Have you ever been to a Japanese steak house/Japanese fast food joint and eaten a mysteriously delicious and PINK sauce? Well, I HAVE. Specifically at Samurai Express in Tallahassee, Fl. I would drive almost all the way out of town to get fried rice with mixed veggies and shrimp doused in this heroin-like pink tangy sauce. After a few hours of research (I can waste time like NO other) I discovered I was not the only one looking for the perfect recipe for what I came to know as “Yum Yum Sauce”.
SPOILER ALERT: If you find mayonnaise disturbing… now might be the time to stop reading. However, if you can get over that little phobia or are ok with the use of veganaise… carry on.
Since I’m still “playing vegan” (as my friend Jillian refers to it) here is my recipe for vegan “Yum Yum Sauce”:
- 1 cup Veganaise (do not use Trader Joe’s reduced fat mayo, which is vegan, but NOT ok for this recipe)
- 1/2 teaspoon of: sugar, paprika, ground ginger powder, pepper, ketchup, hot sauce, dijon mustard
- 1 teaspoon garlic powder
- 2 tablespoons melted vegan butter of your choice
- 3 teaspoons rice vinegar
- 1/4 cup of water
- pinch of salt
and whisk! Let it sit in the fridge for a few hours if you can. Even better if left overnight. The pictures below show how I made it and paired it with basmati rice, carrots, onion, zucchini, broccoli and tofu… but I swear to god if you run out of foods to slather it on or dip into it, you will just start drinking it with a spoon.
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