Hibachi Yum Yum Sauce

Yum Yum Sauce is a super creamy dipping sauce popularly served at Japanese steakhouses. With our easy recipe, you can make your favorite hibachi dipping sauce at home!

Hibachi Dipping Sauce Recipe

Hibachi broccoli being dunked in yum yum sauce.

I don’t know about you, but I could practically drink the yum yum sauce that they give you at Hibachi restaurants. That stuff is dangerous! Tangy, creamy, and just a tad sweet, it is the perfect companion to Hibachi Steak, but it’s also wonderful for dipping veggies or spreading on sandwiches.

Luckily, you don’t have to wait until the next time you go to a Japanese steakhouse to enjoy the best yum yum sauce. You can easily recreate this mayo-based dip at home, and let me tell you: this stuff does not disappoint.

Why We Love Homemade Yum Yum Sauce

  • It’s easy to make. All you need to do is gather the ingredients, give them a good mix, and you’re golden! It’s done in just five minutes.
  • You can make it ahead of time. This sauce will keep in the fridge for up to two weeks, so you can make it ahead of time and save time later!
  • It’s versatile. You can use yum yum sauce as a veggie dip, a spread for Turkey Avocado Sandwiches, or a side for noodles and stir fry.

What is Yum Yum Sauce Made Of?

Multiple prep bowls holding mayonnaise, mirin, sriracha, vinegar, garlic powder, and onion powder.
  • Mayonnaise- You’ll need a ½ cup for this recipe. Feel free to use eggless mayo or organic mayo if you’d prefer.
  • Sriracha– Most yum yum sauce recipes call for mayonnaise and ketchup, but I prefer the very subtle heat and complexity of sriracha.
  • Mirin- Mirin brings tangy sweetness to many dishes, including the eel sauce we use in these Salmon Sushi Bowls. You can find mirin in the Asian section of most grocery stores, or online here.
  • Rice vinegar– Look for seasoned rice vinegar to add a sweet acidic kick.
  • Sugar- A touch of sugar is necessary to mimic the flavor of hibachi yum yum sauce.
  • Garlic and onion powder– Amp up the flavor with these pantry staples.

How to Make Japanese Yum Yum Sauce

  1. In a bowl, mix together all of the ingredients until smooth. Really, it’s that simple.

Storage and Substitutions

  • Leftover sauce should be stored in a sealed container in the fridge. It will keep for at least a week.
  • If you’d like your sauce to have a little more heat, increase the sriracha or add a few pinches of cayenne.
Small bowl of yum yum sauce with a spoon dipped into it.

FAQs

Is Yum Yum Sauce the same as Thousand Island dressing?

While the sauces are similar, they are not the same thing. Thousand Island dressing is also a mayo based sauce, but it uses ketchup, pickle relish, and lemon juice to add tang and sweetness.

What’s the difference between Yum Yum Sauce and Sriracha Mayo?

Sriracha mayo is delicious (we use it on our Spicy Tuna Bowls and Banh Mi Burgers), but it’s just that-Sriracha and mayo. Yum yum sauce has the additions of vinegar and mirin, which make it a much more complex and sweeter sauce.

Is Yum Yum Sauce like Japanese Mayo?

No. Japanese mayo, also known as Kewpie, is a special kind of mayonnaise that’s made with egg yolks for a rich, custardy texture.

Spoonful of yum yum sauce held over a bowl.

Ways to Use Yum Yum Sauce

Yum yum sauce is most often used for Japanese steakhouse style recipes like Hibachi Veggies, Hibachi Fried Rice, and Hibachi Steak.

But there are plenty of other ways to use this delicious sauce! Try it as a dip for cold veggies like carrots, celery, and snap peas (<<my personal fav).

It’s also an excellent sandwich spread! It would pair particularly well with these Portobello Mushroom Sandwiches or Avocado Burgers.

It’s also a nice pairing for eggs (try it on a Scrambled Egg Sandwich) and Japanese Rice Bowls.

Spoonful of yum yum sauce held over a bowl.

Hibachi Yum Yum Sauce

Yield: 8
Prep Time: 5 minutes
Total Time: 5 minutes

Creamy Japanese yum yum sauce is the perfect accompaniment to all your favorite hibachi recipes. It also makes a great veggie dip or sandwich spread!

Ingredients

  • ½ cup mayonnaise
  • ½ Tablespoon sriracha
  • ½ Tablespoon mirin
  • 1 teaspoon rice vinegar
  • 2 teaspoons granulated sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

    1. In a bowl, mix together all of the ingredients until smooth. Store in an airtight container in the fridge for up to two weeks.

Notes

  • Most yum yum sauce recipes call for mayonnaise and ketchup, but I prefer the very subtle heat and complexity of sriracha
  • You can increase the sriracha for more heat.
  • This recipe can easily be doubled.
  • You can find mirin in the Asian section of most grocery stores.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 113mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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