Jason! I finally got my consommé bases delivered and I made your onion soup. I can not believe how exact it is! It was delicious and I now have tons in my freezer for the cold days coming up. Trying out different fried onion brands to get the best one now. Thank you!
Tatiana! Nice to see you again!! I’m elated to hear that!! I really appreciate you letting me know how it turned out! Thank you so much for your kind words!
So, I've had to move away from a benihana so I was determined to figure out how they made my favorite Diablo sauce. This recipe was going in the right direction, but it wasn't right. So I finally talked to the local benihana manager and told him I was moving away. He and I were close because I would go in once a week and order a pint of Diablo and a pint of the white sauce. What he said to me was 'We mix our white sauce with our chili paste and that's how we get it.' So, I took your white sauce recipe and then doubled it, and then made your Diablo sauce recipe in this video and took out the honey, then combined the two (so two parts white sauce, 1 part this Diablo sauce minus the honey) and it's damn near perfect and the absolute closest I've gotten to recreating their Diablo sauce. Thank you so much for helping me be able to create this sauce at home. I don't feel so bad moving away now!
@@NylaWhispersASMR he has another video where he makes the white sauce recipe and it's pretty spot on. It's a bit thicker than what I usually get at the restaurant so I add a bit of half and half and half to thin it out slightly. Then you add this Diablo paste minus the honey and it's pretty perfect. I've been making it once a week for years now and have tweaked some of the measurements, but this is still close!
Coming from the UK, we've generally followed the French way with mayonnaise and only used egg yolks in proper homemade/restaurant mayonnaise (see Eliza Acton from the 1840's etc), and it's only in the commerical mayo that you get egg white added, so Kewpie isn't such a stretch to make at home, just use some rice vinegar, a little sugar and a soupçon of MSG and you are good to go. The ichimi/shichimi distinction lesson was extremely useful, and avoided a needless purchase.
Hi, Ronelle! I plan on doing the shrimp very soon! I have 2-3 other videos on deck (teriyaki sauce, teriyaki chicken and teriyaki steak) and then I plan on doing the shrimp! It will be out within the next couple weeks! Thank you so much for your kind works! I really appreciate you!!
Yes, sir! I just got Benihana’s teriyaki recipe from my friend and that one is up next. Should be out next week! Thanks for stopping by! Nice to see you again!!
Love your recipes!!! I used the second method and it’s spicy but super sweet. Any idea on how to tone down the sauce I already made? Next time I know not to add so much honey. :)
Hey Natasha! In this case, I would just add more mayonnaise. That will tone down the spice and sweetness. LMK I’d you have any other questions! Thanks for watching!
I have local korean place with a spicy mayo sauce i have struggling to replicate, based on this i have a feeling they might be doing this with gochugaro instead of the togarashi, gonna have try that
Hi, Tye! I'm still trying to get that recipe from my friend that works at Benihana. But as soon as I get it, I'll do a video. I promise you!! Thanks for stopping by! I really appreciate you!
I’ll look into it! It’s either the spicy teriyaki or the spicy sauce, of which there are two versions. I’ll be doing videos on these sauces shortly! Thanks for stopping by!
@@farmageddon I was at a Benihana recently and someone at our table had the spicy tofu and the sauce had a darker hue to it than the regular spicy sauce. Not sure if it is the spicy teriyaki but a PETA article said it it contains a vegan supreme beef flavoring.
I believe the chili paste is just the mixture of ketchup, togarashi and honey. Although, you may be looking for the spicy sauce, which is in my videos. They're both super simple to make! Thanks for watching!
@@farmageddon Thank you! Also, my husband and I made the fried rice today and it came out very similar ! We have tried several different methods and they never compared nor came close to your recipe! Thanks 😁
There are two components that are adding sweetness to this dish: the ketchup and the honey. If it's too sweet, try cutting back on either of these. I would start with the honey, because it's basically liquid sugar. See how that works. Try adjusting the levels of the togarashi and the mayonnaise. I know most of the time when it's made at Benihana, they use a bit more mayonnaise because the prep cooks just eyeball everything. But this is the exact recipe from the BH corporate book. Let me know if you need any help and I'll try to do what I can!
I've been going to Benihana in Burlingame, CA for over 20 years. They have personally told me "we use chili paste" not chili powder or cayenne powder. Let the truth set you free! I've used cayenne powder at home, very close, but not correct.
What's up, Mike! The 'chili paste' they use is the mixture of togarashi chili pepper, ketchup and honey. At least, that is the traditional recipe. And that's what it says in the corporate book. But Benihana was bought out several years ago, so, they may use something different today? Who knows! I know most Benihana restaurants today have their Yum Yum sauce brought in and no longer make it in house like they used to. I randomly ran into an old friend who used to manage a BH for like 20 years and he wrote down the original recipe for me. That's the only way I was able to get it!
Want to learn some more hibachi at home recipes? Check out this playlist: ua-cam.com/play/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0.html
Jason! I finally got my consommé bases delivered and I made your onion soup. I can not believe how exact it is! It was delicious and I now have tons in my freezer for the cold days coming up. Trying out different fried onion brands to get the best one now. Thank you!
Tatiana! Nice to see you again!!
I’m elated to hear that!! I really appreciate you letting me know how it turned out!
Thank you so much for your kind words!
So, I've had to move away from a benihana so I was determined to figure out how they made my favorite Diablo sauce. This recipe was going in the right direction, but it wasn't right. So I finally talked to the local benihana manager and told him I was moving away. He and I were close because I would go in once a week and order a pint of Diablo and a pint of the white sauce. What he said to me was 'We mix our white sauce with our chili paste and that's how we get it.'
So, I took your white sauce recipe and then doubled it, and then made your Diablo sauce recipe in this video and took out the honey, then combined the two (so two parts white sauce, 1 part this Diablo sauce minus the honey) and it's damn near perfect and the absolute closest I've gotten to recreating their Diablo sauce.
Thank you so much for helping me be able to create this sauce at home. I don't feel so bad moving away now!
What is the white sauce you mentioned???
@@NylaWhispersASMR he has another video where he makes the white sauce recipe and it's pretty spot on. It's a bit thicker than what I usually get at the restaurant so I add a bit of half and half and half to thin it out slightly. Then you add this Diablo paste minus the honey and it's pretty perfect. I've been making it once a week for years now and have tweaked some of the measurements, but this is still close!
@findyoursmiletattoos is it the yum yum sauce? I can't find a video of white sauce
@@jwilcott4737 yeah, the yum yum sauce. If you wanna message me I can send you my recipe list!
@findyoursmiletattoos unfortunately it's not letting me dm you. Do you mind sharing your recipe
Dude, you’re a Godsend.
Thank you so much and
Keep up the fantastic work!!
Hey, thanks man!! I really appreciate you!!
Oh man!!! I love this stuff. I always ask for an extra side of this when I go to bennies. Thanks so much for sharing the secret!
Coming from the UK, we've generally followed the French way with mayonnaise and only used egg yolks in proper homemade/restaurant mayonnaise (see Eliza Acton from the 1840's etc), and it's only in the commerical mayo that you get egg white added, so Kewpie isn't such a stretch to make at home, just use some rice vinegar, a little sugar and a soupçon of MSG and you are good to go. The ichimi/shichimi distinction lesson was extremely useful, and avoided a needless purchase.
Thank you so much I’ve been trying to hunt this recipe down for YEARS!!!!!
You're very welcome! I hope you enjoy!
videos are on point no fluff great editing and good info subscribed 👌🏻
Thanks, Andrew! I really appreciate the kind words!!
Please film a video on how to cook the hibachi shrimp correctly 🤗 I really enjoy your videos. They are quick and to the point.
Hi, Ronelle! I plan on doing the shrimp very soon! I have 2-3 other videos on deck (teriyaki sauce, teriyaki chicken and teriyaki steak) and then I plan on doing the shrimp! It will be out within the next couple weeks!
Thank you so much for your kind works! I really appreciate you!!
Hi, Ronelle! I just remembered this comment. I did a video on the shrimp and you can see it here: ua-cam.com/video/w-b5k1d1f3Q/v-deo.html
Teriyaki sauce in the future my good sir? I am forever grateful for these videos.
Yes, sir! I just got Benihana’s teriyaki recipe from my friend and that one is up next. Should be out next week!
Thanks for stopping by! Nice to see you again!!
This sauce sounds amazing, love kewpie mayo! 😋
Thank you, Maikoh! Nice to see you!!
SPOT ON. Thank you!
You're very welcome, Richard! I'm really glad you enjoyed it!!
Great videos. Very helpful
Thank you! 🙏 This is exact recipe.
Love your recipes!!! I used the second method and it’s spicy but super sweet. Any idea on how to tone down the sauce I already made? Next time I know not to add so much honey. :)
Hey Natasha! In this case, I would just add more mayonnaise. That will tone down the spice and sweetness.
LMK I’d you have any other questions! Thanks for watching!
I have local korean place with a spicy mayo sauce i have struggling to replicate, based on this i have a feeling they might be doing this with gochugaro instead of the togarashi, gonna have try that
Please do the yum yum sauce!! 🧡😩
Hi, Tye! I'm still trying to get that recipe from my friend that works at Benihana. But as soon as I get it, I'll do a video. I promise you!!
Thanks for stopping by! I really appreciate you!
Hey, Tye! Here's the yum yum sauce: ua-cam.com/video/2jLr__bRsHc/v-deo.html
@@farmageddon You are my personal hero! Thank you! Will be trying this on my anniversary!
Is it true that this ' yum yum sauce" means something wyld. Like disturbing ish
These chefs never want to tell me anything lol one of them told me he’s under contract but now it makes sense.
how long can i keep this sauce in the fridge ?
Hey, what's up! The diablo sauce should keep for about 1-2 weeks in the fridge!
Thank you so much for watching! I sincerely appreciate you! :)
Thanks brotha
You're very welcome! Thanks for watching!
Can you show us how to make the Benihana tofu steak hot sauce please? For Benihana's tofu steak.
I’ll look into it! It’s either the spicy teriyaki or the spicy sauce, of which there are two versions. I’ll be doing videos on these sauces shortly!
Thanks for stopping by!
@@farmageddon I was at a Benihana recently and someone at our table had the spicy tofu and the sauce had a darker hue to it than the regular spicy sauce. Not sure if it is the spicy teriyaki but a PETA article said it it contains a vegan supreme beef flavoring.
What brand ketchup? Heinz? Hunt's?
Can you show us the right way to make yum yum sauce
Hello! I’m still trying to get that recipe! But as soon as I get it, I’ll make that video for you! I promise!!
@@farmageddon I've been waiting a long time for that recipe and I know you will do it right thank you
Not sure if you saw this video, but here is the real recipe for the Yum Yum sauce: ua-cam.com/video/2jLr__bRsHc/v-deo.html
Is this the same as their Chili Paste ?
I believe the chili paste is just the mixture of ketchup, togarashi and honey. Although, you may be looking for the spicy sauce, which is in my videos. They're both super simple to make!
Thanks for watching!
@@farmageddon Thank you! Also, my husband and I made the fried rice today and it came out very similar ! We have tried several different methods and they never compared nor came close to your recipe! Thanks 😁
it tasted really sweet. I feel like its missing something
There are two components that are adding sweetness to this dish: the ketchup and the honey. If it's too sweet, try cutting back on either of these. I would start with the honey, because it's basically liquid sugar. See how that works. Try adjusting the levels of the togarashi and the mayonnaise. I know most of the time when it's made at Benihana, they use a bit more mayonnaise because the prep cooks just eyeball everything. But this is the exact recipe from the BH corporate book.
Let me know if you need any help and I'll try to do what I can!
@@farmageddon thank you man appreciate it
Maybe I did it wrong but the mayo overpowered everything and just have it a horrible taste.
I've been going to Benihana in Burlingame, CA for over 20 years. They have personally told me "we use chili paste" not chili powder or cayenne powder. Let the truth set you free! I've used cayenne powder at home, very close, but not correct.
What's up, Mike! The 'chili paste' they use is the mixture of togarashi chili pepper, ketchup and honey. At least, that is the traditional recipe. And that's what it says in the corporate book. But Benihana was bought out several years ago, so, they may use something different today? Who knows! I know most Benihana restaurants today have their Yum Yum sauce brought in and no longer make it in house like they used to. I randomly ran into an old friend who used to manage a BH for like 20 years and he wrote down the original recipe for me. That's the only way I was able to get it!