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Shared Post: Japanese Steakhouse Yum Yum Sauce

Yum Yum sauceIt 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.

Japanese Steakhouse White Sauce (Yum Yum Sauce, Shrimp Sauce, Sakura Sauce) Recipe.

Recipe Notes

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.

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The Easiest Tempura Dipping Sauce recipe

tempura dipping sauce


I loooove seafood and veggie tempura. The sauce that it’s dipped in has a distinct flavor that I find addicting. Nothing has ever inspired me to eat my vegetables like this delicious broth-based sauce.

You can find the bonito flakes to make Dashi stock on Amazon if your local grocery store doesn’t have them. I like to get a set of individually portioned packets so they stay fresh.

Tempura Dipping Sauce

  • 1 C. Dashi stock
  • 1/4 C. Mirin
  • 1/4 C. Soy sauce
  • 1/2 Tbsp Sugar
  1. Combine all ingredients in a small saucepan and heat until the sugar dissolves.
  2. Store in an air tight container until needed.
If you use bonito flakes to make the dashi stock, wrap them in cheesecloth or a coffee filter so that you can pull them back out of the broth without leaving little bits floating in your broth. It’s like making a teabag :).

I guess now I need to make a post about frying your own tempura so that you have something to dip into this sauce. I’d be lying if I said I’d never considered drinking it as is. Something about that sweet and salty balance just gets me every time. I really can’t get enough.


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Smoked Turkey Legs by Tomorrow

smoked turkey legs

I recently got tired of paying $10 a pop for smoked turkey legs at festivals. Y’all know Blerdy Momma is too cheap for that. So after plenty of research about the smoking cooking technique, I put together my own brine recipe and set out to smoke my own turkey legs.

It turns out smoking meat is not really a complex process. It is time-consuming, but really not that complicated. Because it takes so long, I highly recommend smoking more meat than your family will eat in one sitting. I guess that’s really just limited to the size of your grill.

I like to buy fresh turkey legs on sale and store them in my freezer. Once I’ve got at least a dozen or so, it’s time to uncover the grill! Once they’re smoked they can be eaten immediately, stored in the fridge, or frozen for a later date. Perhaps you can see why this is my most highly-requested recipe when it’s time to feed a group of friends or family!

My brine recipe has it’s own post over here, or feel free to come up with your own. (Tell me about it in the comments section!)  I tried to include enough pictures to illustrate the key steps because this is such a long process. Have patience, though. You will not regret it.

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Smoked Turkey Legs

  • 6-12 Turkey legs
  • 1 1/2 Gal Brine
  • Charcoal
  • Wood Chips (I've used Apple, Cherry, Mesquite, Maple, and Hickory. All came out delicious.)
  1. Reserve 1-2 cups of brine to be used as the mopping liquid.
  2. Submerge turkey legs in the remaining brine and refrigerate for 24 hours. (minimum overnight)
  3. The next day, Light your charcoal. Put as much space as you can between the charcoal and the grill grate where the turkey will be. The goal here is INDIRECT heat.
  4. Soak about 2 cups of wood chips in a bowl with water for at least 15 minutes.
  5. Don’t forget to wipe the the grate with oil to keep your meat from sticking. Add a generous handful of wet wood chips to the coals once they are ready. Also add a smaller handful of dry chips to get some extra smoke when you first start out.
  6. Put the turkey legs onto the grill grate and cover the grill. Discard the brine.
  7. Every hour, add some wet chips to the coals. Mop and flip the turkey legs (just like brushing on BBQ sauce but use the reserved brine).
  8. During the last hour, add dry chips for extra smokey flavor. The turkey legs should be done after about 4 hours.

I do not have a dedicated mopping brush like many people do. I find that lint free, clean baby washcloths work just as well when held between some tongs. You can get them in packs at Dollar Tree.

***If you check your meat more than once per hour, you are not giving the smoke time to accumulate and do it’s job. Leave it alone!!***

If you have any questions, email me at