Japanese Spicy Mayo Food
SPICY SUSHI MAYO
You know the spicy mayo you get in sushi restaurants and grocery stores? Pay no more! It's so easy to make at home.
Provided by WEEBRIE
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Mix mayonnaise, Sriracha hot sauce, and sesame oil together in a bowl using a fork until smooth.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 1 g, Cholesterol 5.2 mg, Fat 11.6 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.7 g, Sodium 305.2 mg, Sugar 0.1 g
REAL JAPANESE SPICY MAYO
After working for Nobu, people always ask me how to make spicy mayo used in dishes such as spicy tuna roll. Here is the real way and it tastes wonderful!
Provided by Chef Polexia
Categories Sauces
Time 10m
Yield 1-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Add to fresh fish, salads, rice or sandwiches.
- Store in Refrigerator.
JAPANESE SPICY MAYO SAUCE
Make and share this Japanese Spicy Mayo Sauce recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Japanese
Time 6m
Yield 1 dip, 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingrdients and enjoy.
JAPANESE SPICY MAYO
After researching on the web and not finding the exact thing I was looking for, this is the result of many experiments! This recipe only makes 1/4 cup of spicy sauce. More than enough for 2 people at one sitting.
Provided by Jostlori
Categories Sauces
Time 5m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk all ingredients together.
- Adjust sriracha to your taste (if you like it spicier).
- Pour into a small squirt bottle and keep refrigerated.
- NOTE: Please don't use any other mayo - the taste will definitely, positively, suffer greatly. Did I make my point? LOL -- .
Nutrition Facts : Calories 271.5, Fat 16.7, SaturatedFat 3, Cholesterol 250.8, Sodium 1068, Carbohydrate 20.1, Fiber 2.2, Sugar 14.4, Protein 11.3
JAPANESE MAYONNAISE SAUCE
Make and share this Japanese Mayonnaise Sauce recipe from Food.com.
Provided by The Hoffs
Categories Low Protein
Time 5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In blender or food processor combine the following:
- mayonnaise.
- water.
- ketchup.
- sugar.
- hot pepper sauce.
- garlic powder.
- paprika.
- white pepper.
- black pepper.
- salt.
- Blend until smooth.
JAPANESE MAYONNAISE
This recipe is meant to be a clone for the Kewpie brand Japanese mayonnaise. As for the oil, the Kewpie brand uses a combination of soybean and canola oils while others tend to use generic vegetable oil. A milder flavored oil is best. Fresh lemon juice provides a brighter flavor than any type of vinegar so it is used here....
Provided by Vicki Butts (lazyme)
Categories Other Sauces
Time 10m
Number Of Ingredients 8
Steps:
- 1. Using a blender, immersion blender or small food processor, pour the egg yolks into the mixing bowl.
- 2. Add the salt, mustard, sugar and ajinomoto (if using).
- 3. Cover with the lid and blend on medium speed for five seconds. Add the juice and vinegar, and blend again for ten seconds. Then, using the funnel entry of the food processor or the open hole on the blender lid, slowly drizzle in the soybean or vegetable oil while keeping the blender speed on medium-high. The mixture will emulsify and turn thick and creamy in one minute or two.
- 4. Taste it and adjust for personal preference. You can add more vinegar, lemon juice, sugar or mustard, for example.
- 5. Store your homemade mayonnaise in a covered container in the refrigerator. Use it within three days. Do not freeze.
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