This Benihana’s Copycat Hibachi Mustard Sauce comes together in 15 minutes using 6 simple ingredients. Try it at home using my easy recipe (vegetarian).
About Hibachi Mustard Sauce
If you have ever been to Benihana’s Japanese Steakhouse, you know about this Hibachi Mustard Sauce they serve on the side with all their dishes.
Also known as Magic Mustard Sauce, Japanese Mustard Sauce, or Cream Sauce, this Benihana’s Copycat Hibachi Dipping Sauce is really addictive, and once you have a taste of it, you will want to serve it with everything.
After multiple trials, I cracked the recipe to make this classic Hibachi Steakhouse Mustard Sauce at home, and the taste of my homemade sauce was pretty close to the one served at the restaurant.
Made in just 15 minutes using 6 simple ingredients, this creamy dipping sauce is a must-make if you plan a hibachi-style home dinner. Serve it with Hibachi Steak, Hibachi Style Chicken, or Hibachi Fried Rice.
This recipe is vegetarian and can be made vegan and gluten-free. You can easily double or triple the recipe too.
Here are some more homemade sauce recipes that you may like
- Sun Dried Tomato Pesto
- Strawberry BBQ Sauce
- Lemon Drop Hot Sauce
- Thai Sweet Chilli Sauce
- Thai Peanut Sauce
- Yum Yum Sauce
- Bang Bang Sauce
- Seasoned Sour Cream
- Basil Walnut Pesto
- Gyoza Dipping Sauce
Sesame Seeds – This tasty dipping sauce recipe uses hulled or unhulled white sesame seeds.
Ground Mustard Powder – Ground yellow mustard seeds powder gives a very unique taste to this dipping sauce. You can make your own dry mustard powder by grinding yellow mustard seeds in a grinder.
Do not use brown mustard seeds to make the powder, as they are slightly bitter.
Soy Sauce – Dark soy sauce adds an umami flavor! Replace it with coconut aminos or tamari to make it gluten-free.
Garlic Powder – Just a little adds so much flavor. Do not skip this one.
Heavy Cream – It makes the base of the sauce. Replace dairy cream with cashew cream for a vegan sauce.
You can add a little fish sauce for a nice umami taste.
You can add a little lemon juice to the recipe for a tangy taste.
How To Make Hibachi Mustard Sauce
Dry roast 1 tablespoon of hulled or unhulled white sesame seeds in a skillet over medium heat until lightly browned and fragrant. Stir frequently while roasting.
Remove the pan from the heat and set it aside.
Dissolve 1 tablespoon ground mustard seeds powder in 2 tablespoon hot water to make a lump-free paste.
Combine toasted sesame seeds, ¼ cup dark soy sauce, mustard seeds paste, and 1 pinch of garlic powder in a blender or a food processor bowl. Blend until smooth.
In a small saucepan, heat 1 cup of heavy cooking cream on medium heat until it comes to a gentle boil, stirring frequently.
Add the sesame seeds paste and mix well. Cook for 2-3 minutes, stirring continuously.
Remove the pan from the heat and let the sauce come down to room temperature. Serve!
Pro Tips By Neha
Toasting the sesame seeds gives a very earthy flavor to this sauce. DO NOT skip this step.
Do not overcook the cream; otherwise, it may curdle.
This Magic Mustard Sauce is a versatile sauce that tastes good with almost everything. My favorites to serve it with are Hibachi Steak, Hibachi Shrimp, Hibachi Chicken, Hibachi Fried Rice, Hibachi Vegetables, and Hibachi Noodles.
Bring it to room temperature before serving.
You can try it with your other favorite chicken dishes and steak recipes. This fabulous dipping sauce pairs very well with Teppanyaki Style meats.
Japanese Mustard Sauce will last for up to 7 days in an airtight container stored in the fridge, but it is better to consume it within 3 days.
I do not recommend freezing this sauce as it has heavy cream as an ingredient. It might curdle when thawed.
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Benihana’s Copycat Hibachi Mustard Sauce Recipe
- 1 tablespoon white sesame seeds (hulled or unhulled)
- 1 tablespoon ground yellow mustard seeds powder
- 2 tablespoons hot water
- ¼ cup dark soy sauce (use tamari for gluten-free)
- 1 pinch garlic powder
- 1 cup heavy cooking cream
- Dry roast sesame seeds in a skillet over medium heat until lightly browned and fragrant. Stir frequently while roasting.
- Remove the pan from the heat and set it aside.
- Dissolve mustard seeds powder in hot water to make a lump-free paste.
- Combine toasted sesame seeds, soy sauce, mustard seeds paste, and garlic powder in a blender or a food processor bowl. Blend until smooth.
- In a small saucepan, heat heavy cream on medium heat until it comes to a gentle boil, stirring frequently.
- Add the sesame seeds paste and mix well. Cook for 2-3 minutes, stirring continuously.
- Remove the pan from the heat and let the sauce come down to room temperature. Serve!