You know, the white-pink stuff they serve with hibachi. Buttery, sweet, salty, tangy, and easily customizable. Great for fried rice!

This is my take on the yum yum sauce that is served at Japanese hibachi restaurants. It is spicier than what you get in the restaurants but so good.

I love going to hibachi grills and always wondered how they made the yummy white sauce, so I asked and wala!

If you have eaten at a Japanese Steakhouse and had this sauce, sometimes called shrimp sauce or white sauce, then you know why its called yum yum sauce. You can use this as a salad dressing, for a dip, to pour over grilled seafood, chicken, meats etc. Trust me it is so good on everything!

When I ran a shop, I used to make this in large quantities. Now, since it's just for my family, the recipe is in tablespoons. You can also use a ladle or any other measure.The origin of this recipeI tried to convert the sauce I used to make by eye into tablespoons.

I adjusted the amounts to tablespoons.When cooking, if it's over high heat it'll bubble over, so be careful.If measuring by the spoonful or ladleful, the key is to start with the sugar (before it gets soggy with the soy sauce and wet ingredients). Recipe by Chatamari

If you follow these steps well, you can make izakaya-style yakitori sauce!When cooled, it'll thicken, so don't over-simmer it.Thoroughly cook off the alcohol of the sake and mirin. Recipe by Cooking S Papa

To start, I have to give credit to the YouTube channel Sous Vide Everything, from where I got the basis for this recipe. If you've never watched that channel (or its sister channel, Guga Foods), I highly recommend it. Guga and his pals run some very interesting "experiments," usually on steak. Sometimes they work, sometimes not. One of their successes was a sauce made with Maggi seasoning and cream. I personally love Maggi seasoning, so of course I had to try it. Because I was concerned that their version might come off as a little one-note, I modified it to try and add a little more dimension. Unsurprisingly, the sauce came out amazing. I've made no secret of my love for the steak sauce as Le Relais de l'Entrecote, and this sauce reminded me a lot of it. In fact, it may be closer than the Relais sauce recipe I posted a while back. My wife definitely noticed the similarity. Also, she loved it so much, she suggested I name this recipe Num-Num sauce which... yeah, no. I think I'll stick with herbed umami sauce.

I recently recreated KFC's Jang Sauce Chicken. Another Cookpad user tried the sauce with other dishes besides chicken, and she encouraged me to upload the sauce as a separate recipe. So I did too.A salt-sweet and spicy Korean style sauce. It goes with meat dishes of course, and also matches well with vegetables.My recipe recreating the Jang Sauce Chicken soft by KFC is here -. Recipe by Homard Ebiko

Experiment that worked !