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Last summer, while on vacation, we ate at a Japanese restaurant. I have ate at Japanese restaurants a couple of times before but this was the first time that I had ever had “Yum Yum sauce”. Sometimes it’s referred to as Japanese steakhouse sauce or Japanese Shrimp Sauce. The stuff that they served at the restaurant we went to was so good I could have bottled it up and brought it home with me. Since then I have tried several different recipes and finally have found one that is as close as I can get to what I had last summer.
Of course if you are looking for the easy way out you can actually purchase Yum Yum Sauce. This 16 oz bottle from Amazon is only $10.30.
Japanese Steakhouse Yum Yum Sauce
1 1/4 Cup Mayo (I used light mayo and it tasted just fine)
1/8 Cup Water
1/8 Cup Rice Wine Vinegar
1 tsp tomato paste (see my note below on what to do with the rest of the can of tomato paste)
1 Tablespoon melted butter
1/2 tsp garlic powder
1 tsp sugar
1/4 tsp paprika
Dash of Cayenne
–it doesn’t get much easier than this folks!
Mix until smooth. Refrigerate at least 24 hours to let the flavors mingle together.
*Tomato Paste–Many recipes that use tomato paste may only call for a small amount and then you are stuck with the rest of the can of tomato paste. To keep from wasting it, what I do is to spoon the tomato paste onto wax paper, in 1 Tablespoon sizes. I then lay another sheet of wax paper over top of the paste and press it down to flatten the spoonfuls of tomato paste. Then I put it in a ziploc freezer bag and put it in the freezer. When I need tomato paste I just peel off however much I need and put the rest back in the freezer.
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