Benihana’s Magic Mustard Sauce

  Posted on May 5, 2014  by Leslie Blythe  No comments

Benihana opened in 1964 on West 56th Street in New York City by 25-year-old Hiroaki “Rocky” Aoki. Japanese cuisine was unknown to the United States and the idea of having a chef prepare a meal at your table was completely unheard of. Aoki’s concept was for the meals to be theatrically prepared by a knife-wielding, joke-telling chef at a teppanyaki table surrounded by a wooden eating surface in front of the guests (Teppan meaning “steel grill” or “griddle” and yaki meaning “grilled” or “broiled”). It initially did not do well until early 1965 when Clementine Paddleford of the New York Herald Tribune gave it a rave review. The Beatles and Muhammad Ali were among the celebrities who then descended on the four-table restaurant.

When I lived in New York city in the 80s, I used to go to Benihana with my brother David for dinner. The problem was, if you went in the wintertime, you were wearing a heavy winter coat, which would completely absorb the Benihana fried aroma. It always involved getting ones coat dry cleaned! When I went home, the doorman would say, “Benihana?”

This mustard sauce packs a punch and is similar to wasabi.  It makes a good dipping sauce for egg rolls, vegetables, grilled meats, etc.  I can’t even imagine what would possess a chef to combine soy sauce, mustard and heavy cream.  It seems very strange, but it does work.

Benihana’s Magic Mustard Sauce

1 Tbs sesame seeds, toasted, crushed
3 Tbs dry mustard
2 Tbs hot water
3/4 cup soy sauce
1/4 garlic clove, crushed
3 Tbs heavy cream, whipped

Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with the toasted sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.