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Hibachi Mustard Sauce - Copycat Benihana Recipe

This creamy, tangy hibachi mustard sauce tastes just like the Japanese steakhouse version—perfect for dipping grilled meats, vegetables, and fried rice. Quick, easy, and full of flavor!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Japanese
Keyword: hibachi mustard sauce, magic mustard sauce
Calories: 38kcal
Author: Lima

Ingredients

  • 1 cup soy sauce
  • ½ teaspoon Coleman's mustard powder
  • 1 teaspoon water
  • 2 Tablespoons sesame seed
  • ¼ teaspoon garlic powder
  • ½ cup heavy cream

Instructions

  • 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.
  • 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.
  • 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.

Notes

    • Toast the Sesame Seeds—Don’t Skip This! 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 the Seeds Are Warm. 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.
    • Adjust Consistency Last. Sauce too thick? Add water—or a splash of dashi or chicken stock—for extra umami without diluting flavor. Too thin? A pinch more Dijon or a tiny drizzle of cream thickens things right up.
    • Let It Rest. Give the sauce at least 30 minutes in the fridge before serving. The flavors mellow and marry, and the texture sets to steakhouse-perfect creaminess.
    • Customize the Kick. 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.
    • Double It—You’ll Thank Yourself. This sauce vanishes fast. Make a double batch and store in a squeeze bottle; it keeps five days in the fridge and turns sandwiches, roasted veggies, and noodle bowls into hibachi heaven.
    • 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

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.