Yum Yum Sauce (Hibachi White Sauce), the JustOne Hibachi Way — Los Angeles & Orange County

If you’ve ever enjoyed our backyard hibachi shows around Los Angeles or Orange County—from a birthday in Pasadena or Santa Monica to an anniversary in Irvine or Huntington Beach—you’ve probably fallen for that creamy, tangy-sweet dip everyone calls Yum Yum sauce (aka hibachi white sauce). Today we’re sharing our home-friendly version plus chef notes so your sauce turns out smooth, balanced, and absolutely craveable.

At JustOne Hibachi, we prep ingredients within 24 hours and send a consistent two-chef team—no random chefs—so your event feels personal and polished. Consider this post a little taste of that same care, right from your kitchen.

What exactly is Yum Yum sauce?

Despite the nickname, this classic teppanyaki-style companion is more American-Japanese than traditional Japanese. Think mayo base + tomato + gentle spices + a hint of butter and vinegar for tang. The magic comes from balance—and from letting the flavors rest overnight so they mellow and marry.

Recipe: JustOne Hibachi Yum Yum Sauce (Small-Batch)

Yield: ~1½ cups (about 10–12 servings)Active time: 10 minutesBest flavor: Rest 8–24 hours

Ingredients

• 1 cup (240 g) mayonnaise (Japanese mayo preferred for extra umami)

• 2 tbsp (30 g) ketchup

• 1 tbsp (12 g) sugar (or 2 tsp honey)

• 1 tbsp (15 ml) rice vinegar (or apple cider vinegar)

• 1 tbsp (14 g) unsalted butter, melted and cooled

• 1½ tsp paprika (sweet)

• 1 tsp garlic powder

• ½ tsp onion powder

• 2–4 tbsp water, to thin (start with 2)

• Optional heat: ½–1 tsp sriracha or gochujang

• Optional depth: ½ tsp white miso or a splash of soy sauce

Tools

Mixing bowl, whisk, measuring spoons, airtight jar.

Directions

1. Whisk the base: In a bowl, combine mayo, ketchup, sugar, vinegar, and melted butter until smooth.

2. Season: Whisk in paprika, garlic powder, and onion powder. Add sriracha/gochujang or miso/soy if using.

3. Adjust texture: Whisk in water 1 tbsp at a time until spoonable but not runny.

4. Rest: Transfer to a jar. Chill at least 8 hours, ideally overnight.

5. Serve: Taste and fine-tune. If it’s too tangy, add a pinch of sugar; too thick, whisk in a teaspoon of water.

Storage

Refrigerate up to 7–10 days. Give it a quick whisk before each use.

Chef Tips (from our two-chef team)

• Let it bloom: The overnight rest is non-negotiable for restaurant-style flavor.

• Mind the butter: Cool it before whisking so the sauce stays silky, not greasy.

• Balance to your menu: Serving with spicy hibachi shrimp? Use a little more sugar. Pairing with buttery filet? Keep the sauce tangier for contrast.

• Texture is king: Aim for a slow-ribbon consistency so it clings to steak and fried rice without pooling.

Easy Variations

• Spicy Yum Yum: +1–2 tsp sriracha; add a pinch of cayenne if you like a kick.

• Smoky: Swap half the paprika for smoked paprika.

• Miso-Umami: ½–1 tsp white miso for depth.

• Dairy-free: Skip the butter; use a touch more mayo and a few drops of toasted sesame oil.

• Lower sugar: Replace sugar with 1–2 tsp mirin or a few drops of monkfruit.

What to Serve It With

• Hibachi steak, chicken, and shrimp

• Zucchini, onions, and mushrooms off the griddle

• Garlic fried rice (a fan favorite at every show)

• Crispy tofu or veggie skewers for plant-forward plates

• Dipping for tempura or sweet potato fries

Backyard Hibachi Ideas Around LA & OC

Whether you’re hosting a cozy family night or a milestone party, our private hibachi setup travels across the region. We frequently serve:

• Los Angeles County: Los Angeles, Santa Monica, Beverly Hills, West Hollywood, Culver City, Long Beach, Pasadena, Glendale, Burbank, Torrance, Manhattan Beach, Redondo Beach, Palos Verdes, El Segundo, Inglewood, Culver City, Downey, Whittier, Lakewood, Alhambra, Monterey Park, Arcadia, San Gabriel, Temple City, El Monte, San Marino, Studio City, Sherman Oaks, Encino, Tarzana, Van Nuys, North Hollywood.

• Orange County: Irvine, Anaheim, Fullerton, Yorba Linda, Brea, Placentia, Orange, Tustin, Santa Ana, Garden Grove, Westminster, Fountain Valley, Costa Mesa, Newport Beach, Huntington Beach, Laguna Beach, Laguna Niguel, Laguna Hills, Mission Viejo, Lake Forest, Aliso Viejo, Dana Point, San Clemente, Buena Park, La Habra, Seal Beach, Stanton.

Planning a birthday in Pasadena, a corporate happy hour in Downtown LA, or a beachfront gathering in Newport Beach? Pair this Yum Yum sauce with our hibachi show for a relaxed, interactive experience your guests will talk about for weeks.

FAQs

Is Yum Yum sauce actually Japanese?Not traditionally. It’s a beloved American-Japanese teppanyaki companion popularized at hibachi-style restaurants.

Why rest it overnight?Time mellows the vinegar and spices so the sauce tastes cohesive rather than “sharp.”

Can I freeze it? We don’t recommend it—mayo can split after thawing. Mix a fresh batch; it’s quick.

Is it gluten-free?Yes, if all your pantry items (ketchup, vinegar, optional soy) are gluten-free. Use tamari or coconut aminos instead of regular soy sauce.

What if I only have regular mayo?Totally fine. Japanese mayo adds umami and a silkier texture, but the recipe works with standard mayo too.

A Soft Invite from JustOne Hibachi

We love helping families and teams slow down, share a laugh, and enjoy great food together. If you’re in Los Angeles or Orange County—from Santa Monica to Laguna Beach, Pasadena to Irvine—our two-chef team brings the show, fresh ingredients (prepped within 24 hours), and good vibes to your backyard. Make the sauce today, and when you’re ready for the full hibachi experience, we’ll bring the grill to you.

PS: If you post your Yum Yum creation on Instagram or TikTok, tag @JustOneHibachi—we love featuring local home chefs from LA & OC!