Yum Yum Sauce Recipe – A Japanese Steakhouse Traditional Sauce

Whenever we go out to our local Japanese steakhouse, we always order extra Yum Yum sauce to go with the Hibachi Steak and Chicken.

Yum Yum sauce is a slightly sweet sauce made with mayonnaise and spices that pairs perfectly with steak and chicken.

It is also known as Japanese white sauce in some restaurants. Quite honestly, this has always confused me, as every time that I have had it, it looks more pink than white.

When I made Hibachi Chicken at home (See Recipe for Hibachi Chicken), I would always be sure to buy a bottle of Yum Yum sauce. You can find it in the Asian aisle at most grocery stores.

That was until I was forced to make my own sauce. You see, I was in the middle of making dinner when I realized that there was only a little left in the bottle.

I quickly looked at the ingredients label and decided to give a homemade version a try, minus the preservatives of course.

After a couple of attempts, I had made Yum Yum sauce that tasted just like our local restaurants.

Homemade Yum Yum Sauce

Ingredients

Tomato paste
Melted butter
Garlic powder
Paprika
Mayonnaise*
Sugar
Cayenne pepper**
Water

*It is important here to use real mayonnaise. Although I did try to make yum yum sauce with miracle whip spread, the taste wasn’t the same. Therefore, I definitely would recommend using pure mayonnaise in this recipe.

** Now just a quick word about the cayenne pepper. The addition of cayenne pepper helps balance the tart flavor of the mayonnaise and the sweetness of the sugar. Don’t worry, it doesn’t taste spicy at all.

However, if I know that I am serving it to those who like things a little hotter, I will add a little extra cayenne pepper to give it more of a kick.

And as for the paprika – don’t be afraid to try smoked paprika in this recipe if you have it on hand. The smoky flavor adds an additional layer of depth to this recipe.

Instructions

The directions to make yum yum sauce couldn’t be easier. Simply put all the ingredients in a bowl and mix together.

However, it is best to let the sauce sit covered in the refrigerator for at least an hour before serving. In fact, I prefer to make it the night before so the flavors have plenty of time to meld.

The sauce will stay good in the refrigerator for 2 weeks. Therefore, don’t be afraid it make it every few weeks. It is great not only for Hibachi chicken and steak. In fact, we use it as a spread for sandwiches, wraps and as a dip for shrimp and veggies!

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