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!

Just a quick stir of a few basic ingredients you already have on hand, and you’ll be 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 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 for Yum Yum Sauce

• Mayonnaise – We 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

1. Use good quality ingredients. This might go without saying, but it’s key for any homemade condiment.
2. Taste and adjust. Add honey to make it a little more sweet, or rice vinegar for more tang. It’s your yum yum sauce!
3. You can even give it a little kick by adding in some sriracha.
4. Add the water gradually. You may not need all of it, it’s just to give the sauce a smooth consistency.
5. Chill before serving. Yum yum sauce is best served cold.
6. Make it ahead of time. This sauce stores well, so if you love it like we do, make a big batch!

How to Use Yum Yum Sauce

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 finger foods. Think…

• 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!

Leftovers and Storage

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.

We do not recommend freezing it.

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”!

We have plenty more amazing dishes from all around the world coming your way. If you haven’t already, be sure to subscribe to our mailing list so you’re always in the loop. Until next time…

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