If you've ever been to a Benihana, Japanese steakhouse, , or any other teppanyaki-style restaurant, there's no doubt that you've heard about the infamous yum yum sauce. It really needs no introduction because it's . Despite the deliciously grilled shrimp, chicken, steak, and veggies, the fluffy white rice, or those perfect yakisoba noodles with the satisfying chewiness—you come for the sauce.
Period. For years, and even still today, everyone was trying to figure out how in the world to make this exotic Japanese condiment that tastes good on everything. Well, you may be surprised to know that the creamy, tangy, orange-pink sauce actually has American roots that likely evolved from a fusion of Japanese-American cuisine.
Through multiple interviews with Japanese culinary experts, we've since discovered that yum yum sauce isn't a staple of Japanese cooking. In Asian restaurants, it quickly became a fan-favorite that accompanied what felt like every patron's plate. While recipes vary, most versions blend mayonnaise, tomato paste, sugar, and spices.
Here's a glimpse at the history of Yum Yum sauce and an easy recipe that you can add to your arsenal. Where it all began and where we are now Some people also call it white sauce, shrimp sauce, Sakura sauce, or pink sauce. It may depend on where you're located, but you generally know what's being referenced.
It first became popular in Japanese across America, where chefs started using it as a versatile dipping sauce for everything fro.
