It is entirely possible that I am addicted to hibachi chicken with Yum Yum Sauce. I could eat it every single day. I could go to Sarku for lunch today, and then Sakura for dinner tomorrow. There is nothing wrong with that in my world.
My favorite hibachi dish is usually chicken and shrimp over rice with the shredded veggies on the side. Any combination of zucchini, cabbage, and carrots will do just fine.
This recipe is not my own, but it is delicious enough to warrant sharing. Are you a fan of Japanese hibachi? How about those teppanyaki restaurants where they cook at your table and put on a fabulous show? I love that stuff! If I’m ever a millionaire, I’m going to have a teppanyaki table in my kitchen.
When you go to a teppanyaki restaurant in the US, they normally give you 2 or 3 tiny bowls to hold the various dipping sauces they offer. There’s always a ginger-based sauce. It’s delicious, but doesn’t stick well to anything. I end up pouring it over my veggies most of the time. The other sauce you will get is a creamy white/pink/orange sauce. It works well on any and all meat, in my opinion.
This is a recipe for that white mayonnaise-based sauce that they give you and it is by far the most accurate recipe I’ve ever come across. Most places call it Yum Yum sauce.
When I finally realized that I liked this sauce enough to eat it on meals at home, I went on a hunt. It’s available in a few local grocery stores, but it’s usually at least of $4 per bottle. I’m not about to pay $4 for seasoned mayo, y’all.
The original recipe writer (Chuck) is pretty adamant about using full-fat mayo. But as y’all know, I’m trying to get back in shape. I have made this recipe using low-fat and fat-free mayo before and it did not offend my tastebuds, so feel free to adapt if you like.