Yum Yum Sauce
The pale pink dipping sauce from Japanese steakhouses, made with mayonnaise, ketchup, butter, mirin and a little paprika. Stirred together in five minutes.
The pale pink dipping sauce from Japanese steakhouses, made with mayonnaise, ketchup, butter, mirin and a little paprika. Stirred together in five minutes.
Yum Yum Sauce
Ingredients
- 1 cup good-quality mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon butter, melted
- 1 tablespoon mirin
- 2 teaspoons rice vinegar
- ¼ teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 1 tablespoon granulated sugar
Instructions
- Mix.
Whisk all of the ingredients together in a bowl until smooth and the sugar has dissolved.
- Chill.
Cover and refrigerate for at least 1 hour so the flavours blend. Stir before serving.
Notes
Melted butter: Let it cool for a minute so it does not thin out the mayonnaise.
Thinner sauce: Whisk in a teaspoon of water at a time.
Serving: Use it on hibachi-style fried rice, grilled chicken, shrimp, or vegetables, or as a dip for fries.
Storage: Keeps in the fridge for up to 1 week.
