Tangy, delicious and perfect on everything, Homemade Shrimp Sauce Yum Yum Sauce Recipe is a terrific homemade yum yum sauce recipe using basic ingredients that you have in the kitchen. It's a yummy sauce that you'll find at hibachi restaurants and grills to use on hibachi vegetables, crab cakes and even french fries! It's great on everything! (We love it on fried rice!)
Yum Yum Sauce, often referred to as the "Famous Japanese Steakhouse Sauce" is a beloved condiment here in the South. It has become synonymous with Japanese Hibachi restaurants.
This creamy, pale pink sauce is a staple at hibachi grills, where it adds a delightful tangy flavor to dishes like teppanyaki and grilled meats.
This Japanese steakhouse shrimp sauce has even found its way into grocery stores, allowing enthusiasts to enjoy its unique flavor at home on fresh vegetables, onion rings, and homemade stir fry. It has come to work its magic not only in Japanese hibachi restaurants but also at home.
Why This Recipe Works:
- This recipe uses ingredients you will have at home instead of tomato paste, rice vinegar other hibachi sauce ingredients.
- Uses main ingredients for this flavorful sauce like onion powder, garlic powder
- Simply store in an airtight jar.
Here’s How It’s Done:
Here's What You'll Need for this Japanese Restaurants Sauce
1. Simple refrigerated ingredients like ketchup, hot sauce and mayonnaise.
2. A few dry ingredients that make for a tangy sauce like cayenne, garlic powder and onion powder.
PRO TIP: To make an exceptional sauce, use Japanese Kewpie Mayo, it makes a creamy sauce and creamy base with terrific flavor.
How to Store Your Own Homemade Yum Yum Sauce
You can choose a
- small bowl with a lid,
- a carafe with a lid,
- a zip top bag or
- a mason jar.
Tips & Tricks
- You might want to add a tiny bit more sugar – according to your tastes. You be the boss in your kitchen!
- Use a whisk to combine the ingredients, you’ll be much more satisfied with the smoothness of the sauce.
- If you are concerned about this being too hot, first let me assure you, it isn’t hot. The spices that you normally associate with “heat” are simply flavor in this recipe.
- Don’t limit yourself to JUST Japanese food with this sauce, you can put it on EVERYTHING!
- As an FYI, this recipe is the same as Shrimp Sauce and Japanese White Sauce – they just have different names depending on what restaurant you are in and who you are talking to.
PRO TIP: Allow this sauce to rest in the refrigerator for at least an hour. Rest for 24 hours for the best flavor! The ingredients need to meld and get to know each other!
Frequently Asked Questions (FAQ’s)
Shrimp Sauce Yum Yum sauce is often served in Japanese Steakhouses’. You know, the kind of Japanese eatery where you sit in a half circle around a chef who entertains you while preparing your delicious dinner? This is one of the sauces that the chef often offers you!
No, Thousand Island has other ingredients added in like pickles.
Do not let sit out for longer than 2 hours. This sauce will keep refrigerated for 10 days.
You can, but why? It's usually offered at room temperature or cold.
Yes, it does. Among the other ingredients, it contains mayonnaise.
Is This Sauce Spicy?
Generally, this is not spicy, however, if you would like for it to have a little kick, add some cayenne pepper!
What Kind of Mayo Do I Use?
You will want to use a good quality and tasty mayo. We enjoy Hellmans, Dukes, Blue Plate or Aldi Brand. Each of those has it’s own unique taste that blends well with this recipe.
Can I have Shrimp Sauce Yum Yum Sauce While I Am Pregnant?
This depends entirely upon what you are allowed to have in your diet, however, this does NOT have shrimp in it. So, look at the ingredients and see if this is something that you can have.
Can I Buy Shrimp Sauce Yum Yum Sauce?
There are options for purchasing store bought shrimp sauce yum yum sauce, however, why would you buy any when what you can make with this recipe is SO MUCH better and EASY to fix?
Can I Freeze Shrimp Sauce Yum Yum Sauce?
No, you really can’t freeze shrimp sauce yum yum sauce because it contains mayonnaise and it will separate when thawed.
How Do You Make Shrimp Sauce Yum Yum Sauce?
Worry no more! Like me you have probably tried other recipes for Shrimp Sauce, Yum Yum Sauce, Japanese restaurant White Sauce, Hibachi Shrimp Sauce, Dipping Sauce for Shrimp, Benihana Sauce and Terry Ho Sauce that you found on the internet.
All of those store bought sauces left you wanting something, didn’t they, however, this shrimp sauce yum yum sauce is the real deal right here.
Where Did This Recipe Come From?
You might be wondering, “how did you get that recipe for shrimp sauce yum yum sauce anyway”.
A friend who is a line cook shared his recipe with me and I shared my macaroni and cheese recipe with him.
Watch Me Make This Sauce
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Homemade Japanese Shrimp Sauce Yum Yum Sauce Recipe
Ingredients
- 2 Cups of Mayonnaise
- ½ Cup Ketchup
- 3 Tbs Sugar
- 1 Tbs Garlic Powder
- 1 Tbs Paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ Cup of water
- 1 teaspoon Sriracha or other hot sauce.
Instructions
- Mix all ingredients in a bowl – may add extra sugar to taste. Allow to sit in refrigerator for at least an hour before serving so that flavors can meld.
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Notes
- You might want to add a tiny bit more sugar – according to your tastes. You be the boss in your kitchen!
- Use a whisk to combine the ingredients, you'll be much more satisfied with how smooth the resulting sauce is.
- If you are concerned about this being too hot, first let me assure you, it isn't hot. The spices that you normally associate with "heat" are simply flavor in this recipe.
- Don't limit yourself to JUST Japanese food with this sauce, you can put it on EVERYTHING!
Nutrition
This article originally appeared on the pages of Loaves and Dishes on March 31, 2019. It has been updated with new information, an updated recipe card, FAQ's and more.
Feeling defeated today and somewhat attacked. This verse always helps me, maybe it will help you too?
John 15:18
If the world hates you, know that it has hated me before it hated you.
Caitlin Long says
I just made this!! Cannot wait to try it tonight! Do you think it would be okay to freeze a portion of it??---I had my ingredients in the bowl before I realized it might be a little much for just two people!
Wendi Spraker says
Hi Caitlin - I wouldn't recommend freezing because it had mayo in it and mayo does not freeze well. It does keep a long time in the fridge though - so eat it on everything. That's what we do!
Moxie says
No wonder this has been shared 234,000 times! It's the best!
Christy says
So I started a ketogenic diet and made the infamous pork egg roll in a bowl (aka, Crack Slaw) and wanted some yum yum sauce to go with it. I used reduced sugar ketchup, equal instead of sugar, I added ground ginger and it was sooo good!
Wendi Spraker says
Christy! This gives me GREAT joy!!! I've been trying out ketogenic too - had great luck till I became ill with the flu. Back on the wagon soon though. Thanks for letting me know!
Nina says
Wondering if I can make it without the hot sauce. I have never had a spicy Yum Yum sauce when I went to Sakura hibachi. But I noticed that 2 versions are sold in the grocery store: regular and hot. I’m not a huge fan of spicy food, so I definitely wouldn’t eat it if it was hot.
Wendi Spraker says
Hi Nina. This isn't hot. The sriracha adds flavor but not heat. I suppose you can try it without the hot sauce especially if you are super sensitive to heat. Let us know how It turns out. 🙂
Sean Mahtani says
Hi Wendi- any suggestions on the brand or type of mayo to use? Does it require Japanese mayo or can you use regular mayo? What brand do you use? Thanks in advance for your help
Wendi Spraker says
Hi Sean! I use Hellmans. Just regular ol American Mayo is best. Just no Miracle Whip - that would be too sweet and not enough acidy taste
Greg says
Can this be served hot or warm with steamed fresh vegetables like you would use a cheese sauce?
Wendi Spraker says
Hi Greg, I suppose you could eat it warm, but I don't think it would be best that way.
Louise says
Hey wendi - I think you need to remember that Greg is the boss of his OWN KITCHEN!!! WHY NOT!!! serve it hot or warm with steamed vegetables like you would use a cheese sauce? Where's your sense of FLAIRE and FUNK WENDI? I just don't think it's in the spirit of Loaves and dishes.net. Just one Gal's opinion..............
Jen says
Louise,
Stop trolling. It’s a mayonnaise-based sauce. Mayonnaise should not be served warm due to possible health hazards.
Emily says
It seems the troll has never had yum yum sauces before. Thank you for the great recipe!
Anne-Marie says
Hi! This is the best recipe for Shrimp Sauce that I have found. My family liked it better than the bottle of Yum Yum Sauce from the store! Both were used when we made homemade hibachi and there was not a lot of the homemade stuff left! It's great!!!
Wendi Spraker says
HI Anne-Marie! Thanks for visiting! I'm so glad that you enjoyed this Shrimp Sauce! I would say that it is better than store bought too - but then, I would be bragging and that isn't lady-like! OHHH - who cares! It's better than store bought! lol. Thanks for trying it and I hope you'll join my mailing list and try a few other recipes too! 🙂
kimberly Smith says
I love this sauce and I will for sure give this recipe a try. Do you serve it cold?
Wendi Spraker says
Definitely serve cold. :). Thanks for trying it!
Louise says
KIMBERLY DON:T LISTEN- follow your own sensual dreams and ambiions. IF those are telling to serve this Yum Yum Sauce warm, room temperature, baked, What have you- you need to follow those instintcsss.
Abigail says
This yum yum was DIVINE. My daughter has an egg allergy which kept us from enjoying this amazing sauce for the longest time. Then yesterday I decided to find a recipe on Pinterest to see if I can make it work for our daughter! Seeing as mayo has egg, which is what kept us from the sauce, I found this brand called 'Just' and they have 'Just Mayo' and I used this. It tastes the exact same as it would at hibachi grills & it's safe for my daughter to eat and have in the house! I'm so thankful that you made a wonderful recipe! I'm about to whip up a larger batch now! Seriously, thank you!!!
Wendi Spraker says
Hi Abigail! Thank you SO MUCH for coming back and letting me know! I'm so happy that this opened up the DELICIOUS world of Yum Yum for your daughter!! WHOOPEEE!!! I world without yum yum is a sad one indeed! I hope you will find other things here that will be to your liking. If I can be of any assistance at all, please just drop me a line!
Maria says
I used miracle whip (it's all I buy) I tasted it before I put it in the fridge to meld the flavors omitting the ginger because I didn't have any. It didn't taste quite like my usual Benihana shrimp sauce. Wondering if anyone else used miracle whip and if so how did it turn out??
Wendi Spraker says
Hi Maria. I haven't heard of anyone else using Miracle Whip and so I can't say. Mayonnaise does come in very small jars - you could get one just for making this sauce if you wanted. I would think that Miracle Whip would be WAY too sweet for this sauce.
Julie says
I agree! Miracle whip has it's on flavor unlike real Mayonnaise which is very bland and understated flavor. I would not use Miracle whip for this sauce.
Wendi Spraker says
Julie - I think that's right.
Louise says
BOLD
Shelly Davis says
Am I missing part of the recipe? I don't see ginger listed,
Wendi Spraker says
Hi Shelly, Nope, not missing part of the recipe. No ginger in there. Perhaps you are thinking of Soy Ginger Dressing/ sauce, which is often used in Japanese restaurants?
Todd says
I hope this comes close to what I had the other day at the local Hibachi. Only problem is your recipe looks like it will be super hot and spicy and the Yum Yum sauce that we had was awesome and not really spicy at all. Assuming this will be something different than what I'm used to. I'll give it a try anyway.
Wendi Spraker says
Hi Todd! Thanks for stopping by. This recipe isn't super hot, however, if you are very concerned about it - you could cut down on the sriracha sauce. It does add a SUPER flavor though - and only a mild tingle. I hope you give it a go and let me know what you thought. Take care and Peace!
Emilie Stauffer says
Does it matter what kind of mayo you use? Hellman's has a lot more of a tang to it than Duke's (at least to me). Is there one you recommend? Thanks!
Wendi Spraker says
Hi Emilie! No, I don't think it really matters what kind of mayo you use. I typically use Hellmans, unless I am making my pimento cheese and then I use Dukes. I also find that Aldi has an excellent mayo - and sometimes use that. Hope this helps!
MaryAnn Coy says
Hi Wendy, Sauce sounds great! I spent years in a restarant salad/dessert Department. We made our own salad dressings. The base for your sauce is the same as that for Russian and Thousand Island dressing so salad nuts could add a very good quality green relish to achieve a Nirvana Salad Experience. This is a case where quality is everything. Here in Boston we use Cains Mayonnaise, Hellmanns is good,( west of the Rockies Hellanns becomes Best Food Brand- same thing
Different label) Two nutrition problems in the real Japanese Diet are sugar and salt. Just including that for any Diabetics and High Blood Pressure people. I suggest Organic Ketchup, it is made using real organic cane syrup and no preservatives. All regular Ketchup has HFCS and sugar and high levels of Sodium. I make my own using Tomato Purée and Tomato Paste Stevia suits my taste or use a a sweetener OKed by your Doctor. I Have Portal Hypertension, a particularly unstable form, it requires me to read labels like a hawk and avoid Salt like the plague. There are options a product called Salt Sense that is thinned by a filler to40% less sodium but tastes the some, there is potassium salt product but it tastes different, if you are used to it. Lemon juice, lime, celery juice and plain unseasoned RiceWine Vinegar are got tos for a salty flavor. I also use a Very LS Soy Sauce, a Japanese Import called Sushi Chef Their regular is made here. But Low Sodium, is imported. Paprika does come in 2 formulations 1 is Hot and.1 is Sweet but even the hot is lower in Scoville Units(the heat of Peppers inSU's). The. Heat problem is mostly likely due to the Cayenne , very high on the Scoville unit chart. I would try that first and Sriracha is also made from a rather hot pepper and additionally it is fermented(Huy Fong is the only maker in this country they have a factory in CA just out side a city and the residents are furious because the volatile fumes of the fermented peppers cause, buying eyes and nose, hives in some people, nausea in others, and it is just a plain horrible stench!!!) The fermented flavor is popular in the Koreas where Sriracha is native. Japanese Hot Oil, or Sechuan Hot Oils, could make it better. Texas Pete, Tabasco, Louisiana Red Hot or any Hot Pepper Oil made in the Caribbean or Mexico or the Southwestern US. Might be a better options. The dressing separation is caused by the water in the mayonnaise, a change made 2 years ago to the original formula by the USDA, when the egg supply was short. The emulsifiers can't hold it together, Veginnaise has no Eggs, thus.no emulsion product or stabilizer. She could try the yogurt approach, by predraining the Mayo or Nayo it should thicken. Intend to make some with home made mayo and home made ketchup that won't keep long, but I intend to make a pasta vegetable Salad with it. Then make some for other uses. It sounds good, have spent the last couple of years getting all the dressings, butter condiments and sauces from scratch to eliminate chemicals, sodium,sugar and undesirable oils out of our diet. For us it is a have to, so these are things I am currently doing. Use as you see fit.publish or not as you wish, even write a blog with it. Sorry I coulden't get at my whole Ketchup recipe, still not getting around great. MaryAnn on Pinterest.
Wendi Spraker says
Hi MaryAnn - WOW! That is a compendium of all things diet for this recipe! Thanks for putting so much effort into it! I apologize that it languished here waiting to be published - the app for my phone is out of order and I didn't know your comment was sitting here waiting for approval! You said it a lot better than I could - so, I'll just leave your comment as is for anyone looking to/needing to make some dietary changes for this recipe. 🙂 Have a good one MaryAnn!
Linda Walker says
The changes are greatly appreciated since I am diabetic. Nice to be able to be aware of the substitutes.
thanks for leaving this post, it is greatly appreciated. Anything to make our wonderful dishes for those of us with health is great, also with less calories. Thanks again.
Wendi Spraker says
Linda, Thanks so much for stopping by and leaving a comment - I LOVE to hear from readers. I agree - recipes made for those with diabetes are WONDERFUL! Take care and please come see me soon!
Liz says
Tastes amazing! Just like you would get at a Japanese steakhouse. Delicious! Thanks for sharing.
Wendi Spraker says
Hi Liz!! Thanks so much for coming by to tell me how it turned out! I was able to give you the "I Made It" - cool little cutting board! See it on your comment - faded and kind of beige colored? Now people will be able to scroll through and see that you are a commenter who made the recipe!! Thank you!!!!
Sharon says
Thanks so much! Assuming there is some left over (which I doubt!) How long will it keep in the fridge
Wendi Spraker says
Hi Sharon! I am going to say safely - a week. I have had it in the fridge for longer than that and it was still good - but just on the safe side- a week. 🙂 If you make it - come back and let me know what you thought! 🙂
Jules B says
I've always wanted to know how to make this!!!! I'm so excited!!!! I love it on steamed veggies, which I'm making this weekend!!!! Can you tell I'm excited?!?!!!!!!!!!!!
Wendi Spraker says
Hi Jules! I don't think you will be disappointed with this recipe - it is the MOST popular recipe on my site. I love it too - I could just drink it down plain!
Jules says
So... I have pneumonia and my family is down with a cold. I didn't make veggies, but I made rice noodles. This was AMAZING on the noodles!!!! Yum yum yum. Fingers crossed we can grill some tritip on Monday. I'll be eating mine with this!!!
Wendi Spraker says
YAY~ I'm sorry yall are sick - I hope this helps make you feel better!
Jules B. says
We LOVE this. We are sick, and we haven't been eating much, but yesterday I made rice noodles. I put this on them, and it was delicious. I was determined for us to eat real food today, so I cooked. I made baked chicken with Mushrooms, baked steak fries, and steamed corn. My 3 year old put Yum Yum on everything, and loved it. I put it on my chicken and my fries. Delicious. Definitely give this recipe a million thumbs up.
Wendi Spraker says
Awww, Jules, How fun! I'm sorry you are sick - but I am so glad that this was a hit! I even got to give you the "Made It!" cutting board! Can you see it on the comments in very light tan? Now people searching the comments to find out who has made it and who hasn't can easily see your cutting board and your recommendation!! 🙂 Fun, eh? Thanks for the million thumbs up too!
Jules B. says
That is such an AWESOME feature!!! I tend to browse the comments on recipes for feedback. Such a helpful feature!!! I'll do my best to remember to comment on the recipes I try from you. I'm actually horrible about following up, but I have downtime with being sick. I'm hoping to make it a habit. I know, I love feedback on my blogs.
Wendi Spraker says
Hey Jules! Thanks so much! I have an AWESOME web gal master. She makes all of my dreams come true for the website! I'll have to come check out your blog too!
Greg says
Did it hold up to the heat Ok? Can it be seved hot/warm?