Hey there, Chef! My cousin's wife asked me to be an Hibachi Chef for his 40th bday. I watched all of your videos prior to party. The party was a great success! Thank you for sharing your knowledge!
@@taracluck8589 My first time cooking in front of customers I got pulled of the grill! I went up with so much confidence, then after I cooked and served the fried rice I was a deer in headlights!
I’ve been looking for a yum yum sauce recipe that calls for pineapple juice because that is the only hint I could get out of the employees at our local hibachi spot. Thank you so much for sharing this authentic recipe!! Nothing copycat about this recipe!
Tried your teriyaki sauce recipe and it was so good I decided to try this. Had some friends over and made the chicken fried rice, steak with the teriyaki sauce, and this yum yum sauce (all recipes from your videos) to go with it on my Steelmade flat top. Everyone loved the food and the friends took the leftover teriyaki sauce and yum yum sauce home. Thanks for sharing the awesome recipes.
This looks delicious! My mom absolutely loves yum yum sauce. I’ll definitely have to try your recipe out the next time I make us a hibachi-style dinner. 😋
Again, great vid. At the restaurants you've worked at, did u guys mass produced yy sauce in large bins with a handrill mixer like u see in those vids on SM? I cringe every time i see those. 😂 Out of all yhe recipes i've tried online, yours is the closest to what I remember at Miyabis. No joke. 😊
Hey Paul. I'm reading that Yum Yum Sauce is different from say Kobe's/Miyabi's White Sauce. A person on Reddit argued that Kobe's White Sauce is not the same as YYS bc they claim it doesn't have tomato product in it. Can you confirm this? I always thought YYS, Shrimp Sauce, and White Sauce were all interchangeable. 🤷🏻
Each restaurant has its own recipe. The tomato and paprika give the sauce its color. Yum yum, shrimp sauce and white sauce are the same thing. It just depends on what the chef and the restaurant call it.
Hey Chef, All the hibachi restaurants ive gone to use a thicker dark sauce (not soy sauce) on their noodles, chicken and veggies. Any idea what that is? Its definitely a sweeter sauce of some sort
I love your DIY hibachi videos but especially your sauce videos as no one on the internet gets the taste right because they suggest the wrong ingredients whereas you get it right! That said I noticed most online “recipes” for Yum Yum sauce call for vinegar. Are there variations that use it as an ingredient to your knowledge?
The old school recipes used vinegar, but those recipes called for tomato paste. The tomato paste had to be baked several times. This was back when teppanyaki/hibachi wasn’t so mainstream. To save time “the new school” way is to add ketchup, which is made with vinegar.
Dude, love your channel! You have inspired me to break out the old Blackstone grill and try to take my cooking skills to the next level. We live in Florida and the chain here has the sauce more of the white variety that you make mention of in the video. Do you have a recipe for that? or instructions to alter the recipe in this video? Keep the videos coming!
At my restaurant, i never made the sauce but my owner did tell me she put orange juice in hers (like fresh squeezed I'm assuming ) and i think they blended a bit of green onion it it too. I've been searching for YEARS i swear i will find the secret before I die
Hey Paul. Your vids are so awesome! Thanks for sharing your recipes and experience in the hibachi world. I have to ask, in this recipe do you use salted or unsalted butter? Thanks
@@Wushu17 I’ve heard of Miyabi and know people who trained at the Myrtle beach location. Not sure about their yum yum sauce. Down south I’ve worked in Naples FL, Raleigh NC, Atlanta GA, and Montgomery AL.
Lessen the pineapple juice and add more half/half. San Diego and Seattle we added carrots. Colorado and St Louis we used pineapple juice. Its tough to be exact because each restaurant will have their own recipe in terms of how much of each of these ingredients they add in.
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Hey there, Chef! My cousin's wife asked me to be an Hibachi Chef for his 40th bday. I watched all of your videos prior to party. The party was a great success! Thank you for sharing your knowledge!
That's awesome. Hopefully you and they had a great time. Did you do the shrimp toss?
@@thebackyardhibachi lol no shrimp toss! Didn't have time for any flair 😉 I was too nervous
@@taracluck8589 My first time cooking in front of customers I got pulled of the grill! I went up with so much confidence, then after I cooked and served the fried rice I was a deer in headlights!
So what exactly did you make?
Looks good, thanks for sharing.
So glad I found your channel! Can't wait to make this...thanks!!
Thank you for sharing!!! I just found your channel. Great Recipes... keep them coming. Appreciate you sharing your recipes!!!
Thanks for the video! Going to try whipping some of this up love it. Cheers
Love these videos! Keep em coming Paul! :)
Awesome Sir!
Thank you! Looking forward to making this!
Awesome stuff!! Keep up the great work 🤘🏻💯
Omg I made this just now and this taste just like the hibachi style yum yum sauce 😀 thanks so much for sharing!
Man you just made my whole damn cooking life thank you, you have a fan for life your channel is awsome
yummy thank you that was great
I’ve been looking for a yum yum sauce recipe that calls for pineapple juice because that is the only hint I could get out of the employees at our local hibachi spot. Thank you so much for sharing this authentic recipe!! Nothing copycat about this recipe!
This was the recipe I used when I was head chef at Kyotos. The only hard part was scaling it down!
Great content as usual mate!!!
Tried your teriyaki sauce recipe and it was so good I decided to try this. Had some friends over and made the chicken fried rice, steak with the teriyaki sauce, and this yum yum sauce (all recipes from your videos) to go with it on my Steelmade flat top. Everyone loved the food and the friends took the leftover teriyaki sauce and yum yum sauce home. Thanks for sharing the awesome recipes.
This is the video i NEED!
Great video! I never would have guessed these were the ingredients. I love this stuff. Cheers 🍻!
Much Appreciated Paul 🎉
Awesome,thanks
This looks delicious! My mom absolutely loves yum yum sauce. I’ll definitely have to try your recipe out the next time I make us a hibachi-style dinner. 😋
Gonna try making it low carb.. thanks
Thank you very much it tastes delicious, I love your channel, great job paul keep up the great work.
Glad you like it!!
Really helpful channel, thank you
Happy to help!
Why is this Channel not huge!? I live hibachi! 😊
Just found and subscribed to your channel. Thank you for this recipe can’t wait to make some up. 😊
How’d it go?
It was fantastic and my go to sauce now. Thank you so much for sharing.
Well Done Sir!
Thank you sir!
I absolutely love your channel! I just found it and you have been teaching me a lot. Thank you for all your videos.
i love it. i get the sniffs too sometimes
Spring and beginning of fall is game over for my sinuses.
New sub here!!! Could you do one on egg yolk sauce!
Can you tell us what brands you use??? Soy, sesame, and oils??
omg 😢 I'm going to try this and let you know how it goes. if this is the secret to my favorite sauce in the world, I will be so grateful
How’d it go?
What brand of mayo did you use?
Love your videos. One question- can you use artificial sweetener in yum yum sauce instead of sugar?
You should be fine, as long as it’s in powder or granular form it shouldn’t effect the consistency.
Thanks for sharing. How long does it last in the fridge?
Probably longer than this but, 7 days to be safe. I never had Yum Yum sauce last long enough the restaurant to figure out when it spoils.
Great quick question the pineapple juice is that 8 oz can? Thanks for what you do
6oz can
Sounds fantastic! How long will this last in the fridge? I'd like to make it.👍👍
same question!
on the safe side 7 days, at the restaurant it last 10 days.
Would you recommend refrigerating it over night before using?
You don't have to refrigerate Yum-Yum before use. Make sure you refrigerate afterwards. It'll last about 7-10 days in the fridge
What is the yum yum sauce used on? While cooking or after?
It’s a dipping sauce. Good for fried rice, chicken and shrimp.
so good. How long does it last for approx?
10 days in the fridge
Pro Tip: Add your recipe items / measurements in the description area.
Check out this channel: www.youtube.com/@SousVideEverything
This is the guga guy! I didn’t realize he had two channels. I’m developing a website to host all my recipes.
@@thebackyardhibachi Yup. I didnt either till about a month ago when I started cooking Sous Vide. Looking forward to the web site.
What does the half & half and the pineapple 🍍 juice add ?
Creaminess from the half/half. Aroma and sweetness from the pineapple.
How would I make the horseradish based version?
Coming soon.
How many ounces was the can of pineapple juice Paul?
6 oz can.
great work man!! Store bought is terrible.
awesome and thank you! Can you do a video on the ginger dressing that’s served at hibachi restaurants?
Sure thing! Stay tuned.
The pineapple juice -- Is that a 6-oz can or an 8.4-oz can?
6-oz can
Again, great vid. At the restaurants you've worked at, did u guys mass produced yy sauce in large bins with a handrill mixer like u see in those vids on SM? I cringe every time i see those. 😂
Out of all yhe recipes i've tried online, yours is the closest to what I remember at Miyabis. No joke. 😊
Thank you. I’m happy you found one similar!
We do use large bins at the restaurant and they only last a week depending on how busy.
Hey Paul. I'm reading that Yum Yum Sauce is different from say Kobe's/Miyabi's White Sauce. A person on Reddit argued that Kobe's White Sauce is not the same as YYS bc they claim it doesn't have tomato product in it. Can you confirm this? I always thought YYS, Shrimp Sauce, and White Sauce were all interchangeable. 🤷🏻
Each restaurant has its own recipe. The tomato and paprika give the sauce its color. Yum yum, shrimp sauce and white sauce are the same thing. It just depends on what the chef and the restaurant call it.
Can u show us how to make clear mushroom soup please
Sure thing! Stay tuned
How long will this recipe last in the fridge before it is spoiled?
10 days
Hey Chef,
All the hibachi restaurants ive gone to use a thicker dark sauce (not soy sauce) on their noodles, chicken and veggies. Any idea what that is? Its definitely a sweeter sauce of some sort
That’s teriyaki sauce.
If I don’t have half and half is it ok to use milk??
Yes, it’ll be slightly thinner and less creamy.
Thank you Paul! :)
I love your DIY hibachi videos but especially your sauce videos as no one on the internet gets the taste right because they suggest the wrong ingredients whereas you get it right! That said I noticed most online “recipes” for Yum Yum sauce call for vinegar. Are there variations that use it as an ingredient to your knowledge?
The old school recipes used vinegar, but those recipes called for tomato paste. The tomato paste had to be baked several times. This was back when teppanyaki/hibachi wasn’t so mainstream. To save time “the new school” way is to add ketchup, which is made with vinegar.
Dude, love your channel! You have inspired me to break out the old Blackstone grill and try to take my cooking skills to the next level. We live in Florida and the chain here has the sauce more of the white variety that you make mention of in the video. Do you have a recipe for that? or instructions to alter the recipe in this video? Keep the videos coming!
Yes, I when I worked in Naples I used the white sauce. I’ll have a video on it soon!
At my restaurant, i never made the sauce but my owner did tell me she put orange juice in hers (like fresh squeezed I'm assuming ) and i think they blended a bit of green onion it it too. I've been searching for YEARS i swear i will find the secret before I die
There’s an orange sauce up in the Seattle/gig harbor area
I the milk half and half?
Correct, it’s half and half
Hey Paul. Your vids are so awesome! Thanks for sharing your recipes and experience in the hibachi world. I have to ask, in this recipe do you use salted or unsalted butter? Thanks
Thank you! You can use either or. At some restaurants we used clarified butter.
@@thebackyardhibachi that's interesting. What does clarified butter do for the sauce? Does it make it taste better or different?
@@Wushu17 its used for flavor and adds sheen to the sauce.
Thanks man. Did you ever worked at a Miyabi's down south? Is their yy sauce recipe exactly the same as the one u posted?
@@Wushu17 I’ve heard of Miyabi and know people who trained at the Myrtle beach location. Not sure about their yum yum sauce. Down south I’ve worked in Naples FL, Raleigh NC, Atlanta GA, and Montgomery AL.
You mentioned something about some horseradish sauce. Can you elaborate on the ingredients for that?
Yes, I meant to say that I was goin to address those sauces in a separate video. Stay tuned.
Were you able to make this video yet I didn't see it? Your videos are amazing we've been going to the same Hibachi restaurant for over 20 years!!
Hey can you show how to make mustard sauce?
The recipe is on the channel!
What’s up pare. Pa kita naman ng 3 stars and a Sun tat mo bro
thats way different from the Bennihana recipe, but probably still taste good
Here comes your first 100k+ video lolol.
I followed your recipe and to me it doesn’t take like yum yum sauce that I’m used to ( mid west / west coast ) it just tastes like pineapple.
Lessen the pineapple juice and add more half/half. San Diego and Seattle we added carrots. Colorado and St Louis we used pineapple juice. Its tough to be exact because each restaurant will have their own recipe in terms of how much of each of these ingredients they add in.
I no understand half & half
Equal parts milk and cream.
@@thebackyardhibachi thanks
“1/6 tablespoon of sugar”
*pours out almost a whole cup*
1 to 6 depending on how sweet you want this
Diabetes + heart disease in a bottle :D
🤣
That bullshit aint the original yum yum sauce, just call it your own sauce guy, we Habachi chefs know wassup😂
tell us your recipe then since you claim it's so easy
@@lilmamagc i worked for Benihana no need to .