Best Japanese Steak Sauce (Ready in 5 Minutes)

This Japanese steak sauce is creamy, nutty, and packed with umami flavor—everything I love about a great hibachi sauce. Inspired by a trip to Kobe Steak House in Vancouver, I recreated this teppanyaki-style sauce to elevate my home-cooked steak dinners. It’s a flavor bomb that works beautifully not only on steak but also on chicken, seafood, rice, and vegetables.

Why You’ll Love This Recipe

I love how quick and easy this Japanese steak sauce is to make—it only takes 5 minutes, and there’s no need to cook anything. It’s also vegan and dairy-free, unlike traditional versions that rely on mayonnaise or cream. With the richness of toasted sesame seeds, the tang of vinegar, and the savory kick of soy sauce, it brings restaurant-quality flavor to any dish at home. Whether I’m dipping prawns, topping steak, or drizzling it over stir-fried greens, this sauce never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• toasted white sesame seeds

• onions (yellow preferred, raw)

• garlic

• soy sauce (or tamari for gluten-free)

• water

• rice vinegar

• mustard powder

• grapeseed oil (or other neutral oils like canola, vegetable, or avocado)

Directions

1. I start by adding all ingredients except the oil into a high-powered blender or food processor.

2. I blend everything until the sesame seeds are broken down and the mixture is smooth.

3. While blending, I slowly drizzle in the oil. This step emulsifies the sauce, giving it that thick, creamy texture.

4. Once the sauce is fully blended and smooth, I transfer it to a jar and refrigerate it until I’m ready to serve.

Servings and timing

This recipe yields about 1.5 cups of sauce, which is enough for several meals or gatherings.

• Prep time: 5 minutes

• Cook time: 5 minutes

• Total time: 10 minutes

• Servings: Roughly 10 (about 2–3 tablespoons per serving)

Variations

• Spicy kick: I sometimes add a dash of sriracha or a pinch of chili flakes for some heat.

• Citrusy twist: A small splash of yuzu juice or lime juice adds brightness.

• Miso depth: For extra umami, I occasionally stir in 1 tsp of white miso paste.

• Garlic-forward: I roast the garlic first for a deeper, caramelized flavor.

• No blender? You can grind the sesame seeds in a mortar and pestle first, then whisk everything by hand.

Storage/Reheating

I store the sauce in a sealed jar in the refrigerator. It keeps fresh for up to 2 weeks, although mine rarely lasts that long—it’s that good. If it thickens too much in the fridge, I just stir in a splash of water before serving. No need to reheat; it’s best served cold or at room temperature.

FAQs

What type of onion should I use in this steak sauce?

I always go with yellow onion for its balanced flavor. Avoid red onions, as they can be too sharp. If I’m feeling creative, I might try the white part of green onions too.

Can I use sesame oil instead of grapeseed oil?

No, I wouldn’t recommend it. Sesame oil has a very strong flavor that can overpower the sauce. I stick to neutral oils like grapeseed, avocado, or canola.

Can I use pre-ground sesame seeds?

If I’m short on time, yes—but I still prefer to toast whole sesame seeds and blend them fresh. The flavor is richer and more aromatic that way.

Is this sauce gluten-free?

It can be! I simply use tamari instead of soy sauce to make it gluten-free without compromising flavor.

Can I freeze this sauce?

I don’t freeze it because the oil may separate. It’s best made fresh and stored in the fridge. But if I had to freeze it, I’d give it a vigorous stir or re-blend before using.

Conclusion

This Japanese steak sauce has become a must-have in my kitchen. I whip it up in just minutes and pour it over everything—from steak to seafood to veggies. It’s rich, creamy, and full of depth without using dairy or mayo. Whether I’m prepping a quick weeknight meal or dressing up a hibachi-inspired dinner, this sauce always delivers. Give it a try—I think you’ll be hooked too.