Prep 10 mins
Cook 0 mins
This sauce is found in many teppanyaki style Japanese steak houses in the U.S. I first had this type of cooking in Okinawa in the late 60's and fell in love with the sauce. I tried different versions of this mustard sauce, and after numerous attempts, came up with this version I like the best. This sauce goes well with grilled teppanyaki style meats and seafood.
- 2 tablespoons dry mustard
- 1 1⁄2 teaspoons sugar
- 5 tablespoons milk
- 2 tablespoons cream
- 2 tablespoons hot water
- 1 tablespoon sesame seeds, lightly toasted
- 1⁄4 cup soy sauce
- 1 garlic clove, minced
- Using a blender or food processor, blend until smooth. This sauce freezes well.
Delicious! The Japanese restaurant we frequent adds mustard sauce to their fried rice while they are cooking it. Having this recipe takes my homemade fried rice from good to (almost) identical to theirs! My 12 yr old son wants fried rice everyday! I didn't add any water because I felt that would only dilute the flavor. I now keep this in my refrigerator all the time!
Spot on! I love this sauce! I remember getting from the nicer Japanese steakhouses back in the day. I could eat this on a flip flop! I did take the advice of prev posts about less water. I opted for no water
gochisosama deshita This made a pleasant sauce. We used it for dipping sushi in. DH confessed it was too spicy for him which is strange as i'm usually the one crying in pain when he waves a chili near food. My only niggle is that is very thin, I would prefer it if it was the consistency of heavy cream, next time I will try leaving out the water and some of the milk.