Go Back
Yum Yum Sauce Recipe

Easy Yum Yum Sauce Recipe

This creamy, tangy yum yum sauce is the perfect homemade version of the famous Japanese steakhouse condiment. Made with simple pantry ingredients, this restaurant-quality hibachi sauce is ready in just 5 minutes and pairs beautifully with grilled meats, vegetables, rice, and more. The secret is letting the flavors meld together for the ultimate taste experience.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings: 20 tablespoons
Course: Condiment, Sauce
Cuisine: Asian Fusion, Japanese-American
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup high-quality mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon butter melted
  • 1 tablespoon mirin Japanese sweet rice wine
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1 tablespoon granulated sugar
  • 1-2 tablespoons water to adjust consistency
Optional Additions
  • few dashes hot sauce for heat
  • pinch smoked paprika for smokiness

Equipment

  • Medium mixing bowl
  • Whisk
  • Airtight storage container

Method
 

  1. In a medium mixing bowl, combine the mayonnaise, ketchup, melted butter, mirin, rice vinegar, paprika, garlic powder, onion powder, and sugar.
  2. Whisk all ingredients thoroughly until the mixture is completely smooth and well combined.
  3. Gradually add 1-2 tablespoons of water, one teaspoon at a time, whisking after each addition until you reach your desired consistency.
  4. Taste the sauce and adjust flavors as needed. Add more sugar for sweetness or rice vinegar for tang.
  5. Transfer the sauce to an airtight container and cover tightly with plastic wrap or a lid.
  6. Refrigerate for at least 2 hours before serving, preferably overnight for the best flavor development.
  7. Before serving, stir the sauce well as ingredients may separate during storage. Store in the refrigerator for up to one week.

Notes

Storage Tips: This sauce keeps well in the refrigerator for up to 7 days. Always stir before using as ingredients may separate.
Consistency: The sauce should be thick but pourable. Add water gradually to thin, or more mayonnaise to thicken.
Substitutions: If you don't have mirin, substitute with 1 tablespoon dry sherry plus 1 teaspoon sugar, or simply omit it.
Make-Ahead: This sauce actually improves in flavor when made ahead. Prepare up to 3 days in advance for best results.