Yum Yum Sauce… the name says it all! This tasty mayo-based sauce is all the rage in Hibachi restaurants, and once you make it at home, you’ll see why!
It’s just a quick stir of a few basic ingredients I already have on hand, then I’m all ready for unlimited dipping and drizzling.
It’s creamy, tangy, with just a hint of sweetness. The perfect blend to go alongside so many different things.
Creamy, pink sauces come in so many varieties. From my spicy Sriracha Mayo, to the mildly briny Utah Fry Sauce, to the bold and complex Louisiana Remoulade, we’ve made our share in the Gypsy Plate kitchen.
Yum yum sauce is another such condiment, and is becoming one of the most popular all across the country.
What is Yum Yum Sauce?
Yum yum sauce is a simple sauce of mayo and a few other basic ingredients. Often called Japanese Steakhouse Sauce, it was invented in the 1980’s, and is now a staple in hibachi restaurants. Bottled varieties can be found in the international aisle of most supermarkets.
Despite that, the sauce is not Japanese at all. It’s origins trace to Albany, Georgia, where it was created by restauranteur Terry Ho. It is also called seafood sauce, white sauce, and Japanese steak sauce.
However, it goes so well with hibachi style meats and vegetables, it has become the condiment that Americans associate with Japanese steakhouses.
Ingredients Needed
- Mayonnaise – I use Dukes, but any of your favorite good quality mayo will do.
- Tomato Paste – It lends to the pink color.
- Melted butter – It makes the sauce extra special.
- Rice vinegar – For a little tang.
- Honey – For a hint of sweetness.
- Paprika – Regular, not smoked.
- Garlic Powder – Just a hint.
- Water – To make the sauce less thick.
Yum Yum Sauce Recipe Notes and Tips
- Use good quality ingredients. This might go without saying, but it’s key for any homemade condiment.
- I always taste and adjust the sauce. I can add honey to make it a little sweeter, or rice vinegar for more tang. It’s my yum yum sauce!
- Add the water gradually. You may not need all of it, it’s just to give the sauce a smooth consistency.
- Yum yum sauce is best served cold, so I chill it before serving.
- Make it ahead of time. This sauce stores well, so if you love it like we do, make a big batch!
How to Use It
Yum yum sauce is the perfect accompaniment for Hibachi Chicken and vegetables, as well as shrimp.
It’s also great as a dip for so many of my favorite finger foods.
- Fries
- Latkes
- Sweet Potato Fries
- Tostones
- Sauerkraut Balls
- Onion Rings
- Chicken Nuggets
- Sushi
Or, try slathering it on sandwiches, burgers or wraps. Get creative! Don’t just think of it as a Japanese steakhouse sauce… think of it as an anything sauce!
Give your taste buds a treat with this quick and easy Yum Yum Sauce recipe. You don’t need to make a trip all the way to the Japanese steakhouse whenever you get that desire to take a bite and say “YUM YUM”!
Yum Yum Sauce, on our Gypsy Plate… enjoy!
Try these other easy and delicious condiments!
Teriyaki Sauce
Cilantro Mint Chutney
Hollandaise Sauce
Peruvian Green Sauce
Caesar Dressing
Chipotle Mayo
Garlic Aioli
Tzatziki
Chili Oil
Yum Yum Sauce
This Yum Yum Sauce Recipe is based on the popular condiment from Japanese steakhouse hibachi restaurants. It's such a great dipping sauce, you'll use it with everything!
Ingredients
- 1 cup mayonnaise
- 1.5 Tbsp tomato paste
- 1 Tbsp melted butter
- 2 tsp rice vinegar
- 1 tsp honey
- 1 tsp paprika
- ½ tsp garlic powder
- 2 Tbsp water
Instructions
- Mix all ingredients in a bowl.
- Taste and adjust.
- Refrigerate in an airtight container for 7-10 days.
Notes
- Leftovers and Storing: Stored in an airtight container in the refrigerator, yum yum sauce is good for 7-10 days. Just make sure to give it a good stir before serving.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 83Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 6mgSodium 75mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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