Benihana Mustard Dipping Sauce
Benihana mustard dipping sauce made with toasted sesame seeds blended into soy sauce and combined with heated heavy cream. This is the exact recipe from Benihana, using Coleman's mustard powder and garlic powder. Six ingredients, ten minutes, and it tastes identical to the restaurant version. Traditionally served with chicken and steak at the hibachi table.
Servings 12 servings
Calories 50kcal
Equipment
- 1 All-Clad D3 8" Frying Pan for toasting sesame seeds
- 1 Made-In Saucier for heating cream
- 1 Whisk
- 1 Deli Containers for storage
Ingredients
- 2 1/2 tbsp sesame seeds
- 1 cup Japanese soy sauce Kikkoman or Japanese-style
- 1/2 tsp hot mustard powder Coleman's brand
- 1/2 tsp water
- 1/8 tsp garlic powder
- 1/2 cup heavy whipping cream not half-and-half or milk
Instructions
Toast the Sesame Seeds
- Add 2.5 tablespoons of sesame seeds to a dry skillet over medium heat. Keep the pan moving or stir constantly with a spoon. Sesame seeds burn fast, and once they scorch, they turn bitter and there's no saving them. Toast until light golden brown, about 3 to 5 minutes.
Blend the Sauce
- Add the toasted sesame seeds, 1 cup of soy sauce, 1/2 teaspoon of mustard powder, 1/2 teaspoon of water, and 1/8 teaspoon of garlic powder to a blender or food processor. Blend on high for 30 seconds to one minute, until the sesame seeds have completely emulsified into the sauce and no whole seeds remain.
- If your blender isn't powerful enough to fully break down the seeds, grind them in a mortar and pestle or spice grinder first, then combine everything in the blender.
Combine with Cream
- Pour 1/2 cup of heavy cream into a small saucepan over medium heat. Warm until just heated through, not boiling.
- Add the blended soy mixture to the warm cream and whisk until fully combined and heated through. Serve immediately.
Video
Notes
Blender tip: A high-speed blender does the best job of fully emulsifying the sesame seeds. If your blender or food processor leaves chunks behind, pre-grind the seeds in a spice grinder or mortar and pestle before adding them to the soy mixture.
Storage: The sauce keeps in the refrigerator for up to 3 days. The ground sesame seeds will thicken the sauce as it cools. Reheat gently over low heat and thin with a small splash of warm cream before serving.
Serving suggestion: At Benihana, the mustard dipping sauce is served alongside chicken and steak. It also pairs well with fried rice, shrimp, and vegetables.
Nutrition
Calories: 50kcal