Extraordinary Life: Japanese Steak House Yum-Yum Sauce or Shrimp Sauce

Wednesday, January 19, 2011

Japanese Steak House Yum-Yum Sauce or Shrimp Sauce

Going to the Japanese Steak House and sitting at the Hibachi grill is my all time favorite thing to do. I am love with the rice there. Lets face it though, it is not frugal nor is it always reasonable considering I have to drive an hour to get there. I had to figure out this mystery. Like all mysteries I want to figure out, I started with an internet search. While there are lots of recipes out there dedicated to this type of sauce, I found a blog that is noteworthy. This blog is dedicated entirely to the recipe of this very special sauce and has a pretty convincing story of its accuracy. The Mayo and the slight touch of tomato I figured out at the restaurant. The rest I came up with using my usual mad scientist methods.

I get why this is called Yum-Yum sauce, but why is it called Shrimp Sauce? Is it because there is shrimp in there? No. Well is it because it is shrimp colored? Not sure. But I am sure of this. It taste's AWESOME on Shrimp. Maybe THAT is why they call it Shrimp Sauce. :-)

1 1/4 Cup Hellman's Mayo
1/4 cup Water
1 Tablespoon Contadina Tomato Paste (unseasoned)
1/2 teaspoon Garlic Powder
1 teaspoon Sugar
1 teaspoon Paprika
pinch of Cayenne

In a blender add Mayo, Water, Paste, Garlic Powder, Sugar, Paprika and cayenne if desired.
Blend until all incorporated.
Chill in the refrigerator for 4 hours or more to allow the flavor to set up.
Use with your Japanese Fried Rice or Seafood dish. We love it with fish sticks.