The vibrant flavors of a Japanese steakhouse are within reach right in your own kitchen. Imagine the savory crunch of perfectly fried shrimp paired with that irresistible, tangy, and slightly sweet sauce. This creamy mayo sauce, often recognized as hibachi dipping sauce or teppanyaki dip, has captivated taste buds worldwide. Today, we bring you the ultimate Yum Yum Sauce Recipe, complete with a guide for homemade fried shrimp, ensuring a restaurant-quality meal at home.

Easy Homemade Japanese Steakhouse Sauce with Fried Shrimp

What Makes This Creamy Dip So Good?

The magic of a good hibachi experience often boils down to one thing: the sauce. Our Yum Yum Sauce Recipe delivers that authentic taste. It’s a harmonious blend of creamy, sweet, and savory notes with a hint of tang and a whisper of spice. This homemade seafood sauce enhances everything it touches, from golden fried shrimp to grilled vegetables and rice. The secret lies in balancing humble ingredients to create a rich, smooth, and utterly addictive dipping experience.

Unlike store-bought versions, making this Japanese steakhouse sauce from scratch allows for control over freshness and flavor intensity. It’s remarkably simple, requiring just a few common pantry staples. The result is a vibrant, pink-hued sauce that brightens any dish. Its versatility extends beyond a simple dip; think of it as a flavorful dressing or a marinade component, truly elevating your culinary creations.

Ingredients You Will Need

Gathering your ingredients is the first step to creating this delightful meal. For the classic Yum Yum Sauce, you will need:

• 1 cup of mayonnaise
• 2 tablespoons of water
• 1 tablespoon of tomato paste
• 1 teaspoon of melted butter
• 1 teaspoon of granulated sugar
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of onion powder
• 1/8 teaspoon of cayenne pepper
• 1 teaspoon of rice vinegar

For the crispy Fried Shrimp, prepare these items:

• 1 pound of large shrimp, peeled and deveined, tails on
• 1 cup of all-purpose flour
• 1/4 cup of cornstarch
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 large egg, beaten
• 1/2 cup of ice water
• 1.5 cups of Panko breadcrumbs
• 4 cups of vegetable oil, for frying

Step-by-Step Instructions

Crafting this irresistible meal is straightforward. Follow these steps carefully for the best results.

For the Yum Yum Sauce:

1. In a medium bowl, combine 1 cup of mayonnaise, 2 tablespoons of water, 1 tablespoon of tomato paste, 1 teaspoon of melted butter, 1 teaspoon of granulated sugar, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of onion powder, 1/8 teaspoon of cayenne pepper, and 1 teaspoon of rice vinegar.
2. Whisk all ingredients together until the sauce is completely smooth and uniform in color. Ensure there are no lumps.
3. Cover the bowl and refrigerate the hibachi dipping sauce for at least 30 minutes. This allows the flavors to meld and deepen.

For the Fried Shrimp:

1. Prepare the shrimp by ensuring they are thoroughly peeled and deveined, with tails on for presentation. Pat them dry with paper towels.
2. Set up a dredging station. In one shallow dish, combine 1 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. In a second shallow dish, whisk together 1 large beaten egg and 1/2 cup of ice water. In a third shallow dish, place 1.5 cups of Panko breadcrumbs.
3. Working in batches, dredge each shrimp first in the seasoned flour, shaking off any excess. Then dip it into the egg wash, allowing excess to drip off. Finally, coat thoroughly in the Panko breadcrumbs, pressing gently to adhere.

4. In a large, deep skillet or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature accurately.
5. Carefully place a few breaded shrimp into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes, turning once, until golden brown and cooked through.

6. Using a slotted spoon, remove the fried shrimp from the oil and transfer them to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining shrimp.
7. Serve the hot, crispy fried shrimp immediately with the chilled homemade seafood sauce.

Pro Tips for the Best Consistency

Achieving the perfect texture for both the sauce and the shrimp is key to an authentic experience.

• For the Creamy Mayo Sauce: Ensure all ingredients are at room temperature, especially the mayonnaise and melted butter, for a smoother blend. If the sauce is too thick after chilling, add water one teaspoon at a time until the desired consistency is reached. If it’s too thin, a tiny bit more mayo can help, but chilling usually thickens it perfectly.
• For Crispy Shrimp: Do not overcrowd the frying pan. Frying in small batches maintains the oil temperature, leading to crispier results. Overcrowding drops the temperature, making the shrimp absorb more oil and become soggy. Also, ensure the shrimp are very dry before dredging for better coating adherence.
• Temperature Control: Maintain the oil temperature close to 350°F (175°C) for optimal frying. Too low, and the shrimp get greasy; too high, and they burn before cooking through.

Serving Suggestions

This versatile duo opens up a world of serving possibilities beyond just dipping.

• Classic Pairing: Serve the fried shrimp alongside a simple bowl of steamed white rice and a side of stir-fried vegetables, mimicking the Japanese steakhouse experience.
• Appetizer Platter: Arrange the crispy shrimp with the creamy mayo sauce as a standout appetizer for gatherings. Add lemon wedges for a fresh zest.
• Shrimp Tacos or Wraps: Use the fried shrimp as a filling for soft tortillas or lettuce wraps, drizzling generously with the teppanyaki dip. Add shredded cabbage and a squeeze of lime.
• Salad Topper: Chop the fried shrimp and use it to top a fresh green salad, with the Yum Yum Sauce serving as an indulgent dressing.

Storage and Make-Ahead Instructions

Proper storage ensures you can enjoy your delicious creations longer.

• Yum Yum Sauce: The homemade Japanese steakhouse sauce can be made up to 5 days in advance. Store it in an airtight container in the refrigerator. Stir well before serving.
• Fried Shrimp: Fried shrimp is best enjoyed immediately for optimal crispness. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 375°F (190°C) for 5-7 minutes to regain some crispness, avoiding the microwave as it makes them soggy.
• Freezing: We do not recommend freezing the prepared Yum Yum Sauce as it may separate upon thawing. Cooked fried shrimp can be frozen, but the texture will not be as good when reheated.

Frequently Asked Questions

Here are answers to some common inquiries about this popular sauce.

Q: Can I make this Yum Yum Sauce Recipe dairy-free or vegan?
A: Yes, you can substitute regular mayonnaise with a good quality vegan mayonnaise and use a plant-based butter alternative. Ensure all other ingredients are vegan-friendly.

Q: What if I don’t have tomato paste?
A: While tomato paste provides a concentrated flavor and color, 1 tablespoon of ketchup can be used as a substitute, though the final flavor profile may be slightly different.

Q: Is this sauce spicy?
A: The 1/8 teaspoon of cayenne pepper provides a very mild background warmth. For more heat, you can increase the amount of cayenne pepper to your preference. For no heat, simply omit it.

Q: Can I use different types of shrimp?
A: Yes, while large shrimp are ideal for frying, you can use medium-sized shrimp. Adjust frying time accordingly, typically 1-2 minutes.

Mastering this Yum Yum Sauce Recipe and pairing it with perfectly fried shrimp brings the vibrant flavors of a Japanese steakhouse directly to your dining table. This homemade seafood sauce is a testament to how simple ingredients can create something truly special. Enjoy the process of cooking and the delightful experience of sharing this meal.

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Crispy Fried Shrimp with Homemade Japanese Steakhouse Sauce

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4

Ingredients

  

• 1 cup Mayonnaise
• 1 tbsp Tomato paste
• 1 tbsp Melted butter
• 1 tsp Garlic powder
• 1/2 tsp Paprika
• 1 tsp Sugar
• 1 tsp Rice vinegar
• 1 lb Shrimp
• 1/2 cup Cornstarch
• 1/2 cup Flour
• 3/4 cup Sparkling water
• 2 cups Vegetable oil
• 2 tbsp Green onions

Instructions

 

• Whisk together 1 cup mayonnaise, 1 tbsp tomato paste, 1 tbsp melted butter, 1 tsp garlic powder, 1/2 tsp paprika, 1 tsp sugar, and 1 tsp rice vinegar in a bowl until smooth. Cover and refrigerate for at least 30 minutes.
• Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350F (175C).
• In a large bowl, whisk together 1/2 cup cornstarch, 1/2 cup all-purpose flour, and 3/4 cup cold sparkling water to create a light batter.
• Dip 1 lb of peeled and deveined shrimp into the batter, letting excess drip off, and carefully place into the hot oil.
• Fry the shrimp in batches for 2 to 3 minutes until golden and crispy. Remove and drain on a wire rack.
• Serve the crispy fried shrimp hot alongside the chilled homemade creamy sauce. Garnish with 2 tbsp chopped green onions.

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