Yum-Yum Sauce for Your Blackstone (Japanese Steakhouse Style)

Yum-yum sauce is the pink dipping sauce that comes with Japanese steakhouse hibachi — the one that goes with everything, that you keep asking for more of, and that restaurants always seem stingy with. Made at home, you can have as much of it as you want, and it takes five minutes.

On a Blackstone, it’s the natural finish for fried rice, shrimp, chicken, and anything else you’d order at a hibachi table. The mild sweetness and tang cuts through the rich, slightly charred flat-top flavor the way a sauce should.

Prep time: 5 minutes · No cooking required · Makes: about 1 cup (8 servings)

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Ingredients

• ½ cup mayonnaise (Hellmann’s or Duke’s)
• 2 tbsp tomato paste
• 1 tbsp unsalted butter, melted and cooled slightly
• 1 tsp sugar
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp onion powder
• 1–2 tbsp water (to thin to dipping consistency)
• Salt to taste

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Instructions

Step 1: Mix the base

Whisk together the mayonnaise, tomato paste, melted butter, sugar, garlic powder, paprika, and onion powder in a small bowl until smooth and uniform. The tomato paste will turn it the characteristic pink-orange color.

Step 2: Thin and adjust

Add water one tablespoon at a time until you reach a dipping consistency — it should coat a spoon but flow easily. Taste and adjust: more sugar for sweetness, more tomato paste for color and depth, a pinch of cayenne for heat.

Step 3: Rest before serving

Cover and refrigerate for at least 30 minutes. The flavors meld significantly as it sits — it’s good immediately but noticeably better after resting. Make it the morning of and it’s at its best by dinner.

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What to Put It On

Yum-yum sauce works on essentially everything that comes off a hot griddle surface. The usual pairings:

• Blackstone fried rice — drizzle on top or use as a dipping sauce alongside
• Shrimp — the classic pairing; the sauce’s sweetness balances the char on griddled shrimp
• Chicken fried rice — keeps the hibachi-dinner feel going
• Teriyaki chicken — the sweet-savory contrast works well
• Griddled vegetables, especially zucchini, mushrooms, and broccoli
• As a dipping sauce for Blackstone naan or flatbreads

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Variations

Spicy yum-yum: Add ½ tsp sriracha and ¼ tsp cayenne. The heat builds slowly — good if you want a little kick without overwhelming the base flavor.

Lighter version: Replace half the mayo with Greek yogurt. It reduces the richness and adds a slight tang. Thins out a bit more, so go easy on the water.

Smoky version: Swap regular paprika for smoked paprika and add ¼ tsp chipotle powder. Takes it in a different direction but pairs especially well with griddled steak.

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Tips

Butter is not optional. It’s what separates yum-yum sauce from a basic mayo dip. The fat adds richness and a slightly glossy mouthfeel that makes the sauce feel restaurant-quality. Use real butter, not margarine.

Tomato paste, not ketchup. Ketchup is too sweet and too thin. Tomato paste gives color and umami depth without the sugariness.

Make it ahead. Yum-yum sauce made the day before is significantly better than fresh. If you’re doing a griddle dinner, mix it in the morning and refrigerate it. You’ll thank yourself.

The right mayo matters. Duke’s and Hellmann’s have the fat content and egg ratio that produce a stable, creamy sauce. Light mayo or store brands produce something noticeably thinner.

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More flat-top recipes: Blackstone Fried Rice · Blackstone Shrimp · Blackstone Chicken Fried Rice

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Frequently Asked Questions

What is yum-yum sauce made of?

The core ingredients are mayonnaise, tomato paste, butter, sugar, and garlic powder. Some versions add paprika, mirin, or vinegar. The butter is the ingredient that distinguishes the better versions — it adds richness and that slightly glossy, restaurant-quality texture.

Is yum-yum sauce the same as shrimp sauce?

Yes — they’re the same thing. Shrimp sauce, white sauce, pink sauce, and yum-yum sauce are all regional names for the same Japanese-American steakhouse condiment. Yum-yum and pink sauce are the most common names.

How long does yum-yum sauce last in the fridge?

Up to 7 days in a sealed container. The flavors continue to meld over the first 24 hours and are best at day 2–3. Don’t leave it at room temperature for more than 2 hours.

Why does my yum-yum sauce taste bland?

Usually a salt issue — taste and adjust before refrigerating, then taste again after it’s chilled (cold dulls seasoning). Also check that you used real butter and not a substitute, and that you let it rest at least 30 minutes before serving.

Is yum-yum sauce gluten-free?

The recipe here is naturally gluten-free. If you’re strictly gluten-free, check your specific mayonnaise brand’s ingredients — most major brands (Hellmann’s, Duke’s) are gluten-free.