This creamy, pale-orange sauce is the one you want drizzled over hibachi vegetables, fried rice, or a sizzling plate of grilled chicken. Tomato paste and rice vinegar give it that signature tangy depth, while garlic powder, onion powder, and smoked paprika build the savory backbone that makes it taste like the real hibachi-counter version. A pinch of cayenne adds just enough warmth without overpowering the smooth, tangy base. Whisked together and chilled until cold, it thickens up into that perfect scoopable consistency for dunking shrimp, dipping veggies, or spooning generously over rice. It's an easy make-ahead sauce that fits neatly into a low added sugar kitchen without skimping on flavor.
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Melt the butter and set it aside to cool to room temperature — it should be liquid but not warm to the touch before you add it to the mayonnaise.
In a mixing bowl, whisk together the mayonnaise, cooled melted butter, tomato paste, rice vinegar, and water until smooth and evenly combined.
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