Got any questions? Ask away! I’m happy to help. If you enjoy this yummy sauce, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s great stuff, a tangy, slightly addictive dipper, great for dipping shrimp or scallops, veggies, even bites of steak fresh off the grill. Patty likes it on some of her favorite sushi rolls. It’s creamy and tangy with just a hint of spiciness, so I’m bringing the recipe to you. We’re talking Homemade Yum Yum Sauce, and it’s so much better than store bought hibachi sauce. It is usually served on the side and popular with steak, seafood, rice or vegetables. Yum Yum sauce is incredibly easy to make at home by whisking a few ingredients together, then tasting and adjusting to your preference. Below is the base recipe, but in the recipe notes & tips section, I’ll discuss how you can adjust to make it your own, and how you can make a nice and spicy version. Let’s talk about how to make yum yum sauce, shall we? Test for thickness and give it a taste. Adjust with more tomato paste (or ketchup, sriracha, or gochujang), hot sauce and seasonings to your preference. For a thinner sauce, add water a tablespoon as a time then whisk to your desired consistency. Boom! Done! It’s so easy, isn’t it? Did you even realize how simple yum yum sauce is? Yep. Such an easy recipe. Easy, but big on flavor. This will make you about 1.5 cups or so. In the Japanese steak house restaurants, it’s served with everything. Dip your steak into it, or smear it onto your steak or other grilled meats. Mix some into your fried rice for a tangy flavor pop. You can even use it as a salad dressing or as a dip for French fries. I do not recommend freezing because of the mayo content. That’s it, my friends. Yum Yum sauce! Just how you like it. I hope you enjoy it! NOTE: This recipe was updated on 7/7/23 to include new information. It was originally published on 1/3/20.
