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This article was co-authored by wikiHow staff writer, Hannah Madden. Hannah Madden is a writer, editor, and artist currently living in Portland, Oregon. In 2018, she graduated from Portland State University with a B.S. in Environmental Studies. Hannah enjoys writing articles about conservation, sustainability, and eco-friendly products. When she isn’t writing, you can find Hannah working on hand embroidery projects and listening to music.
There are 7 references cited in this article, which can be found at the bottom of the page.
The wikiHow Culinary Team also followed the article's instructions and verified that they work.
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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!
Ingredients
- 1 c (240 mL) of mayonnaise
- 2 tablespoons (30 mL) of water
- 2 tablespoons (30 mL) of rice vinegar
- 1 tbsp (14.3 g) of white sugar
- 1 US tbsp (15 mL) 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
- 1 c (240 mL) of mayonnaise
- 1 US tbsp (15 mL) of ketchup
- 1.5 teaspoons (7.4 mL) of rice vinegar
- 1 US tbsp (15 mL) of mirin
- 1 tsp (4.2 g) of garlic powder
- 1/2 tsp (2 g) of paprika
- 2 tablespoons (30 mL) of cool water
- 1 c (240 mL) of mayonnaise
- 1 US tbsp (15 mL) of ketchup
- 1 US tbsp (15 mL) of melted butter
- 1 US tbsp (15 mL) of mirin
- 2 teaspoons (9.9 mL) 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
- 1 to 2 tablespoons (15 to 30 mL) of water
- A few splashes of hot sauce (optional)
- A pinch of smoked paprika (optional)
- 3⁄4 cup (180 mL) of cashew vegan mayonnaise
- 1 tsp (4.9 mL) 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
- 1 tsp (4.9 mL) of maple syrup
- 1⁄2 teaspoon (2.5 mL) of Sriracha
- 1 tsp (4.9 mL) of soy sauce
- 1⁄4 cup (59 mL) of water
- 1 tsp (4.2 g) of salt
- 1 tsp (4.2 g) of black pepper
Steps
Method 1
Method 1 of 4:
Basic Yum Yum Sauce
-
1Pour all your ingredients into a bowl. In a large bowl, add 1 c (240 mL) of mayonnaise, 2 tablespoons (30 mL) of water, 2 tablespoons (30 mL) of rice vinegar, 1 tbsp (14.3 g) of white sugar, 1 US tbsp (15 mL) 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.
-
2Whisk 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.
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3Refrigerate 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.
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Method 2
Method 2 of 4:
Tomato Free Yum Yum Sauce (with Mirin)
-
1Add all of your ingredients to a large bowl. In a large bowl, pour 1 c (240 mL) of mayonnaise, 1 US tbsp (15 mL) of ketchup, 1.5 teaspoons (7.4 mL) of rice vinegar, 1 US tbsp (15 mL) of mirin, 1 tsp (4.2 g) of garlic powder, 1/2 tsp (2 g) of paprika, and 2 tablespoons (30 mL) 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 1 US tbsp (15 mL) of white wine, dry sherry, or vermouth instead.
-
2Mix 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.
-
3Put 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.
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Method 3
Method 3 of 4:
Yum Yum Sauce with the Lot
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1Pour all of your ingredients into a large bowl. Add 1 c (240 mL) of mayonnaise, 1 US tbsp (15 mL) of ketchup, 1 US tbsp (15 mL) of melted butter, 1 US tbsp (15 mL) of mirin, 2 teaspoons (9.9 mL) 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 1 to 2 tablespoons (15 to 30 mL) 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.
-
2Combine 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]
-
3Cover 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.
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Method 4
Method 4 of 4:
Vegan Yum Yum Sauce
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1Pour all of your ingredients into a bowl. In a large bowl, add 3⁄4 cup (180 mL) of cashew vegan mayonnaise, 1 tsp (4.9 mL) 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, 1 tsp (4.9 mL) of maple syrup, 1⁄2 teaspoon (2.5 mL) of Sriracha, 1 tsp (4.9 mL) of soy sauce, 1⁄4 cup (59 mL) 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.
-
2Mix 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!
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3Chill 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.
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Community Q&A
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QuestionCan I use white vinegar instead of rice vinegar?
Community AnswerYou can, but it's not the same. The white vinegar will make it very strong. Also, it will make the other tastes less noticeable, and all you will taste is the white vinegar. The best substitute would be apple cider vinegar, but even then it is not the same. -
QuestionWhat can I use instead of tomato paste?
Community AnswerSubstitute a tablespoon of tomato paste with 2 to 3 tablespoons tomato puree or tomato sauce. -
QuestionWhat can I use instead of egg or mayonnaise? I'm allergic.Community AnswerYou can use a banana or 1/4 cup of applesauce for eggs. You can use yogurt for mayonnaise.
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Things You’ll Need
Basic Yum Yum Sauce
- Bowl
- Spoon or whisk
- Plastic wrap
- Airtight container (for storage)
Tomato Free Yum Yum Sauce (with Mirin)
- Bowl
- Spoon or whisk
- Plastic wrap
- Airtight container (for storage)
Yum Yum Sauce with the Lot
- Bowl
- Spoon or whisk
- Plastic wrap
- Airtight container (for storage)
Vegan Yum Yum Sauce
- Bowl
- Spoon or whisk
- Plastic wrap
- Airtight container (for storage)
References
- ↑ https://thesaltymarshmallow.com/yum-yum-sauce/
- ↑ https://pinchofyum.com/yum-yum-sauce
- ↑ https://thesaltymarshmallow.com/yum-yum-sauce/
- ↑ https://www.smalltownwoman.com/yum-yum-sauce-japanese-hibachi-style/
- ↑ https://www.daringgourmet.com/yum-yum-sauce/
- ↑ https://www.smalltownwoman.com/yum-yum-sauce-japanese-hibachi-style/
- ↑ https://www.daringgourmet.com/yum-yum-sauce/
- ↑ https://www.daringgourmet.com/yum-yum-sauce/
- ↑ https://cookingwithcurls.com/2018/01/23/japanese-steakhouse-yum-yum-sauce/
About This Article
Hannah Madden
wikiHow Staff Writer
This article was co-authored by wikiHow staff writer, Hannah Madden. Hannah Madden is a writer, editor, and artist currently living in Portland, Oregon. In 2018, she graduated from Portland State University with a B.S. in Environmental Studies. Hannah enjoys writing articles about conservation, sustainability, and eco-friendly products. When she isn’t writing, you can find Hannah working on hand embroidery projects and listening to music. This article has been viewed 121,571 times.
Co-authors: 6
Updated: January 26, 2021
Views: 121,571
Categories: Featured Articles | Sauces
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