw fish, exemplify the emphasis on quality and freshness. Equally iconic is ramen—a comforting noodle soup that varies widely across regions, from the rich, pork-based tonkotsu broths of Kyushu to the soy-sauce-based shoyu ramen found in Tokyo. Tempura, featuring lightly battered and fried seafood or vegetables and yakitori, skewered grilled chicken seasoned with tare sauce, are equally popular for their simplicity and addictive flavor.
Japanese cuisine also boasts an impressive array of regional specialties. In Hokkaido, the cool climate favors hearty dishes like miso ramen and fresh seafood, including uni (sea urchin) and ikura (salmon roe). The Kansai region, particularly Osaka and Kyoto, is known for its culinary innovations such as okonomiyaki (savory pancakes) and kaiseki (a multi-course haute cuisine meal), which emphasize seasonal ingredients and meticulous craftsmanship. Hiroshima offers its own take on okonomiyaki, layered with noodles and a variety of toppings, while the islands of Okinawa provide a distinct culinary experience with dishes like goya champuru—a bitter melon stir fry that reflects the region’s subtropical influences.
Food cities like Tokyo, Osaka and Kyoto are celebrated culinary hubs, each offering vibrant food scenes that range from humble izakayas and bustling street vendors to Michelin-starred restaurants. Internationally, Japanese food is highly esteemed for its delicate balance of taste and artful presentation, merging aesthetic beauty with culinary expertise. With a focus on seasonality and natural flavors, Japanese cuisine continues to evolve while maintaining its time-honored traditions, captivating gourmands and casual diners alike around the world.
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Benihana Seafood Diablo Recipe
Benihana’s Seafood Diablo is a fiery hibachi-style stir-fry of succulent shrimp, scallops, lobster meat and calamari tossed with udon noodles in a savory soy-sake-mirin glaze laced with shichimi tōgarashi for a bold, spicy-sweet, umami-packed feast. Make our Benihana Seafood Diablo Recipe at home. With our Secret Restaurant Recipe your Seafood Diablo will taste just like Benihana. This Benihana Seafood Diablo melds a vibrant, sake-soy-mirin marinade spiked with paprika and shichimi tōgarashi with succulent seafood, crisp vegetables, and udon noodles, all finished with an optional creamy diablo dipping sauce for an authentic hibachi-style kick.
Yield: 4 Servings
Ingredients
Diablo Marinade
- 1/4 cup Sake
- 1/2 cup Soy Sauce
- 1/2 cup Mirin
- 2 tablespoons Brown Sugar
- 1 tablespoon Paprika
- 1 tablespoon Shichimi Tōgarashi (Japanese 7-Spice)
Seafood & Vegetables
- 4 tablespoons Sunflower Oil
- 12 ounces Squid cleaned and sliced
- 1 pound Large Shrimp peeled, deveined and tails removed
- 12 ounces Scallops
- 1 cup Carrots thinly sliced
- 1 cup Onions thinly sliced
- 1 cup Broccoli Florets
- 1 cup Cauliflower Florets
- 15 Shiitake Mushrooms stems removed and sliced
- Three 250 gram packages Udon Noodles cooked per package directions
Diablo Dipping Sauce
- 1/2 cup Kewpie Mayonnaise
- 1/4 cup Honey
- 1/4 cup Ketchup
- 1/2 cup Ichimi Tōgarashi
- 1 tablespoon Rice Vinegar
- 1 teaspoon Garlic Powder
Instructions
Make the Diablo Marinade
- Combine sake, soy sauce, mirin, brown sugar, paprika and shichimi tōgarashi in a small saucepan.
- Place pan over low heat. Stir and bring just to a simmer. Cook for 2 minutes, then remove from heat and let cool.
Prep the Dipping Sauce
- In a bowl, whisk together mayonnaise, honey, ketchup, ichimi tōgarashi, rice vinegar and garlic powder until smooth.
- Cover and chill until serving .
Stir-Fry and Serve
- Warm sunflower oil in a large flat grill or wok over high heat until shimmering.
- Add squid, shrimp, and scallops. Stir-fry for 2 minutes until just opaque. Push to one side of the pan.
- Stir carrots, onions, broccoli, cauliflower and mushrooms into the hot oil. Cook 2 minutes until bright and tender-crisp.
- Add cooked udon noodles. Stir-fry for 1 minute to heat through.
- Pour 1/3 cup water into the pan, cover and steam 2 - 3 minutes to loosen the noodles. Remove the lid.
- Drizzle cooled Diablo Marinade over the contents. Toss and stir-fry 2 - 3 minutes until the sauce clings to the seafood, vegetables and noodles.
- Divide between plates and offer the Diablo Dipping Sauce alongside for an extra creamy, piquant boost.
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Photo of “Seafood diablo @ Benihana” is by Media Cookery and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/deed.enlegalcode.en. Photo of “Benihana Chef” is by Heather and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Thank you, Media Cookery and Heather. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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