Ingredients
- 5 tbsp Kewpie brand mayonnaise
- 2 1/2 tbsp ketchup
- 2 1/2 tbsp wildflower honey
- 5 tbsp shichimi togarashi (Japanese seven spice)
- 1 tsp fresh lime juice
- 1 pinch kosher salt
Make the Diablo Sauce
The most important part of this sauce is combining the base ingredients first. In a medium bowl, mix the shichimi togarashi, honey, and ketchup together until it forms a thick paste.
Add the Kewpie mayonnaise, lime juice, and kosher salt to the bowl. Whisk everything together until the sauce is completely smooth.
For the best flavor, cover the sauce and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
Benihana-Style Diablo Sauce
Shichimi togarashi is the secret to that hibachi diablo sauce – it’s got sesame seeds, orange peel, and nori mixed with the chili, so it’s not just heat. Five tablespoons sounds insane but mixed with the mayo and honey, it mellows out to the perfect spicy-creamy balance.
Ingredients
- 5 tbsp Kewpie brand mayonnaise
- 2 1/2 tbsp ketchup
- 2 1/2 tbsp wildflower honey
- 5 tbsp shichimi togarashi Japanese seven spice
- 1 tsp fresh lime juice
- 1 pinch kosher salt
Instructions
- Mix shichimi togarashi, honey, and ketchup in a bowl until it forms a paste.
- Add Kewpie mayonnaise, lime juice, and salt, whisking until completely smooth.
- Cover and refrigerate for 30 minutes to allow flavors to meld.
Notes
Use Kewpie brand mayonnaise for authentic flavor. Sauce can be stored in refrigerator for up to 1 week.
The lime juice is technically optional but I think it brightens the rest of the flavors.
The brand of 7 spice I use is S&B.
Did you make this recipe?Let me know how you liked it below!
