Japanese Steakhouse Yum Yum Sauce Recipe

Hibachi-style Yum Yum Sauce is easy to make at home and brightens everything from stir-fries to fried rice and roasted vegetables. This creamy, slightly sweet, and tangy sauce relies on simple pantry staples — mayonnaise and ketchup — plus a few spices and a touch of melted butter. It comes together in minutes and keeps in the refrigerator for about a week, so it’s a great make-ahead condiment for busy weeknights.

If you’ve been to a Japanese hibachi restaurant, you know the small cup of pinkish-white sauce that disappears fast — that’s yum yum sauce. It goes by many names: Japanese white sauce, shrimp sauce, orange sauce, or simply spicy mayo when extra heat is added. The homemade version captures that familiar flavor and is versatile enough to use on fries, burgers, rice bowls, and grilled vegetables.

Ingredients

This hibachi-style yum yum sauce uses everyday ingredients you can find at any grocery store. The amounts are easy to adjust to taste, so feel free to increase or decrease the spices and water for consistency.

• Mayonnaise: The base of the sauce. Use a good-quality mayo for best flavor.
• Ketchup: Adds sweetness and tomato flavor; tomato paste can be substituted in smaller amounts.
• Melted butter: A tablespoon adds richness and that classic hibachi taste. Omit for a dairy-free version.
• Sugar: A little granulated sugar balances the acidity.
• Garlic powder, onion powder, paprika: These spices create depth and the characteristic color.
• Cayenne or hot sauce (optional): For heat — sriracha or gochujang both work well.
• Water: Use to thin the sauce to your preferred consistency.

How to Make Yum Yum Sauce

This sauce takes only a few minutes to prepare, but chilling it for a couple of hours improves the flavor and texture. Follow these simple steps:

Serve the sauce with homemade fried rice, rice bowls, hibachi vegetables, grilled meats, or as a dipping sauce for fries and onion rings. It also works well spooned over burgers or used as a sandwich spread.

Variations

• Spicier: Increase cayenne or mix in sriracha, chili garlic sauce, or gochujang. Spice often builds as the sauce chills, so add gradually.
• Dairy-free: Omit the melted butter; the sauce still tastes great without it.
• Kid-friendly: Leave out cayenne or spicy sauces, or make a separate small batch with heat added for adults.

Equipment

You don’t need special tools—just a mixing bowl and a whisk or spatula. A food processor can be used for an extra-smooth texture.

• Glass or stainless bowl
• Whisk or rubber spatula
• Measuring spoons and cups

Storage

Store the sauce in an airtight container in the refrigerator for up to one week. Stir before serving, as ingredients can settle. Freezing is not recommended because mayonnaise can separate and change texture when thawed. If you won’t use a full batch, halve the recipe.

Top Tip

Make the sauce ahead and let it rest in the fridge overnight if possible. Cold resting melds the flavors and gives a smoother, more balanced result.

Frequently Asked Questions

Recipe