Roy Yamaguchi's Soy-Mustard Sauce (a.k.a. 3-Ingredient Steak Sauce) Recipe on Food52

Backyard BBQ

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

May  2, 2020
25 Ratings
Photo by Ty Mecham
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 Genius Recipes

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Roy Yamaguchi's Soy-Mustard Sauce (a.k.a. 3-Ingredient Steak Sauce)
  • Prep time 1 hour
  • Cook time 10 minutes
  • Makes 3/4 cup
  • 1/4 cup mustard powder, preferably Colman’s
  • 2 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 1/4 cup soy sauce
In This Recipe
  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).

See what other Food52ers are saying.

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

Recipe by: Genius Recipes

    13 Reviews

    Julie December 26, 2019
    This sauce is sooo good - great on steaks! Thanks for sharing it!
    Diana K. September 4, 2019
    Is the rice wine vinegar seasoned or unseasoned?
    Diana N. September 21, 2019
    I used regular unseasoned rice wine vinegar
    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. January 18, 2019
    Kristen! You are the most fun cook to watch PERIOD!
    Suggest you start your own TV Cooking Show
    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 January 2, 2019
    Could I use normal french mustard for this ? We don't have mustard powder in France.

    Thanks !
    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 December 30, 2018
    What happens if you don't strain it? I realized I am without a strainer?
    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 December 30, 2018
    Thanks, Diana! I'll go for it.
    Happy New Year!
    Urvi October 9, 2018
    Made this sauce entire family loved it. It will be a new staple to add some additional excitement!
    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.