1teaspoonground mustard(dissolved in 1 teaspoon water)
Toast your sesame seeds in a dry skillet or frying pan over medium high heat until golden and fragrant. Remove from heat.
Combine toasted sesame seeds, soy sauce, ground mustard ( mixed with 1 teaspoon water ) and garlic powder in a blender or food processor bowl. Combine until smooth, about 15 - 30 seconds.
In a small saucepan, bring the heavy cream to low heat and add the blended sesame seed, soy, and mustard mixture. Continue to cook for about 2 - 3 minutes, or until completely heated through, stirring occasionally.
Store in an air tight container and keep refrigerated once cooled. Best used within the first 3 - 5 days, but will last up to 7 days.Authentic recipe from the Benihana website, shared in the early 2000's!