What is the brown sauce they use at hibachi?

In this article, we will answer the question “What is the brown sauce they use at hibachi?”  We will also discuss each sauce in detail and how one could make it at home. 

What is the brown sauce they use at hibachi?

There are 3 delicious brown sauces they use at hibachi, namely-

  • Ginger Sauce
  • Yum Yum Sauce
  • Soy Sauce

We will discuss each sauce in detail. 

The hibachi is a type of traditional Japanese grill. It’s a brazier, which is an open-topped container that’s either circular, cylindrical, or box-shaped, built of or coated with a heat proof material and meant to hold burning charcoal. 

Hibachi is a broad term that refers to any type of Japanese grilling. Hibachi, which has become a household word, is especially popular among those who have a soft spot for Japanese food and prefer dining out or attempting to prepare at home. 

What is Ginger Sauce?

Ginger is a common Chinese seasoning and one of the basics of Japanese cookery. It’s used in a variety of stir-fried foods, soups, and sauces, together with garlic. A variety of ginger sauces are used in Japanese cuisine. 

It’s a sauce that’s hard to resist. Ginger sauce is typically found at Japanese steakhouses. If you like Japanese steakhouse food and hibachi-style cooking, you’ve probably tried the ginger sauce and enjoyed it.

This vibrant, delicious Japanese Ginger Sauce is perfect for dipping, grilling, or marinating. To make a bright and umami flavour, combine onion, ginger, garlic, lemon zest, vinegar, soy sauce, and lemon juice. This wonderful Japanese steakhouse ginger sauce can be used in a variety of ways. 

You can use it as a dipping sauce for wontons, potstickers, egg rolls, and sushi, in addition to hibachi cooked beef, chicken, pig, shrimp, and grilled vegetables. Drizzled over rice and noodles, it’s also delicious. Alternatively, spread some onto salmon steaks before baking or grilling them.

How to make Ginger Sauce at Home?


  • Light Soy Sauce- ½ cup
  • Rice wine vinegar- ½ cup
  • Minced ginger- 2 tablespoons
  • Brown Sugar- 2 tablespoons
  • Finely chopped Spring Onions for garnishing- 2


  • Collect the necessary ingredients
  • In a small bowl, combine soy sauce, rice wine vinegar, and minced ginger. Set them aside
  • Melt the brown sugar in a small heavy saucepan and set the flame on high until it melts and does not burn.
  • Combine the soy sauce and rice wine vinegar.
  • Bring to a boil, stirring constantly, until the brown sugar has dissolved completely (it will harden temporarily after the soy sauce mixture is added).
  • Remove the pan from heat, pour it into a serving dish, and garnish with chopped spring onions.
  • Serve with potstickers, gyoza, or Chinese dumplings.

What is Yum Yum Sauce?

Yum Yum Sauce is a popular Japanese steakhouse sauce that goes well with grilled meats, fish, vegetables, rice, noodles, and other meals. Even though this sauce is marketed as a Japanese steakhouse sauce, it is an American invention not found in Japanese restaurants. 

It is, nonetheless, a crucial aspect of the Japanese restaurant experience in the United States and Canada. Chef Terry Ho is credited with being the first to bottle and mass produce it, even though it is unknown who invented it. He’d been serving it at his Casual Japanese restaurant and it was so popular that he jumped at the chance to bottle and sell it. 

How to make Yum Yum Sauce at home?

Yum Yum Sauce is simple to prepare and tastes precisely like the sauce you get at your favourite Japanese hibachi restaurant. On any meat, this acidic, salty, sweet sauce will be a hit!


  • Mayonnaise- 1 cup
  • Ketchup- 2 tablespoons
  • Granulated Sugar- 1 tablespoon
  • Paprika- 1/2 tablespoon
  • Rice Vinegar/ Apple Cider Vinegar- 2 teaspoons
  • Garlic Powder- 2 teaspoons
  • Water- 1 to 4 tablespoons as needed


  • In a medium mixing bowl, whisk together all of the ingredients until smooth, starting with 1 tablespoon of water and adding more as needed to achieve the desired consistency.
  • For the finest flavour, chill for at least 1 hour before serving.
  • Leftover sauce can be kept in an airtight container or jar for up to 5 days.

What is Soy Sauce?

Soy sauce is a salty, black liquid condiment made from fermented soybeans or soybeans that have been academically broken down (hydrolyzing). Sugars and umami components are released, as well as the unique brown colour of soy sauce. 

In modern manufacturing, additional brown colour is occasionally employed. Because wheat flour is commonly used in the process, gluten-free and wheat-free alternatives, such as some forms of Japanese tamari, which are frequently vegan, should be sought out.

Soy sauce has salt, sweetness, umami (savoury) flavour, and even a hint of bitterness. It’s a wonderful condiment because of its well-balanced flavour profile. 

How to make Soy Sauce at home?

Soy sauce is an essential component of Japanese and Asian cuisine. Although it takes around 6 months for this versatile condiment to ferment, it is a reasonably simple recipe to prepare.


  • High-quality soybeans- 16 ounces
  • All-purpose flour- 24 tablespoons
  • Salt- 16 tablespoons
  • Clean water- 1 gallon


  • Cook the beans in water that has been filled halfway with new water, if they haven’t been cooked yet. The water should be simmered once it reaches a boil. To soften the beans and partially separate them from the pods, cook them for 1 to 12 hours. Use the pressure cooker to accelerate the cooking process.
  • Cooked soybeans should be pureed until smooth in a food processor. Add flour to pureed beans and mix until smooth.
  • A clean surface should be used to shape the bean-flour mixture into a log. Cut the log into slices that are 14 inches thick using a 14-inch thick slicer.
  • On a damp paper towel, place the soybean slices and cover with a second moist paper towel. It should be wrapped in cling wrap and kept in a hidden corner in your kitchen or home. Let the discs sit for a week or until they are completely covered in mould.
  • Place the discs on a baking sheet so they are not touching each other once they have been removed from their packaging. Dry them out in the sun. After they’ve dried, soybean discs should be golden brown. This is what koji looks like.
  • The next step in learning how to produce soy sauce is fermentation. Take a pot that you won’t be using anytime soon. Swirl in the water and salt to combine.
  • Soybean discs should be used to cover the dish. The discs must be dissolved in saltwater during this step, which can take up to 6 months. Stir the mixture every day.
  • After the soybean slices have completely dissolved, pour the fluid into storage bottles using cheesecloth. Soy sauce is now ready to use. Soy sauce can be used to season meats, seafood, vegetables, and soups.

Other FAQs about Sauces that you may be interested in.

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What can i use instead of fish sauce

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In this article, we answered the question “What is the brown sauce they use at hibachi?”  We also discussed each sauce in detail and how one could make it at home.