Benihana-Style Spicy Teriyaki Sauce

Ingredients

For the Teriyaki Sauce Base

• 1 cup Kikkoman low sodium soy sauce
• 1 cup mirin
• half a cup sake
• half a cup light brown sugar
• 2 cloves garlic, crushed
• 1-inch piece of ginger, sliced

For the Hot Pepper Paste

• 4 tablespoons ichimi togarashi
• 2 tablespoons honey
• 2 tablespoons ketchup

First, Make the Teriyaki Sauce Base

Combine the soy sauce, mirin, sake, and light brown sugar in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.

Add the crushed garlic and sliced ginger. Reduce the heat to low and let the sauce simmer gently for ~10-15 minutes to allow the flavors to meld.

Strain the sauce through a fine-mesh strainer to remove the garlic and ginger. Let it cool completely.

Next, Make the Hot Pepper Paste

While the teriyaki sauce cools, make the hot pepper paste.

In a small bowl, combine the ichimi togarashi, honey, and ketchup. Mix until it forms a thick paste with the consistency of wet sand.

Finally, Combine for Spicy Teriyaki

Once the teriyaki sauce is cool, you can mix in the pepper paste to your desired spice level.

For a medium spice, stir in half of the prepared hot pepper paste until it’s well combined. The remaining paste can be mixed with mayonnaise to make a diablo-style sauce.

For an extra spicy sauce, stir in the full amount of the hot pepper paste.

The final spicy teriyaki sauce can be stored in a covered container in the refrigerator for up to one week.

Benihana-Style Spicy Teriyaki Sauce

prep time:5 minutes mins

cook time:15 minutes mins

Cooling Time30 minutes mins

total time:50 minutes mins

Regular teriyaki is good, but adding ichimi togarashi (that pure Japanese chili powder) mixed with honey and ketchup takes it to another level. You make a basic teriyaki first, then stir in this pepper paste until it hits the heat level you want.

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Ingredients

For the Teriyaki Sauce Base

• ▢ 1 cup Kikkoman low sodium soy sauce
• ▢ 1 cup mirin
• ▢ half a cup sake
• ▢ half a cup light brown sugar
• ▢ 2 cloves garlic crushed
• ▢ 1-inch piece of ginger sliced

For the Hot Pepper Paste

• ▢ 4 tablespoons ichimi togarashi
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons ketchup

Instructions

• Combine soy sauce, mirin, sake, and brown sugar in saucepan over medium heat until sugar dissolves.
• Add garlic and ginger, reduce heat to low and simmer 10-15 minutes.
• Strain sauce and let cool completely.
• Mix ichimi togarashi, honey, and ketchup to form thick paste.
• Stir half the pepper paste into cooled teriyaki sauce for medium heat, or all for extra spicy.

Notes

Store in refrigerator up to 1 week. Leftover pepper paste can be mixed with mayo for a diablo sauce.