If you've ever been to a Japanese grilled hibachi or steak restaurant, you've probably had time to dip your food in the delicious pink sauce served at the end of the table. This sauce goes by various names (eg seafood sauce, Japanese vegetable sauce, or pink sauce), but it is most commonly called yum yum sauce. How to make it is not so difficult! With a few ingredients and a few hours of refrigeration in the fridge, you can serve up a bowl of yum yum sauce to enjoy with fried rice, grilled tofu, or steak in no time!
Ingredients
Basic Yum Yum Sauce
- 250 ml mayonnaise
- 2 tablespoons (30 ml) water
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 grams) granulated sugar
- 1 tablespoon (15 ml) melted butter
- 1.5 teaspoons (7-8 grams) paprika powder
- 1 teaspoon (5 grams) garlic powder
- 1 teaspoon (5 grams) tomato paste
Yum Yum Sauce Without Tomato Paste (with Mirin)
- 250 ml mayonnaise
- 1 tablespoon (15 ml) tomato sauce
- 1.5 teaspoons (7-8 ml) rice vinegar
- 1 tablespoon (15 ml) mirin
- 1 teaspoon (5 grams) garlic powder
- 1/2 teaspoon (2-3 grams) paprika powder
- 2 tablespoons (30 ml) cold water
Rich Yum Yum Sauce (with More Ingredients)
- 250 ml mayonnaise
- 1 tablespoon (15 ml) tomato sauce
- 1 tablespoon (15 ml) melted butter
- 1 tablespoon (15 ml) mirin
- 2 teaspoons (10 ml) rice vinegar
- 1/4 teaspoon (1-2 grams) paprika powder
- 3/4 teaspoon (3-4 grams) garlic powder
- 3/4 teaspoon (3-4 grams) onion powder
- 1 tablespoon (15 grams) granulated sugar
- 1-2 tablespoons (15-30 ml) of water
- Chili sauce / chili sauce to taste (optional)
- A pinch of smoked paprika (optional)
Vegan Version of Yum Yum Sauce
- 180 ml vegan mayonnaise (from cashews)
- 1 teaspoon (5 ml) tomato paste
- 1 teaspoon (5 grams) garlic powder
- 1 teaspoon (5 grams) onion powder
- 1/2 teaspoon (2-3 grams) smoked paprika powder
- 1 teaspoon (5 ml) maple syrup
- 1/2 teaspoon (2-3 ml) Sriracha sauce
- 1 teaspoon (5 ml) sweet soy sauce
- 60 ml water
- 1 teaspoon (5 grams) salt
- 1 teaspoon (5 grams) black pepper
Step
Method 1 of 4: Basic Yum Yum Sauce
Step 1. Pour all ingredients into a bowl
Take a large bowl and add 250 ml of mayonnaise, 30 ml of water, 30 ml of rice vinegar, 1 tablespoon (15 grams) sugar, 1 tablespoon (15 ml) melted butter, 1.5 teaspoons (7-8 grams) paprika powder, 1 teaspoon (5 grams) garlic powder, and 1 teaspoon (5 grams) tomato paste.
Make sure you use real mayonnaise, not low-calorie dipping sauce
Step 2. Stir all the ingredients until the texture is smooth
Hold the egg beater in one hand, while the other holds the bowl. Whisk all the ingredients from outside to inside (center) and make sure you scrape the sides of the bowl every now and then to mix all the ingredients thoroughly.
The kneading process takes 1-2 minutes
Step 3. Refrigerate the sauce for at least 1 hour
If possible, you can refrigerate it for up to a day. After that, the sauce will feel denser and the ingredients will be mixed more evenly.
Try to serve or finish the sauce within 10 days of making it to keep it fresh
Method 2 of 4: Yum Yum Sauce Without Tomato Paste (with Mirin)
Step 1. Add all ingredients in a large bowl
Take a large bowl and pour 250 ml of mayonnaise, 1 tablespoon (15 ml) of ketchup, 1.5 teaspoons (7-8 grams) of rice vinegar, 1 tablespoon (15 ml) of mirin, 1 teaspoon (5 grams) garlic powder, teaspoon (2-3 grams) ground paprika, and 2 tablespoons (30 ml) cold water.
- If possible, use Japanese mayonnaise (eg Kewpie or Mamasuka).
- Mirin is a sweet sake also known as rice wine. You can get it from supermarkets that sell foreign products (usually near the coconut milk and soy sauce area).
- If you can't get mirin, use 1 tablespoon (15 ml) of white wine, dry sherry, or vermouth instead.
Step 2. Mix the ingredients thoroughly
Use an egg beater or spoon to mix all the ingredients together to form a smooth paste. The sauce is almost done when it's slightly orange in color.
The kneading process takes only a few minutes
Step 3. Store the sauce in the refrigerator for 1-2 hours
The cooling process will thicken the sauce and make it easier to use. After 1-2 hours have passed, you can use the sauce for fried shrimp, fried chicken, jiaozi (or gyoza), or fried rice!
If any sauce remains, place it in an airtight container and store in the refrigerator for up to 10 days
Method 3 of 4: Rich Yum Yum Sauce
Step 1. Pour all ingredients into a large bowl
Add 250 ml mayonnaise, 1 tablespoon (15 ml) ketchup, 1 tablespoon (15 ml) melted butter, 1 tablespoon (15 ml) mirin, 2 teaspoons (10 ml) rice vinegar, teaspoon (1-2 grams) paprika powder, teaspoon (3-4 grams) garlic powder, teaspoon (3-4 grams) onion powder, 1 tablespoon (15 ml) granulated sugar, and 1-2 tablespoons (15-30 ml) of water.
- If you want a slightly spicy sauce, add a little chili sauce or chili sauce.
- For a smoky touch, add a bit of ground smoked paprika.
Step 2. Mix the ingredients until smooth
Take an egg beater or spoon and stir the ingredients until they form a smooth paste. The color of the sauce will turn orange, just like regular yum yum sauce.
Step 3. Cover the bowl and refrigerate for 2 hours
Once the ingredients are evenly mixed, cover the bowl with plastic wrap and store in the refrigerator. After two hours, you can use the sauce as a dip, spread it on hamburgers, or add it to a sandwich as a side dish.
To make it look more luxurious, pour the sauce into a plastic pressure bottle like those available in restaurants
Method 4 of 4: Vegan Version of Yum Yum Sauce
Step 1. Pour all ingredients into a bowl
In a large bowl, add 180 ml of vegan mayonnaise (cashnut based), 1 teaspoon (5 ml) of tomato paste, 1 teaspoon (5 grams) of garlic powder, 1 teaspoon (5 grams) of onion powder, teaspoon (2-3 grams) ground smoked paprika, 1 teaspoon (5 ml) maple syrup, teaspoon (2-3 ml) Sriracha sauce, 1 teaspoon (5 ml) sweet soy sauce, 60 ml water, 1 tablespoon tea (5 grams) salt, and 1 teaspoon (5 grams) black pepper.
- You can get vegan mayonnaise from convenience stores.
- Maple syrup thickens the sauce and binds all the ingredients together. This sauce can be a delicious alternative to melted butter.
Step 2. Mix all ingredients
Take an egg beater or a large spoon and stir the ingredients carefully. Try not to spill the mixture or sauce. Keep stirring the ingredients until the sauce is orange in color and the texture is smooth.
The finer the texture of the sauce, the easier it will be for you to dip your dish into the sauce
Step 3. Cool the sauce before serving
Cover the bowl with plastic wrap and put it in the refrigerator for a few hours. If any sauce remains, place it in an airtight container and store in the refrigerator for up to 7 days.
