The Best And Simple Japanese Mustard Sauce

If you like going to the Japanese restaurants, you may be served with the mustard sauce. The sauce is very delicious. I love the sauce very much. If you don’t know how to prepare the sauce, the following information will be of great benefit.The following are some of the Japanese mustard sauce recipes that you can use at home:


1. Japanese Mustard Sauce

The required ingredients

  • 2 tablespoons of dry mustard
  • 5 tablespoons of milk
  • 1 ½ teaspoons of sugar
  • 2 tablespoons of cream
  • ¼ cup of soy sauce
  • 2 tablespoons of hot water
  • A tablespoon of toasted sesame seeds
  • A minced garlic clove


2. Japanese Mustard With Lemon Zest

The required ingredients

  • 2 tablespoons of cold water
  • 3 teaspoons of heavy cream
  • 1/4 cup of dry mustard
  • ¼ teaspoon of soy sauce
  • A teaspoon lemon zest
  • A tablespoon of sesame seeds, toasted and crushed

  • Combine the cream with water and the mustard.
  • Add the soy sauce, zest, and the seeds.
  • Mix them well to be smooth. The sauce can be served with shrimp, chicken, and pork.

3. The Black Cod With Mustard Sauce

The required ingredients

  • A teaspoon of sesame oil
  • ¾ lb. of black cod steak
  • A teaspoon of dry mustard
  • A teaspoon of Japanese soy sauce
  • A tablespoon of sake or mirin
  • A tablespoon of mild honey
  • 4 tablespoons of sesame seeds

  • Use the mixture of a teaspoon of Japanese sauce and sesame oil to brush the cod steak.
  • Grill the steak over coals for about 8 minutes each side
  • Combine honey with a tablespoon of Japanese sauce, sake or mirin, and the dry mustard.
  • ​Allow the sauce to sit for about 10 minutes before tasting.
  • You can add more mustard powder if you like it hot.
  • Put the sesame seeds in a bowl, and the sauce in a different bowl.
  • ​Pass the cod in both bowls and then serve.
  • Enjoy!

4. The Chicken Salad With Mustard Sauce

The required ingredients

  • A tablespoon of vegetable oil
  • ¼ cup of soy sauce
  • 2 tablespoons of ready mustard
  • 2 ½ cups of cooked chicken, sliced
  • 2 cups of green onions, sliced
  • Mayonnaise
  • 3 cups of white cooked rice
  • A small shredded lettuce head
  • A can of chow mein noodles or rice

  • Combine the oil, mustard, and the soy sauce.
  • Add the sliced chicken and toss the mixture lightly. Allow it to stand for about an hour.
  • Add the green onions and the rice and mix them well.
  • ​The seasonings can be adjusted if you want. Chill.
  • Spoon the mixture on the lettuce beds.
  • Top with the noodles and the mayonnaise.

5. The Chicken With Cashews

The required ingredients

  • 2lbs. of chicken breasts
  • A teaspoon of cornstarch
  • An egg white
  • A medium onion
  • A dash of white pepper
  • A teaspoon of soy sauce
  • A tablespoon of cold water
  • A large green pepper
  • A can of bamboo shoots, sliced
  • ¼ teaspoon of salt
  • 2 tablespoons of vegetable oil
  • A teaspoon of ginger root, finely chopped
  • A tablespoon of hoisin sauce
  • ¼ cup of chicken broth
  • A cup of raw cashews
  • 2 teaspoons of chili paste
  • A teaspoon of chopped chili pepper, dried or a tablespoon of soy sauce

  • Clean the chicken and remove the skin and bones.
  • Cut the chicken into small pieces about ¼ inch.
  • ​Combine the cornstarch, egg white, soy sauce and the white pepper in a bowl.
  • Add the chicken pieces and cover. Keep it in the fridge for about 20 minutes.
  • Cut the green pepper into small pieces about ¾ inch.
  • Slice the bamboo shoots into half an inch pieces.
  • Cut the onion into 8 pieces.
  • Mix the cold water with the cornstarch and a tablespoon of soy sauce
  • ​Heat a wok until it is very hot. Add the vegetable oil and rotate the wok so that the oil can spread evenly.
  • Add the cashews and fry them to be light brown. This will take about a minute.
  • ​Remove the fried cashews from the wok and drain them the excess oil. Sprinkle them with a pinch of salt.
  • ​Put the sliced chicken in the wok and fry it until it is white. Remove it from the wok.
  • Fry the gingerroot and the onion in the wok. Add the bamboo shoots and stir well.
  • ​Add the 2 more tablespoons of vegetable oil. Spread the oil evenly.
  • ​Add the chicken, hoisin sauce, the green pepper, and the chili. Fry the mixture for about one minute.
  • Add the broth and stir. Heat the mixture to boiling.
  • Add the cornstarch mixture and cook until it thickens. Add the fried cashews and the green onions.
  • Serve and enjoy!

6. The Miso Mustard Sauce

The required ingredients

  • A cup of plain yogurt, fat-free
  • A tablespoon of Dijon mustard
  • A tablespoon of dried Japanese horseradish (wasabi powder)
  • ¼ cup of soybean paste (miso)

  • Mix all the ingredients in a bowl and stir them.
  • Serve the sauce with coriander-rubbed tenderloin crostini

7. The Grownup Mustard Sauce

The required ingredients

  • ½ cup finely minced onions
  • 2 tablespoons of vegetable oil
  • 2 crushed garlic cloves
  • A teaspoon of black pepper, finely ground
  • A teaspoon of celery seed
  • A teaspoon of hot pepper
  • 3 tablespoons of red pepper, sweet and finely minced
  • A teaspoon of dried thyme leaves
  • ¼ cup of lemon juice
  • A cup of Dijon-style mustard, prepared
  • ¼ cup of cider vinegar
  • 2 teaspoons of Worcestershire sauce
  • A teaspoon of powdered mustard
  • 2 teaspoons of tomato sauce
  • A cup of sugar, dark brown
  • ½ teaspoon of crushed rosemary leaves
  • A teaspoon of chicken granules, bouillon

  • Add the sweet peppers and the onion. Make them sweat until the onions are limp.
  • Add the minced garlic and cook for about a minute.
  • ​Add the dry ingredients without the sugar. Cook as you stir for about 3 minutes.
  • Add the remaining ingredients and combine them properly. Bring the mixture to a low boil as you stir frequently. After 3 minutes, simmer for 15 minutes more.
  • Enjoy!

8. The Authentic Japanese Sauce

The required ingredients

  • A cup of vegetable oil
  • An egg yolk
  • ½ cup of sesame seeds, toasted
  • ½ tablespoon of dry mustard
  • ¾ cup of Japanese shoyu type (soy sauce)
  • A large garlic clove
  • ½ cup of whipping cream
  • ½ cup of chopped onion
  • Put the sesame seeds, soy sauce, garlic, and the onion in the blender and blend for about a half a minute to mix.
  • Add remaining ingredients and blend them. The mixture should combine to be fine.
  • Enjoy!

9. The Mustard Crema With Seafood Cakes

The required ingredients

  • A tablespoon ground mustard
  • 1/3 cup of sour cream, light
  • 7 teaspoons of canola oil
  • ¼ cup of celery, chopped
  • ½ teaspoon of black pepper
  • 6 tablespoons of fresh parsley
  • ¼ cup of red onion
  • 8 ounces of crabmeat, removed shells
  • 8 ounces of chopped shrimp
  • ¼ teaspoon of salt
  • ¼ cup of grated Parmigiano Reggiano cheese
  • 2 large egg whites
  • A cup of Japanese breadcrumbs(panko)
  • A large egg

Mix the mustard, sour cream, 2 tablespoons of parsley, 1/8 teaspoon of pepper. Blend the ingredients by stirring using a whisk.

  • Place a nonstick skillet over a heat. Add a teaspoon of canola oil to the pan. Rotate it well to coat evenly.
  • Add the celery and the onion. Cook for about 5 minutes. They should be tender. Remove them from the heat and cool.
  • Mix the crab and the shrimp in a bowl. Add the onion mixture and stir well. Add the remaining parsley, salt, cheese, egg, egg whites, and the pepper. Stir the mixture gently.
  • Add the breadcrumbs and stir.
  • Divide the mixture into 8 portions. Make it flat, patties should be about ½ an inch thick.
  • ​Place the skillet over medium heat. Add the remaining oil. Ensure that it spreads evenly.
  • ​Add the patties and cook for about 3 minutes. Turn them over and cook for 3 more minutes.
  • Serve with the Japanese mustard sauce.

Did you enjoy reading the above list? The above is a list of Japanese mustard sauce recipes. Ensure that you mix the required ingredients well. If you have any other recipe or comment, feel free to share in the comments section.

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