Nona's Japanese Steakhouse Mustard Sauce
photo by Mary F.
- Ready In:
- 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.
Questions & Replies
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This is an absolutely fantastic recipe! I'm so excited to be able to make it at home. I like my sauce a little thicker, so based on some of the other reviews, I left out the water completely and used 7 tablespoons of cream instead of 5 milk / 2 cream. On first taste the soy was still the dominant flavor, so I added another 1/2 tsp of mustard. At that point it was PERFECT. Tastes EXACTLY like the sauce I love so much at our local Miyabi hibachi chain. Fantastic on filet mignon. Now I need to learn to do a good Japanese fried rice. It also makes more than you think. I doubled the recipe since I usually go heavy on the sauce. It was enough for dinner for my wife and I AND four small freezer containers for later. LOVE!!!
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!
I love this recipe and I'm glad I found it here back in 2016, the Japanese restaurant Fuji doesn't make their own sauces and doesn't serve mustard sauce at the tepanyaki tables. I love to make this with our steaks at home and the ginger sauce it excellent too. You can even add these sauces when making fried rice.
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