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    • Ashley Stewart

      Yum Yum Sauce. Also known as seafood sauce, shrimp sauce and hibachi sauce

    • Amy Patterson

      Homemade Yum Yum Sauce (Japanese Steak & Seafood Restaurant Shrimp Sauce Recipe!)

    • Heather Hopkins

      Homemade Yum Yum Sauce (Sauce at Hibachi Restaurants) It is a necessary addition to any hibachi dish! So YumYum

    • Cheryl Harris

      YUM YUM SAUCE !!! Homemade Sauce (Sauce at Hibachi Restaurants)

    • Mary Burke

      Homemade Yum Yum Sauce How to Make Japanese Steakhouse White Sauce - Shrimp Sauce - Yum Yum Sauce - Sakura Sauce 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! 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. 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.

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