Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » Benihana’s Magic Mustard Sauce
by Stephanie Manley, Last Updated 21 Comments
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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 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 ablendercontainer.
- Add remaining ingredients and process 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
- Red Robin Campfire Sauce
- Hot Mustard
- Zesty Sauce
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
Recreate this famous mustard dipping sauce at home.
4.75 from 8 votes
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Course: Appetizer
Cuisine: Chinese
Keyword: Benihana’s Magic Mustard
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 10
Calories: 16kcal
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.
Nutrition
Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 648mg | Potassium: 32mg | Fiber: 0g | Sugar: 0g | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Mike
It tastes good, but why does mine come out so dark?
Reply
Stephanie
It may be the mustard that you used.
Reply
Amber
This might be a silly question, but did you use low sodium soy sauce? I just made it and it is soooo salty.
Reply
Stephanie
You can use low sodium soy sauce if you like.
Reply
Kerry Filkins
What if you don’t have a blender? Would it taste alright mixed or should I use garlic powder instead of fresh garlic?
Reply
Stephanie
I would just chop the garlic very fine. Fresh tastes better than powdered.
Reply
Bill
Added 4 tablespoons of heavy cream to match the local Benihana’s
Reply
Mike Johnson
Fantastic: I made it just as the recipe said. It taste identical to Benihana’s.Reply
Craig
What brand/type of dry mustard?
Reply
Stephanie
I use Coleman’s.
Reply
Barbara Keener
I want to try this but am out of the mustard powder, can i use a dijon or regular mustard?
ThanksPS I have three starred this recipe but will re-evaluate it after I try the recipe, I am sure I will love it.
Reply
Stephanie
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.
Reply
Mike Johnson
Why would you rate a recipe you didn’t make? 3 Stars: That is rude. I made it as specified, and it was great.
Reply
Debbie
I agree, why would you star it if you didn’t even try it.
Kels
For the same reason that others rate recipes 5 stars without trying them first.
Richard Mayer
Allowing this to sit in the frig for a couple of days transforms the harshness into a terrific sauce that I wanted on everything.Reply
stephaniemanley
It’s amazing how mellow it turns.
Reply
Richard Mayer
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.
Stephanie
This is a great idea. I will give it a try soon.
Tracy
That was a great idea and it made it thick. Thanks.
Hey hank god I read th comments first.
Heather Acker
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. ~StephanieReply
