Where To Buy Japanese Yum Yum Sauce?

What does Yum Yum Sauce’s official name mean?

A common side dish offered in Japanese Hibachi Steakhouses is yum yum sauce, also known as pink sauce, white sauce, sakura sauce, seafood sauce, or Japanese shrimp sauce.

They sprinkle this light pink sauce over their grilled meats, seafood, sushi, veggies, rice, and noodles to elevate the flavor.

This Japanese sauce has acidic, sweet, spicy, and very creamy characteristics. It’s really simple to make at home, and you can whip up a batch in about 5 minutes with only a few basic ingredients.

This delectable sauce is available in grocery shops, like most condiments, but creating it at yourself has several benefits.

Because it is produced with high-quality ingredients, the homemade sauce tastes considerably better than the bottled variety. Making it at home is quite affordable and doesn’t require any stabilizers, artificial colors, or preservatives.

This keto-friendly, vegetarian, and gluten-free homemade yum yum sauce recipe is simple to double, triple, or even quadruple.

Is Yum Yum Sauce really made in Japan?

Japanese steakhouses frequently accompany a sizzling dish with a creamy orange-pink sauce. One proprietor of a teppanyaki restaurant, Terry Ho, began bulk-bottling the sauce under the name Yum Yum Sauce due to its ubiquity and mystery.

The scene is well known. Around a rectangular table, which is largely occupied by a cooktop made of smooth iron, people are seated. Underneath, gas flames flicker. A man wheeling a cart loaded with cold food, sizable cooking tools, and numerous sauce bottles enters the scene wearing a tall red hat and a white chef’s suit. He has a metal fork and a spatula in his hand. They clatter together as he draws them together. He scans the table with bright eyes. Greetings from Benihana.

Japanese teppanyaki cooking, more popularly known as hibachi, has permeated the American eating scene. Customers are drawn to these eateries as much for the combination of noodles, rice, vegetables, and meat that are fried up on a griddle as for the boisterous and flamboyant flair of the cooks preparing at the table.

A creamy orange-pink sauce that is served alongside your steaming food is one of the more subdued peculiarities of teppanyaki restaurants, beyond the piled onion rings of fire and the behind-the-back toss of metal utensils. It is almost always available at teppanyaki restaurants, albeit the name varies depending on who you ask. Shrimp sauce, wonderful sauce, yum yum sauce, and white sauce (a misleading name) are all used interchangeably.

The sweet, slightly tangy flavor of the sauce varies between restaurants and regions as much as its name does. It is widely regarded as a Japanese classic in America (one Reddit user called it “infamous”; a blogger hypothesized that there are really only “two types of folk that dine at a hibachi restaurant, those that get double white sauce and those that don’t know you can get double white sauce”). Somewhere with a little more sweetness. Add some additional tang to the other. Some of the variations are similar to the South’s beloved fried sauce. With such variability, we have to wonder if the sauce served at our neighborhood teppanyaki restaurants is even remotely Japanese.

When I initially enquired about the sauce, Nancy Singleton Hachisu, the author of three publications on both conventional and contemporary Japanese food, was perplexed. She was hostile to my initial question regarding hibachi restaurants since she had never heard of it being utilized in Japan. She explained to me that since a hibachi is a traditional charcoal heater for the room, she didn’t believe that Japan would have knowledge on the subject.

After I provided her a description of the sauce—which I referred to as shrimp sauce and she described as being “essentially pink mayo”—she informed me that there is no proof that it is used in Japanese cuisine.

Elizabeth Andoh, the director of the Japanese culinary education program A Taste of Culture and a resident of Japan for half a century, was perplexed as well. She remarked, “I’m not aware of any white sauce or shrimp sauce being offered with Japanese steak. She said, “This sort of mayo-based… tomato sauce is not part of any Japanese restaurant repertoire I know of,” when I asked for a more thorough description.

The sauce’s origins are unclear, but Polly Adema, director of the food studies program at California’s College of the Pacific, noted that they are probably not well ingrained in Japanese society. She suggested that the sauce might have developed as a result of shared modern Japanese and American interests for mayonnaise.

Andoh did claim that the Japanese are generally “mayo nuts.” However, such conjecture doesn’t lead to very far.

Which came first, a fondness for mayonnaise or a food containing mayonnaise? Asked Adema. It’s one of those queries that might never have an answer.

Finding the sauce’s recipe is equally challenging. I contacted 15 different eateries—both huge chains and independently owned places—all around the United States, but they all declined. A manager at a Benihana restaurant in Maryland told me, “We cannot share that information.” A Sakura in New Jersey, an Edohana in Texas, and a Flame in New York all responded with similar information.

When Chuck Cutler first tried what he calls “white sauce” in a teppanyaki restaurant 25 years ago, he had a very identical issue. “I tried it because I saw that everyone else at the table was requesting two bowls of white sauce. I became smitten right away.”

Cutler unsuccessfully sought the recipe from numerous restaurants for a decade. Chefs would tell him, “It’s a Japanese secret.” But one day he found a sauce made by a teppanyaki restaurant at a Florida grocery shop. He recalls that it was referred to as veggie sauce. Darned if it didn’t taste just like what he had been looking for, so he bought a bottle.

One teppanyaki restaurant owner, Terry Ho, began bulk bottling the sauce due to its ubiquity and mystery. Ho owns more than 20 eateries in the South, including some Chinese and teppanyaki. Since his grandfather moved to Albany, Georgia, in the 1970s after leaving Taiwan, he has lived there.

How long does yum yum sauce remain potent after being opened?

Yum yum sauce is not very Japanese, no. Japanese hibachi restaurants that have been Americanized developed and popularized it.

When kept in your refrigerator in an airtight container, yum yum sauce can last up to two weeks.

Although you could construct a keto version of yum yum sauce using homemade mayo and monk fruit sweetener, traditional yum yum sauce is not keto friendly.

What are the hibachi’s two sauces?

Recipe for Benihaha Ginger Sauce (Copycat) With this tangy and fresh homemade ginger sauce, you can recreate your favorite Japanese steakhouse experience at home!

The deliciousness of ginger sauce is probably well known to you if you’ve ever eaten at a Japanese steakhouse. Otherwise, you’re in for a real treat. When I prepare a hibachi-style meal at home, I cover almost everything in this delectable sauce. The ideal hibachi bite, in my opinion, consists of 50% meat and 50% ginger sauce. Okay, so perhaps the ratio is a little off, but you get the point—THAT it’s wonderful!

The first contemporary hibachi restaurant established in Japan in the 1940s, where bachi cooking initially gained popularity. Hibachi arrived in the United States a few decades later, in the 1960s, and has been enormously popular ever since, occupying a key position in American restaurant culture. The most well-liked Japanese hibachi sauces are ginger sauce and yum yum sauce. You probably already know that the ginger sauce at the well-known Japanese steakhouse business Benihana is the most frequently requested condiment.

The ingredients in this homemade version of Benihana ginger sauce are straightforward and delicious when combined. It may be quickly prepared with just six simple ingredients that you probably already have on hand. When you prepare some at home, you’ll understand why I’m praising this sauce!

This recipe for ginger dipping sauce is also suitable for vegans. Additionally, you don’t need shrimp or steak to dip into it. You may use this sauce as a dipping sauce for your vegetarian egg rolls or incorporate it into your fried rice, noodles, hibachi grilled vegetables, etc.

With Yum Yum Sauce, what do you eat?

This sauce has a number of uses and is comparable to what some people refer to as “Fry Sauce” but is different. It ought to be a constant in your refrigerator because it is so useful.

  • When used as a dipping sauce for shrimp
  • poured over noodles and fried rice
  • with grilled meat, poultry, and seafood
  • used to the buns of hamburger and hot dog
  • with both sweet potato and French fries
  • used as a dipping sauce for wontons and potstickers
  • as a dip for vegetables
  • With sushi and rice balls
  • In salads with pasta
  • To make potato salads
  • salad dressing
  • on roasted potatoes

What gives my Yum Yum Sauce a Mayo flavor, and why?

It’s so simple to prepare Yum Yum Sauce, and it tastes just like your favorite Japanese hibachi restaurant! Any meat will taste great with this acidic, salty, and sweet sauce!

Delicious sauce! Of course, to complement our previously this week posted Hibachi Chicken! This is essential to hibachi since it is so delicious! The majority of the components needed to make this sauce are probably already in your cupboard. I’m delighted to tell that this tastes just as excellent as the restaurant, despite the fact that it required several tries and experiments. Mayonnaise, ketchup, vinegar, garlic, sugar, paprika, and water are the main ingredients of Yum Yum Sauce. I’m done now! To achieve the desired flavor, all you need to do is combine the components in the proper proportions. Alternatively, you may serve this with baked chicken breast, crispy baked chicken thighs, or even London broil!

I believe that this is the shortest post I’ve ever written for this site. The recipe, though, is essentially self-explanatory. All you have to do is combine everything in a bowl or jar! Use rice vinegar if you can; it’s what I like when it comes to vinegar. If not, apple cider vinegar will work very well. I frequently use approximately 3 Tablespoons of water to thin up our sauce somewhat. I accomplish this so that we can drizzle it on the meat. Additionally, you may make it thicker and use it more as a dipping sauce. It really is preferable to chill this sauce for a few hours after everything has been combined so the flavors can meld. I would recommend at least an hour, and ideally up to 24 hours. For up to 7 days, yum yum sauce can be kept in the refrigerator.

Is Yum Yum Sauce the same as spicy mayo?

Not exactly. Both yum-yum sauce and spicy sriracha mayo have a mayonnaise basis, however most yum-yum sauces are less spicy than sriracha mayo.

While the cornerstone for yum-yum sauce is mayonnaise and tomato paste with just a trace of heat, spicy mayo is a combination of mayonnaise and hot sauce plus a few more components.

Both are excellent and can be substituted for one another in the majority of dishes, but if you don’t like a lot of spice, you’ll probably prefer the mellower yum-yum sauce.

Terry Ho’s Yum Yum Sauce is owned by who?

The company, which is presently situated in Leesburg, produces Terry Ho’s Yum Yum Sauce. Owner Terry Ho is making a nearly $12 million investment in the new building. According to Ho, the area is around 100,000 square feet, with space for expansion. He intends to produce both new items and his specialty sauces there.

Can Yum Yum Sauce be used in place of Kewpie mayo?

Japanese steakhouses have long included Yum Yum Sauce, also known as White Sauce, Sakura Sauce, or Japanese Steakhouse Shrimp Sauce. Recently, consumers have begun to notice that this sauce is also showing up in sushi places.

In response to many requests, I have looked into the best ways to prepare Yum Yum Sauce. This recipe is a mash-up of a number of others that I’ve seen online plus a couple batches I’ve cooked in my own kitchen.

Special Observation With Heavy Mayonnaise, Miracle Whip, and Low Fat, Non-Dairy Mayonnaise, I have attempted to produce this sauce. Unfortunately, none of these variations even really like the Yum Yum sauce I experienced at my neighborhood steakhouse. The only mayonnaise I’ve tried that tastes even somewhat similar is Kewpie Mayo. But if you want a different flavor or can’t find Kewpie Mayo, I would suggest substituting heavy mayonnaise.

You’ll need the following for this tutorial:

  • Rice wine vinegar, 1.5 tablespoons
  • Mirin, 1.5 tablespoons
  • Melted butter, one tablespoon
  • Garlic powder, 1 teaspoon (5ml)
  • Paprika, 1 teaspoon (5ml)
  • Kewpie Mayo, 1 cup (237ml)
  • Cayenne pepper, 1/2 tsp (2.5 ml)
  • 1 teaspoon of sugar, granulated
  • water, 1/4 cup
  • a meal that can be heated in the microwave
  • a fork or whisk
  • bowl
  • Sriracha bottles that have been used as sauce containers (I do this a lot!)