Yum Yum Sauce Recipe (5-Minute Hibachi Sauce)

Yum yum sauce is the creamy, pale-pink sauce you get with shrimp and fried rice at a hibachi steakhouse, and you can make it at home in 5 minutes. Whisk mayonnaise, a little ketchup, melted butter, mirin, rice vinegar and a few pantry spices, then chill it so the flavors come together. It’s sweet, tangy and gently savory, with an optional kick from sriracha.

I started making it after a hibachi dinner where I kept asking for more sauce for my shrimp. Now it’s the sauce my family reaches for on grilled chicken, rice bowls, fries and even salads.

Why you’ll love this recipe

• 5 minutes, one bowl: no blender and no cooking.
• Pantry ingredients: everything is at a regular grocery store.
• Tastes like the restaurant: the melted butter and mirin give it that rich, slightly sweet hibachi flavor.
• Easy to adjust: make it sweeter, spicier or smokier in seconds.

What is yum yum sauce?

Yum yum sauce is a mayonnaise-based sauce served at Japanese-style hibachi and teppanyaki steakhouses in the U.S. Despite where you find it, it isn’t a traditional Japanese sauce. It was created in American hibachi restaurants, and bottled versions became common grocery-store items in the 2010s.

You may also see it called hibachi sauce, white sauce, shrimp sauce, seafood sauce, Japanese steakhouse sauce or sakura sauce. They’re all close cousins: a creamy mayo base with tomato, sweetness and a little tang.

What’s in yum yum sauce

• Mayonnaise: the base. Regular American mayo works great. Japanese mayo (like Kewpie) is made with egg yolks and rice vinegar, so it’s richer and tangier; use it if you have it.
• Ketchup: adds color and a touch of sweet tomato flavor. Tomato paste works for a less sweet sauce.
• Butter, melted and cooled: the secret to the rich restaurant taste. Melt it, then let it cool for a minute so it doesn’t thin out the mayo.
• Mirin: a sweet rice wine that adds gentle sweetness and depth. Substitute 1 teaspoon honey if you don’t have it.
• Rice vinegar: for tang. Apple cider vinegar or white wine vinegar also work.
• Sugar: balances the vinegar. Reduce it if your mayo is already sweet.
• Paprika, garlic powder and onion powder: savory depth and that signature pink-orange color. Smoked paprika adds a smoky note.
• Cold water: thins the sauce to a drizzle-able, dip-able texture.
• Sriracha (optional): just a little warmth. Add more for spicy yum yum sauce.

How to make yum yum sauce

Step 1: Melt the butter

Microwave the butter in a small bowl for 15 to 20 seconds, until just melted. Let it cool for 1 to 2 minutes so it blends into the mayo without thinning it out.

Step 2: Whisk everything together

Add the mayonnaise, ketchup, cooled butter, mirin, rice vinegar, sugar, paprika, garlic powder, onion powder and sriracha to a medium bowl. Whisk until the sauce is completely smooth, with no streaks of ketchup or clumps of spice.

Step 3: Thin it out

Whisk in the cold water a little at a time. Stop when the sauce is pourable but still coats the back of a spoon.

Step 4: Chill

Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor. Chilling gives the sugar and spices time to dissolve and blend into a smooth, balanced sauce.

Step 5: Stir and serve

Give the sauce a quick stir, then serve it cold with shrimp, fried rice, fries or your favorite hibachi dinner.

Tips for the best yum yum sauce

• Make it the night before. It tastes noticeably better after a full night in the fridge.
• Too thick? Whisk in water 1 teaspoon at a time.
• Too sweet? Add 1/2 teaspoon more rice vinegar.
• Want it pinker? Add another teaspoon of ketchup or a pinch more paprika.
• Use a whisk, not a spoon. It breaks up the spices so you don’t get gritty pockets.

Yum yum sauce variations

• Spicy: increase sriracha to 1 to 2 teaspoons and add a pinch of cayenne.
• Smoky: swap regular paprika for smoked paprika.
• Garlicky: add 1 small fresh garlic clove, finely grated.
• Lighter: replace half the mayo with plain Greek yogurt.
• Dairy-free: use plant-based butter, or skip the butter and add 1 extra teaspoon of mirin.

What to serve with yum yum sauce

• Yum yum sauce goes with almost anything hot and crispy or fresh off the griddle. These are our favorite ways to serve it:
• Hibachi night at home: Spoon it over Blackstone fried rice with griddled chicken or shrimp for the full Japanese steakhouse experience.
• Shrimp: It’s the classic pairing. Try it with air fryer honey garlic shrimp or as a creamy dip for Outback-style coconut shrimp.
• Chicken tenders: Swap out the honey mustard and dunk crispy air fryer chicken tenders instead.
• Fries and onion rings: It makes a sweet, tangy fry sauce for air fryer seasoned french fries and copycat A&W onion rings.
• Egg rolls: Serve it alongside frozen egg rolls in the air fryer for an easy takeout-style appetizer.
• Vegetables: Use it as a dip for air fryer breaded broccoli, roasted zucchini or raw veggies.
• Bowls and wraps: Drizzle it over rice bowls, poke bowls, sushi bowls and lettuce wraps.

How to store yum yum sauce

Store it in an airtight container in the refrigerator for up to 5 days. Stir before using, since it can separate slightly. Don’t freeze it; mayonnaise-based sauces turn grainy and watery when thawed. Always use a clean spoon to keep it fresh longer.

Yum yum sauce FAQ

Is yum yum sauce the same as spicy mayo? No. Spicy mayo is mostly mayo and sriracha. Yum yum sauce is sweeter and milder, with ketchup, butter and paprika giving it a richer, rounder flavor.

Is yum yum sauce Japanese? Not traditionally. It’s served at Japanese-style hibachi steakhouses, but it was created for American diners.

Is yum yum sauce spicy? This version is mild. The small amount of sriracha adds warmth, not heat. Add more if you like it spicy.

Why is my yum yum sauce runny? Too much water or warm butter. Chill it for an hour, and next time add the water gradually and let the butter cool first.

Can I make it without butter? Yes. It will taste a little lighter and less like the restaurant version, but still delicious.

Can I make yum yum sauce ahead of time? Yes, and you should. Making it a day ahead gives the best flavor.