Japanese Sesame Steak Sauce

This is so similar to the teppan near here!

Perfect….except the need for something sweet. I added a touch of honey and it was absolutely perfect!!

Followed the recipe, and took some advice from other commenters. Doubled the amount of mayo, and added a dash of rice wine vinegar, and a dash of sesame oil as well

Best recipe so far ! I used a little more mayo, less ginger.. added a little mustard pwd and a tiny bit of onion pwd. I also added a little more water to make it as a sauce for Buddha bowls! Turned out great

It wasnt as sweet at the restaurant, also much darker, so I added some extra mayo and a dash of brown sugar. It’s alright, I’ll still probably order from the restaurant again.

Excellent base recipe. I made it as written but then added extra mayo. I think I may lower the soya sauce and up the garlic and ginger. Delicious overall!

This is a good starting base. It does need some tweaking although. Luckily you can buy the sawmill sesame steak sauce at Safeways and Sobeys across Canada, but for some we need it wheat free. As I sit here with a bottle of sawmill sesame steak sauce the ingredients are oil, soy sauce, egg yolk, water, garlic, onion and sesame paste but no ginger. Using tahini and mayonnaise makes the most sense and the easiest way. It definitely needs some raw onion blended in and more mayo than the recipe suggests. Also the type of soy sauce will make a huge difference. This sauce needs a Japanese soy sauce which is lighter than Chinese soy sauce. I recommend kikkoman (wheat free for those who need it) not China lily or VH. Then add water to taste and then I think you will have a pretty good sesame sauce!! Add or leave out the ginger for your taste as it is not necessary

It was a bit stronger tasting than I would have liked. Next time I would add more water and tahini

Good starter. Added 1 more teaspoon of soy sauce (might be because we had light soy sauce vs dark), added 1 teaspoon of sugar, added a little bit of sesame oil. I just chopped the garlic but garlic press would have been better. And maybe next time make it a bit ahead so it can marinate longer.

Made it as written and we really liked it… But after tasting and discussing w/ my wife, I added a splash of rice wine vinegar and it was even better.

I AM FROM PHILIPPINES AND I AM LOOKING FOR THIS JAPANESE SAUCE WHICH IS VERY RARE AND COSTLY! AND GLAD I FOUND THIS RECIPE… OH MY GOD!!! I LOVE THE TASTE! MY WIFE TOLD ME TO COPY THE BEEF YAKINIKU WHICH IS HER FAVORITE WHEN EATING AT TEPPANYAKI BROS! I KEPT TRYING TO COPY THE SAUCE AND TRIED AND TRIED DINT STOP SEARCHING AND I FOUND THIS! THANK YOU FOR SHARING THIS RECIPE GUYS!

Always wondered what the main flavour profile was in our favorite restaurant yum yum sauce. Tahini! Who knew, made this recipe adjusting water for preferred thickness. It’s not an exact copy cat recipe but close; love it on rice, thanks for the recipe.

I’ve just made this recipe, almost to the letter, I did as one reviewer suggested and used already minced garlic & ginger as it was what I had on hand. However, it’s an odd taste and nothing like the sesame steak sauce I’ve been buying in Sobeys (my local grocery store). I’m addicted to that sauce lol. I had hoped to replicate it somewhat. Oh well, you gave it a good try labuanlady :-). I guess I will keep looking and until I find something, will have to keep buying the sauce by the case lol! Thank you again for sharing this recipe.

I have been trying to find a recipe similar to Japanese Village Sesame Sauce for years. This is it! It likely isn’t the same ingredients, but it tastes exactly the same to me. I didn’t even know what Tahini was when I came across this recipe. All I knew is that I didn’t have time to roast my own sesame seeds. This recipe is so easy. I love it and have been putting the sauce on everything: steak, chicken, rice, etc. So delicious. Thank you!

i really didnt like

I thought this was a good base for a tahini sauce but missing some really key flavors. It has the bitter/salty/spicy going for it, but needed to be balanced out. We really liked it after making a few adjustments: Half the amount of soy sauce, subbing Bragg’s liquid aminos, using only 1/2 t. ginger, adding 1 T. minced parsley, 1 T. honey, and 1 t. lemon juice. I guess this is a new sauce recipe though, so maybe I’m missing something with what to serve the original with. I served the sauce with seared t-bone steaks.

This is nothing like the sauce from the “Alberta restaurant” I’m thinking of, which was the sawmill steak house. It had a strong flavor of soy sauce, and no where near as much sesame as the original. Also, it was much less creamy. I made it with equal parts tahini and mayo(light),added a teaspoon of sesame oil, reduced the ginger to a teaspoon, and doubled the water. It’s not exact, but its darn close!

very good, but definately have to cut the ginger in half, also i substituted the tahini for toasted ground seasame seeds, in my opinion, a much better tase and not as strong, can be used with anything

I am not familiar with the restaurant sauce that this recipe is supposed to imitate, but we did like this with our steaks. I made it as written with a bit of extra garlic and paprika.

Too salty as is. I’d cut the soy sauce by at least half.

A little bit of messing around with ingrediants to get just the right flavour, but sooo worth it. Would definately put less ginger, maybe only 1 tsp.