Chikuwa with Mentaiko and Mayonnaise
Chikuwa with Mentaiko and Mayonnaise. Kraft Mayo Comes In a Variety of Flavors to Take Your Midday Sandwich to the Next Level! Great recipe for Mentaiko-Filled Chikuwa Isobe-age (Nori Seaweed Flavored Fritters). I thought this up to use up some mentaiko.
Cut Chikuwa vertically in half, and then cut the long pieces in half (making shorter pieces). Add Chikuwa to the batter and coat. Deep-fry until lightly browned and floating in the oil. You can have Chikuwa with Mentaiko and Mayonnaise using 4 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chikuwa with Mentaiko and Mayonnaise
- Prepare 1 of Chikuwa.
- You need 1 piece of Mentaiko (salt-cured spicy cod or pollack roe).
- It's 1/2 tbsp of Mayonnaise.
- It's 2 of Aluminum foil cups.
The Mentaiko sauce works well with both plain white rice and toast. The cod roe sauce can be used as a dip for fried or grilled foods. This time, I enjoyed the grilled fish dipping in the Mentaiko Mayo sauce. Since Mentaiko Mayonnaise tends to go especially well with plain foods, it makes a good pair with fresh vegetables and seaweed salads.
Chikuwa with Mentaiko and Mayonnaise instructions
- Slice the chikuwa in half lengthwise, then in half crosswise. Combine the chopped mentaiko and mayonnaise (use aluminum foil cups to reduce dirty dishes)..
- Place 2 each into the foil cups. Fill the crevice of the chikuwa with the "mentai-mayo" mixture from step 1..
- Top with cheese and bake for roughly 5 minutes in a oven..
- It's ready to eat when the cheese is melting and slightly browned. Pack into bentos after they cool..
- When I have leftover mentai-mayo, I toss it with frozen french fries that I usually break apart with my hands, which are baked in the oven..
Combine mentaiko roe with mayonnaise in a small bowl; stir to combine. Place scallops on a foil-lined oven tray. Using tongs, carefully drain the scallop broth collected in the shells in a small bowl. Some recipes for mentaiko spaghetti call for cream and mayonnaise, but I tested it with both and prefer the butter alone. Mayonnaise, even Japanese Kewpie, makes the dish taste like cold pasta salad, which means automatic disqualification for me.