There is a night and day difference between just mixing everything in a bowl vs heating all the ingredients in the double boiler. I mixed the mayo, ketchup, heavy cream and spices and tasted them before adding them to the double boiler. Heating up those spices really brings out the flavor of the spices and smooths out the graininess. The butter also makes it better too. UPDATE 8/28/23: I ran out of heavy cream and I tried using whole milk. It resulted in a thinner sauce with a similar consistency to the original. I love the heavy cream, however it thickens up a little too much in my opinion after refrigeration. Swap the heavy cream with whole milk at a 1:1 ratio. It will thicken up in the refrigerator. Or try half whole milk, half heavy cream if you like slightly thicker sauces.
Just a bit if historical info on this sauce, it was an original called shrimp sauce served in a restaurant called Samurai located in Golden Valley, MN. This was a staple teppanyaki restaurant in the twin cities since the 80s. They were bought out by Benihana roughly early 2000s. For months this sauce was not served, as the Benihana brand had zero idea it existed, less the thousands of regulars that were constantly asking for shrimp sauce. After a while they finally added it back on the menu, and I'm guessing it went to corporate. My mother was able to get an employee to give her the recipe over 20+ years ago, and the secret was always heavy cream and paprika for the pink color. Maybe it was a recipe used in other places besides Samurai, but Benihana had no idea what it was at first, and 100% did not want to serve it for months. There would say the sauce was not a Benihana sauce. It took allot of people complaining for them to finally dig up the recipe again and serve it.
for the longest time i couldn't find a recipe because I kept searching "samurai at home" or like "samurai sauce" and the results gave me nothing. This whole time I have been salty and saying 'this is samurai' 🤣🤣 We have both samurai and benihana here but I prefer samurai 💛
Dude this guy has saved my cooking when it comes to Chinese food, I’ve made my family rice and yum yum sauce following your recipe and oh man it was the best. Thanks for the professionalism and awesome recipes man keep it up.
I made almost everything from this playlist and it is so spot on. Thank you so much!!! I love that you show where copycat recipes went wrong and how organized, agile and professional your videos are.
It's mind blowing how delicious these sauces and butters are and the ingredients are my pantry staples. I love their Yum Yum sauce, I'm gonna give both a try! I wish I had a Home economics teacher like you when I was in high school.
Just made your version tonight and it's delicious. I didn't have Kewpie so I added a touch of MSG to the mix to give it that extra umami kick that Kewpie has. I split my batch in two and used a hot smoked paprika in half of it and it worked beautifully. I used it to top of a bowl of dirty rice and that smoky and spicy kick was just right. Thank you for sharing!
This is the best shrimp sauce/yum yum sauce recipe I have ever made. I took your advice with the additional spices. The double boiler method + cream made all the difference. I also made it with your fried rice & hibachi chicken recipe. Even better on day 2! Well done
Why do I love their yum yum sauce so much?! I will put it on my rice when I eat at Benihana, but the thought of putting mayo, heavy whipping cream and ketchup on rice doesn't sound like it would taste good, but it's so delicious. Can't wait to try your version.
Hey, Patty! To be completely honest, I had never even heard of Yum Yum sauce before I started making these videos. I had a bunch of requests for it, so I looked into it further and I ended up really like it, too! Thanks for the kind words! Let me know if you like it! My friend who used to manage a Benihana gave me the recipe, so it should be the exact one you get at the restaurant! :)
@@farmageddon I tried to find a recipe for this sauce years ago when we could only get it at a restaurant in Miami (which eventually got bought out by Benihana). We asked many times, but they were very protective of the recipe, obviously. If I recall correctly at that time, Benihana only offered the mustard sauce which is very different, so when we moved away, we were sad to not be able to go to our favorite Hibachi place and get this sauce. Years later, Benihana seemed to begin to roll it out to other FL locations and now it's offered at least to the other locations we've been to. When I was working on trying to dupe it, I began with some recipes online and I got pretty close, but it just wasn't quite right. Thank you for sharing your efforts, I can't wait to try both the dupe and your elevated version!
@@PBohorquez0731 use tomato paste instead of ketchup you're already adding sugar into the mix so it balances out plus ketchup isn't a key ingredient to yum yum sauce...I used to date a Japanese girl and she showed me the way lol
Of course I'm not an expert like you..... I throw everything in a bowl just like you said.... But I do add rice vinegar.. because of the sugar content... And dehydrated onion flakes... I do add water... And it does work for me,... But if I had the time I would try your version.... Thank you.... I really am learning a lot from you.... I adore good instructors..... And you are one of them!
My Man...My man...MY MAN!!!! You are my own small culinary hero with this. I have tried so many Yum Yum (Shrimp) sauce recipes and they have all been lacking....till now. Cincinnati had a Benihana's downtown that has a Shrimp sauce that was like crack to me and my ex-wife's family. It was different than what we would get at many other Benihanas. My ex said it was because that location was originally a Shogun or Samurais of something. When Benihanas took over though they kept the shrimp sauce and sadly that location was closed a few years ago.. You're amp'd up version in this video is DEAD ON to that sauce. I made up some Kewpie using @BrianLagerstrom recipe and the combo of that and your technique/seasoning blend nails it. I can't wait to try more of your recipes as they all sound great. I wish you all the success with your youtube escapes.
I made this and I can say the flavor is amazing. I did a couple things different, I cut the salt and sugar amounts by half and added a couple dashes of Worcestershire, a 1/4 tsp white distilled vinegar, and a 1/4 tsp of MSG.
I’m on my second video and let me tell you I’m so excited to try your recipes!! How have I not found you sooner is beyond me. I just subscribed I can’t wait to watch all your videos. Keep cooking and sharing your videos. ❤
The one trick I can contribute is that the restaurant I worked at toasted the paprika a little bit before adding all the rest of the dry ingredients. Could have been because they didn't use the smoked kind.
@@farmageddon another banger! I made your version with the kewpie and mustard powder. I tried the sauce over walnut chicken. SOO GOOD MAN So glad to have this in my kitchen playbook 🙏
Great recipe and video... I make a shrimp sauce that is very similar to your variation, except i also add some horseradish sauce, worcester sauce, and a dash of cognac or brandy.
My kids are big fans of the yum sauce so I have to try this method. I've definitely had versions at some hibachi places that had a hint of sesame oil in them. I think that would be a nice addition to this recipe as well.
Oh man this sounds awesome! I love kewpie mayo, I can imagine how good this is, I’ll have to give it a try! Very cool to see the test sauces you go through to get to your final recipe!
Thanks, Jake! I really appreciate it! Yeah, I worked on this damn sauce for over a year trying to get it right! I contacted all sorts of people I know that worked in Benihanas all over the country and no one had it! :/ Then I randomly ran into a friend who used to manage a BH in a parking lot, of all places, and he wrote it down for me!! He also gave me 3 other recipes I didn't even realize I was missing! So, I've got a few other videos before I work my way through the entire menu! Thanks again for your kind words! Very nice to see you again!!
I literally just made this (your second version) and it’s amazing. I have it currently in the fridge cooling to allow it all to come together and blend appropriately. But just the taste alone for now is wonderful. I’m excited to taste later or tomorrow. I also made last night the garlic butter which is extraordinary. I’ll be using all this tomorrow when I make the fried rice. Thank you!
Hey, thanks Jason! I really appreciate you!! One note: if you're making fried rice based off of my video - everything is correct other than the ratio of water to rice. You should really wash the rice first and then use an equal ratio of water to rice. I said to use too much water in the video. So, just a heads up. Marion's Kitchen has a good tutorial on how to cook rice for fried rice. Of if you have a rice cooker, that's even better. I'll be doing another fried rice video here within the next month that you'll be able to reference, but until then, just be mindful of using too much water, because it will turn out mushy! Thanks again for the kind words! Here's a link to Marion's video, if you'd like to check it out! th-cam.com/video/7fFRyPC_kCU/w-d-xo.html
@@farmageddon thanks for the tip. Up until watching your videos I was making the fried rice and buying the sauces and garlic butter at Benihana. But I would notice a small discrepancy with the rice because I would do the same, water to rice ratio was a bit over. However, after it would dehydrate and cool it appeared fine until the cooking process began. I would notice it would take a bit longer to fry in the wok as the rice most likely held onto some water. But, this time around, I will use equal ratio as you mentioned. In addition, I bought the Calrose rice. I’ll keep you posted tomorrow on the final outcome. Do you have social media where I can send you a photo tomorrow of the dish? :-)
@@farmageddon I have my made the shrimp hibachi which is my all time favorite in the past using the garlic butter from the Benihana restaurant etc. Yet, I would enjoy watching a video on your hibachi shrimp cooking if you can one day post it. Fairly simple I would say but I enjoy the attention to detail you put into your videos. By the way, I’ll be trying to ginger sauce and onion soup recipe soon also. Keep up the great work J!!
Unfortunately, I don't have social media. My sister keeps telling me to make a FB and Instagram to promote my channel, but I don't have them yet. But if you look at the 'about me' section of my channel page, you should be able to find an email address. YT won't let me comment with email in the actual comments, I guess it's to dissuade people from spam or something? Not sure. Either way, I'd love to see your creations!
Years ago our Benihanas in MN was a restaurant called Samurai, same exact sauce. Then they were bought out by Benihana, and I was afraid my favorite Yum Yum sauce would be changed. I was pleasantly surprised that the new Benihanas had the exact same sauce. This leads me to believe that the sauce originated at the MN Samurai, and then became the Benihana sauce after the buyout. I could be wrong.
No youre actually right. My mom was at a benihana after they switched. They said they no longer served the sauce and half the table walked out, my mom was pissed. They eventually realized how dumb it was and started making the sauce again.
I've been reversed engineering all sorts of food since I was 10 years old I've been able to recreate anything I eat and can pick out what ingredients are in something after I eat it. That being said that's a totally good call on the mustard powder and white pepper for that peppery kick of heat in the sauce that's exactly what I would have done as well LOL. People don't use enough mustard powder in things. I've seen so many people make deviled eggs with actual yellow mustard instead of mustard powder and it's unedible. Mustard powder and white pepper are always things I keep on hand in my seasoning cabinet. My entire childhood was spent with my Korean friends since birth so I grew up eating a lot of Asian food so white pepper is a staple
Very good. I’ve never had the original, but I’ve had the one from the store. It’s good, but this one is better. I also make a basic one with out the butter. I add some sriracha to mine as well.
I’ll have to try this one thanks for the recipe. I’ve never eaten at Benihana not even one where I’m located I’d have to drive 3 hours. Miyabis is our local Benihana. You should try to make zax sauce, from zaxbys! Ive tried but I’m missing something or multiple things and I can’t quite put my finger on what exactly I’m missing.
It should be noted that the Benihana Yum Yum sauce recipe varies from region to region. I’ve eaten at Benihana‘s all over the country and I’ve noted that there are three distinct recipes one is sweet, one is tiny, and one is savory. I want the one from Minnesota.
What Entree is Yum Yum Sauce typically used for? You wouldn’t really dip high Quilty Wagyu Steaks in it Just maybe Grilled Chicken & Shrimp. Thank You So Much 😊
Hey, Mick! I had never even heard of Yum Yum sauce before I started making Benihana content. But it’s been my most requested recipe so far. Apparently, people like it to dip pretty much everything in. But it’s most popular for shrimp, meats and, strangely enough, to top fried rice! If you ever make it, let me know if you like it! It’s kind of like a more flavorful Thousand Island dipping sauce. Just for reference! Nice to see you again!!
Interesting fact: West of the Rockies there is no Hellmans mayo. It's called Best Foods mayo. Both made by Unilever and the company claims the recipe is the same for both brands. The only place you can buy both is Denver, Colorado (per Business Insider.)
About halfway through I started thinking, "I wonder how this would work with Kewpie. Surely he tried this with Kewpie at some point." Once again, you did not disappoint! Thanks for all your great videos! I especially appreciate that while you're talking about a different topic, you are still showing what the consistency should be. I know my cooking went up several notches the more I learned to cook with my eyes and not just following a recipe.
Hey, thank you!! Yes, I definitely plan on doing a yakisoba video and some other noodle dishes that I like in the future! I'll try to remember to drop you a line when I do! Thanks for watching!!
Hello!! I would start by adding more cream to thin it out a bit! You may have to adjust your seasonings though, just a heads up! Let me know if you have any more questions! I'll do my best to help!! Thanks for checking the video out!! :)
Ever consider doing Vietnamese food? Specifically Bo Ne? I've tried several TH-cam recipes for Bo Ne and, while pretty good, just seem to be missing something. Thanks.
Well I’m finally jumping into The Kewpie Ring ✅ I love mayonnaise so much & I’m kinda embarrassed that I didn’t know about Kewpie long ago. I now have Dukes & Japanese Mayo for all recipes😊. Thank You So Much. I really appreciate all your Lessons ✅ Yum Yum Cheers 🍻 from MickCotton BBQ in Los Angeles CA.
Hey Jason, thank you for amazing videos. I was wondering whether you considered substituting heavy whipping cream with creme fraiche or sour cream? I think that it would give the dish even more dimensional flavor profile.
The regular mayonnaise version will be exactly what you’ll find at the restaurant. I do tend to oversalt things because I worked in restaurants for years. So you may want to dial back any salty ingredients and adjust afterwards.
Is the mustard powder for color, or does it incorporate some flavor or a textural difference? I'm pretty ignorant about this sauce, I was thinking it was the sauce used for specific maki rolls, but I didn't see any rooster sauce or fish roe, so I knew immediately it was something different. Is this a sauce for steak?
Hey, Jermaine! I know they use margarine for their garlic butter (but I use real butter, because I think it tastes better). For the yum yum sauce, I’m not sure, but I think real butter is better. Hope this helps! Thanks for watching!
Hello, Jorge! I’m really not sure as all the chefs/cooks seem to have different knives! I know they don’t use anything expensive, because they’re cutting on metal all the time. They look like cheap carving knives, if I had to guess.
There are regional differences to "Yum" sauce. If you've had the version that uses mirin and rice vinegar in restaurants your entire life, the Benihana yum sauce can taste gross and may taste too much like the grocery store Yum sauce. If this Yum sauce doesn't taste like Yum sauce to you, that is probably why.
Hey, Keith! Yeah, all of these Yum Yum = sauces seem to be a derivative of Fry sauce, which itself is a derivative of mayonnaise/ketchup based sauces like Thousand Island from the early 1900s. I did a bunch of research for the video, but I ended up not including it because I didn't think people would be interested. I might actually do a video on that in the future!
I finally made the recipe and, after eating local Japanese steakhouse yum sauce for many years, this is awful. The local stuff is very sharp and usually makes my nose run, this stuff is really no different, taste wise, than the crap in the bottle at the grocery store. Why anyone would crave this or think that it's special, in any way, is beyond me. I also made the Jason's version and I thought it was worse. It's not gross, it's just not even in the same realm as what I'm accustomed to from any local Hibachi grill. I think the disparity is this recipe not having fresh crushed garlic and fresh crushed white onion. The sauce really needs those to make it special.
Maki!! Thank you SO MUCH! You are the very person who has ever gifted me!! I'm going to take a screenshot of this and put it in my scrapbook!! I can not thank you enough!! I sincerely appreciate you!!! You really made my day!! :)
What's the point of heating it? Store mayonnaise is already cooked, and most cream is pasteurized. You can't boil down the cream to reduce it, or it would break like you said.
The sauce can be kind of 'gritty' from the spices added if it's not heated. You can certainly do it without, though. It doesn't make that much of a difference, to be honest! Thanks for watching!
Do you know anything about Kobe’s yum yum sauce? I have always liked it better. It is much whiter than most of the other Japanese Steakhouses. I’m wondering if they just leave the ketchup out?
I've never been to Kobe's, so I have no insight into their sauce. But there used to be a website devoted to the white sauce and I think this recipe is closest to what you're looking for: 1 ¼ cup Hellman’s Mayonnaise ¼ cup water 1 t tomato paste 1 T melted butter ½ t garlic powder 1 t sugar ¼ t paprika Dash cayenne pepper Note: MUST LET SIT OVERNIGHT FOR PROPER FLAVOR! Hope this helps!
Hey, Bruce! Typically, people eat it with either shrimp or fried rice. Another name for it is "shrimp sauce". But, it's really good on anything. Think of a mix between thousand island or fry sauce (if you're familiar with that) and that's basically very close to Yum Yum sauce! Thanks for watching!! I really appreciate you!
Yeah, I definitely plan on doing a lot of recipes from other places! And some original stuff, too. But people kept requesting Benihana, so I just decided I’d work my way through their menu! Thanks for stopping by! I appreciate you!
Cool video. Will try it sometime. I have to ask how you got this recipe? I ask because I have the "Yum Yum" sauce recipe that Benihana posted on their website a few years back and its very different from yours.
Hello! I got this recipe from a family friend who managed a Benihana for 20+ years. I had been looking for the recipe for years, but I randomly ran into him and he wrote it down for me. I have access to all the old Benihana websites from archive.org, but I've never seen the Yum Yum sauce on there. Would you mind sharing your recipe so I can take a look? Also, I have access to their corporate recipe book (the yum yum isn't in there) and some of the recipes that were listed on the website are a little different than what they posted on the web. Anyhoo, thanks for watching! I really appreciate your support! I'd love to check out your recipe! Thanks again!!
@@farmageddon I was searching my files for the Benihana Yum Yum Sauce recipe I had, and I was surprised to find out that what I had turned out to be a copycat recipe. I can't believe that for some reason I thought I got it from the official site. Sorry about that. Now I'm really curious about your recipe. Have you ever been to Miyabi Japanese Steakhouse? Its a franchise located mainly in the south. The yum yum sauce there is phenomenal! I don't know if its the same as Benihana's but here's hoping.
Hey, what's up! I have contacts in BH that gave me most of the recipes, but for some reason, nobody had the OG Yum Yum sauce recipe. I tried, and I'm not exaggerating, literally every recipe online when I was trying to reverse engineer it. Nothing seemed right. It was just happenstance running into an old family friend who had it! I've never been to Miyabi, but I've heard of it. I'll check it out! Thanks again for watching! I hope you have a wonderful day!! Let me know if you check out the recipe and how it turns out!! :)
@@farmageddon Like you, I"ve tried many recipes online that claims to be "The One" and I gotta tell ya, I was disappointed many times. Some came close to what I remembered, but for some reason, once I tried them with shrimp or even on top of fried rice, there's only a hint of the sauce flavor. I'm hoping the "heavy cream" in your recipe will solve this problem since it sounds like the extra bit of fat from the cream will adhere the sauce to the food better. Have you had any doubts or reservations about the authenticity of this recipe?
@@Wushu17 I got the recipe from a family friend who managed a BH for a long time, so the provenance of the recipe is legit. I've never seen it in the official corporate book or anything, but in a blind taste test, like ten of my friends couldn't tell the difference in mine and some I bought from BH. So, it seems legit to me. Try it out and let me know what you think! I'm curious!!
Hey, what's up?! I'm not sure the name, but it's the "Stone Mason" line from Pottery Barn! They should still have them there because I tripped walking up my stairs a couple weeks ago and broke one and I went to the store and they were still there. So, hopefully you should be able to find them! Thanks for watching!
Hi, Steph! I just got that recipe and I plan on doing the spicy sauce for fried rice and shrimp within the next 2-3 weeks! Thanks for stopping by! I really appreciate you!
Want to learn some more hibachi at home recipes? Check out this playlist: th-cam.com/play/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0.html
Can you pls show us how we can cook hibachi shrimps....tnx
@@emmaang3906 Hi, Emma! I'm working on that video right now! It should be out in 1-2 weeks! Thanks for stopping by!
There is a night and day difference between just mixing everything in a bowl vs heating all the ingredients in the double boiler. I mixed the mayo, ketchup, heavy cream and spices and tasted them before adding them to the double boiler. Heating up those spices really brings out the flavor of the spices and smooths out the graininess. The butter also makes it better too.
UPDATE 8/28/23:
I ran out of heavy cream and I tried using whole milk. It resulted in a thinner sauce with a similar consistency to the original. I love the heavy cream, however it thickens up a little too much in my opinion after refrigeration. Swap the heavy cream with whole milk at a 1:1 ratio. It will thicken up in the refrigerator. Or try half whole milk, half heavy cream if you like slightly thicker sauces.
At a lot of Japanese restaurants, I've noticed their sauces are fairly thin, so they might be using milk or half milk half cream.
Just a bit if historical info on this sauce, it was an original called shrimp sauce served in a restaurant called Samurai located in Golden Valley, MN. This was a staple teppanyaki restaurant in the twin cities since the 80s. They were bought out by Benihana roughly early 2000s. For months this sauce was not served, as the Benihana brand had zero idea it existed, less the thousands of regulars that were constantly asking for shrimp sauce. After a while they finally added it back on the menu, and I'm guessing it went to corporate. My mother was able to get an employee to give her the recipe over 20+ years ago, and the secret was always heavy cream and paprika for the pink color. Maybe it was a recipe used in other places besides Samurai, but Benihana had no idea what it was at first, and 100% did not want to serve it for months. There would say the sauce was not a Benihana sauce. It took allot of people complaining for them to finally dig up the recipe again and serve it.
This is amazing information. I didn't know much of the history. Thank you!
for the longest time i couldn't find a recipe because I kept searching "samurai at home" or like "samurai sauce" and the results gave me nothing. This whole time I have been salty and saying 'this is samurai' 🤣🤣 We have both samurai and benihana here but I prefer samurai 💛
I don’t know how I found this channel, but I’m so happy I could cry
Dude this guy has saved my cooking when it comes to Chinese food, I’ve made my family rice and yum yum sauce following your recipe and oh man it was the best. Thanks for the professionalism and awesome recipes man keep it up.
I made almost everything from this playlist and it is so spot on. Thank you so much!!! I love that you show where copycat recipes went wrong and how organized, agile and professional your videos are.
Thank you so much, Maki! I'm really happy you enjoyed the recipes!
It's mind blowing how delicious these sauces and butters are and the ingredients are my pantry staples. I love their Yum Yum sauce, I'm gonna give both a try! I wish I had a Home economics teacher like you when I was in high school.
Just made your version tonight and it's delicious. I didn't have Kewpie so I added a touch of MSG to the mix to give it that extra umami kick that Kewpie has. I split my batch in two and used a hot smoked paprika in half of it and it worked beautifully. I used it to top of a bowl of dirty rice and that smoky and spicy kick was just right. Thank you for sharing!
This is the best Yum Yum sauce recipe that I have tried to make at home and I have tried a lot! It's perfect. Thank you for sharing.
I’m really happy you enjoyed it!!
This is the best shrimp sauce/yum yum sauce recipe I have ever made. I took your advice with the additional spices. The double boiler method + cream made all the difference. I also made it with your fried rice & hibachi chicken recipe. Even better on day 2! Well done
Thank you, Heather! I'm really glad you enjoyed it!!
Why do I love their yum yum sauce so much?! I will put it on my rice when I eat at Benihana, but the thought of putting mayo, heavy whipping cream and ketchup on rice doesn't sound like it would taste good, but it's so delicious. Can't wait to try your version.
Hey, Patty! To be completely honest, I had never even heard of Yum Yum sauce before I started making these videos. I had a bunch of requests for it, so I looked into it further and I ended up really like it, too!
Thanks for the kind words! Let me know if you like it! My friend who used to manage a Benihana gave me the recipe, so it should be the exact one you get at the restaurant! :)
@@farmageddon I tried to find a recipe for this sauce years ago when we could only get it at a restaurant in Miami (which eventually got bought out by Benihana). We asked many times, but they were very protective of the recipe, obviously. If I recall correctly at that time, Benihana only offered the mustard sauce which is very different, so when we moved away, we were sad to not be able to go to our favorite Hibachi place and get this sauce. Years later, Benihana seemed to begin to roll it out to other FL locations and now it's offered at least to the other locations we've been to.
When I was working on trying to dupe it, I began with some recipes online and I got pretty close, but it just wasn't quite right. Thank you for sharing your efforts, I can't wait to try both the dupe and your elevated version!
@@PBohorquez0731 use tomato paste instead of ketchup you're already adding sugar into the mix so it balances out plus ketchup isn't a key ingredient to yum yum sauce...I used to date a Japanese girl and she showed me the way lol
This channel is better than America Test Kitchen....
Thanks, Danni! I really appreciate the compliment!
Bold move cotton!
I concur
I have been thinking open a cafe shop and I have learn so much from you. Thanks!
Of course I'm not an expert like you..... I throw everything in a bowl just like you said.... But I do add rice vinegar.. because of the sugar content...
And dehydrated onion flakes... I do add water... And it does work for me,... But if I had the time I would try your version.... Thank you.... I really am learning a lot from you.... I adore good instructors..... And you are one of them!
You're really knocking it out of the park with these recipes. Subscribed and will recommend to others. Cheers.
Thank you very much! I'm really happy you enjoyed the videos! I sincerely appreciate your support!!
My Man...My man...MY MAN!!!! You are my own small culinary hero with this. I have tried so many Yum Yum (Shrimp) sauce recipes and they have all been lacking....till now. Cincinnati had a Benihana's downtown that has a Shrimp sauce that was like crack to me and my ex-wife's family. It was different than what we would get at many other Benihanas. My ex said it was because that location was originally a Shogun or Samurais of something. When Benihanas took over though they kept the shrimp sauce and sadly that location was closed a few years ago.. You're amp'd up version in this video is DEAD ON to that sauce. I made up some Kewpie using @BrianLagerstrom recipe and the combo of that and your technique/seasoning blend nails it. I can't wait to try more of your recipes as they all sound great. I wish you all the success with your youtube escapes.
That's awesome, Blake! I'm elated you enjoyed the sauce!!
I made this and I can say the flavor is amazing. I did a couple things different, I cut the salt and sugar amounts by half and added a couple dashes of Worcestershire, a 1/4 tsp white distilled vinegar, and a 1/4 tsp of MSG.
Kewpie is what I was gonna use for this sauce. Im glad to see that it upgrades the sauce.
You are an increadable knowledgable chef. Love your videos!
thank you!
I’m on my second video and let me tell you I’m so excited to try your recipes!! How have I not found you sooner is beyond me. I just subscribed I can’t wait to watch all your videos. Keep cooking and sharing your videos. ❤
The one trick I can contribute is that the restaurant I worked at toasted the paprika a little bit before adding all the rest of the dry ingredients. Could have been because they didn't use the smoked kind.
Going to add mustard powder and kewpie to the kitchen today, can’t wait to try this one out
Thank you Jason!
Beautiful! Thanks for stopping by! Nice to see you again!!
@@farmageddon another banger! I made your version with the kewpie and mustard powder. I tried the sauce over walnut chicken. SOO GOOD MAN
So glad to have this in my kitchen playbook 🙏
@@j565tyty Thanks for your support, man! It's really appreciated!!
Great recipe and video... I make a shrimp sauce that is very similar to your variation, except i also add some horseradish sauce, worcester sauce, and a dash of cognac or brandy.
My kids are big fans of the yum sauce so I have to try this method. I've definitely had versions at some hibachi places that had a hint of sesame oil in them. I think that would be a nice addition to this recipe as well.
Oh man this sounds awesome! I love kewpie mayo, I can imagine how good this is, I’ll have to give it a try! Very cool to see the test sauces you go through to get to your final recipe!
:) thank you, Maikoh! Nice to see you again!!
I’ve been trying to make my own sauce for years. This is it. This is the way
Another amazing video! Love all the testing you did - really shows how much effort you put into production! Can't wait to try this out.
Thanks, Jake! I really appreciate it!
Yeah, I worked on this damn sauce for over a year trying to get it right! I contacted all sorts of people I know that worked in Benihanas all over the country and no one had it! :/ Then I randomly ran into a friend who used to manage a BH in a parking lot, of all places, and he wrote it down for me!! He also gave me 3 other recipes I didn't even realize I was missing! So, I've got a few other videos before I work my way through the entire menu!
Thanks again for your kind words! Very nice to see you again!!
@@farmageddon what are the names of the other recipes you got
I made your version and it’s amazing. Thank you.
I literally just made this (your second version) and it’s amazing. I have it currently in the fridge cooling to allow it all to come together and blend appropriately. But just the taste alone for now is wonderful. I’m excited to taste later or tomorrow. I also made last night the garlic butter which is extraordinary. I’ll be using all this tomorrow when I make the fried rice. Thank you!
Hey, thanks Jason! I really appreciate you!!
One note: if you're making fried rice based off of my video - everything is correct other than the ratio of water to rice. You should really wash the rice first and then use an equal ratio of water to rice. I said to use too much water in the video. So, just a heads up. Marion's Kitchen has a good tutorial on how to cook rice for fried rice. Of if you have a rice cooker, that's even better. I'll be doing another fried rice video here within the next month that you'll be able to reference, but until then, just be mindful of using too much water, because it will turn out mushy!
Thanks again for the kind words! Here's a link to Marion's video, if you'd like to check it out! th-cam.com/video/7fFRyPC_kCU/w-d-xo.html
@@farmageddon thanks for the tip. Up until watching your videos I was making the fried rice and buying the sauces and garlic butter at Benihana. But I would notice a small discrepancy with the rice because I would do the same, water to rice ratio was a bit over. However, after it would dehydrate and cool it appeared fine until the cooking process began. I would notice it would take a bit longer to fry in the wok as the rice most likely held onto some water. But, this time around, I will use equal ratio as you mentioned. In addition, I bought the Calrose rice. I’ll keep you posted tomorrow on the final outcome. Do you have social media where I can send you a photo tomorrow of the dish? :-)
@@farmageddon I have my made the shrimp hibachi which is my all time favorite in the past using the garlic butter from the Benihana restaurant etc. Yet, I would enjoy watching a video on your hibachi shrimp cooking if you can one day post it. Fairly simple I would say but I enjoy the attention to detail you put into your videos. By the way, I’ll be trying to ginger sauce and onion soup recipe soon also. Keep up the great work J!!
Unfortunately, I don't have social media. My sister keeps telling me to make a FB and Instagram to promote my channel, but I don't have them yet. But if you look at the 'about me' section of my channel page, you should be able to find an email address. YT won't let me comment with email in the actual comments, I guess it's to dissuade people from spam or something? Not sure. Either way, I'd love to see your creations!
The shrimp video will definitely be coming out soon. I'd say within the next month or so. I just need to write it up!
Years ago our Benihanas in MN was a restaurant called Samurai, same exact sauce. Then they were bought out by Benihana, and I was afraid my favorite Yum Yum sauce would be changed. I was pleasantly surprised that the new Benihanas had the exact same sauce. This leads me to believe that the sauce originated at the MN Samurai, and then became the Benihana sauce after the buyout. I could be wrong.
There is a samurai in miami. I believe it is the last samurai, but it's owned by bennihana
No youre actually right. My mom was at a benihana after they switched. They said they no longer served the sauce and half the table walked out, my mom was pissed. They eventually realized how dumb it was and started making the sauce again.
We also have one in Miami. We all still call it samurai. It’s owned by Benihana but sauces are all the same
Kewpie is more tart also, so I think that extra acid probably balances it a bit better.
I've been reversed engineering all sorts of food since I was 10 years old I've been able to recreate anything I eat and can pick out what ingredients are in something after I eat it. That being said that's a totally good call on the mustard powder and white pepper for that peppery kick of heat in the sauce that's exactly what I would have done as well LOL. People don't use enough mustard powder in things. I've seen so many people make deviled eggs with actual yellow mustard instead of mustard powder and it's unedible. Mustard powder and white pepper are always things I keep on hand in my seasoning cabinet. My entire childhood was spent with my Korean friends since birth so I grew up eating a lot of Asian food so white pepper is a staple
:)
Very good. I’ve never had the original, but I’ve had the one from the store. It’s good, but this one is better. I also make a basic one with out the butter. I add some sriracha to mine as well.
I’ll have to try this one thanks for the recipe. I’ve never eaten at Benihana not even one where I’m located I’d have to drive 3 hours. Miyabis is our local Benihana. You should try to make zax sauce, from zaxbys! Ive tried but I’m missing something or multiple things and I can’t quite put my finger on what exactly I’m missing.
I'll put zax sauce on my list of topics to research!!
Improving upon yum yum sauce is a bold claim. Gonna have to try this.
did u make it?
Not yet. Been too busy doing multiple family's worth of Thanksgivings.
A reminder to try this if you haven't yet!
Thank you for using grams! Im american but have been cooking with grams wherever possible. Its soooo much easier!
It should be noted that the Benihana Yum Yum sauce recipe varies from region to region. I’ve eaten at Benihana‘s all over the country and I’ve noted that there are three distinct recipes one is sweet, one is tiny, and one is savory. I want the one from Minnesota.
Thank you!!! I have been looking for a great version. Like this!
I made this and it’s delicious
So excited to get to try this! 😋
Thank you for your service! 💜
Thank you, Ana Marie! My pleasure!
What Entree is Yum Yum Sauce typically used for? You wouldn’t really dip high Quilty Wagyu Steaks in it Just maybe Grilled Chicken & Shrimp. Thank You So Much 😊
Hey, Mick! I had never even heard of Yum Yum sauce before I started making Benihana content. But it’s been my most requested recipe so far. Apparently, people like it to dip pretty much everything in. But it’s most popular for shrimp, meats and, strangely enough, to top fried rice!
If you ever make it, let me know if you like it! It’s kind of like a more flavorful Thousand Island dipping sauce. Just for reference!
Nice to see you again!!
Yum yum sauce is used on most hibachi dishes, if you like it. I use the teriyaki as well as the yum yum and it's wonderful.
It’s also delicious on a burger!
@@ivyrose779 absolutely 🍔👍✅
@@ivyrose779Thank You So Much 😊Yes Hamburger ✅Cheers
Can you do a video on the red salsa at Mexican restaurants
Sure! I have a list of topics I'm looking into and I'll add salsa to it!
Interesting fact: West of the Rockies there is no Hellmans mayo. It's called Best Foods mayo. Both made by Unilever and the company claims the recipe is the same for both brands. The only place you can buy both is Denver, Colorado (per Business Insider.)
like number 1000 here. this recipe is goated!
YOU are the true GOAT, AM!!! :)
Bravo 🙌. Love ❤️ your recipes. I’m so glad I found you. ❤️👧🙏🏾🙏🏾
About halfway through I started thinking, "I wonder how this would work with Kewpie. Surely he tried this with Kewpie at some point." Once again, you did not disappoint! Thanks for all your great videos! I especially appreciate that while you're talking about a different topic, you are still showing what the consistency should be. I know my cooking went up several notches the more I learned to cook with my eyes and not just following a recipe.
You nailed it..
Sweet paprika? I can only find regular or smoked paprika. Is sweet really a thing??
The difference is negligible! Just use whatever you can get!
Thanks for watching!
OMG! If you squeeze in 1/2 fresh lemon and a bit of green chilies it’s my homemade seafood sauce recipe! I can do this! Thank you!
Hello, Elizabeth! Thank you for the kind words! I hope you enjoy the sauce!!!
So glad you made this. Are you planning on doing one for the noodles?
Hey, thank you!! Yes, I definitely plan on doing a yakisoba video and some other noodle dishes that I like in the future! I'll try to remember to drop you a line when I do! Thanks for watching!!
Glad I came across this. Thanks
What about Mirin and rice vinegar?
Do you mean what about adding them to the Yum Yum sauce? I’ve not tried that, but it may be good. Try it and let me know! I’m curious!
Here to learn.
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Hi, Leigh Anne! I sincerely appreciate your support!
Excellent. Thank you
Hi Jason. Great Recipe! Congrats!! Quick question, if the sauce turns out a little thick what is the best way to thin it out some?
Hello!! I would start by adding more cream to thin it out a bit! You may have to adjust your seasonings though, just a heads up!
Let me know if you have any more questions! I'll do my best to help!!
Thanks for checking the video out!! :)
Made this and it was awesome.
Could you come to Vancouver 🇨🇦 and figure out Kobe Steak house’s Ginger and Mustard sauces?
Can you add umami powder to enhance the flavor even more?
for sure!
Ever consider doing Vietnamese food? Specifically Bo Ne? I've tried several TH-cam recipes for Bo Ne and, while pretty good, just seem to be missing something. Thanks.
There will be a Vietnamese recipe coming out next Saturday! I've been working on it for almost 2 months!
Need this in my life
Well I’m finally jumping into The Kewpie Ring ✅ I love mayonnaise so much & I’m kinda embarrassed that I didn’t know about Kewpie long ago. I now have Dukes & Japanese Mayo for all recipes😊. Thank You So Much. I really appreciate all your Lessons ✅ Yum Yum Cheers 🍻 from MickCotton BBQ in Los Angeles CA.
Hey Jason, thank you for amazing videos. I was wondering whether you considered substituting heavy whipping cream with creme fraiche or sour cream? I think that it would give the dish even more dimensional flavor profile.
hmmm, I've not tried that! If you do, let me know how it turns out!! Sounds legit!
How long would you say this would last in the fridge?
Hey Heather! I would say this should last about a week in the fridge! :)
I made Jason's version the other day but it was a bit salty and I think i like to mayonnaise version instead. I will try that next.
The regular mayonnaise version will be exactly what you’ll find at the restaurant. I do tend to oversalt things because I worked in restaurants for years. So you may want to dial back any salty ingredients and adjust afterwards.
Thanks Jason
Is the mustard powder for color, or does it incorporate some flavor or a textural difference? I'm pretty ignorant about this sauce, I was thinking it was the sauce used for specific maki rolls, but I didn't see any rooster sauce or fish roe, so I knew immediately it was something different. Is this a sauce for steak?
Delicious
What do I pair yum yum sauce with? Besides shrimp.
Do Benihana‘s use real butter or margarine like the garlic butter for the yum yum sauce
Hey, Jermaine! I know they use margarine for their garlic butter (but I use real butter, because I think it tastes better). For the yum yum sauce, I’m not sure, but I think real butter is better. Hope this helps! Thanks for watching!
Hi Jason, I would like to know what kind of knife use Benihana or any hibachi??
Hello, Jorge! I’m really not sure as all the chefs/cooks seem to have different knives! I know they don’t use anything expensive, because they’re cutting on metal all the time. They look like cheap carving knives, if I had to guess.
1/2 cup mayo
1/4 cup heavy whipping cream
2 teaspoon ketchup
2 Teaspoons white sugar
1/4 teaspoon salt
1/4 teaspoon garlic powder
Paprika
There are regional differences to "Yum" sauce. If you've had the version that uses mirin and rice vinegar in restaurants your entire life, the Benihana yum sauce can taste gross and may taste too much like the grocery store Yum sauce. If this Yum sauce doesn't taste like Yum sauce to you, that is probably why.
Hey, Keith! Yeah, all of these Yum Yum = sauces seem to be a derivative of Fry sauce, which itself is a derivative of mayonnaise/ketchup based sauces like Thousand Island from the early 1900s. I did a bunch of research for the video, but I ended up not including it because I didn't think people would be interested. I might actually do a video on that in the future!
I finally made the recipe and, after eating local Japanese steakhouse yum sauce for many years, this is awful. The local stuff is very sharp and usually makes my nose run, this stuff is really no different, taste wise, than the crap in the bottle at the grocery store. Why anyone would crave this or think that it's special, in any way, is beyond me. I also made the Jason's version and I thought it was worse. It's not gross, it's just not even in the same realm as what I'm accustomed to from any local Hibachi grill. I think the disparity is this recipe not having fresh crushed garlic and fresh crushed white onion. The sauce really needs those to make it special.
@@keith_dixon Do you happen to know if there a better recipe for yum yum sauce that you can share?
@@kennethz3366 he don't all he is doing is running his mouth
How long is this sauce good for?
Thanks!
Maki!! Thank you SO MUCH! You are the very person who has ever gifted me!! I'm going to take a screenshot of this and put it in my scrapbook!! I can not thank you enough!!
I sincerely appreciate you!!! You really made my day!! :)
In mine I add a teaspoon of Catalina sweet honey dressing. A teaspoon of sherry and a pinch of Cheyenne pepper.
What's the point of heating it? Store mayonnaise is already cooked, and most cream is pasteurized. You can't boil down the cream to reduce it, or it would break like you said.
The sauce can be kind of 'gritty' from the spices added if it's not heated. You can certainly do it without, though. It doesn't make that much of a difference, to be honest!
Thanks for watching!
@@farmageddon Useful info. Thanks.
Do you know anything about Kobe’s yum yum sauce? I have always liked it better. It is much whiter than most of the other Japanese Steakhouses. I’m wondering if they just leave the ketchup out?
I've never been to Kobe's, so I have no insight into their sauce. But there used to be a website devoted to the white sauce and I think this recipe is closest to what you're looking for:
1 ¼ cup Hellman’s Mayonnaise
¼ cup water
1 t tomato paste
1 T melted butter
½ t garlic powder
1 t sugar
¼ t paprika
Dash cayenne pepper
Note: MUST LET SIT OVERNIGHT FOR PROPER FLAVOR!
Hope this helps!
I don’t bother with any of the stove top parts and it’s still insanely good
Is there any substitute to the white sugar? Trying not to have refined ingredients in my diet. Thanks :D
I'm sure it would work with other sweeteners. Maybe honey? If you try it - let me know. I'm curious how it turns out! :)
@@farmageddon Honey was my first guess, too! I'll have to try it and report back. Thanks for the great content!
Thank you good sir 🫡
Yeah!!!!
Thank you
Thanks!!!
What does yum yum go with? Thx
Hey, Bruce! Typically, people eat it with either shrimp or fried rice. Another name for it is "shrimp sauce". But, it's really good on anything. Think of a mix between thousand island or fry sauce (if you're familiar with that) and that's basically very close to Yum Yum sauce!
Thanks for watching!! I really appreciate you!
Do you make other restaurant recipes?
Yeah, I definitely plan on doing a lot of recipes from other places! And some original stuff, too. But people kept requesting Benihana, so I just decided I’d work my way through their menu!
Thanks for stopping by! I appreciate you!
Subscribed ☑️
Cool video. Will try it sometime. I have to ask how you got this recipe? I ask because I have the "Yum Yum" sauce recipe that Benihana posted on their website a few years back and its very different from yours.
Hello! I got this recipe from a family friend who managed a Benihana for 20+ years. I had been looking for the recipe for years, but I randomly ran into him and he wrote it down for me.
I have access to all the old Benihana websites from archive.org, but I've never seen the Yum Yum sauce on there. Would you mind sharing your recipe so I can take a look? Also, I have access to their corporate recipe book (the yum yum isn't in there) and some of the recipes that were listed on the website are a little different than what they posted on the web.
Anyhoo, thanks for watching! I really appreciate your support! I'd love to check out your recipe! Thanks again!!
@@farmageddon I was searching my files for the Benihana Yum Yum Sauce recipe I had, and I was surprised to find out that what I had turned out to be a copycat recipe. I can't believe that for some reason I thought I got it from the official site. Sorry about that. Now I'm really curious about your recipe. Have you ever been to Miyabi Japanese Steakhouse? Its a franchise located mainly in the south. The yum yum sauce there is phenomenal! I don't know if its the same as Benihana's but here's hoping.
Hey, what's up! I have contacts in BH that gave me most of the recipes, but for some reason, nobody had the OG Yum Yum sauce recipe. I tried, and I'm not exaggerating, literally every recipe online when I was trying to reverse engineer it. Nothing seemed right. It was just happenstance running into an old family friend who had it!
I've never been to Miyabi, but I've heard of it. I'll check it out! Thanks again for watching! I hope you have a wonderful day!!
Let me know if you check out the recipe and how it turns out!! :)
@@farmageddon Like you, I"ve tried many recipes online that claims to be "The One" and I gotta tell ya, I was disappointed many times. Some came close to what I remembered, but for some reason, once I tried them with shrimp or even on top of fried rice, there's only a hint of the sauce flavor. I'm hoping the "heavy cream" in your recipe will solve this problem since it sounds like the extra bit of fat from the cream will adhere the sauce to the food better. Have you had any doubts or reservations about the authenticity of this recipe?
@@Wushu17 I got the recipe from a family friend who managed a BH for a long time, so the provenance of the recipe is legit. I've never seen it in the official corporate book or anything, but in a blind taste test, like ten of my friends couldn't tell the difference in mine and some I bought from BH. So, it seems legit to me. Try it out and let me know what you think! I'm curious!!
Just wondering what is the name of the dinner plate you used in the video ?
Hey, what's up?! I'm not sure the name, but it's the "Stone Mason" line from Pottery Barn!
They should still have them there because I tripped walking up my stairs a couple weeks ago and broke one and I went to the store and they were still there. So, hopefully you should be able to find them!
Thanks for watching!
@@farmageddon thanks bro nice video!
Thanks, man!
Sorry to say but..... I never heard of this sauce before... Is this the same sauce used on Schawarma?
How long will this last in the fridge b4 it is spoiled?
About a week.
For a unique flavor try smoked paprika
YES!!!
What about cream cheese or horseradish?
I don't think those would work with this recipe.
You sir are a steely-eyed missile man. You have earned my sub.
Hey, thanks man! I really appreciate your support!!
are we waiting on the fried rice redemption?
That’s definitely coming! There are a couple things I did wrong in that video and it irritates me every time I think about it!!
fried rice redemption: th-cam.com/video/5ZH43ej3wys/w-d-xo.html
Can you please do the spicy sauce???????
Hi, Steph! I just got that recipe and I plan on doing the spicy sauce for fried rice and shrimp within the next 2-3 weeks!
Thanks for stopping by! I really appreciate you!
About how long will this keep in the refrigerator?
About a week or two!
PLEASE, PLEASE, PLEASE tell us how to make the chicken lettuce cups!!!!!!!!!!!!!!!!!!!!!!
I bet that would make a wicked horseradish sauce base
sounds legit!