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Homemade Yum Yum Sauce Recipe

Yum Yum Sauce (Japanese Steakhouse Style)

Wholesome Cove
A creamy, lightly sweet and tangy hibachi-style pink sauce made silky with a spoonful of melted butter and brightened with a splash of rice vinegar — ready in 5 minutes and perfect for steak, shrimp, fried rice, and fries.
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Prep Time 5 minutes
Cook Time 1 minute
Chilling Time 1 hour
Total Time 6 minutes
Course Condiment, Sauce
Cuisine American, Japanese
Servings 10 servings
Calories 160 kcal

Equipment

  • Medium glass mixing bowl - Roomy enough to whisk without splashing
  • Balloon whisk
  • Measuring cups and spoons
  • Small microwave-safe bowl or ramekin - For melting the butter
  • Silicone spatula
  • Airtight glass jar with lid - For chilling and storing
  • Small spoon - For tasting before serving

Ingredients
  

  • 1 cup Kewpie mayonnaise - 240 g; any full-fat mayonnaise works, but avoid light or fat-free versions
  • 2 tablespoons ketchup - 30 g
  • 1 tablespoon unsalted butter - 14 g; melted and cooled for about 5 minutes
  • 2 teaspoons unseasoned rice vinegar - 10 ml; do not use seasoned rice vinegar
  • 1 teaspoon granulated sugar - 4 g
  • 1/2 teaspoon garlic powder - about 1.5 g; do not swap in garlic salt
  • 1/2 teaspoon onion powder - about 1.5 g
  • 1/2 teaspoon sweet paprika - about 1 g
  • 2 tablespoons water - 30 ml, plus up to 1 tablespoon (15 ml) more if needed
  • 1/8 teaspoon fine salt - about 0.7 g

Instructions
 

  • Set out and measure the mayonnaise, ketchup, butter, rice vinegar, sugar, garlic powder, onion powder, paprika, water, and salt. Let cold mayonnaise and ketchup sit out a few minutes so they whisk more easily.
  • Microwave 1 tablespoon of unsalted butter for 20 to 30 seconds until fully melted, then cool about 5 minutes until warm but not hot so it does not melt the mayonnaise.
  • Whisk 1 cup mayonnaise and 2 tablespoons ketchup in a medium bowl for about 30 seconds until smooth and evenly pink, scraping down the sides with a spatula.
  • Pour in the cooled melted butter, then add the rice vinegar, sugar, garlic powder, onion powder, sweet paprika, and salt. Whisk for about 1 minute until the sugar dissolves and the color is uniform.
  • Whisk in 2 tablespoons of water until the sauce loosens to a thick, pourable cream. For a thinner drizzle, add up to 1 more tablespoon of water, 1 teaspoon at a time, stopping when it looks slightly thinner than desired since it thickens as it chills.
  • Transfer the sauce to an airtight jar or a bowl with a tight lid and refrigerate for at least 1 hour so the seasonings soften and the flavors blend.
  • Stir the chilled sauce until smooth, taste it on a piece of rice or cooked vegetable, and adjust with a tiny pinch of salt, sugar, or a few drops of rice vinegar before serving in small bowls or a squeeze bottle.

Notes

  • Cool the melted butter for about 5 minutes before whisking it in; hot butter breaks the mayonnaise emulsion and makes the sauce greasy and runny.
  • Use full-fat mayonnaise such as Kewpie for a richer, rounder sauce; light or fat-free versions turn thin, watery, and too sweet.
  • Use unseasoned rice vinegar, since seasoned versions add unaccounted sugar and salt.
  • Choose garlic powder and onion powder, not garlic salt or onion salt, which make the sauce far too salty.
  • Add water 1 teaspoon at a time; the sauce thickens slightly as it chills, so stop when it looks a touch thinner than you want to serve it.
  • Do not skip the 1-hour chill — the dry seasonings soften and the flavor becomes noticeably rounder.
  • Store in an airtight container in the refrigerator for up to 5 days; stir before serving and keep it out of the fridge no more than 2 hours.
  • Freezing is not recommended because mayonnaise-based sauces separate and turn grainy as they thaw; serve cold or at room temperature and never heat it directly.
  • Variations: whisk in 1 to 2 teaspoons sriracha for spicy, swap ketchup for 1 tablespoon tomato paste plus 1/2 teaspoon sugar for a deeper flavor, replace 1/4 cup mayonnaise with Greek yogurt for a lighter version, or add 1/2 teaspoon toasted sesame oil for a nutty note.
  • If the sauce is too thick in storage, whisk in 1 teaspoon of water at a time until it flows again; if too sweet, add a few drops of rice vinegar and a pinch of salt.

Nutrition

Serving: 2tablespoonsCalories: 160kcalCarbohydrates: 1gFat: 17gSaturated Fat: 3gCholesterol: 11mgSodium: 210mgSugar: 1g
Keyword hibachi sauce, japanese steakhouse sauce, pink sauce, shrimp sauce, yum yum sauce
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