I’ll start off by saying that today’s post is going to be a little short. It’s crunch time for our Block 5 exams and we’ve both been a little more focused on learning the effects of every bacteria, virus, protozoa, etc., and how to treat them, than on cooking. This isn’t to say we haven’t been eating…but I have a feeling few people are interested in hearing about my many trips to taco bell. In honor of the holiday, however, I figured I’d post an “orange” recipe. In reality, this is a little more pinkish than orange, but you get the point.
The ingredient list and preparation for spicy mayo is very simple, but absolutely delicious. In fact, I’ve become so obsessed with spicy mayo that I don’t keep “regular” mayo in the fridge anymore (and I have always been a huge Hellman’s supporter). In addition to it’s intended use for sushi, I also love eating it on turkey sandwiches, tuna sandwiches, or as a dip for just about anything (mozzarella sticks, french fries, etc.). The dish I most commonly use this on is a Vietnamese omelette (recipe to follow next week). You’ll notice that the recipe calls for a very particular kind of mayo, and I’m going to insist that you get it if you’re going to try to make this, use the right kind. “Kewpie Mayo” can be found at most Asian grocery stores (my favorite store being Tink Holl). It’s much more savory than “American” mayo…I can’t quite put my finger on the exact differences but I think it’s a little sweeter and a little creamier. Whatever the differences are, it’s just plain delicious.
What you need:
- 1 bottle of Kewpie Mayo
- 8-10 tbsps of Sriracha (the best hot sauce every created) depending on how hot you want it
- 1 tbsp sesame oil
- A large zip lock bag (to use as a pastry bag so you can get the mayo back into the bottle)
What you need to do:
- In a large bowl combine the bottle of mayo, sriracha and sesame oil. I recommend adding the sriracha a couple of tablespoons at a time so you can choose a spice level that works for you.
- Stir until the contents are completely mixed.
- Take a large ziplock bag and fill it with the mixture. Cut off one of the corners and use it to get the spicy mayo into the old kewpie mayo container. You could also buy an empty bottle and use it the same way, but I’m cheap and the old mayo bottle works just fine. Just a warning, this process can get a little messy, and you’ll end up with more mayo than can fit in the bottle so have something on hand to eat with the extra. You don’t want this stuff going to waste!!
- Enjoy!
Japanese mayo! YESSS
They also use it for pizza, okonomiyaki, and….just about everything, really. Good stuff! 😀
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Kewpie is pretty much the best thing in the entire world. I grew up eating it and while some may cast aspersions on its long ingredient list, I shall defend it to my dying day, even if that day comes early because of it.
Kewpie mayo was new to me until I started living with Ari this year. I had no idea it has such a wide fan base!
For the record, the Kewpie is my high school mascot. Pretty much the most awesome mascot ever.
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This is awesome!! I saw this and was pretty excited because we make something very much like this at home for when we make sushi! The only difference is we use regular mayo (though we do have japanese mayo) and we use ‘toasted’ sesame oil instead of regular! We LOVE it!!! It’s the best ever!!! (and Sriracha is our bestest friend!!)
I made something like this last night to accompany raw veggies. I used whatever was in the fridge – sriracha, sesame oil, and Kraft olive oil-based mayo. It was amazing, and my girlfriend and I spent a few minutes discussing which foods it would best accompany. For some reason we thought it would go particularly well with grilled seafood. 🙂