Yum Yum Sauce
Creamy, tangy Japanese hibachi-style sauce perfect for shrimp, chicken, fried rice, and vegetables. Ready in 5 minutes.
Equipment
- Mixing Bowl
- Whisk
- Measuring spoons
- Airtight container
Ingredients
- 1 cup mayonnaise Kewpie or regular
- 2 tablespoons ketchup
- 1 tablespoon granulated sugar
- 2 teaspoons rice vinegar
- 1 tablespoon butter melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- 1-3 tablespoons water for thinning
- 1 pinch cayenne pepper optional
Instructions
- Melt the butter in a small microwave-safe bowl or saucepan. Let it cool slightly until warm but not hot.
- In a medium mixing bowl, combine mayonnaise, ketchup, sugar, rice vinegar, and the melted butter. Whisk until smooth and fully incorporated.
- Add garlic powder, onion powder, paprika, black pepper, and optional cayenne. Whisk vigorously for 30 seconds until all spices are evenly distributed and the sauce is uniform pale pink.
- If the sauce is too thick, add water one tablespoon at a time, whisking well after each addition, until you reach desired consistency.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir well before each use.
Notes
- For best results, use Kewpie Japanese mayonnaise for richer flavor
- Sauce can be stored in refrigerator for up to 1 week
- Adjust sweetness by adding more sugar, tang with extra rice vinegar
- Let sauce rest for optimal flavor development