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Yum Yum Sauce The celebrated japanese steakhouse sauce that ’ s phenomenal for dipping, drizzling and enjoying with your broiled meats, seafood, vegetables, rice, noodles and more ! Super easy to make and at least a hundred times better than boughten !
One of our favored places to go for date night is our local japanese steakhouse for a hibachi grillroom dinner. Todd normally gets his standard, sushi, while I enjoy sampling the grill chicken, vegetables, rice and noodles….all drizzled with the deservedly popular fresh and slenderly lemony japanese steakhouse sauce known dearly as “ Yum Yum Sauce. ” here ’ sulfur our homemade yum yum sauce that captures the relish you know and love !
Where Did Yum Yum Sauce Originate?
While this sauce is referred to as a japanese steakhouse sauce, you won ’ metric ton find it in restaurants in Japan because it is an american invention. But it is a key part to the japanese restaurant experience in the United States and Canada. It ’ randomness uncertain who was the first chef to invent it but chef Terry Ho is credited with being the first to bottle and mass produce it. He had been serving it at his casual japanese restaurant and it become thus popular that he jumped on the opportunity to bottle it and make it commercially available .
This Japanese-American is besides known as white sauce, runt sauce, hibachi sauce and delectable sauce. But whichever name you know it by the consensus is that it is indeed delectable ! No japanese steakhouse meal is complete without it – whether drizzled on grill chicken, fried rice and noodles, vegetables and as a dip sauce for runt, potstickers and sushi, it ’ second plainly delicious !
© Sergii Koval| Dreamstime
How To Use It
This sauce is extremely versatile and the flavors pair will a wide diverseness of foods. It ’ randomness similar to what ’ south known in the U.S. as “ Fry Sauce ” ( mayonnaise and catsup ) but with extra ingredients. You could consider it child sauce on flavor steroids ! here are a few ways to use it :
- As a dipping sauce for shrimp
- Drizzled over fried rice and noodles
- With grilled chicken, meat and seafood
- Slathered on hamburger and hot dog buns
- With French fries and sweet potato fries
- As a dipping sauce for potstickers and wontons
- As a vegetable dip
- With sushi and rice balls
- In pasta salads
- In potato salads
- As a salad dressing
- On baked potatoes
How To Make Yum Yum Sauce
This popular sauce is a dessert one with a rebuff sting of sea tangle. The main ingredients for yum yum sauce are standard but every japanese chef uses different own ratios and some include their own extra touches. We recently had the BEST hibachi sauce ever at our local japanese steakhouse. I asked the chef and he revealed his mysterious addition : Mirin. It adds spirit and complexity and we ’ rhenium including it in our recipe .
Mirin is japanese sweet rice wine used for cooking. It ’ sulfur similar to sake but is fresh and has a lower alcohol message. If you don ’ triiodothyronine have access to mirin you can substitute a dry sherry or white wine interracial with 1 teaspoon of sugar .
Our yum yum sauce ingredients include mayonnaise, sugar, butter, paprika, ketchup, rice vinegar, garlic powderize, onion powder and mirin. For a smokier interpretation you can add a touch of smoke paprika. And if you like a little heat add some hot sauce or cayenne pepper. Go easy on the catsup and the sweet pepper as this sauce should be a very pale tap color ( hint, it ’ mho sometimes besides called white sauce ) .
As with most condiments you can buy this sauce in the memory but let me tell you, NOTHING beats the flavor of homemade !
Let’s get started!
Place all of the ingredients in a small bowl, stir to thoroughly combine, cover and chill for at least 2 hours before using. For best flavor results let it chill overnight to give the flavors more time to meld. store in an airtight jar in the electric refrigerator and it will keep for up to a workweek .
Enjoy!
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For more delicious Japanese condiments be sure to try our:
Yum Yum Sauce (Japanese Steakhouse Sauce)
Kimberly Killebrew
The famous Japanese steakhouse sauce that’s phenomenal for dipping, drizzling and enjoying with your grilled meats, seafood, vegetables, rice, noodles and more! Super easy to make and at least a hundred times better than store-bought!
Print Recipe
from
votes
Prep Time
5
mins
Chill time
2
hrs
Total Time
2
hrs
5
mins
Course
condiment, Sauce
Cuisine
American, Japanese
Servings
20
Calories
78
kcal
Ingredients
- 1 cup quality mayonnaise
- 1 tablespoon catsup
- 1 tablespoon melted butter
- 1 tablespoon mirin
- 2 teaspoons rice vinegar
- 1/4 teaspoon paprika
- 3/4 teaspoon
Read more: Fetal Duck Egg
garlic powder
- 3/4 teaspoon onion gunpowder
- 1 tablespoon granulated boodle
- 1-2 tablespoons water , or until coveted consistency is reached
- optional : a few splashes of hot sauce or cayenne pepper for a contact of heat
- optional : a small pinch of fume sweet pepper for a hint of smokiness
Instructions
- thoroughly combine all the ingredients in a little bowl, cover and chill for at least 2 hours before serving. preferably overnight for best spirit results. memory in an airtight jar in the electric refrigerator where it will keep for up to a week. Makes 1 1/4 cups
Nutrition
Serving:
1
tablespoon
|
Calories:
78
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
86
mg
|
Potassium:
5
mg
|
Sugar:
1
g
|
Vitamin A:
41
IU
|
Calcium:
1
mg
|
Iron:
1
mg
Keyword
Japanese steakhouse sauce, shrimp sauce, yum yum sauce
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