Hibachi Mustard Sauce - Copycat Benihana Recipe

Jump to Recipe Print Recipe

Love that creamy, nutty mustard sauce from your favorite hibachi steakhouse? This quick, 10-minute copycat recipe tastes just like Benihana's—perfect for grilled meats, shrimp, veggies, and fried rice.

If you've ever been to Benihana or your local Japanese steakhouse, chances are you've dipped your steak, shrimp, or fried rice into their famous hibachi mustard sauce and wondered—how do they make this so good?

Good news: it's surprisingly simple to make at home with just a few pantry ingredients. This creamy mustard sauce combines the nutty richness of toasted sesame seeds with the sharp brightness of Dijon, just like the one served at your favorite Japanese steakhouse or hibachi restaurant. Perfect for dipping, drizzling, or straight-up spooning.

What is Hibachi Mustard Sauce?

Hibachi mustard sauce also known as 'Magic Mustard Sauce' is one of the classic dipping sauces served alongside teppanyaki-style meals. It’s typically paired with grilled steak, chicken, or shrimp—but it’s just as delicious with vegetables, fried rice, or even as a salad dressing.

It’s creamy without being heavy, tangy without being sharp, and full of umami. The signature flavor comes from a blend of toasted sesame seeds and Dijon mustard, balanced with soy sauce, garlic, and a little cream.

Why This Recipe Works

Tastes just like the classic hibachi steakhouse mustard sauce
Made with simple ingredients from your pantry
Comes together in under 10 minutes
Stores beautifully — a new staple in your fridge
Versatile: perfect as a dipping sauce, sandwich spread, or noodle dressing

Why You’ll Love It

If you’ve ever dipped perfectly grilled hibachi style chicken into that warm, tangy-smooth sauce at Japanese steakhouses, you already know the magic. This popular sauce delivers that same restaurant-quality taste with just a handful of main ingredients — including dry mustard powder, white sugar, sour cream, and a touch of fresh ginger.
What makes this version so special? It’s a creamy, deeply flavorful blend that holds up to high heat, making it perfect for drizzling over sizzling meats from your hibachi grill or spooning into a small bowl as a dipping sauce. Unlike a pink sauce or ginger sauce, this mustard-forward blend has its own fan following — and once you taste this mustard, you’ll see why.
Whether you’re recreating favorites from a Japanese restaurant or developing your own recipes, this is one of those easy meals that feels anything but basic. Bookmark this blog post, save it to your Punchfork account, or sign up for a free account today to keep this in your own curated recipe collections for next time.

Ingredients You'll Need

Ingredients for Benihana Magic Mustard Sauce - sesame seeds, mustard powder, soy sauce, garlic powder, heavy cream and water

Sesame Seeds: Toasted sesame seeds give the sauce its warm, nutty base. You can toast your own or buy them pre-toasted.
Mustard Powder: Adds brightness and sharp flavor without overpowering the sauce. Use smooth Dijon for the best texture.
Soy Sauce: For savory umami flavor and depth. Regular or low-sodium both work.
Garlic Powder: Just a little bit adds so much flavor.
Heavy Cream: A little cream smooths out the sharpness and adds a velvety finish. Half and half also works.
Water: Thins the sauce to your desired consistency without diluting flavor.

How to Make Hibachi Mustard Sauce Step-by-Step

This delicious Japanese sauce comes together in a few quick steps:

How to make Benihana Hibachi Mustard Sauce - Step 1 Toast the sesame seeds

Step One - Toast the Sesame Seeds: Toast the seeds in a dry skillet over medium heat, stirring often, until golden and fragrant—about 2–3 minutes. Let cool slightly.

How to make Benihana Hibachi Mustard Sauce - Step 2 - blend the water , mustard, sesame seeds, soy sauce and garlic powder

Step Two - Blend Everything Together: In a blender or food processor bowl add the water and mustard. Mix. Add the toasted sesame seeds, soy sauce, and garlic powder. Pulse until smooth - about 10 seconds.

How to make Benihana Hibachi Mustard Sauce - Step 3 - add cream and simmer - stir to mix. Add water as needed.

Step Three - Simmer with Heavy Cream: Add the heavy cream to a small saucepan. Heat on low to medium heat until very warm but not boiling. Add the blended mixture and give it a good stir until completely combined and heated through. Set the sauce aside until ready to use. The sauce is best served warm.

Tips for Making the Best Hibachi Mustard Sauce

Toast the Sesame Seeds for Maximum Flavor- Freshly toasted sesame seeds are the secret to that deep, nutty backbone. Just 2–3 minutes in a dry skillet over medium heat until golden and fragrant turns a good sauce into a great one.
Blend While Warm for a Creamy Texture - Warm seeds release their oils more readily. Pop everything (seeds, Dijon, soy, garlic, cream, water) into the blender while the sesame is still toasty for an ultra-smooth, emulsified sauce.
Customize the Heat to Your Taste - For a mild version, stick with classic Dijon. To increase the heat or spiciness add either wasabi or mustard powder, a little at a time until the sauce has the right level of heat.
Stir Before Serving - Natural separation happens. A quick whisk or shake brings it back to creamy perfection every time.

Nutrition

Each serving of this Hibachi Mustard Sauce has about 38 calories, 2.7g of fat and 2.2g of carbohydrates.

This Hibachi Mustard Sauce recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage Tips

Refrigerator: Store in an airtight container for up to 5 days. Stir before using, as natural separation may occur.

Freezer: Not recommended, as the texture can become grainy when thawed.

Always use a clean spoon to avoid introducing bacteria and keep the sauce fresh longer.

How to Use It

This classic hibachi steakhouse mustard sauce isn’t just for dipping hibachi chicken or hibachi shrimp — it’s the creamy dipping sauce that brings the whole meal together. Made with simple ingredients and easy to blend in a mini food processor or smoothie blender, this easy recipe is about to be your new staple.

Drizzle over grilled chicken thighs, steak, or hibachi-style shrimp for that signature Japanese steakhouse flavor.
Use as a dipping sauce for hibachi vegetables, fried rice, or your favorite Japanese dishes — even that pink yum yum sauce can take a break!
Spread in wraps or sandwiches to add bold flavor with a creamy twist.
Toss into noodles with a splash of hot water or rice wine vinegar for a quick, tangy cream sauce that transforms weeknight meals into easy meals.
Store in an airtight container like a small mason jar and bring to room temperature before serving for the best texture and more intense flavor.

FAQs

Can I make hibachi mustard sauce ahead of time?

Yes! This sauce keeps well in the refrigerator for up to 5 days in an airtight container. In fact, the flavor gets even better after a few hours as it melds. Just bring to room temperature and stir before serving.

Can I use fresh mustard instead of dry mustard powder?

You can substitute with Dijon mustard for a smoother finish. However, dry mustard powder gives a more intense flavor and authentic Japanese steakhouse taste. You may need to adjust the amount slightly to balance the tang.

Is this the same as the pink hibachi yum yum sauce?

Nope! Hibachi mustard sauce is creamier and tangier, with a distinct sesame-mustard flavor. Yum yum sauce (aka pink sauce) is mayo-based and sweeter. Many hibachi restaurants serve both!

Can I make this dairy-free or vegan?

Yes — swap the heavy cream with unsweetened oat milk or coconut cream for a vegan option. Note: the flavor will be slightly different but still delicious. Make sure your soy sauce and mustard are also vegan-friendly.

Print Recipe