1.5tablespoonsrice wine vinegaror regular white vinegar
1.5tablespoonsMirinor marsala/dry sherry
1teaspoonhoney
.25cupwater
Instructions
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.
Notes
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.