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Benihana Seafood Diablo Recipe
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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.
Prep Time1 hour
Active Time25 minutes
Total Time1 hour 25 minutes
Course: Dinner, Main Course
Cuisine: Asian, Japanese, Seafood
Keyword: Asian, Benihana, Mushrooms, Noodles, Seafood, Shrimp
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.