Weeknight Cooking

Roy Yamaguchi's Soy-Mustard Sauce (a.k.a. 3-Ingredient Steak Sauce)

by:
March  8, 2021
4
29 Ratings
Roy Yamaguchi's Soy-Mustard Sauce (a.k.a. 3-Ingredient Steak Sauce)
Photo by Ty Mecham
  • Prep time 1 hour
  • Cook time 10 minutes
  • Makes 3/4 cup
Author Notes

This sauce is borrowed from Roy's restaurant's signature Blackened Ahi with Soy Mustard Sauce and Beurre Blanc, but this sauce is too easy and too good not to parade through all sorts of other foods: brown rice, edamame, fish of all kinds, and, notably, steak. Adapted slightly from Roy's Fish & Seafood (Ten Speed Press, 2005). —Genius Recipes

What You'll Need
Watch This Recipe
Roy Yamaguchi's Soy-Mustard Sauce (a.k.a. 3-Ingredient Steak Sauce)
Ingredients
  • 1/4 cup mustard powder, preferably Colman’s
  • 2 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 1/4 cup soy sauce
Directions
  1. Mix the mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavor and heat to develop.
  2. Add the vinegar and soy sauce, mix together, and pass through a fine-mesh sieve into a bowl. Yamaguchi recommends covering and refrigerating for at least 1 hour to allow the flavors to develop, but the sauce will still taste delicious right away if you're in a hurry. Serve with steak, or anything else you like (see headnote above for ideas).
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See what other Food52ers are saying.

  • Julie
    Julie
  • Jan Platovsky
    Jan Platovsky
  • Kristen Miglore
    Kristen Miglore
  • Diana Koin
    Diana Koin
Genius Recipes

Recipe by: Genius Recipes

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13 Reviews

Julie
Julie December 26, 2019
This sauce is sooo good - great on steaks! Thanks for sharing it!
 
Diana K.
Diana K. September 4, 2019
Is the rice wine vinegar seasoned or unseasoned?
Thanks!
 
Diana N.
Diana N. September 21, 2019
I used regular unseasoned rice wine vinegar
 
Julia O.
Julia O. January 22, 2019
This was delicious and easy. It reminded me of a steak I had for lunch in a very inexpensive business district Tokyo area. Simple and punchy. I didn't have mustard powder but just used the prepared colmans hot mustard. I also added a little brown sugar. Just wonderful.
 
Jan P.
Jan P. January 18, 2019
Kristen! You are the most fun cook to watch PERIOD!
Suggest you start your own TV Cooking Show
 
Kristen M.
Kristen M. January 26, 2019
Jan, you are too kind. Thanks so much for taking the time to post—it's not easy going from being a writer and cook to being on camera, so I'm very glad and relieved it's working for you.
 
Fleur
Fleur January 2, 2019
Could I use normal french mustard for this ? We don't have mustard powder in France.

Thanks !
 
Kristen M.
Kristen M. January 2, 2019
Hi Fleur, I haven't tried it, but I bet it would still be delicious, since mustard powder + hot water basically creates spicy mustard. I would just taste and tweak the amounts till you like it.
 
skb
skb December 30, 2018
What happens if you don't strain it? I realized I am without a strainer?
thanks.
 
Diana N.
Diana N. December 30, 2018
I have made it both ways. If you don't strain it, it is a little thicker. Still really good.
 
skb
skb December 30, 2018
Thanks, Diana! I'll go for it.
Happy New Year!
 
Urvi
Urvi October 9, 2018
Made this sauce quickly...my entire family loved it. It will be a new staple to add some additional excitement!
 
Diana N.
Diana N. October 8, 2018
I made this sauce and my family could not stop eating it on everything. It has the right amount of punch. Great on meat, and vegies.