Japanese Steakhouse Yum Yum Sauce
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Last Updated on July 28, 2021 by Lisa Johnson
This Japanese Steakhouse Yum Yum Sauce is the perfect compliment to a perfectly grilled filet and tender salmon! A little sweet, a little spicy, and lots of creamy goodness for dunking everything on your plate! Thankfully it is incredibly easy to make at home.
CHOO-CHOO!! That is my favorite part of the whole Japanese Hibachi Grill experience, crazy right? I just love it when the chef makes the smoke billow out of the onion slices while pushing them around the grill. And then there is the sauce, the amazingly delicious Yum Yum Sauce!!!
What is Yum Yum Sauce made of?
Mayonnaise, melted butter, paprika, garlic powder, cayenne, 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 it color from tomato paste, it comes from paprika.
Is Yum Yum Sauce actually Japanese?
No, yum yum sauce is not actually Japanese and you will not find it in any restaurant in Japan. It is an American invention that became crazy popular and is now served in Japanese Steakhouses all over America and Canada.
It is also known as shrimp sauce, white sauce, and hibachi sauce.
How to make Japanese Steakhouse Yum Yum Sauce
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 sauce into cute little ramekins just like the chefs do in the restaurants.
In case you are wondering, this delicious sauce recipe is leading up to the most amazing Dinner for Two!!
Recipe Notes & Tips
- Using .25 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.
- 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!
- Japanese Hibachi Steak and Salmon just like in your favorite restaurant!
- As a dipping sauce for shrimp and vegetables.
- With grilled chicken, meat, and seafood.
- This may sound a bit crazy, but Yum Yum Sauce is also delicious on Tacos!! I made tacos using my Mexican Beef recipe and drizzled this sauce over the top!
- Another popular steakhouse sauce is Carrot Ginger Miso Dressing served on your dinner salad, but yum yum sauce also makes a delicious dressing.
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Japanese Steakhouse 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 1/2 a 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.
What kind of mayo do you recommend? I’ve tried making a recipe od yum yum before and it tasted like peach colored mayonnaise.
I always use Hellman’s/Best Foods mayonnaise, Donna.
Probably for the best.
I used Wegmans-store brand mayonnaise which has it’s own flavor and used it for a variant of this recipe, and all I got was.. tomatoey/paprika-flavored Wegmans mayo. >:/