Homemade Yum Yum Sauce

Homemade Yum Yum Sauce

Every time we go to our favorite restaurant I take notes on how they fry up the rice, meat, veggies, etc. They keep the pan HOT, use only soy sauce to season, and cook everything quickly to sear the outside and keep the inside tender. Got it. But they don’t divulge the ingredients for the Yum Yum sauce which really makes the meal. I found this recipe several years ago and IT. IS. SPOT. ON. We can’t eat fried rice without it now!
Yum Yum Sauce Recipe gluesticksblog.com

Yum Yum Sauce
Click below to go directly to the recipe!
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You’ve solved the mystery! My husband and I love the Yum Yum sauce at the local hibachi restaurant and I’ve been meaning to try to recreate it at home. Thanks for this – he’ll be thrilled!

MrsKosmo, this makes about 1 c. of sauce. Now I’m not sure how much you SHOULD consider a serving…probably just a tablespoon or two, but I usually use 1/4 cup on my rice. So one recipe could serve 2-4 people easily. At Genji’s (the restaurant that I first had this sauce at), they give you small cups of it that have about 1/4 c. in them.

This is similar to the one I make at home. Mine is mayo, ketchup, garlic powder, worcestershire sauce and cayenne.
I’m gonna try this variation!

This is definitely an American or stateside version because I had never heard of it nor had it until recently. No where near as good as the Asian ones which are definitely more authentic & better tasting. This is too heavy for real hibachi.

I have actually perfected this recipe with a couple of adjustments:

I use only 1/8 c. of water and 2.5 tspns. of ketchup instead of tomato paste as it is readily available. I think it helped to lighten up the taste a little (I agreed with Mabani).

I love Chinese, but I have never had any luck cooking it. Your recipes really sound great.