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Japanese White Sauce

Japanese White Sauce
  • Prep 10 min
  • Total 8 hr 0 min
  • Servings 12

We think our copycat Japanese white sauce (or "yum-yum" sauce) tastes just like the one you'll find at Benihana Restaurants™. (Go ahead, put it on everything.) ...MORE+ LESS-

TBSP Kitchens
October 30, 2017

Ingredients

1 1/4
cups mayonnaise
1/4
cup water
1
tablespoon melted butter
1
teaspoon tomato paste
1
teaspoon sugar
1/2
teaspoon garlic powder
1/4
teaspoon paprika
Dash cayenne pepper

Steps

Hide Images
  • 1
    In a small bowl, thoroughly blend together all ingredients with a fork or whisk. Mix until ingredients are well combined and sauce is smooth.
  • 2
    Cover and refrigerate overnight to allow flavors to blend (this step is important). Bring to room temperature before serving.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
160mg
7%
Potassium
10mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • They call this white sauce “yum-yum sauce” for a reason! It’s a staple at Japanese steakhouse restaurants and some Mongolian BBQ joints, and it pairs well with just about any Asian or Asian-inspired cuisine. You can whisk all the ingredients together in just a few minutes, but the secret to this particular sauce is to let the flavors meld in the refrigerator overnight. One taste, and you’ll agree this yum-yum sauce lives up to its name. Can’t wait 8 hours? Try one of our 5-minute blender sauces instead.
  • Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved

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