Yum Yum Sauce

This homemade yum yum sauce Recipe is a delectable, savory, and easy seven-ingredient Japanese Hibachi sauce that comes together in less than five minutes. It is just as tasty as the one you get at expensive Japanese Hibachi Restaurants but at a fraction of the cost.

I love dipping my pork dumplings, egg rolls, and chicken and broccoli stir fry into this sauce. It is so delicious! You are going to love it! However, this sauce is best after one to two days, so a little advanced preparation is needed.

One of our favorite restaurants is a Japanese Steakhouse about twenty minutes from the house. We love the whole experience, from the chef cooking and entertaining us to the delectable fried rice, seafood, crispy cooked vegetables, and tender, juicy chicken. My family is particularly fond of this addictive, famous Japanese Steakhouse sauce. We love to dip our shrimp and fried rice in this yummy sauce.

We can’t always go to the hibachi grills as much as we would like to. Sometimes, it is the weather, but most of the time, we must be frugal and watch our budget. You can make this delicious recipe right in your kitchen at a fraction of the price of dinner at the Japanese Steakhouse.

What is Yum Yum Sauce?

Also known as White Sauce, Sakura Sauce, Seafood Sauce, or pale pink sauce, this dipping sauce is commonly found in Japanese steak houses. It takes about five minutes to prepare, and its main ingredient is Japanese mayonnaise. If it is unavailable, I have had success with the taste of Hellmann’s and Duke’s mayonnaise.   

We enjoy it as a dipping sauce for stir-fried vegetables such as broccoli and zucchini. We also use it as a condiment on grilled hamburgers, wraps, sandwiches, and salad dressing.

Ingredient Notes and Substitutions

• Mayonnaise: preferably Japanese mayo like Kewpie, but I have also made it with Duke’s, which is still delicious.
• Ketchup: organic or sugar-free
• Rice vinegar: apple cider vinegar would be the next closest match
• Mirin: If you have trouble finding mirin, use white wine, dry sherry, or vermouth and a bit of sugar.
• Seasonings: garlic powder, smoked paprika, and a pinch of cayenne if you like a little heat.

Preparation Tips

• To substitute for mirin, mix 1 tablespoon of white wine, dry sherry, or vermouth with 1 teaspoon of sugar.
• Substitute tomato paste for the ketchup, but you may want to include 1-3 teaspoons of granulated sugar to sweeten it a little.
• Add a couple of pinches of cayenne pepper for a little extra kick.
• If the sauce is too thick, add 1 teaspoon of cold water until the desired consistency.

Serving Suggestions

• Main meal: sushi, grilled shrimp, steak, grilled chicken, chicken fried rice, and moo shu pork
• Appetizers: fried wontons, crab rangoon, bacon-wrapped water chestnuts, gyoza, and onion rings.
• Sides: stir fry vegetables, lo mein, sweet potato fries, and steamed broccoli.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 10 days. However, they are so quick and easy to make that you can mix up a fresh batch anytime.

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