Yum Yum Sauce Recipe
This post originally appeared on Real Housemoms, where I am a contributor.
What is Yum Yum sauce? It is a Japanese Steakhouse Shrimp Sauce with a mayo base, tomato and other spices.
Yum Yum Sauce is an easy hibachi sauce for seafood and vegetables. Homemade yum yum sauce is so easy!
If you have ever been to a hibachi grill, you’ve had the pale pink sauce, or as some call it white sauce. Some refer to it as Yum Yum Sauce, others the seafood sauce and sometimes just the Japanese vegetable sauce or pink sauce.
Make sure you PIN Yum Yum Sauce before you go!
Whatever you call it, the is hibachi sauce can be quite addictive and end up on much more of your food than just seafood. I happen to like it on chicken, too!
In fact, some folks swear by Yum Yum Sauce, blending it with fried rice and dipping everything on their dish in it. Honestly, I think some people crave the sauce, more than the actual meal!
Paige says: “The best I’ve ever tried!”
You are wondering how to yum yum sauce? The truth is, it is so simple to make at home that now you can eat Yum Yum Sauce on everything you want. This Yum Yum sauce recipe is even great as a salad dressing or with your next vegetable platter.
Sharon says: “Tried it. Family loves it. Easy to make.”
There are many imitation sauces out there and depending on which hibachi steakhouse you go to, yum yum sauce ingredients will vary slightly. The base is almost always mayonnaise.
For this, I highly suggest using a crappy mayo. Yep. I just said it. DO NOT USE GOOD MAYONNAISE.
Good mayo has too much flavor and pizzazz by itself. For homemade yum yum sauce recipe, you need a bland mayo. A blank slate, if you will.
From there the next big step is either ketchup or tomato paste and how much.
I personally prefer tomato paste and being able to add additional sugar, as ketchup is mostly just sugar anyhow.
But, if you don’t want to buy a whole can just for 2 tablespoons (or less,) use ketchup and add sugar slowly, tasting along the way.
Tomato paste and paprika are what take this from white sauce to pink sauce, so if your dream yum yum sauce is on the whiter end, chances are that your restaurant doesn’t use as much (or either) of these ingredients.
Some yum yum sauce recipes call for cayenne, but I prefer mine to be smoky, not spicy. If you like the heat, go ahead and add it!
I like my homemade yum yum sauce creamy, so it really sticks to my shrimp, rice or steak. But you prefer a looser version, by all means add more water! Some folks want theirs to be a pourable consistency. Go for it!
Other folks will even double the amount of spices so it really packs a punch. My advice is to make the basic sauce recipe and then modify from there to match your ideal Homemade Yum Yum Sauce.
You can easily whisk the sauce together, but I prefer to really emulsify it in a small food processor. It tastes best when left at room temperture for about 30 minutes to let the flavors meld.
Joanne says: “Just made this and it tastes awesome! I used ketchup, and no sugar.”
Then refrigerate it overnight. If you don’t let it sit long enough, it will just taste like flavored mayo. No one wants that, yuck!
Lastly, I want everyone to know that Japanese seafood sauce is not really all that Japanese. You will not find it in Japan. It is a very Americanized “Japanese” recipe.
If you liked our Yum Yum Sauce Recipe, you’ll also love these Japanese recipes:
Tools for making homemade yum yum sauce:
Mini Food Processor– I use this thing daily! It is by far my most used kitchen appliance, it is small and I throw all the parts into the dishwasher, well except the base and cord, of course! It is really all you need for homemade yum yum sauce.
Whisks– I buy whisks in multiple sizes. You never know which one you will need. If you don’t use a food processor, a whisk is the next best thing!
Questions you might have about how to make Yum Yum sauce?
Mine doesn’t taste right. What did I do wrong? You probably did nothing wrong! Every single Japanese Hibachi joint has its own recipe for their white sauce, seafood sauce or yum yum sauce depending on what they call it.
Yours is probably just a little different than mine. Play with the amounts of ingredients to get the right flavor. Is yours more white? Cut back on the ketchup or tomato sauce. Less spicy? Omit hot sauce or chili flakes. Sweeter? Add a tiny bit more sugar.
Can I make yum yum sauce ahead of time? Yes! Please do. In fact, making it at least 24 hours in advance helps the flavors to marry and blend so it tastes more cohesive and really penetrates the mayonnaise base.
How long does yum yum sauce stay good? You can keep it in the refrigerator in an airtight container for up to 1 week.
Can I freeze yum yum sauce? I do not suggest freezing anything with a mayonnaise base. Mayo is made from egg and olive, neither which freeze well.
Is yum yum sauce gluten free? I am not a gluten free expert, nor a trained professional, however to my knowledge, all of these ingredients are gluten free.
Does yum yum sauce have dairy? Yes. Butter is dairy.
Does yum yum sauce have raw eggs? The majority of yum yum sauce, including my recipe, has mayonnaise, which is made with raw egg. If you are cool with mayonnaise, you’ll be cool with yum yum sauce.
What does yum yum sauce go on? Anything you want! Most restaurants recommend it for seafood, chicken and vegetables, but I like to toss it in my fried rice and dip my steak in it. You can also use it as a salad dressing.
What is yum yum sauce called in Japan? News flash…. this seafood sauce is a purely American thing. There is no yum yum in Japan.
Combine mayonnaise, tomato paste, melted butter, garlic powder, onion powder, smoked paprika, water, sugar and hot sauce in a small food processor. Blend well.
If you've tried this recipe, come back and let us know how it was!
Yum Yum Sauce taste and ingredients changes from restaurant to restaurant. Some are pink, others white, some sweet and others spicy. Feel free to modify this recipe so it tastes like YOUR yum yum sauce.