How to Make Japanese Steakhouse White Sauce - Shrimp Sauce - Yum Yum Sauce - Sakura Sauce - You Finally Found The Recipe!

There are actually two ways to make Japanese white sauce. The first uses store-bought mayonnaise. The second involves making your own mayonnaise. The end result tastes the same if you do it properly.

Frankly, I find it a lot easier to use prepared mayonnaise. The sauce is less likely to separate with store-bought mayonnaise, as Hellmann's has years of practice getting it right.

Do NOT attempt to use low fat or reduced calorie mayo, Miracle Whip, or cheap store brands - it changes the taste significantly!

Information on adjustments and how to cook the rest of the meal are near the bottom of the page, after the recipes.

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Japanese Steakhouse White Sauce - Chuck's Easy Recipe

1-1/4 cup Hellmann's mayonnaise *
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.

* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.
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The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste!

Adjustments

Your favorite restaurant may make this sauce slightly differently but at the 15-20 restaurants I have tried across the country, the sauce tastes pretty much the same. One popular chain's sauce is slightly more tangy, and this can be fixed by adding a little vinegar to the first recipe, in small amounts so you don't add too much. Remember, store-bought mayonnaise already contains some vinegar and/or lemon juice, so the brand your restaurant uses may just contain a little more than Hellmann's does.

The rest of the meal

The rest of the meal is simple. The hibachi version of fried rice is easy. Steam plain white rice first and let it sit for a while before making the fried rice, as it needs to be fairly dry and not too sticky. Just fry it with some oil, we use canola, but others should work fine - and add a good dose of real soy sauce. Try Kikkoman's - the key is to use a real BREWED soy sauce and not imitation junk like La Choy, it makes a huge difference. Most of the restaurants add some sesame seeds also. Add a little salt and pepper to taste. Finally, clear an empty spot in the center of your rice and add one egg - scramble it, and once it's done, mix it into the rice. Keep the whole thing mixing and moving while you cook it, and serve.

They cook the veggies and meat the same way - oil, soy sauce, salt and pepper. Veggies normally include onions, zucchini or yellow squash, mushrooms... use whatever you like. Same goes for the meat - chicken loves white sauce, as does steak and shrimp. Meat shouldn't be overcooked - once it's cut into bite sized pieces, it should take only a very few minutes to cook so it's done but still juicy and tender.