3 Minute Vegan Yum Yum Sauce Recipe

If you have eaten at a hibachi restaurant, then you have come across this delectable sauce. You’re sitting around a spotless flat top, possibly with other people you may or may not know. The chef is beginning Although he may not tell you what they are, he will tell you what they are for. Pondering about this elegant sauce he claims to be for seafood, the show begins and it quickly becomes a memory.  Fast forward 15 minutes or so and the show is coming to an end. Most people have begun to eat because of the subliminal aroma is almost impossible to resist.

At second glance, you realized that some people aren’t following the rules at all. There is an all-out free for all with this sauce. People are dipping their steak, chicken, vegetables in this sauce. Hell, they are even mixing it in their rice!

Truth be told, I have had my problems with rules in the past, but when the chef tells me that sauce is for the shrimp then I’m using it on the shrimp!

Now I’m intrigued. I begin my own experiments with this sauce and without a doubt, I join the community free for all. I mean this sauce goes with everything! I ask our hibachi guide about this delicious condiment and that’s where my infatuation begins.

This is the day I was introduced to Yum Yum Sauce. It has been a tool on my belt since.

To be frank, this sauce in general, is not the holy grail of sauces. It is not the best sauce ever made by any means either. As a chef, I must take into consideration its versatility. This is what makes this sauce badass! The fact it compliments so much is a force to be reckoned with. I will show you just how versatile this sauce is because like most of my success in this industry I’m going to push this concept to the limit.

To most, this sauce is from an oriental origin because of the time and place of their introduction. Nevertheless, these are misguided notions designed to deliver an experience. I found this out as my research continued that the way we perceive the whole operation is Americanized and Yum Yum sauce is totally American in itself.

According to a highly reputable source, “Hibachi is what we would call the true Japanese version of BBQ. The word hibachi literally translates to “fire bowl”.” Hibachi has been around for hundreds of years and is a form of charcoal grilling.

This so called a “fire bowl” was a ceramic bowl used to hold burning charcoal in which a grate would be place over the bowl intended for grilling. Not only would they use this combination of items to cook thier meals, they would also use it to heat thier homes!

So where does Yum Yum sauce fit into all this? Please don’t make me say it. I was essentially designed to be the next Ranch!

Iowa Public Radio got the exclusive, “The popularity and intrigue around the sauce led one teppanyaki restaurant owner, Terry Ho, to start bottling it in bulk.” “Seeing the business potential, Ho started manufacturing and bottling the sauce on a mass scale about a decade ago”.

Amazing, what a little research will uncover. Sometimes it could be beneficial to leave some stones un-turned! For a chef like me, not possible.

Now we know the real origin of this sauce and how it came to be. Now the question that remains is, how will we use it? This is where I come in!

I’m going to speak from personal experience here.  Recently, I have done a complete re-opening of one of the restaurants of the hotel/resort I work in. This place is busy on a ridiculous scale. We’re talking hundreds of people a week and during the “busy season”, thousands. Most of my experience in my career are in upscale dining establishments primarily selling an experience rather than just food and drink. I had to switch my game up to get the job done. Cross-utilization was key. With that being said, Yum Yum found itself onto my menu.

Yum Yum is the sauce component on my whimsical take on a club sandwich. Called the “late-night” this sandwich features all the normal fixings of a traditional club but with BBQ chips layered inside and a beneficial amount of Yum Yum.

One of our highest selling sides, besides fries, of course, is an Americanized version of “elote” or street corn.  If you don’t know what this is, I highly suggest you look into our street corn recipe. It is basically fire-roasted corn on the cob tossed in Yum Yum and coated with Cotija cheese and Tajin.

Lastly, a pseudo-traditional take on shrimp and grits rolls out a portion of pimento cheese grits, skewered shrimp, and Hoppin’ John.  Strategically placed on this dish? Yup, Yum Yum Sauce.

Not only have I managed to place this sauce on three different items on this menu with no quarrels. These items are top sellers! Yum Yum and versatility go hand-in-hand.

Oh yea, BTW, it’s vegetarian. Thanks to our new Vegan Mayonnaise recipe it is now Vegan!! Check out my vegan mayonnaise recipe here!

Let’s get into this recipe; I have built this up far enough. Now it’s time to execute!

Vegan Mayonnaise

Vegan mayonnaise is what makes this vegan yum yum sauce recipe possible! Its the creaminess factor of this universal sauce!

White Sugar

This recipe is very important because it helps the yum yum sauce undergo a type of fermentation as it sits. Believe it or not, like most yum yum sauce recipes, this vegan yum yum sauce ferments in the fridge overnight!

Tomato Paste

This gives the vegan yum yum sauce recipe the depth of flavor we need to “wow” our friends and family!

Spices

With the correct spices, in the right amounts your vegan yum yum sauce recipe will scream the trademark flavors you are craving from this sauce!

Water

This ingredient is in the majority of these recipes. It is used purely for a consistency factor.

Im not calling this a 3 minute Vegan Yum Yum Sauce recipe for nothing! You can literally have this thrown together and ready to go in three minutes if you wanted! For the flavor and ease, this sauce is a powerful tool that will save you a lot of time and planning. Now lets get into this method!

First thing first, you will need to gather your ingredients! Once all your ingredients are gathered, here’s the kicker, you mix them all together! Simple as that! Once the ingredients are thoroughly mixed, you will

There are a few things you can do to maximize the quality of your end result in this vegan yum yum recipe. Here are some tricks and tips that will put your vegan yum yum on the top of the list!

Measure your Ingredients

As I said earlier, the hardest part about these recipes is measuring out the ingredients. Once the ingredients are all measured out, it is as simple as mixing them together.

Save Dishes

Since all of the ingredients are being mixed together, just build the sauce as you go! No need to get all of your dishes dirty! This can all be put together in one mixing bowl.

Let The Tools Do The Work

Don’t want to break out the bowl and whisk? No worries! Use an immersion blender or a counter top blender! Doing this will make sure your sauce is well mixed.

Plan Ahead

Its no secret that yum yum sauce is better the next day. As the flavors merry over night in the fridge, they become one harmonious flavor. This is what you want in a sauce like this! Bottom Line, do yourself a favor and make it the night before.

Storage

Store this sauce in the fridge for up to 7 days! Be sure to use an airtight container to ensure this sauce stays as fresh as possible!

Vegan Yum Yum Sauce Recipe FAQs

Why is it called yum yum sauce?

Yum yum sauce is actually the Americanized name, this sauce is commonly known as White Sauce or Sakura Sauce 

If you like this recipe, check out some other recipes of mine!!

Vegan Ground Beef

Vegan Yogurt

Vegan Nacho Cheese Sauce

Homemade Hummus Recipes