YUM YUM SAUCE IS EVERYONE’S FAVORITE JAPANESE STEAKHOUSE SAUCE! MIX WITH FRIED RICE OR DIP YOUR SEAFOOD, VEGETABLES OR STEAK IN THIS DELICIOUS SAUCE!
If you have ever been to a hibachi grill, you’ve had the pale pink sauce, or as some call it white sauce. Some refer to it as Yum Yum Sauce, others the Seafood Sauce and sometimes just the Japanese Vegetable Sauce. Whatever you call it, it can be quite addictive and end up on much more of your food than just seafood. In fact, some folks swear by Yum Yum Sauce, blending it with their fried rice and dipping whatever delicious combination meal in it. Honestly, I think some people crave the sauce, more than the actual meal!
There are many imitation sauces out there and depending on which hibachi steakhouse you go to, the recipe will be slightly different. The base is always mayonnaise. From there the next big step is either ketchup or tomato paste and how much. I personally prefer tomato paste and being able to add additional sugar, as ketchup is mostly just sugar anyhow. But, if you don’t want to buy a whole can just for 2 tablespoons (or less,) use ketchup and add sugar slowly, tasting along the way. The tomato paste and smoked paprika are what take this from white sauce to pale pink, so if your dream yum yum sauce is on the whiter end, reduce the tomato paste and paprika.
Some recipes call for cayenne, spicy red pepper, but I prefer mine to be smokier and savory. If you like the heat, go ahead and add it! The next big decision will be the amount of water you add. I like mine creamy, so it really sticks to my shrimp, rice or steak. But you prefer a looser version, by all means, add more water! Some folks even double the amount of spices so it really packs a punch. My advice is to make the basic sauce and then modify from there to match your ideal Yum Yum Sauce. If you want a little heat, feel free to add a few dashes of your favorite hot sauce, dried red pepper flakes or cayenne. You can easily whisk the sauce together, but I prefer to really emulsify it in a small food processor.
- 16 ounces mayonnaise
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons butter melted
- 1 tablespoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
- ¼ cup water
- 3 tablespoons sugar less if you use ketchup
- Hot sauce cayenne, dried red pepper flakes, optional
- In a medium bowl or a small food processor, combine all ingredients.
- Place in an airtight container and allow to sit overnight for best results.
Calories: 219kcal | Carbohydrates: 3g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 209mg | Potassium: 44mg | Sugar: 3g | Vitamin A: 6.2% | Vitamin C: 0.6% | Calcium: 0.5% | Iron: 1.3%