Edamame with Sakura Dipping Sauce grills frozen whole edamame and dips them in a white, no-ketchup version of Yum Yum dipping sauce.
Edamame with Sakura Dipping Sauce
By Sue Lau | Palatable Pastime
Edamame with Sakura Dipping Sauce is my recipe of the day with the blogging group Eat the World. Each month the group visits (via our kitchens) a different country and cuisine. This month the focus is on Japan.
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Desperately Seeking Sakura?
I had decided to make the Sakura sauce after seeing someone online discussing Yum Yum sauce and a white version of it. Having posted a very delicious Yum Yum sauce myself, this conversation naturally interested me.
The person in the conversation mentioned that the white type of Sakura, or Yum Yum sauce they were looking for had no ketchup. My other Yum Yum sauce has ketchup, as do many others. And I wasn’t familiar with the type that omitted it.
The Chef Talk
I talked with chefs at several local Japanese hibachi restaurant who were not familiar with it either, to no avail. However, I did come across a bottle of white Yum Yum sauce at Jungle Jim’s International market (here in Cincinnati). Checking the label, ketchup was nowhere to be found.
So I came home with that bottle, popped it open and made the sauce according to taste test. My Sakura (named so just to keep my two sauces from being confused) tastes exactly like theirs. I am pretty good at reverse engineering sauces. Mine is slightly more blushed from the paprika- so if you really want yours very white, cut back on that.
Is Sakura Sauce the Same As Yum Yum Sauce?
But the flavor of the Sakura, while being similar to Yum Yum, is different. I can’t say if it is more from the use of Japanese mayo or the lack of ketchup. I really do think it is the mayo, Kewpie mayo does not taste like regular American mayo.
I’ll put it bluntly- it tastes slightly weird, but not in a bad way. It is just definitely going to affect the flavor profile. The togarashi pepper will as well, but to a lesser degree. You can compare the recipes and decide.
Other Uses for Sakura and Yum Yum Sauces
Besides edamame, feel free to use this on hibachi shrimp, chicken, or other vegetables, such as zucchini and mushrooms. I think it would also be good with French Fries or on a hamburger.
Eat the World
Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon)
A Day in the Life on the Farm: Japanese Rice
Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)
Cultureatz: Ramen Burger with Honey Teriyaki Sauce
Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard)
Sugarlovespices: Dorayaki with Chocolate Hazelnut Spread
Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette
Pandemonium Noshery: Ginger Pork Stir Fry
Palatable Pastime: Edamame with Sakura Dipping Sauce
Edamame with Sakura Dipping Sauce
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Edamame with Sakura Dipping Sauce
Edamame with Sakura Dipping Sauce
Equipment
- 1 hibachi grill
Ingredients
Edamame:
- 12 ounce package whole frozen edamame
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- flaked salt (to taste)
Sakura Dipping Sauce:
- 1 cup Japanese mayonnaise (Kewpie brand preferred)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons mirin
- 3/4 teaspoon lemon juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon Nanami Togarashi Japanese pepper blend
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon paprika (use even less for a whiter sauce)
Instructions
- Stir together the Sakura dipping sauce and keep refrigerated until needed.
- To prepare edamame, heat hibachi grill.
- Place frozen edamame in a mixing bowl and drizzle with the soy sauce and sesame oils.
- Grill on high on a mesh grilling grate until cooked and lightly charred, about 5-10 minutes.
- Sprinkle with flaked sea salt.
Notes
You can also choose to steam the edamame but the flavor is better grilled.
Japanese mayonnaise tastes different from American mayonnaise. You can substitute but the flavor will be altered.
Nanami Togarashi is a blend and not just pepper. It has a distinct flavor. Do not sub with black pepper; just omit.
From the kitchen of palatablepastime.com
Nutrition
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I am not familiar with yum yum sauce but the flavor profile sounds intriguing and good for many different uses, other than the beloved edamame. Beautifully presented, too!
I mostly use Yum Yum as a dipping sauce for hibachi and teppenyaki grilled foods like steak, shrimp, and chicken. It works here too.
I love edamame. I have never used a sauce on it at all. Now I have two to try.
I am used to dipping them in soy or ponzu but if it drips on me it gets annoying. This sauce definitely doesn’t drip.
The sauce sounds delicious, and easy to put together without cooking! I’ve never had edamame with a dipping sauce, but it sounds great. I like the idea of a little of the char flavour coming through.
What a useful skill, to reverse engineer sauces like that. And I’m so glad you did, that looks delicious.