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
Ya’ll Be Sweet Now, Ya’ Here!
Be sweet and leave me a 5 STAR COMMENT 🌟🌟🌟🌟🌟 below, please. It helps others to find the recipes here at Loaves and Dishes.
Please sign up for the newsletter and get your FREE copy of “9 Secrets to Immediate Kitchen Confidence”!
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.
- Special tips and recipes JUST FOR EMAIL subscribers. Look for the red and white banner "Subscribe" now on the Loaves and Dishes website
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.
Brittany says
I've lost count of how many times I've made this sauce, I have it memorized now and we pretty much always have a squeeze bottle of it in our fridge! Thank you so much for such a wonderfully tasty and easy recipe!
Wendi Spraker says
Hi Brittany!
Thank you so much! I am pretty excited because I am able to give you the "I made it" cutting board on this comment! Thanks so much!
Judy Moller says
I have made this sauce 3 times in a very short time span. It is perfect made using the ingredients eexactly as listed. Everyone ve served loves it. I purchased a shrimp platter to take to a party. I threw away the sauce included with the tray and put Yum Yum sauce in the container instead. Big hit, and the extra sauce disappeared because people at party figured out on their own that it was good on veggies, chips and most of the appetizers brought by others. Love, love, love this stuff.
Wendi Spraker says
OH JUDY!!! You have MADE my day! Plus, I get to use my little cutting board "award" to show that you "Made This!". YAY!!! Thank you so much for coming by to let me know how it went! I'm so excited for you and your new platter - isn't new kitchen stuff just the BEST?! Besides that, now you have the perfect "go to" item to take to parties, pot lucks and holiday dinners! YAY YOU!
Dave G says
I spent a lot of time lookong at recipes for this sauce. Yours makes Amazing sauce! However, to me, it didn't taste quite the same until I added one tablespoon of soy sauce. (I used reduced sodium soy because it's what I had, but I'm sure regular would be fine.)
Wendi Spraker says
Excellent tip Dave!! Hope this gives other readers some ideas for how to change things up! Appreciate the input!!!
Christa says
Wow! Amazing! I am a rice and yumyum sauce fanatic and this sauce is better than the take out place I frequent. So far I have put it on everything!
I used Texas Pete (I too am from right outside Winston Salem) since I am not too keen on siracha and took your advice to add a little more sugar.
Thanks so much!
Wendi Spraker says
Hey Christa!!! If you are from Winston Salem then best to honor Texas Pete! Lol. I'm so glad you enjoyed it. I love that sauce on scrambled eggs. I know. Sounds gross. But mmmmm. Good!
Barb T says
I have officially broken up with Terry Ho! This stuff is awesome!
Wendi Spraker says
Hi Barb. I'm so sorry to hear of Terry Hos unfortunate luck - but I'm so glad to hear that you'll be here more often! Lol. I've never had Terry Ho. Where do you find it?
Kathy says
This was the first recipe (of all those on pinterest) that I tried and it is a hit - served it with my fried rice and loved it and even more impressive so did my husband and he does not share my love of Japanese or Chinese dishes so that was a big deal. I have passed your recipe on to my daughters who also love sushi and yum yum sauce and the like. The recipe is easily cut in half for first time taste testers and/or a very small crowd of two. Thanks for sharing and making us all saucier 😉
Wendi Spraker says
Awwww Kathy! That is so nice of you to say! I'm so glad you enjoyed it! I hope your daughters will too! I see that it's just you and your husband - my focus for 2017 is to make recipes that are easily done for one or two people - cause WE DESERVE excellent recipes too!!! I hope you will consider joining my subscriber list (red banner on the right side of this page). I would love to have you to review some of my other recipes. :). Take care and cheers!! .
Amanda says
I made this and it seemed a little spicy too me.
Tasted more like a bloomin onion dipping sauce.
Is it suppose to be spicy.
Wendi Spraker says
Amanda - the paprika gives it a tiny hint of spice. It should not be spicy though. If yours seems too spicy, Try using 1/2 the paprika you did this time. Some paprikas seem a little more spicy than others. Perhaps that is the difference.
Elaine says
I came across your recipe after scouring most of Pinterest (and you know how large that is!). I'm so glad I found your post because I've been trying to replicate it for a while, to no avail! I knew some of the ingredients, but lacked the best parts! I'm having 22 at the house for our annual Family Thanxmas Saturday with the out of town families staying Friday night with me. I want to make this to put on my favorite low carb pasta dish with shrimp. My kids love Japanese hibachi restaurants so I thought this would add the oomph to get the boys to eat the 'healthy' pasta dish! LOL, we'll see how well they like eating healthy now!
Thank you!!!!
Wendi Spraker says
Awwww. Elaine - that makes me feel so good. Thank you. I actually prefer this sauce to what my local sit down Japanese expensive place serves. I hope you enjoy it just as much as my family does! 🙂
Kipp says
Recipe looks great but there are wayyyyyyy to many ads. Very cumbersome to try and get through.
Wendi Spraker says
Kipp. Thank you for letting me know. I recently allowed the advertiser more space. I will go look and see what I need to do. I appreciate it
android says
Have you ever thought about writing an e-book or
guest authoring on other sites? I have a blog based upon on the same subjects you discuss and would really like to have you share some stories/information. I know
my readers would appreciate your work. If you're even remotely interested, feel free to send me an e-mail.
Wendi Spraker says
Hi! Thank you so much for the kind comments! I do, in fact, have a couple of projects going on at the moment. Because of that, I am not able to guest post currently. However, I'll be sure to let you know when my products are available. Thank you so much!!
Marvette Washington says
OMG! THIS STUFF IS AWESOME! I made a double batch. Can your freeze it? I made a ton.
Wendi Spraker says
Hi Marvette! I'm SO GLAD you like it! Because it has a mayonnaise base, I don't think it will freeze well. Mayonnaise separates when you try to freeze it. So, that would be ewwwww. I say, eat it on everything and maybe share some with some friends. 🙂 it really IS good on eggs and as a chip dip.
Robert says
I have been using this recipe for a few months now and I have adjusted the measurements to fill an empty 38oz. ketchup bottle and it saves in the fridge for atleast a month because we go through a bottle a month. It's just as fresh at the end of the month as it is on day one. It may save even longer. I am unable to test this because it is so good, there's none left any longer than that.
Wendi Spraker says
Robert!!! Thank you so much for such GREAT feedback. I'm glad you love it. It is easy to eat it on EVERYTHING! Lol
TeresaS says
This sure was yummy...no wonder it's call Yum Yum...I served it with shrimp for "Welcome to Think Pink" tag game for the Month of October in honor of those who have had Cancer or are in remission and for those who have sadly lost the battle...TeresaS
Wendi Spraker says
Oh Teresa!!! That is WONDERFUL!! Thank you so much for sharing that with me.
Debbie Perkins says
I just made the sauce. Yes, yum yum. We are going to have a sushi roll party.My husband just got a goodie box in of supplies, and a friend of ours does this all the time. Sooo, we are doing the "stone soup" version. Everybody bring everything. We are even using fresh creek bream and red snapper. How is that for Southern? Might even throw some chicken in the sushi rolls. I will let you know how the sauce goes over. It will have had time to meld. Yummmm.. 🙂 Thanks for the recipe. (I didnt have siracha so a little Texas Pete's hot sauce was the ingredient for today.)
Wendi Spraker says
Debbie!!! What fun!!! I want to come! Lol. Please do let me know how it goes. I think Texas Pete will be fine. Especially since it is made in WINSTON SALEM near where I am!! Thanks for visiting and let me know how it turns out!!
Debbie Perkins says
OMG. It was the bomb. They loved it! It was so good. We had fresh crab, shrimp, and red snapper. Used avacados, celery,cucumber, carrots, and cream cheese. He mixed the seafood together and we layed in on the cream cheese. It was fun , all of us older southern rednecks having sushi! The yum yum sauce, with Texas Pete, was excellent. Tomorrow, I have it with fried chicken. Come on down, we love company. Its feast or famine at our table. 🙂 but we all will share. Thanks for the recipe.! yumyumyumyum
Wendi Spraker says
LOL!!! It does sound like the best time ever! I'm glad the sauce worked it with the Texas Pete! I'll have to send them a message to let them know! Lol. Have a great weekend!
Elizabeth says
FINALLY!!!! I've spent (what feels like) hours searching the interwebs for a yum yum sauce recipe that actually tastes like the one the hibachi restaurants serve. I can't tell you how many times I came across a recipe claiming to be just that only to have to tweek it so much it ends up a big flop. I just whipped up your recipe to go with some sautéed zucchini for dinner later tonight.... I. Can't. Wait. This recipe absolutely IS the real deal! Yum yum!!
Wendi Spraker says
Oh Elizabeth! That is the same problem I had and why I bribed some chefs to get it!!! Enjoy!! We are at a fancy Japanese restaurant Friday night - and I actually think this recipe is better than what they served. Thanks for stopping by! Enjoy!!
d says
Thanks for this recepi OMG! Soooo good!
Wendi Spraker says
D, you are sooooo welcome. Thank YOU for visiting and trying the recipe!!
Joanna says
Hi, thank you so much for this recipe! It's delicious! I was wondering, do you know how long it'll keep? I think it would keep for a good long while, but my ex-kitchen manager husband disagrees. Thanks again!
Wendi Spraker says
Hi Joanna! Since it has mayo I wouldn't try to keep it more than a few days to a week always keep refrigerated.
Jayda says
My family went out for hibachi food and I, (a vegan), elected to stay home. Them talking about it made me crave my former indulgence, and I found this recipe, because it's just not the same to have the fried rice and veggies without the sauce ?. I subbed veganaise for mayo and did half the recipe, and it turned out DELICIOUS. I really did have to control myself or I would have drowned my food in the stuff. It was a bit more watery for me than the restaurant stuff do I think next time I'll add the water incrementally and stop at my desired thickness but the taste was spot on! Thank you!
Wendi Spraker says
Hey Jayda! Thanks for the comment! I'm glad it worked out for you adding the veganaise - perhaps that is what accounts for the difference in consistency. I'm so glad you liked it though. 🙂