Every time I make hibachi at home, there’s one thing I absolutely refuse to skip — this creamy, tangy, slightly sweet Japanese white sauce, better known to most as yum yum sauce. I’ve had versions in restaurants that were great, and I’ve had store-bought jars that missed the mark entirely (too sweet, too artificial). But making it fresh at home? That’s when it tastes exactly like the one you can’t stop dipping everything into at a Japanese steakhouse.
When I do hibachi night at home, I set out platters of zucchini, onions, and fried rice, pile up shrimp or steak, and make sure there’s a big bowl of this sauce in the middle of the table. And yes — I mean big. At restaurants, they give you that tiny dish of sauce like it’s a precious jewel. At my place, you can dunk until your heart’s content.
Why This Sauce Always Steals the Show
This sauce isn’t just for hibachi night. I’ve drizzled it over burgers, dipped roasted sweet potato wedges in it, and even used it as a quick spread for chicken wraps when I wanted something better than plain mayo. It’s creamy, a little tangy, has just enough garlic to keep things interesting, and you can tweak it to be sweeter or spicier depending on your mood.
It’s also ridiculously quick — about 5 minutes from start to finish. That means I can make it on a whim if I’ve just decided last minute that tonight’s dinner needs a little extra something.
Ingredients That Make It Work
- Mayonnaise – This is the backbone of the sauce. I stick with Hellmann’s because it’s smooth and balanced, but any full-fat mayo will give you that creamy base.
- Water – Sounds odd, but it thins the sauce to that perfect drizzling consistency.
- Tomato paste – Just a little brings depth and gives the sauce that soft blush color. You can swap with ketchup for more sweetness.
- Melted butter – Adds a richness so it doesn’t taste like straight mayo. Let it cool slightly before mixing so it blends smoothly.
- Paprika, garlic powder, sugar – These build the flavor layers. Smoked paprika is amazing if you like a little barbecue vibe.
- Cayenne pepper – A tiny pinch gives it warmth without making it fiery.
My Quick Method for Perfect Yum Yum Sauce
- Melt the butter first and set it aside so it’s not piping hot — warm butter and cold mayo don’t mix nicely.
- Whisk everything together in a small bowl until it’s smooth. I usually taste and tweak here — maybe a bit more sugar, maybe another pinch of cayenne.
- Let it chill in the fridge. If I’m planning ahead, I make it in the morning so it’s perfect by dinner. If not, even 30 minutes helps the flavors settle in.
How I Use It Beyond Hibachi Night
Yes, it’s perfect for fried rice, grilled shrimp, and hibachi veggies. But it’s too good to save just for that. Some of my favorite ways to use it:
- Drizzled over a crispy chicken sandwich.
- As a dip for baked potato wedges.
- Swirled into scrambled eggs (trust me, it works).
- On top of roasted veggies for a quick flavor boost.
- As a cold sauce for grilled fish when I don’t feel like making tartar sauce.
Japanese White Sauce (Yum Yum Sauce)
Creamy, tangy, and just a little sweet—this hibachi-style sauce is the perfect finishing touch for fried rice, vegetables, and grilled meats. A quick mix, a little chill time, and you’ll have steakhouse magic at home.
Ingredients
- 1¼ cups mayonnaise (Hellmann’s or Best Foods recommended)
- ¼ cup water
- 1 tablespoon butter
- 1 teaspoon tomato paste
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Pinch of cayenne pepper
Instructions
- Melt the butter in a microwave-safe dish, then let it cool slightly so it won’t separate the mayonnaise.
- In a mixing bowl, whisk together the mayonnaise, water, cooled butter, tomato paste, sugar, garlic powder, paprika, and cayenne until smooth and well combined.
- Cover and refrigerate for at least 2 hours (or overnight) to let the flavors fully develop.
- Serve chilled alongside hibachi fried rice, sautéed vegetables, or your favorite grilled proteins. Store in the refrigerator for up to 2 weeks.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 167Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 12mgSodium: 154mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing Leftovers Without Losing Flavor
I keep it in a small airtight container in the fridge for up to a week. The flavor actually improves after a day or two as everything blends together. Just give it a stir before using — the butter can firm up a bit in the cold.
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