Benihana’s Magic Mustard sauce is one of the many components of a meal at Benihana. You can make this dipping sauce at home with a few simple ingredients.
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Benihana magic mustard dipping sauce
Have you ever dined at Benihana? Benihana is a Japanese style restaurant. They serve a lovely several course dinner at a hibachi grill. The magic mustard is one of the two dipping sauces that are served at the restaurant.
You can prepare this simple to make the mustard sauce at home. The Magic Mustard sauce is typically served with grilled meats. You could have it with chicken, beef, or even shrimp. It’s great with eggrolls too.
There is nothing like a dinner at Benihana’s, for both tasty food, and having your dinner prepared while you watch. This mustard sauce isn’t the traditional Chinese spicy mustard. This sauce is a light sauce that is great to dip a few items into.
Japanese hibachi mustard sauce is exquisite when made fresh, and it can age for a few weeks.
Ingredients
The ingredients for the Benihana Magic Mustard are very simple; dry mustard powder, toasted sesame seeds, soy sauce, and garlic.
How to make Benihana mustard sauce
- In a small bowl, blend mustard and hot water into a paste.
- Pour the paste into a blender container.
- Add the remaining ingredients and process the mixture for about one minute or until it is smooth.
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
Be sure to check out more of my easy sauce recipes and the best Asian recipes here on CopyKat.com!
Benihana’s 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