If you have ever experienced the theatrical dining spectacle at Benihana or another Japanese steakhouse, you know the entertainment is only matched by the unforgettable flavors. Among the signature sauces served tableside, Benihana’s Magic Mustard Sauce stands out for its smooth texture and complex flavor that is worlds apart from harsh Chinese hot mustard.
This is not just a condiment. It is a carefully balanced sauce that blends mustard heat with nutty sesame flavor and the savory depth of soy sauce. Best of all, you can recreate this restaurant favorite at home in just minutes using a handful of simple ingredients.
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Benihana magic mustard dipping sauce
The magic of Benihana’s mustard sauce lies in its perfect balance of flavors and silky smooth texture achieved through proper blending techniques. Unlike traditional hot mustard, which can be overwhelmingly sharp, this version mellows the mustard’s bite with the rich, nutty flavor of toasted sesame seeds and the savory depth of soy sauce. The addition of fresh garlic provides aromatic complexity without overpowering the delicate balance. The key to success is creating a smooth paste with the mustard powder before blending, which prevents lumps and ensures the final sauce has that signature restaurant-quality consistency that clings beautifully to food.
Ingredients
- Dry mustard powder – Creates the signature mustard flavor without the harsh bite of prepared mustard
- Hot water – Activates the mustard powder and creates the initial paste base.
- Toasted sesame seeds – Provides nutty richness and authentic Japanese hibachi flavor
- Soy sauce – Adds umami depth and balances the mustard’s sharpness
- Fresh garlic – Contributes aromatic complexity and savory undertones
How to make hibachi mustard sauce
- In a small bowl, blend mustard and hot water into a paste.
- Pour the paste into a food processor.
- Add the remaining ingredients and process the mixture for about one minute or until smooth.
Chef’s Notes
Mustard Powder Quality: For the best flavor, use fresh, high-quality dry mustard powder. Coleman’s is an excellent choice, providing the right heat level and clean taste.
Water Temperature: Hot water helps activate the mustard powder more effectively than cold water, creating a smoother paste with better flavor development.
Sesame Seed Selection: Toasted sesame seeds are essential for authentic flavor. Raw seeds won’t provide the same nutty depth that makes this sauce special.
Blending Time: Don’t under-blend. A full minute of processing is necessary to break down the sesame seeds completely and create the signature smooth texture.
Storage and Shelf Life Guidelines
Proper Storage Methods
Refrigeration: Store in an airtight container in the refrigerator for up to 3 weeks. The sauce improves in flavor over the first few days as the ingredients meld.
Room Temperature: Safe for up to 2 hours during serving, but return to refrigeration promptly for food safety.
Freezing: Not recommended as the texture may separate when thawed.
Love Benihana? Try these Japanese Hibachi Steakhouse recipes!
- Yum Sauce
- Benihana Fried Rice
- Benihana Salad Dressing
- Ginger Salad Dressing Recipe
- Tempura Batter Recipe
- Shrimp Tempura
- Air Fryer Shrimp Tempura
- Chicken Katsu
- Hibachi Steak Recipes
Spicy Dipping Sauces
Check out my easy sauce recipes and the best Asian recipes here on CopyKat.com!
Copycat Benihana Magic Mustard Sauce
Ingredients
- 3 tablespoons powdered mustard
- 2 tablespoons hot water
- 1/2 cup soy sauce or Tamari Sauce
- 2 tablespoons sesame seeds — toasted
- 1 teaspoon garlic minced
Instructions
- In a small bowl, blend mustard and water into a paste. Pour paste into blender container. Add remaining ingredients and process mixture for about one minute, or until it is smooth.
It tastes good, but why does mine come out so dark?
It may be the mustard that you used.
This might be a silly question, but did you use low sodium soy sauce? I just made it and it is soooo salty.
You can use low sodium soy sauce if you like.
What if you don’t have a blender? Would it taste alright mixed or should I use garlic powder instead of fresh garlic?
I would just chop the garlic very fine. Fresh tastes better than powdered.
Added 4 tablespoons of heavy cream to match the local Benihana’s
Fantastic: I made it just as the recipe said. It taste identical to Benihana’s.
What brand/type of dry mustard?
I use Coleman’s.
I want to try this but am out of the mustard powder, can i use a dijon or regular mustard?
Thanks
PS I have three starred this recipe but will re-evaluate it after I try the recipe, I am sure I will love it.
I don’t know that either would work well. I would err on the dijon side, but I don’t think it will be a good match.
Why would you rate a recipe you didn’t make? 3 Stars: That is rude. I made it as specified, and it was great.
I agree, why would you star it if you didn’t even try it.
For the same reason that others rate recipes 5 stars without trying them first.
Do you not realize the effect of rating something low? Ratings are based on averages. Your “non-valid” rating contributes to a lower unjustified rating. This is not only unfair, it’s just rude!
Allowing this to sit in the frig for a couple of days transforms the harshness into a terrific sauce that I wanted on everything.
It’s amazing how mellow it turns.
To get a thicker sauce, blend the sesame seeds for a minute turning it into a fine powder first. For a really thick sauce, blend till a powder, a TBS of pecans or walnuts.
This is a great idea. I will give it a try soon.
That was a great idea and it made it thick. Thanks.
Hey hank god I read th comments first.
How long do you leave it to sit before you eat it? 🙂
I would let it set for about 30 minutes or so before you eat it. ~Stephanie