Ingredients

• 1 cup mayonnaise (Kewpie if available, or regular mayo)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon ketchup
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon sugar (or honey)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 2–4 tablespoons water, to thin as needed
• Optional: 1/2 teaspoon cayenne or hot paprika for heat
• Optional: 1 teaspoon mirin or sake for depth

Instructions

1. Add the mayonnaise, melted butter, ketchup, vinegar, sugar or honey, garlic powder, smoked paprika, and onion powder to a medium bowl.
2. Whisk thoroughly until the ingredients are completely combined and the sauce is smooth and creamy.
3. Add the water 1 tablespoon at a time, whisking after each addition, until the sauce reaches your preferred consistency. It should remain creamy and thick enough for dipping.
4. Taste and add cayenne or hot paprika for heat, if desired. Stir in the optional mirin or sake for additional depth of flavor.
5. Cover and refrigerate for at least 4 hours before serving. For the best flavor, refrigerate overnight.
6. Stir well before serving chilled with grilled chicken, shrimp, steak, vegetables, or your favorite hibachi-style meal.

Notes & Tips

• This sauce can be made ahead of time and stored in the refrigerator for up to 1 week.
• Adjust the sweetness or heat according to your taste preferences.
• For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
• If you prefer a smoother texture, you can blend the sauce in a food processor or blender.