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A ceramic bowl filled with creamy Japanese Steakhouse White Sauce with a spoon dripping the sauce.
Maryam

Japanese Steakhouse White Sauce

The iconic creamy, tangy dipping sauce from your favorite hibachi restaurant, ready in minutes with simple pantry staples.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Japanese, Japanese-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1.25 cups mayonnaise full-fat, like Duke's or Kewpie
  • 0.25 cup water
  • 1 tbsp tomato paste
  • 1 tbsp melted butter cooled slightly
  • 1 tsp granulated sugar
  • 0.5 tsp garlic powder
  • 0.25 tsp paprika for color and subtle smokiness
  • 1 pinch cayenne pepper optional, for gentle heat

Equipment

  • Medium mixing bowl
  • Whisk
  • Airtight container (for storage)

Method
 

Make the Sauce
  1. In a medium bowl, whisk together the mayonnaise and water until completely smooth and no lumps remain. The mixture should look like thin ranch dressing.
  2. Add the tomato paste, melted butter, sugar, garlic powder, paprika, and cayenne if using. Whisk vigorously for about 30 seconds until the color is uniform pale orange-pink and everything is fully incorporated.
  3. Taste the sauce. It should be creamy and tangy with a subtle sweetness and faint tomato backbone. Add a pinch more sugar if too tart, or a few drops of water if thicker than heavy cream.
  4. Transfer to an airtight container and refrigerate for at least 30 minutes before serving. The flavors meld and the sauce thickens slightly as it chills.

Notes

For the most authentic flavor, use Kewpie mayonnaise from the Asian grocery - its umami-rich formula makes a noticeable difference. This sauce keeps for up to 1 week refrigerated and actually improves after a day. Thin with a teaspoon of water if it thickens too much in the cold.