If you’re craving that delicious, tangy sauce you always find at Japanese hibachi restaurants, then this homemade Yum Yum Sauce recipe is for you! It’s creamy, a little sweet, with just the right amount of kick. Plus, it’s incredibly easy to make, perfect for serving with hibachi steak, seafood, or even French fries!
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Yum Yum Sauce, also known as Japanese white sauce, may not have deep roots in traditional Japanese cuisine, but it has become a beloved staple in Japanese restaurants across the United States. The origins of this pale pink sauce are a bit of a mystery, but this sweet, tangy, and slightly smoky sauce has become a must-have for hibachi meals, often served alongside shrimp, steak, and fried rice. We like to drizzle it over rice bowls at home.
What makes this the best Yum Yum Sauce recipe ever is just how effortlessly you can whip it up right at home! With just a few simple ingredients, you can recreate that famous Japanese steakhouse sauce for a fraction of the cost. No need to run to the store or wait for your next hibachi dinner—this versatile and delicious sauce can be made in minutes.
Want more flavor-packed homemade condiments? Dive into my recipes for Outback Blooming Onion Sauce, Kansas City BBQ Sauce, Homemade Aioli, Carolina Mustard Based BBQ Sauce, and Homemade Remoulade!
Why We Love This Recipe
- It’s quick and easy! This Yum Yum Sauce comes together in just a few minutes, and you don’t need any advanced cooking techniques to make it.
- It’s customizable! Whether you like it spicier or sweeter, you can adjust the ingredients to suit your taste perfectly.
- It pairs with everything! From hibachi steak to onion rings, this tangy sauce is the ultimate companion for all your favorite dishes.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Kewpie Mayonnaise – The creamy Japanese mayo is the base that gives this sauce its signature rich flavor. You can substitute with regular mayo if needed, but Kewpie mayo adds extra umami.
- Water – Helps thin out the sauce to your desired consistency, making it smooth and pourable.
- Melted Butter – Adds a hint of richness and depth to the sauce.
- Ketchup – Gives the sauce that perfect hint of sweetness and color.
- Rice Wine Vinegar – Adds a tangy touch to balance the creaminess. You can substitute it with apple cider vinegar or lemon juice for a similar effect.
- Granulated Sugar – Sweetens the sauce to balance the savory elements.
- Garlic Powder – Brings in a subtle garlic flavor without overpowering the other ingredients.
- Onion Powder – Complements the garlic, adding depth to the overall flavor profile.
- Smoked Paprika – Adds a hint of smokiness and a beautiful color.
- Kosher Salt – Enhances all the flavors in the sauce.
- Cayenne Pepper – Just a pinch brings the perfect level of heat to the sauce.
How to Make Yum Yum Sauce
- Whisk ingredients. In a medium bowl, add your Kewpie mayonnaise, water, melted butter, ketchup, rice vinegar, granulated sugar, garlic powder, onion powder, smoked paprika, kosher salt, and cayenne pepper. Whisk everything together until the sauce is smooth and creamy.
- Chill. Once the sauce is thoroughly mixed, cover it and let it rest in the refrigerator for at least one hour. This step helps the flavors meld together beautifully.
- Serve. Take the sauce out of the fridge, give it a quick stir, and it’s ready to serve. Pair it with hibachi shrimp, hibachi chicken, or even a side of crispy French fries for an extra flavor boost!
Recipe FAQ’s
If you can’t find Kewpie (I’ve seen it at my regular grocery store and even Costco), regular mayonnaise works fine. For a similar flavor, you can add a little rice vinegar or a pinch of sugar.
Of course! Simply add more cayenne pepper, or mix in a dash of hot sauce for an extra kick.
Absolutely! Yum Yum Sauce actually tastes better when made ahead and chilled, as it gives the flavors time to develop.
Stored in an airtight container, it will stay fresh for up to 10 days. Perfect for multiple meals!
I wouldn’t try it. The mayo-based sauce may separate when thawed, affecting its creamy texture.
Tips for Success
- Always let the sauce chill for at least an hour before serving. This lets all the flavors combine for that perfect taste.
- If your sauce is too thick, add a tiny splash of water to thin it out. Go slow—it’s easier to add more water than to fix a runny sauce.
- Taste as you go! If you prefer it a little sweeter or spicier, don’t be shy about adjusting the sugar or cayenne to match your personal taste.
- Make sure to use a good-quality mayonnaise like Kewpie for the best flavor. It really makes a difference!
What to Serve with Yum Yum Sauce
Yum Yum Sauce is incredibly versatile and pairs well with so many dishes! We like serving it with grilled huli huli chicken or grilled steak in rice bowls with plenty of fresh, crunchy toppings like sliced cucumbers, grated carrots, sliced green onions, and cilantro.
It also works wonders with seafood, like Easy Grilled Shrimp Skewers, Salmon Cakes, or Maryland Crab Cakes.
For something fun, serve it alongside crispy Homemade French Fries or Crispy Homemade Onion Rings—an unbeatable combo!
Tasty Recipes That Beg for Yum Yum Sauce
- Crispy Baked Sweet Potato Fries
- Yakitori Chicken Recipe
- Salmon Cakes
- Grilled Chicken Kabobs
- Fried Catfish
- Zucchini Fries
Yum Yum Sauce
Ingredients
- 1 ½ cups kewpie mayonnaise
- ¼ cup water
- 1 Tablespoon melted butter
- 1 Tablespoon ketchup
- 1 Tablespoon rice vinegar
- 1 Tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- Pinch of cayenne pepper
Instructions
- Whisk and refrigerate for at least 1 hour.1 ½ cups kewpie mayonnaise, ¼ cup water, 1 Tablespoon melted butter, 1 Tablespoon ketchup, 1 Tablespoon rice vinegar, 1 Tablespoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon kosher salt, Pinch of cayenne pepper
Notes
- Store: Refrigerate in an airtight container for up to 10 days. Just give it a quick stir before serving, and it’s as good as new!
- Freeze: While freezing is possible, it’s not ideal. The mayo might separate upon thawing, which affects the creamy texture.
