How to Make Yum Yum Sauce

If you’ve ever been to a Hibachi grill or a Japanese steak house, you’ve probably dipped your food into the delicious pink sauce sitting on the edge of the table. This sauce goes by many names (Seafood Sauce, Japanese Vegetable Sauce, pink sauce), but it’s most often called Yum Yum sauce, and it isn’t super hard to make. With only a few ingredients and a few hours in the fridge, you can whip up a bowl of Yum Yum sauce to eat with your fried rice, grilled tofu, or steak in no time!

[Edit]Ingredients

[Edit]Basic Yum Yum Sauce

• of mayonnaise
• of water
• of rice vinegar
• 1 tbsp (14.3 g) of white sugar
• of melted butter
• 1.5 tsp (7.5 g) of paprika
• 1 tsp (4.2 g) of garlic powder
• 1 tsp (4.2 g) of tomato paste

[Edit]Tomato Free Yum Yum Sauce (with Mirin)

• of mayonnaise
• of ketchup
• of rice vinegar
• of mirin
• 1 tsp (4.2 g) of garlic powder
• 1/2 tsp (2 g) of paprika
• of cool water

[Edit]Yum Yum Sauce with the Lot

• of mayonnaise
• of ketchup
• of melted butter
• of mirin
• of rice vinegar
• 1/4 tsp (1.42 g) of paprika
• 3/4 tsp (3.42 g) of garlic powder
• 3/4 tsp (3.42 g) of onion powder
• 1 tbsp (14.3 g) of granulated sugar
• of water
• A few splashes of hot sauce (optional)
• A pinch of smoked paprika (optional)

[Edit]Vegan Yum Yum Sauce

• of cashew vegan mayonnaise
• of tomato paste
• 1 tsp (4.2 g) of garlic powder
• 1 tsp (4.2 g) of onion powder
• 1/2 tsp (2 g) of smoked paprika
• of maple syrup
• of Sriracha
• of soy sauce
• of water
• 1 tsp (4.2 g) of salt
• 1 tsp (4.2 g) of black pepper

[Edit]Steps

[Edit]Basic Yum Yum Sauce

1. Pour all your ingredients into a bowl. In a large bowl, add of mayonnaise, of water, of rice vinegar, 1 tbsp (14.3 g) of white sugar, of melted butter, 1.5 tsp (7.5 g) of paprika, 1 tsp (4.2 g) of garlic powder, and 1 tsp (4.2 g) of tomato paste.^[1]
   
   
   
   • Make sure you use real mayonnaise, not a low-calorie substitute.
2. Whisk the ingredients together until they’re completely smooth. Hold your whisk in one hand and the bowl in the other. Mix from the outside going in, being sure to scrape down the sides occasionally to incorporate all of the ingredients.^[2]
   
   
   • This should only take you 1 to 2 minutes.
3. Refrigerate the sauce for at least 1 hour. If you can, you can leave it in the fridge for up to 1 day. Then, your sauce will be more solid and the ingredients will be more combined, too.^[3]
   
   
   • Try to serve the sauce within 10 days after you make it for the freshest taste.

[Edit]Tomato Free Yum Yum Sauce (with Mirin)

1. Add all of your ingredients to a large bowl. In a large bowl, pour of mayonnaise, of ketchup, of rice vinegar, of mirin, 1 tsp (4.2 g) of garlic powder, 1/2 tsp (2 g) of paprika, and of cool water.^[4]
   
   
   • If you can, try to use a Japanese mayonnaise, like Kewpie.
   • Mirin is sweetened sake, also known as rice wine. You can find it at Japanese grocery stores near the coconut milk and soy sauce.
   • If you can’t find mirin, use of white wine, dry sherry, or vermouth instead.
2. Mix your ingredients together thoroughly. With a whisk or a spoon, blend your ingredients until they form a smooth paste. You’ll know you’re almost there when the sauce turns slightly orange.^[5]
   
   
   • This should only take a few minutes to do.
3. Put the sauce in the fridge for 1 to 2 hours. This will thicken it up and make it easier to enjoy. Once time’s up, you can use your sauce on shrimp, chicken, pot stickers, or fried rice!^[6]
   
   
   
   • If you have any sauce left over, put it in an airtight container and save it in the fridge for up to 10 days.

[Edit]Yum Yum Sauce with the Lot

1. Pour all of your ingredients into a large bowl. Add of mayonnaise, of ketchup, of melted butter, of mirin, of rice vinegar, 1/4 tsp (1.42 g) of paprika, 3/4 tsp (3.42 g) of garlic powder, 3/4 tsp (3.42 g) of onion powder, 1 tbsp (14.3 g) of granulated sugar, and of water.^[7]
   
   
   • If you want your sauce to be a little spicy, add a few splashes of hot sauce or cayenne pepper.
   • For a smoky flavor, add a pinch of smoked paprika.
2. Combine the ingredients together until they’re smooth. Using a whisk or a spoon, stir your ingredients together until they form a creamy paste. The sauce will start to turn orange, just like classic Yum Yum sauce.^[8]
   
   
3. Cover the bowl and chill it for 2 hours. Once your ingredients are all mixed up, cover the bowl with plastic wrap and put it in the fridge. After about 2 hours, you can use the sauce for dipping, spread it on a burger, or add it to a sandwich to complement your meal.^[9]
   
   
   • To make it a little more fancy, pour your sauce into a plastic squeeze bottle just like they do at restaurants.

[Edit]Vegan Yum Yum Sauce

1. Pour all of your ingredients into a bowl. In a large bowl, add of cashew vegan mayonnaise, of tomato paste, 1 tsp (4.2 g) of garlic powder, 1 tsp (4.2 g) of onion powder, 1/2 tsp (2 g) of smoked paprika, of maple syrup, of Sriracha, of soy sauce, of water, 1 tsp (4.2 g) of salt, and 1 tsp (4.2 g) of black pepper.^[10]
   
   
   • You can find vegan mayonnaise at most grocery stores.
   • The maple syrup will help thicken the sauce and make it stick together. It’s a nice substitution for melted butter.
2. Mix all the ingredients together. Grab a whisk or a large spoon and carefully stir the mixture, trying not to spill any over the sides of the bowl. Keep going until the sauce is mostly orange-colored and smooth.^[11]
   
   
   • The smoother you get the sauce, the better time you’ll have dipping!
3. Chill the mixture before you eat it. Cover your bowl with plastic wrap and put it in the fridge for a few hours. If you have any leftovers, you can store your sauce in an airtight container in the fridge for up to 7 days.^[12]
   
   
   
   • Try eating Yum Yum sauce with grilled tofu, grilled vegetables, or noodles.

[Edit]Tips

• Try using different flavor combinations to make your sauce sweet, spicy, or mild.

[Edit]Things You’ll Need

[Edit]Basic Yum Yum Sauce

• Bowl
• Spoon or whisk
• Plastic wrap
• Airtight container (for storage)

[Edit]Tomato Free Yum Yum Sauce (with Mirin)

• Bowl
• Spoon or whisk
• Plastic wrap
• Airtight container (for storage)

[Edit]Yum Yum Sauce with the Lot

• Bowl
• Spoon or whisk
• Plastic wrap
• Airtight container (for storage)

[Edit]Vegan Yum Yum Sauce

• Bowl
• Spoon or whisk
• Plastic wrap
• Airtight container (for storage)

[Edit]References

1. ↑ https://thesaltymarshmallow.com/yum-yum-sauce/
2. ↑ https://pinchofyum.com/yum-yum-sauce
3. ↑ https://thesaltymarshmallow.com/yum-yum-sauce/
4. ↑ https://www.smalltownwoman.com/yum-yum-sauce-japanese-hibachi-style/
5. ↑ https://www.daringgourmet.com/yum-yum-sauce/
6. ↑ https://www.smalltownwoman.com/yum-yum-sauce-japanese-hibachi-style/
7. ↑ https://www.daringgourmet.com/yum-yum-sauce/
8. ↑ https://www.daringgourmet.com/yum-yum-sauce/
9. ↑ https://cookingwithcurls.com/2018/01/23/japanese-steakhouse-yum-yum-sauce/
10. ↑ https://www.kathysvegankitchen.com/yum-yum-sauce/
11. ↑ https://www.acouplecooks.com/yum-yum-sauce/
12. ↑ https://www.kathysvegankitchen.com/yum-yum-sauce/