[{"data":1,"prerenderedAt":88},["ShallowReactive",2],{"video-mq1fpt":3},{"video":4,"relatedVideos":48},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":26,"categories":32,"channel":45},1013857,"mq1fpt","5IitRNDE7AU","Two Secret Ingredients That Make Benihana's Diablo Sauce Actually Authentic","Jason Farmer reveals the exact recipe behind Benihana's spicy diablo sauce, exposing two ingredients missing from every copycat version online: S&B Ichimi Togarashi and Kewpie mayonnaise. He walks through the official two-step Benihana method and offers an upgraded home version using the seven-spice blend for even more complexity.","PT4M21S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25],"quick recipe","togarashi","Kewpie mayo","condiment","hibachi","teppanyaki","Benihana","spicy","dipping sauce","Japanese","copycat recipe","seafood sauce",[27,28,29,30,31],"S&B Ichimi Togarashi (ground red chili pepper)","Kewpie Japanese mayonnaise","honey","ketchup","Shichimi\u002FNanami Togarashi (optional, for home version)",[33,39],{"id":34,"name":35,"slug":36,"emoji":37,"color":38},237,"Sauces & Condiments","sauces-condiments","🥛","#F5F0E8",{"id":40,"name":41,"slug":42,"emoji":43,"color":44},157,"Copycat Recipes","copycat-recipes","🍴","#E63946",{"name":46,"slug":47},"Jason Farmer","jason-farmer",[49,58,69,77],{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":11,"contentType":12,"channel":56},1013861,"5bemi3","yGiZUhplx68","The Exact Two-Ingredient Trick Behind Benihana's Famous Garlic Butter","Jason Farmer reveals the precise method Benihana uses to make their iconic garlic butter, including why the restaurant uses margarine instead of butter and what you should use at home. He walks through both a large restaurant-scale batch and a small no-equipment home version made with just a knife. A must-watch for anyone recreating hibachi-style cooking at home.","PT3M43S",{"name":46,"slug":47,"avatar":57},"https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":59,"code":60,"youtubeVideoId":61,"title":62,"description":63,"youtubeDuration":64,"youtubeIsShort":11,"contentType":12,"channel":65},1004826,"84v08e","Iwkwr_4c1dM","Nut-Free Vegan Pesto Using Pumpkin Seeds and Nutritional Yeast Instead of Parmesan","Derek Sarno from Wicked Kitchen shows how to make a creamy, nut-free vegan pesto using pumpkin seeds, basil, baby spinach, and nutritional yeast for a cheesy umami kick. The recipe takes just 15 minutes and keeps in the fridge for 7–10 days, making it a great weekly meal prep staple. Perfect for anyone avoiding nuts or dairy without sacrificing flavor.","PT4M46S",{"name":66,"slug":67,"avatar":68},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":70,"code":71,"youtubeVideoId":72,"title":73,"description":74,"youtubeDuration":75,"youtubeIsShort":11,"contentType":12,"channel":76},1004820,"jtpt0z","jk20kqUDdlU","Toast, Grind, Blend: How to Make North African Harissa from Scratch in Minutes","Derek Sarno from Wicked Kitchen walks through making a homemade vegan harissa using freshly toasted and mortar-ground caraway, cumin, and coriander seeds blended with roasted red peppers, garlic, and sambal. The video highlights why dry-toasting whole spices and hand-grinding them dramatically boosts flavor compared to pre-ground alternatives. A versatile condiment perfect for soups, marinades, dressings, and dips.","PT7M26S",{"name":66,"slug":67,"avatar":68},{"id":78,"code":79,"youtubeVideoId":80,"title":81,"description":82,"youtubeDuration":83,"youtubeIsShort":11,"contentType":12,"channel":84},1004476,"aontav","hudsefLhiNo","Why You Must Add Olive Oil Last: The Emulsification Trick Behind This Fresh Basil Vinaigrette","Chef Brian walks through a homemade basil salad dressing using fresh basil, white vinegar, garlic, honey, Parmesan, and extra virgin olive oil. The video emphasizes the science of emulsification — explaining why oil must be added last and slowly to prevent separation. Great for home cooks looking to ditch store-bought dressings.","PT6M33S",{"name":85,"slug":86,"avatar":87},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",1778181064634]