Authentic Japanese Village Steak Sauce Recipe


A while back I visited our local version of the Teppanyaki steak house (a store called  Japanese Village). I’ve been there several times over the many years it’s been around and on this visit I remembered that I always wanted to know the recipe for the “Steak Sauce” they served.

After some asking around I located a fellow who knows someone who worked there and knew the recipe. Even better they’d call me and read it from the actual recipe sheet at the store. It was fun to be texting back and forth while this person was in the kitchen at the restaurant getting one or two ingredients at a time while they tried to hide what they were doing. Very cool spy stuff.   The recipe produced a very large quantity that they made for the restaurant but I’ve been able to convert it to a smaller and more manageable size for home use. This is the only alteration made.

While the brand names of the ingredients used were not given, you should be able to get the right taste if you use high quality stuff.

I’ve had many..MANY requests to find this recipe and so here it is in all it’s glory. This is the original and not one of the guesses I’ve seen online. It’s simple and has that taste that keeps visitors to the restaurant pouring it on everything they eat there.

Ingredients:

  • ¾ cup  Soy Sauce (Japanese Shoyu type)
  • 1 cup  Vegetable Oil
  • ½ cup Toasted Sesame Seeds
  • 1 Egg yolk
  • ½ tablespoon Dry Mustard
  • 1 Clove Garlic, large (Minced)
  • ½ cup Chopped Onion (One small Onion)
  • ½ cup Whipping Cream

Method:

  1. Place soy sauce, sesame seeds, onion and garlic in a blender and mix on high for 30 seconds.
  2.  Add remaining ingredients and blend until fine.
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40 responses to “Authentic Japanese Village Steak Sauce Recipe

  1. I know this is an old post but I just wanted to say I gave this a shot tonight and it was PERFECT. Exactly what I came looking for. Thanks so much for posting it.

  2. I LOVE Japanese Village Steak Sauce! I’m gonna try this recipe tonight. Hope it tastes similar. Can the remaining sauce be froze for later use?

    • Chris it’s not just similar. This is the actual recipe from the Japanese Village kitchen. It never lasts long enough for any to be frozen for later use. :)

  3. Tried it but must have done something wrong. I used Crisco vegetable oil and Kikkoman low sodium soy sauce. The sesame seeds I used claimed to be roasted, but I put them on a cookie sheet to toast them a bit. I didn’t toast them very long because I was worried to burn them. The end product was mega salty so I diluted by adding up to another 1 1/2 cups whipping cream (2cups total). Sauce is still poor taste.

    Any suggestions on brand name of ingredients? Or preparation tips?

    • I’m not sure but low sodium soy sauce is not high on my list of substitute items due to some of them tasting awful. Also if the sesame seeds were stale they can be bitter. Hmmm, salty. I’ll double check I never made an error in the conversion.

  4. All the other ones online are NOT CORRECT , If you buy it at J.V. It has a Best before date that expires in a week. Why? Because of the Egg and the Cream.

  5. I just made this sauce. This is not good. No one should have the power to create this sauce whenever they want. Its perfect.

    @Anonymous:
    I used Yamasa brand Japanese soy sauce. Its less salty and a little sweeter than Chineese soy sauce. For the oil I used sesame, I may try something like grapeseed next time and see how that turns out. Is there such a thing as it tasting to sesame’e?

  6. Thank you for this! Today of all days I was remembering that wonderful sauce from the Japanese Village Steak House in Calgary, and sure enough, when I did a search, I found many recipes close, but I’m glad you said this was IT!
    The only bad thing is I feel like I could dump it on everything imaginable, it was so good at the restaurant! ;o)
    Looking forward to trying it this summer after grilling steak. (That is if we get a summer!)
    Thanks again!

  7. Oh my god !!! Is this really the recipe !!! :D
    You have no idea what I went through to try and get it and still unsuccessful,,,till now!!!! I used to go to the one in Victoria BC once a week for months and asking everytime I went in…”please I will pay for it!” lol
    Just in hopes they may eventually say yes and give it to me or sell the sause to me lol ….still a no lol
    All I can say is thank you thank you thank you :)

  8. Light soy is often more salty than it’s darker counterpart, unless it’s “lite” as in “low sodium”. If instead, you use TAMARI, this recipe is EXACTLY RIGHT. Also, I still ate it all when it was salty….I just had to!

  9. This is very similar to a recipe I developed to recreate this sauce a few years ago (the only differences are the ratios of some ingredients), I’ll try this one and see how it goes, I’m sure it will be delicious. Something that works very well for me with this sauce and gives it a bit better consistency is treating it as an emulsion. Once step 1 of this recipe is complete, add everything except 3/4 cups of the oil. Pulse for one second three or four times until everything is mixed, and then put your blender on low or medium. Remove the lid from your blender and pour the remaining oil into the blender in a thin steady stream. Near the end it will get quite thick, so you may need to turn up your blender. Happy saucing!

  10. Sadly, I myself have succumb to the painful addiction of this amazing sauce, but at another sushi/grill restaraunt a friend of mine said was a successor to Japanese Village. I’m looking forward more than you know to whipping up a batch of this as soon as I’m able to! You’re amazing for posting the true recipe! Surely this will save me a LOT of money in the long run from going to the restaraunt every time I need my fix. :D

  11. Don’t listen to the negative reviews. This is absolutely it. We just made it and it’s FABULOUS! The only thing I changed after tasting it was to add another 1/2 cup of sesame seeds. It’s sooooooo good and just like JV!

  12. Thanks to all who’ve actually made this recipe and commented on it. There have been several who have tried to post extremely negative remarks which I refuse to allow. To these folks I simply restate that this IS the actual recipe. It was read to me by someone at Japanese Village. The only change I’ve made was to reduce the quantity in order to produce a reasonable amount rather than the huge one made daily in the JV kitchen.

    • RuneRider – Thanks so much for posting this recipe! Will definitely try it. Any suggestions as to which brand of soy sauce you like, and do you use regular dry mustard? Some other web recipes have suggested English dry mustard. Do you let it blend until the sesame seeds are pulverized? It’s been quite awhile since I lived in Canada, but don’t remember the sauce having whole seeds in it. Thanks! Anne USA

  13. Congrats on an excellent recipe conversion. Mega delicious.
    I’ve been a vegetarian (lacto ovo) for forty years and have enjoyed this sauce on my Agedashi Tofu every time I order.
    I reside in Victoria and entertain often, so If you have the opportunity to post your original recipe that makes the large quantity of sauce I would love it. Many thanks for your post and sharing with all of us foodies.
    Cheers!!

  14. I am going to try this recipe again. Does anyone have any reccomendations for brand name of ingredients? I tried the recipe about a year ago and didnt have any luck. Maybe I’ll try the Yamasa brand Japanese soy sauce and sesame oil instead of vegetable oil. Any suggestions would be greatly appreciated.

    Love the JV steak sauce!

    • LKK’S premium soy sauce (I get it at superstore) is great for this. Regular canola oil works just fine as the sesame flavor comes from the seeds. I just made this following the recipe exactly and I couldn’t be happier with the results. LKK’s will give you a good flavor tho. It’s a great soy sauce and its so inexpensive.

  15. This is perfect! I double the recipe and shared with the neighbours I was so proud. Next time I’ll put a little less onion I think, but this is without a doubt the authentic recipe!

  16. You need to use kikkoman sashimi sauce!

  17. no you need YASAMA low sodioum MUST BE YASAMA or will be more bitter

  18. I cant stress enough that you have to use YASAMA brand not kikkoman!!!!!! It will not taste as good

  19. Crud… and I just started a diet then I come across THIS! Can’t wait to try it :) Thanks!!!

  20. I followed the recipe exactly and it’s pretty damn close! Next batch I’m going to use 1 TSP of mustard powder instead of 1/2 TBS though. I found that it was noticeable, and even a little dominating, at 1/2 TBS.

    I used low sodium Kikkoman soy sauce and sesame oil. The sesame oil worked really well. It was a strong nutty/seedy smell and taste. I’m not sure if that’s what I “should” have used, but it tasted good.

    Even with low sodium soy sauce it was was a comfortably salty taste, but it was maybe a little off… I’m going to try tamari, or maybe sashimi sauce next time.

    The colour and texture are spot on. Aside from my guesswork with the oil and soy sauce I think this is the real deal! Everything else seems perfect.

    THANK YOU FOR THIS!

  21. Oh my goodness wow!!! This really is the exact replica!! I LoOoOoooove this sauce and this recipe is EXACTLY it! I followed the recipe using LKK’s Premium Soy Sauce (found at superstore) as it was breathtaking!!! A little suggestion to make sure it turns out nice and thick is: after the seeds, soy sauce and onions are blended, turn the blender or mixer on low and add the egg yolk, slooooooowly add oil in a fine, thin stream and it will thicken like a ceaser dressing. I didn’t do this the first time and it ended up a bit runny. I thickened it with mayo and it still tastes perfect. Thanks SO much for posting this! I’m giggling like a school girl :)

  22. Was so excited to find this!!! :D my hubby’s in love with the sauce at JV.
    On my first try I followed the posted directions, unfortunitly it didn’t thicken, and had a mild/strong soy sauce taste. My second attempt I changed brands of soy sauce and followed Adrian’s suggestion for the emulsion technique.. It still didn’t thicken :( it tastes great! Just not thick. Does anyone know what I might be doing wrong or why it might not be thickening?

    Thanks in advance!!

  23. Tried this tonight and absolutely loved it! I’ve still got a fair amount left over, which I put in the fridge in a tupperware container. How long will it last for do you think?

  24. It doesn’t need to be cooked? Is the raw egg safe? This sauce was amazing at JV in Victoria, but I feel like I should cook it….

  25. That recipe is the real deal! My family and I have been missing the sesame sauce since we moved away! Thank you!!

  26. I have made this many MANY times now and it is perfect!!!! I know others who have variations of this recipe but in my opinion this is IT!!!! The only thing I will say is that I use black sesame seeds as that is what seems to be in the sauce at J.V. I definitely think that toasting the seeds is an important step.
    Thanks so much for the recipe :)

  27. This is a great sauce made it tonight. Tastes a lot like JV

  28. Awesome Just awesome I have been looking for this for a really long time. Made it and BANG its the real deal. I do have a bit of a different method that gives it the extra zang and a bit of the thickness I like and know from asking around the Japanese food community that there are tons of variations of this steak sauce and the one thing done differently is the sesame seeds used, I use Tahini (ground baked sesame seeds which resembles peanut butter) but as I said its a personal taste preference, cheers and thanks for the reciepe.

  29. If you times this recipe by 100 or so it’s enough to bath in.
    It’s that good!

  30. Can you get the recipe for the miso salad dressing at Mikado 😃

  31. This is not the recipe.
    Fun back story but most likely untrue.
    For Expo86 in Vancouver, a number of Vancouver restaurants were asked to contribute recipes for a commemorative book. It is a coil bound, recipe book sold during the event. JV’s contribution was its steak sauce recipe. I purchased a copy of the book at a garage sales six years ago. Most of the ingredients are correct save for the egg and cream – there is none – and the measures are way different. Get the book and you will have the official – and only published version – of this great recipe.

    • Sorry Lyle I’m not lying and this recipe was given to me in the way mentioned. You’re referring to “The Japanese Village” in Vancouver and I’m discussing one in Calgary which as far as I can tell is not connected to the Vancouver store.

      Maybe checking things before making accusations would be handy.

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