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This Authentic Japanese Hibachi Yum Yum Sauce is a creamy and slightly tangy condiment that complements grilled dishes, such as hibachi-style meats, vegetables, and seafood!
A little sweet, a little spicy, and lots of creamy goodness making it one of my favorite dips for dunking everything on my plate! Thankfully it is incredibly easy to make this yummy sauce home.
CHOO-CHOO!! That is my favorite part of the whole Japanese restaurants experience, crazy right? I just love it when the chef makes the smoke billow out of the onion slices while pushing them around the hibachi grills.
And then there is the sauce, the amazingly delicious Japanese white sauce!!!
What is Yum Yum Sauce made of?
Mayonnaise, melted butter, paprika, garlic powder, cayenne pepper, water, honey, rice wine vinegar, and mirin.
Mirin is a Japanese subtly sweet, slightly tangy rice wine used for cooking. Mirin is similar to sake, but has more sugar and a lower alcohol content.
If you cannot find mirin, substitute dry sherry or a sweet marsala wine. You could also use a dry white wine or rice vinegar mixed with about a 0.5 teaspoon of sugar for every tablespoon you use.
As you can see traditional yum-yum sauce does not get its pink color from tomato paste, it comes from paprika.
Is Yum Yum Sauce actually Japanese?
No, Yum Yum Sauce is not actually a traditional Japanese condiment. Despite being associated with Japanese hibachi restaurants and often referred to as Japanese Yum Yum Sauce or Japanese steakhouse Shrimp Sauce, it does not have its origins in Japan.
It is believed to have created in the United States, where Japanese-American chefs working in hibachi-style restaurants developed it to cater to the American palate. It became popular in Japanese steak houses and teppanyaki restaurants across the U.S. and Canada over the years.
How to make Japanese Steakhouse Yum Yum Sauce
Making this homemade yum yum sauce recipe at home is relatively easy and requires simple ingredients.
Place all of the ingredients in a large bowl.
Stir to combine.
Pour into a plastic squeeze bottle, or airtight container, and store in the refrigerator until ready to serve.
Squirt your sauce into a small bowl to serve just like the chefs do in your favorite Japanese hibachi restaurant.
Recipe Notes & Tips
- Using .25 teaspoon of cayenne adds quite a kick, but it is not overpowering even for a wimp like me. Add more for a spicy yum yum sauce.
- You can find Squeeze Bottles here on Amazon, or at your local food supply store.
- My dipping sauce bowls are porcelain, but these Melamine Bowls may be better for kids…or clumsy adults.
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
How long does hibachi yum yum sauce last in the refrigerator?
As a general guideline, homemade yum yum sauce should typically last for about 1 to 2 weeks when stored properly in the refrigerator.
If you notice any changes in the color, texture, or smell of the sauce, it may be an indication that it has spoiled and should be discarded.
Serving suggestion for a Japanese steakhouse meal:
- Japanese Hibachi Steak and Salmon just like in your favorite Japanese hibachi restaurant!
- Simple Hibachi Vegetables.
- Hibachi Chicken.
- Everyone’s favorite Hibachi Fried Rice.
- Another popular steakhouse sauce is Carrot Ginger Miso Salad Dressing served on your dinner salad, but yum yum sauce also makes a delicious dressing.
This may sound a bit crazy, but this delicious sauce is also delicious on tacos!! I made tacos using my Mexican Beef recipe and drizzled this sauce over the top!
I think I will need to try dipping french fries and onion rings into this magical sauce the next time that I make it.
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Authentic Japanese Hibachi Yum Yum Sauce
- 1 cup mayonnaise
- 1 tablespoon melted butter
- 1 teaspoon garlic powder
- 1 teapoon paprika
- 0.5 teaspoon cayenne pepper*
- 1.5 tablespoons rice wine vinegar or regular white vinegar
- 1.5 tablespoons Mirin or marsala/dry sherry
- 1 teaspoon honey
- .25 cup water
- Place all of the ingredients in a large bowl. Stir to combine.
- Pour into a plastic squeeze bottle and store in the refrigerator until ready to serve.
- Squirt your Japanese Steakhouse Yum Yum Sauce into cute little ramekins just like the chefs do in the restaurant.
- Using a half teaspoon of cayenne adds quite a kick, but it is not overpowering even for a wimp like me. Adjust the amount for your personal preference.
- Substitute dry sherry or a sweet marsala wine for the mirin.
- As a general guideline, homemade yum yum sauce should typically last for about 1 to 2 weeks when stored properly in the refrigerator.