Last updated on January 19, 2014 by Liza Hawkins
If you ever been to a hibachi steak place – you know, the restaurant where the chef cooks right at your table…flinging knives, lots of flames, goofy jokes…shrimp tossing? – then you know about the sauce.
I don’t mean just any sauce.
Because the red sauce isn’t anything to write home about.
And soy sauce is, well, okay. But not spectacular. It’s just so “everyday.”
This. THIS is what hibachi steak places are all about.
Yum Yum Sauce.
I always thought they were joking when they called it that, but in all the years I’ve been going to hibachi steak places, the servers and chefs all call it the same thing: Yum Yum Sauce.
And now? THEY. SELL. IT. BOTTLED. IN. THE. GROCERY. STORE.
And that’s why I had to make shrimp stir-fry.
