Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Seafood Diablo














Benihana Seafood Diablo
Copycat Recipe

Serves  6-8

Diablo Sauce
1/4 cup sake
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons sugar
1 tablespoon paprika
1 tablespoon togarashi pepper

Saute Mix
4 tablespoons sunflower oil
12 ounces squid, cleaned and sliced
1 lb large shrimp, shelled and deveined
12 ounces scallops
1 cup sliced carrot
1 cup sliced onion
1 cup green beans or 1 cup broccoli
1 cup cauliflower or 1 cup cabbage
15 fresh shiitake mushrooms, sliced
3 (250 g) packages udon noodles, boiled per package directions


Pour all Diablo sauce ingredients in a pan. Stir the mixture well. Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture.

Heat the oil in a frying pan or flat grill until very hot and stir-fry the seafood for 2 minutes. Add the vegetables and stir-fry for 2 minutes.

Add udon noodles in the pan and stir-fry 1 minute. Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add Diablo sauce. Stir the noodles well and fry them for a few minutes.