White Sauce Recipe Hibachi

I find a great homemade version of that classic hibachi white sauce recipe makes any weeknight dinner feel like a special occasion.

This version is a game-changer because we take the time to roast the garlic first, which transforms the flavor from sharp and pungent to deep and mellow. The resulting sauce is silky-smooth, tangy, and a touch sweet, just like the one you crave from your favorite Japanese steakhouse.

It’s perfect for adding that restaurant-quality flavor to grilled chicken, steak, or veggies for a family-friendly meal. We’ve perfected the balance of roasted garlic and a hint of smoky heat in this delicious white sauce recipe hibachi style, making it truly approachable for busy weeknights.

Ingredients

• 1 head of garlic (approx. 60-70g): This provides the sweet, mellow flavor foundation for the sauce. We’ll roast it first to remove the sharp, pungent bite of raw garlic.
• 15 ml (1 tablespoon) neutral oil (e.g., canola, sunflower) plus 60 ml (1/4 cup) for chili oil: The first amount is for roasting the garlic, helping it caramelize and soften. The second amount forms the base for the smoked paprika chili oil.
• 240 ml (1 cup) mayonnaise: Use a quality, full-fat mayonnaise for the best creamy texture and richness. Avoid low-fat or salad dressings, as they contain added sugars and water that will change the sauce’s consistency.
• 30 ml (2 tablespoons) rice vinegar: This adds the tangy brightness required to balance the fat from the mayonnaise and the sweetness from the sugar. It’s a key ingredient for achieving that authentic hibachi flavor profile. (Swap with apple cider vinegar in a pinch, but the flavor will be slightly different.)
• 10 g (2 teaspoons) granulated sugar: Provides the sweet counterpoint to the vinegar and adds depth of flavor. You can adjust this slightly to taste depending on your preference, but don’t omit it entirely.
• 2.5 g (1/2 teaspoon) onion powder: A pantry staple that deepens the savory flavor profile without adding actual onion chunks. Ensures the sauce has a rounder, more complex taste.
• 1.5 g (3/8 teaspoon) fine sea salt, divided, and 0.5 g (1/8 teaspoon) freshly ground black pepper: Used to enhance all other flavors in the sauce and chili oil. Adjust to taste, but start with the recommended amount for balance.
• 30-60 ml (2-4 tablespoons) filtered water, as needed for consistency: Used to thin the sauce to the perfect pourable consistency. Start with less and add more gradually until you reach the desired texture.
• 10 g (2 teaspoons) smoked paprika: This adds the unique smoky flavor that elevates this recipe beyond the classic version. Infusing it in oil creates a rich, reddish hue and a deep, savory aroma.
• 2 g (1/2 teaspoon) red pepper flakes (optional): Provides a gentle kick of heat for those who enjoy a little spice in their hibachi white sauce. Omit if serving to young children or those sensitive to heat.
• 5 g (1 tablespoon) fresh chives, finely chopped: Used as a garnish to add a fresh, vibrant color and a mild oniony flavor. Chop finely right before serving for maximum freshness.

Instructions

1. Prepare Roasted Garlic: Preheat your oven to 200°C (400°F) and prepare the garlic head by slicing off the top 1/4 inch (6 mm) to expose the individual cloves. Place the head on a small piece of aluminum foil, drizzle with 15 ml (1 tablespoon) neutral oil, wrap it tightly, and roast for 30-40 minutes until the cloves are soft and golden brown. Once cooled slightly, squeeze the softened pulp into a small bowl, discarding the skins.

2. Prepare Smoked Paprika Chili Oil: While the garlic roasts, combine 60 ml (1/4 cup) neutral oil, 10 g (2 teaspoons) smoked paprika, 2 g (1/2 teaspoon) red pepper flakes (if using), and 0.5 g (1/8 teaspoon) fine sea salt in a small saucepan. Heat the mixture over low heat for 5-7 minutes, stirring occasionally, until the oil becomes fragrant and the paprika slightly darkens without burning; remove from heat immediately once infused. I usually let the chili oil cool completely while I finish prepping the main meal, which lets the smoky flavor deepen even more before I combine everything. Allow the oil to cool completely, then strain it through a fine-mesh sieve for a smooth finish, or leave the flakes in for visual texture.

3. Assemble the Roasted Garlic White Sauce: In a medium bowl, combine the mayonnaise, rice vinegar, granulated sugar, onion powder, 1 g (1/4 teaspoon) fine sea salt, and 0.5 g (1/8 teaspoon) freshly ground black pepper. Add the cooled roasted garlic pulp to the mixture and use an immersion blender or whisk to combine thoroughly until the sauce for this white sauce recipe hibachi is smooth and creamy. Ensure the garlic is fully integrated and mashed to avoid lumps in the final sauce. If the garlic pulp is difficult to blend, make sure it is fully mashed before adding the other ingredients to avoid lumps.

4. Adjust Consistency: Gradually whisk in 30-60 ml (2-4 tablespoons) filtered water until the white sauce recipe hibachi reaches a pourable yet thick consistency, similar to a creamy salad dressing. The goal is to make it easy to drizzle without being watery; start with less water and add more gradually. Taste and adjust seasoning at this stage if needed.

5. Plate and Serve: Spoon the finished Roasted Garlic White Sauce into a clean bowl for serving. Take a spoon and artfully drizzle the Smoked Paprika Chili Oil over the surface of the hibachi white sauce, creating glossy ribbons of color. Finish by sprinkling the finely chopped fresh chives evenly over the sauce for a fresh pop of color and aroma. Serve immediately alongside your favorite hibachi preparations.

Make-Ahead Tips for Easy Weeknight Dinners

A homemade hibachi night doesn’t have to be complicated. With a few simple meal prep steps, you can save time on busy weeknights and create a high-protein, family-friendly meal in minutes. This white sauce recipe hibachi style is perfect for making in advance, ensuring you always have a restaurant-quality condiment ready to go.

• Roasted Garlic Prep: Roast the head of garlic ahead of time and store the softened cloves in an airtight container in the fridge for up to a week.
• Sauce Storage: The assembled white sauce will keep well for up to 5 days when stored in an airtight container in the refrigerator. Note that the consistency might thicken slightly when chilled; give it a good stir before serving and add a splash of water if needed.
• Chili Oil Storage: Prepare the chili oil separately and store it at room temperature in a sealed container for immediate use (up to a day). For longer storage, refrigerate the oil for up to 2 weeks, then bring it back to room temperature before serving for the best drizzle texture.

How to Create the Perfect Hibachi Plate at Home

Replicating the full hibachi experience at home means more than just the sauce; it’s about the combination of flavors and textures. This creamy sauce is versatile enough to elevate any grilled meat or vegetable. Serve this white sauce recipe hibachi style alongside your favorite proteins for a delicious family dinner.

• Pairing with Protein: Drizzle generously over grilled or seared chicken, steak, shrimp, or tofu. This sauce is a perfect match for any protein cooked on high heat.
• The Veggies: Serve alongside classic hibachi vegetables like zucchini, onions, and mushrooms. For a quick meal, toss steamed rice with soy sauce and butter to make simple fried rice.
• Full Meal Experience: To truly replicate the restaurant experience, serve a side salad with ginger dressing and a clear onion soup before the main course. This combination of healthy eating and satisfying flavors makes for a complete meal.

FAQs

Here are answers to some common questions about this hibachi white sauce recipe.

Q: Why do I need to roast the garlic instead of using raw garlic powder?

A: Roasting changes the garlic from pungent and sharp to sweet, mellow, and soft, providing a deeper flavor complexity that raw garlic powder simply can’t match. It also ensures a smoother final sauce texture by using whole cloves rather than powder, making this white sauce recipe truly special.

Q: Can I make this white sauce without the smoked paprika chili oil?

A: Yes, absolutely. The roasted garlic white sauce portion of the recipe is delicious on its own, offering a new spin on the traditional hibachi sauce. The smoked paprika chili oil is an optional add-on that provides a smoky heat, but the sauce base is a complete condiment in itself.

Q: What if my sauce is too thick or too thin?

A: If your white sauce recipe hibachi style is too thick, add a teaspoon of water at a time until the desired consistency is reached. If too thin, try letting it chill in the fridge for 30 minutes, or stir in an additional teaspoon of mayonnaise. I find chilling it always helps it firm up naturally.

Q: Can I substitute low-fat mayonnaise?

A: It’s not recommended for this particular recipe. Low-fat mayonnaise has a different structure and often contains starches or thickeners that change the texture and flavor of the sauce. For the best result and creamy texture, stick to full-fat mayonnaise when making this delicious hibachi sauce.

Q: How long does this hibachi sauce last in the fridge?

A: The assembled sauce (without the chili oil garnish) will keep well for 4-5 days when stored in an airtight container in the refrigerator. For best results, allow it to come slightly back to room temperature before serving, then stir it well to re-emulsify.

Q: What else can I use this hibachi sauce on?

A: This versatile sauce is excellent on sandwiches, burgers, as a dip for fries, or drizzled over baked potatoes and roasted vegetables. It’s also fantastic with grilled salmon or as a high-protein snack dip for raw vegetables.

Q: Can I freeze the leftovers?

A: No, freezing is not recommended as mayonnaise-based sauces tend to separate and change texture significantly when thawed. The mayonnaise will lose its creamy emulsion and become grainy, so plan to use the sauce within 5 days of making it. The white sauce recipe hibachi style is best fresh.

Conclusion

This easy white sauce recipe hibachi style, with its upgraded roasted garlic and smoky twist, is a game-changer for homemade dinners. Save this recipe now for your next weeknight meal inspiration by pinning it to your favorite board.

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