Japanese Steak Sauce (Teppanyaki Steak Sauce)

Made with only a handful of ingredients, this homemade teppanyaki steak sauce is so easy to make in 5 minutes or less. Not just for steak, this teppanyaki sauce is perfect for dipping with all kinds of meat and vegetables!

Inspired by the teppanyaki sauce at Japanese Village, this steak sauce is rich, creamy, savory, and full of nutty, umami flavor. I’m obsessed with this sauce and honestly, it can go on anything.

 

Why You’ll Love This Recipe

• Simply add everything into a blender and let the blender do all the work!
• I’m obsessed with the nutty, umami flavor. It’s so flavorful but don’t worry, it won’t overwhelm the dish you’re pairing it with. I love it with steak, chicken, fish, roasted vegetables, and more! It’s also great on fried rice! It’s also great in this hibachi chicken and hibachi shrimp, in place of the yum yum sauce!
• It keeps well in the fridge. You can make a batch and enjoy it throughout the week!

Ingredients You’ll Need

• onion — I use half of a sweet onion, specifically a Vidalia onion.
• garlic — garlic is a must! If you’re a garlic lover like I am, feel free to add more.
• Dijon mustard — for a lovely tangy taste.
• soy sauce — I recommend using low-sodium soy sauce. If you have access to a Japanese soy sauce, even better.
• oil — I use olive oil. Have a little extra on hand in case you want to thin out the sauce more.
• roasted sesame seeds — this is what gives you to wonderful nutty flavor. This is the bottle that I use. If you can’t find roasted sesame seeds, you can use regular sesame seeds and toast them in a skillet.
• lemon juice and/or rice vinegar — use what you have. You can use one or the other or use 1 tablespoon of lemon juice with ½ tablespoon of rice vinegar. The tangy, acidity helps cut through the richness of the sauce.

How to Make Teppanyaki Steak Sauce

• To a blender, add the half onion, garlic cloves, Dijon mustard, soy sauce, oil, roasted sesame seeds, and lemon juice (and/or rice vinegar).
• Blend until smooth. Drizzle additional oil into the blender as needed to thin the sauce to your desired consistency.

Recipe Tips and Notes

• I use a Vitamix. I highly recommend a high-powered blender to make sure everything is blended smoothly.
• If the sauce solidifies a bit in the fridge, make sure to give it a good stir before you use it. It’ll help to bring the sauce close to room temperature before stirring.

Make Ahead Tips

• Meal prep: store the sauce in an airtight jar, such as a mason jar. I haven’t tried to freeze this sauce, but if you do, I would freeze it in an ice cube tray, so you’re able to thaw just enough for what you need.

More Recipes to Try

• Hibachi Fried Rice
• Japanese Fried Rice
• Japanese Corn Rice
• Yakitori
• Ginger Pork

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