Homemade Yum Yum Sauce Recipe (Japanese Steakhouse Style)

Plenty of homemade hibachi dips taste like pink mayonnaise with a little ketchup stirred in.

This yum yum sauce recipe fixes that with two small moves: a spoonful of melted butter and a splash of rice vinegar.

The butter softens the mayonnaise into a silky, pourable cream, and the vinegar adds tang without a sharp bite.

You need one bowl, a whisk, and ten ingredients, water and salt included. The sauce takes 5 minutes to mix and one hour to chill, and it makes about 1⅓ cups.

Quick Recipe Summary
Prep Time	5 minutes
Cook Time	1 minute (melting the butter)
Total Time	1 hour 6 minutes (includes 1 hour chilling)
Servings	10 servings (about 1⅓ cups, 2 tablespoons each)
Difficulty Level	Easy

Another creamy, mayo-based sauce worth a look is the Alabama White Sauce Recipe.

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Why You’ll Love This Yum Yum Sauce Recipe

This sauce uses pantry staples and one bowl, so there is nothing to cook beyond melting a spoonful of butter. The flavor lands in the same sweet, tangy, lightly smoky range as the pink dip served at Japanese steakhouses.

• Five minutes of hands-on work: You whisk everything together in one bowl, and the one-hour chill does the rest.
• Ten simple ingredients: Mayonnaise, ketchup, butter, rice vinegar, sugar, garlic powder, onion powder, paprika, water, and a little salt.
• Silky texture: Melted butter loosens the mayonnaise so the sauce clings to rice and drizzles cleanly over meat.
• Balanced flavor: Rice vinegar adds tang, sugar rounds it out, and paprika gives the sauce its soft pink-orange color.
• A generous batch: The recipe makes about 1⅓ cups, which covers 10 servings of 2 tablespoons each.
• Easy to adjust: A teaspoon of water thins it, a teaspoon of sriracha heats it, and a pinch more sugar sweetens it.
• Works on almost anything: Fried rice, shrimp, steak, fries, and grilled vegetables all take to it.
• Keeps for several days: Stored in an airtight jar, it holds up in the refrigerator for up to 5 days.

You might also enjoy: Bang Bang Sauce Recipe

Ingredients

The list is short on purpose. Measure the vinegar and sugar carefully, since a heavy hand with either one is hard to fix once everything is mixed.

• 1 cup (240 g) Kewpie mayonnaise: The creamy base of the sauce. Any full-fat mayonnaise works, but avoid light or fat-free versions, which turn thin and watery.
• 2 tablespoons (30 g) ketchup: Adds mild tomato flavor, a touch of sweetness, and the pink tint.
• 1 tablespoon (14 g) unsalted butter, melted and cooled: Gives the sauce its silky, rounded texture. It must cool for about 5 minutes first so it does not melt the mayonnaise.
• 2 teaspoons (10 ml) unseasoned rice vinegar: Supplies the gentle tang. Seasoned rice vinegar already contains sugar and salt, so skip it here.
• 1 teaspoon (4 g) granulated sugar: Balances the acidity of the vinegar and ketchup.
• ½ teaspoon garlic powder (about 1.5 g): Adds savory garlic flavor that blends in smoothly. Do not swap in garlic salt.
• ½ teaspoon onion powder (about 1.5 g): Rounds out the savory side of the sauce.
• ½ teaspoon sweet paprika (about 1 g): Provides color and a mild, sweet pepper note.
• 2 tablespoons (30 ml) water, plus up to 1 tablespoon (15 ml) more if needed: Thins the sauce to a pourable consistency.
• ⅛ teaspoon fine salt (about 0.7 g): Sharpens every other flavor in the bowl.

For another sauce in the same creamy family, see the Burger Sauce Recipe.

Kitchen Equipment Needed

A medium bowl and a whisk handle almost everything here. The rest of the list keeps the butter, measuring, and storage simple.

• Medium glass mixing bowl: Roomy enough to whisk without splashing, and glass will not hold onto garlic or onion smells.
• Balloon whisk: Smooths out lumps of ketchup and mayonnaise faster than a fork or spoon.
• Measuring cups and spoons: The seasonings are measured in fractions of a teaspoon, so a proper set matters.
• Small microwave-safe bowl or ramekin: For melting the tablespoon of butter.
• Silicone spatula: Scrapes the sides of the bowl and gets every last bit into the storage jar.
• Airtight glass jar with a lid: For chilling and storing the finished sauce.
• Small spoon: For tasting before you serve.

Read Also: Teriyaki Sauce Recipe

Recommended Products for This Recipe

These are my personal recommendations, chosen because each one solves a specific problem that comes up when making this sauce. None of them are required, but they make the result smoother and more consistent.

1. Kewpie Japanese Mayonnaise

Standard jarred mayonnaise can taste sharp and a little flat once the other ingredients go in. Kewpie is made with egg yolks and a blend of vinegars, which gives the sauce a richer, rounder base before you add anything else.

Get it on Amazon

2. Marukan Unseasoned Rice Vinegar

The wrong vinegar is the quickest way to throw this sauce off balance. Unseasoned rice vinegar is mild and clean, and because it contains no added sugar or salt, the amounts in the recipe stay accurate.

Get it on Amazon

3. OXO Good Grips Balloon Whisk

Ketchup and cold mayonnaise resist blending, and a flimsy whisk leaves streaks behind. A sturdy balloon whisk with a comfortable handle breaks everything down in under a minute without tiring your wrist.

Get it on Amazon

4. Plastic Squeeze Bottles

Spooning sauce onto a plate is messy, and a bowl invites double dipping. A squeeze bottle lets you drizzle the sauce over fried rice or steak in neat lines, and it keeps the sauce covered in the refrigerator.

Get it on Amazon

5. Small Glass Jars with Airtight Lids

Sauce stored in a loose bowl with plastic wrap picks up fridge odors and dries out at the edges. A small glass jar with a tight lid keeps the flavor clean, and the clear glass makes it easy to see how much is left.

Get it on Amazon

For a tangy dipping option, try: Honey Mustard Sauce Recipe

Step-by-Step Instructions: How to Make Yum Yum Sauce

Follow these steps and you’ll have a smooth, pale pink sauce chilling in the fridge in about five minutes.

1. Gather and Measure the Ingredients

• Set out the mayonnaise, ketchup, butter, rice vinegar, sugar, garlic powder, onion powder, paprika, water, and salt on the counter.
• Measure the dry seasonings into small piles on a plate, or have the measuring spoons ready, so you can add them without stopping.
• Take the mayonnaise and ketchup out of the refrigerator a few minutes early if they are very cold, since room-temperature ingredients whisk together more easily.

2. Melt and Cool the Butter

• Place 1 tablespoon (14 g) of unsalted butter in a small microwave-safe bowl.
• Microwave it for 20 to 30 seconds, stopping to check after 10 seconds, until it is fully melted.
• Let the butter cool for about 5 minutes until it is warm to the touch but not hot.
• I ruined my first batch by whisking in butter straight from the microwave, which left the sauce greasy and thin. Waiting those 5 minutes fixed it completely.

3. Whisk the Mayonnaise Base

• Add 1 cup (240 g) of mayonnaise and 2 tablespoons (30 g) of ketchup to a medium mixing bowl.
• Whisk for about 30 seconds until the mixture is smooth and evenly pink with no red streaks.
• Scrape down the sides of the bowl with a spatula so nothing hides there.

4. Add the Butter and Seasonings

• Pour in the cooled melted butter.
• Add 2 teaspoons (10 ml) of unseasoned rice vinegar, 1 teaspoon (4 g) of granulated sugar, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of sweet paprika, and ⅛ teaspoon of fine salt.
• Whisk for about 1 minute until the sugar dissolves and the sauce looks uniform in color.

5. Thin the Sauce with Water

• Add 2 tablespoons (30 ml) of water and whisk until the sauce loosens to a thick, pourable cream.
• If you want it thinner for drizzling, add up to 1 more tablespoon (15 ml) of water, 1 teaspoon at a time, whisking after each addition.
• The sauce thickens slightly as it chills, so stop when it looks a touch thinner than you want to serve it.

6. Chill for at Least One Hour

• Transfer the sauce to an airtight jar or a bowl with a tight lid.
• Refrigerate for at least 1 hour so the garlic, onion, and paprika soften into the mayonnaise.
• The flavor is noticeably rounder after the rest than it is straight out of the bowl.

7. Stir, Taste, and Serve

• Give the chilled sauce a good stir to bring it back to a smooth, creamy consistency.
• Taste it on a piece of rice or a cooked vegetable, since plain spoonfuls can make the sauce seem sweeter or richer than it is on food.
• Adjust with a tiny pinch of salt, sugar, or a few drops of rice vinegar if needed, then serve in small bowls or a squeeze bottle.

A different dipping sauce to keep on hand is the Tartar Sauce Recipe.

Tips for The Best Yum Yum Sauce

Small details separate a creamy hibachi-style sauce from one that tastes like flavored mayonnaise. These tips cover the choices that matter most.

• Cool the butter first: Hot butter breaks the emulsion in mayonnaise and makes the sauce greasy and runny.
• Use full-fat mayonnaise: Light mayonnaise is thinner and tastes sweeter, which throws the balance of the whole sauce off.
• Choose the mayonnaise carefully: I’ve found that Kewpie makes a richer, rounder sauce than standard jarred mayonnaise because it is made with egg yolks only. Regular mayonnaise still works well, though the flavor is a little sharper.
• Use unseasoned rice vinegar: Seasoned versions add sugar and salt you have not accounted for.
• Pick powder, not salt: Garlic salt and onion salt will make the sauce far too salty, so check the label.
• Add water gradually: One teaspoon at a time lets you stop at the right consistency, because too much at once is hard to reverse.
• Do not skip the chill: The hour in the refrigerator lets the dry seasonings soften and the flavors blend.
• Taste after chilling: The sauce tastes different cold, so make final adjustments after it has rested.
• Keep tomato paste in tube form: I keep a tube in the refrigerator specifically for the tomato paste variation, so I never open a whole can for a single spoonful.
• Whisk, do not blend: A blender or food processor adds air and can make the sauce foamy or thin.

Another sauce to try: Stir Fry Sauce Recipe

What to Serve with Yum Yum Sauce

This sauce pairs with anything hot, savory, and a little plain. Serve it in small bowls on the side or drizzle it over the finished plate.

• Hibachi-style steak: Cubes of seared sirloin or filet are the classic pairing, and the sauce works as a dip for each piece.
• Shrimp: Grilled, sautéed, or pan-seared shrimp with garlic are a natural fit.
• Grilled chicken: Try it with Teriyaki Grilled Chicken for a sweet and savory plate.
• Pork skewers: The sauce goes well with Air Fryer Sesame Pork Skewers.
• Fried rice: A drizzle over Healthy Fried Rice adds creaminess to each bite.
• Steamed rice: Plain Basmati Rice soaks up the sauce nicely.
• French fries: Air Fryer French Fries make an easy dipping vehicle.
• Sweet potato fries: The sweetness of Sweet Potato Fries pairs with the tang of the sauce.
• Onion rings: Crisp Air Fryer Onion Rings are a good partner for a creamy dip.
• Zucchini fries: Serve Air Fryer Classic Zucchini Fries with a bowl on the side.
• Popcorn chicken: Air Fryer Popcorn Chicken is a fast way to turn the sauce into a snack.
• Salmon: Spoon a little over Air Fryer Salmon just before serving.
• Grilled vegetables: Grilled Vegetable Skewers taste even better with a drizzle.
• Vegetable stir fry: A spoonful on Summer Vegetable Stir Fry adds richness.
• Sandwich spread: Use it on burgers or chicken sandwiches in place of mayonnaise.

Read Also: Peanut Sauce Recipe

Variations of Yum Yum Sauce

The base recipe works as written, but small changes suit different tastes. Each variation below keeps the rest of the recipe the same.

• Spicy Yum Yum Sauce: Whisk in 1 to 2 teaspoons of sriracha, or ⅛ teaspoon of cayenne pepper, for gentle heat.
• Tomato Paste Version: Replace the 2 tablespoons of ketchup with 1 tablespoon of tomato paste and add an extra ½ teaspoon of sugar. The flavor is deeper and less sweet.
• Lighter Version: Replace ¼ cup (60 g) of the mayonnaise with plain Greek yogurt. The sauce becomes tangier and slightly thinner.
• Sesame Yum Yum Sauce: Add ½ teaspoon of toasted sesame oil for a nutty, restaurant-style note.
• Ginger Version: Add ⅛ teaspoon of ground ginger for a faint warmth.
• Mirin Version: Replace the sugar with 1 tablespoon of mirin and reduce the water to 1 tablespoon for a softer sweetness.
• Smoky Version: Use smoked paprika in place of the sweet paprika.
• Sweet Chili Version: Replace the ketchup and sugar with 2 tablespoons of sweet Thai chili sauce for a fruitier, brighter flavor.
• Butter-Free Version: Leave out the butter. The sauce will be slightly thicker and a little less silky.

A related Asian-inspired sauce is the Hoisin Sauce Recipe.

Storage and Reheating

Yum yum sauce is made with mayonnaise and butter, so it needs refrigeration. Treat it like any other homemade mayonnaise-based condiment.

• Refrigerator: Store the sauce in an airtight container for up to 5 days.
• Stir before serving: The sauce can settle slightly, so a quick whisk restores the texture.
• Why powder beats fresh garlic: Garlic powder holds up better than fresh garlic in this sauce because it dissolves into the mayonnaise instead of leaving raw bits that turn harsh by day three.
• Do not leave it out: Keep the sauce out of the refrigerator for no more than 2 hours, including time on the table during a meal.
• Serve from a small bowl: Pour out what you need and put the rest back in the jar, so the main batch stays clean.
• Freezing: Freezing is not recommended, because mayonnaise-based sauces separate and turn grainy as they thaw.
• Reheating: The sauce is served cold or at room temperature and should not be heated. Drizzle it over hot food instead, and let the food’s warmth loosen it slightly.
• If it thickens in storage: Whisk in 1 teaspoon of water at a time until it flows again.
• Discard when in doubt: Throw the sauce out if it smells sour, shows any off-color, or has been stored longer than 5 days.

For a spicier dip, try: Buffalo Sauce Recipe

Nutritional Facts

The values below are estimates for one 2-tablespoon serving, based on full-fat mayonnaise. Brands vary, so treat the numbers as a guide.

Nutrition per Serving (2 tablespoons)
Calories	160 kcal
Total Fat	17 g
Saturated Fat	3 g
Cholesterol	11 mg
Sodium	210 mg
Total Carbohydrates	1 g
Sugars	1 g
Protein	0 g

Read Also: Cocktail Sauce Recipe

Tips for Using Yum Yum Sauce Like a Pro

Yum yum sauce is a condiment, so how you serve it matters as much as how you make it. These practical tips cover consistency, flavor balance, and common fixes.

• Match the thickness to the job: Keep it thick for dipping fries and shrimp, and thin it with water for drizzling over rice or steak.
• Use a squeeze bottle for drizzling: Pour the chilled sauce into a bottle for neat lines on a plate and a cleaner table.
• Add the sauce after cooking: Drizzle it on hot food just before serving, since cooking it directly in a hot pan can make it split.
• Fix a sauce that is too sweet: Add a few drops of rice vinegar, then a tiny pinch of salt, and taste again.
• Fix a sauce that is too tangy: Whisk in a pinch of sugar or an extra teaspoon of mayonnaise.
• Fix a sauce that tastes flat: A small pinch of salt or a dash of garlic powder usually wakes it up.
• Fix a sauce that is too thin: Whisk in 1 tablespoon of mayonnaise and chill again, since the sauce thickens when cold.
• Adjust the color: More paprika deepens the orange tone, while extra ketchup or tomato paste pushes it toward pink.
• Double the batch for a crowd: Mix two batches in separate bowls rather than one large one, so each bowl stays easy to whisk.
• Avoid double dipping: Serve the sauce in small bowls and refill from the jar with a clean spoon.
• Plan ahead: Make the sauce the morning of a dinner and let it chill all day, since the flavor improves with a longer rest.

You’ll find a warm dipping option in the Cheese Sauce Recipe.

FAQs About Yum Yum Sauce

1. What is yum yum sauce made of?

Yum yum sauce is a mayonnaise-based sauce seasoned with ketchup or tomato paste, rice vinegar, sugar, garlic powder, and paprika. Many versions add melted butter and a splash of water for body.

2. Is yum yum sauce the same as white sauce or shrimp sauce?

Mostly, yes. White sauce, shrimp sauce, yummy sauce, and yum yum sauce are used interchangeably for the same pink, mayo-based condiment.

The exact ratios vary from kitchen to kitchen, so no two versions taste identical.

3. Is yum yum sauce actually Japanese?

It is an American-Japanese creation served mostly at steakhouses in the United States. Its exact origin is unknown, but it likely grew from mayonnaise being popular in both cuisines.

4. Is yum yum sauce spicy?

Classic yum yum sauce is sweet and tangy, not spicy.

Spicy mayo is a different sauce that gets its heat from sriracha or chili sauce and has no sugar or tomato.

5. Can I use tomato paste instead of ketchup?

Yes, and it gives a deeper tomato flavor. Use 1 tablespoon of tomato paste in place of the 2 tablespoons of ketchup.

Add an extra ½ teaspoon of sugar because tomato paste is less sweet than ketchup.

6. Why is my yum yum sauce too thin or too thick?

Water and hot butter are the usual causes of a runny sauce. Add water one teaspoon at a time and make sure the butter has cooled before whisking it in.

If it is too thick, whisk in water a teaspoon at a time until it flows the way you like.

7. How long does homemade yum yum sauce last?

Store it in an airtight container in the refrigerator for up to 5 days. Stir it well before each use.

Throw it out if it smells sour or looks off.

8. Can you freeze yum yum sauce?

Freezing is not recommended. Mayonnaise-based sauces separate as they thaw and turn grainy.

For even more condiments, browse: Best Sauce Recipes

Final Thoughts

Make a batch while the rice and chicken cook, and let it chill until dinner. By then the sauce will be thicker, smoother, and ready for everything on the plate.

Try this yum yum sauce recipe and leave a comment with how you served it. Share it with anyone who loves hibachi night at home.

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