3 Teppanyaki Mustard Sauce Recipes | Japanese style mustard

Mustard is a condiment made from the seeds of a mustard plant, particularly the Brassica nigra (black mustard), Brassica juncea (brown/Indian mustard), and Sinapis alba (white/yellow mustard).

Mustard is created by mixing whole, ground, cracked, or bruised mustard seeds with water, vinegar, lemon juice, wine, or other liquids, salt, and other flavorings and spices, in order to create a paste or sauce that can have a color variation between bright yellow to dark brown.

The mustard sauce can taste sweet or spicy depending on what kinds of food will it be used to pair with and is eaten cold in small amounts, especially with meat.

Some Teppanyaki Mustard Sauce Recipes You’ll Love

Hot Mustard Dipping Sauce for Teppanyaki Recipes

Ingredients

• 3 Tbsp dry mustard
• 2 Tbsp hot water
• 1 Tbsp toasted sesame seeds
• 1/4-1/2 cup low-sodium soy sauce, to taste
• 1 garlic clove, minced
• 2-3 spoonfuls whipped cream, to taste

Cooking Directions

1. Buy toasted sesame seeds from Amazon or your local grocery store, but if you can’t find one, you can also buy raw seeds and scatter them over a baking sheet, then bake them at 200 °Celsius for 15 – 30 minutes until they become golden brown.
2. Next step is to pour the hot water into a small mixing bowl and add the mustard powder to it, then mix them thoroughly. Pour the mustard mixture along with the minced garlic, toasted sesame seeds, and soy sauce into a blender and blend them until they smoothen.
3. Beat 1/4 cup heavy whipping cream until stiff peaks form. Stir 2-3 spoonfuls of the whipped cream into the mustard sauce.
4. Pour the mustard sauce into each small dipping sauce bowls and serve according to the number of guests you have.

I also wrote an in depth guide to the best cookbooks for Japanese cuisine right here if you’d like to know more.

Nona’s Japanese Steakhouse Mustard Sauce

Ingredients

• 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

Cooking Directions

1. Mix all ingredients in a food processor or a blender and blend them until they become frothy. You may refrigerate before serving it, or serve it immediately.

This is the best bottled stir fry sauce for my Asian recipes, I’ve written an in depth post about it you might like to read.

Pairing Mustard with Food

In Western countries, mustard is often used to add taste to meats and cheeses, but sometimes you can also see it in hot dogs, corn dogs, hamburgers, and sandwiches.

It is also an important ingredient in marinades, soups, sauces, glazes, and dressings.

Mustard is used as raw seeds and as a cream in various cuisines all over the world including North and South America, all of Europe, the Mediterranean, Africa, India, Bangladesh, and Asia.

It is known as one of the most popular and widely used spices and condiments in the world.

Etymology

Before the word “mustard” was translated, used and became world renown in English it was first created by the Anglo-Normans, and in their tongue, it was mustarde, which evolved from the Old French word mostarde (moutarde in Modern French).

However, these later translations come from an earlier Latin word mustum, the first element of the word “mustard” (around 150 AD), which means young wine or “must.”

This is because the Romans prepared the condiment by using must while grinding mustard seeds.

The second element which was also borrowed from Latin is called ardens (which means hot or flaming) when combined they form the word “mustard” which is as it is known today the tree, its seeds, and the famous condiment.

Culinary Uses

The most common use for mustard is as a condiment for hot or cold meats.

Besides that mustard is also used as an important ingredient in making barbecue sauce, marinades, vinaigrette, and mayonnaise.

It is also a popular accompaniment to hot dogs, pretzels, and bratwurst.

In Northern Europe, particularly in the Netherlands and northern Belgium, they use mustard to make their unique cuisine called mustard soup. It is a combination of mustard, cream, parsley, garlic, and pieces of salted bacon.

Mustard can also be used as an emulsifier that has the power to stabilize two or more immiscible liquids in a homogeneous mixture when added together (i.e. oil and water).

A good example of immiscible liquids is the Hollandaise sauce and if you add mustard to the mix, then it can impede curdling.

Check out my article on all the Teppanyaki cooking gear you’ll need to make your own delicious meals at home.