Nick's Spicy Japanese-style Mayonnaise

1 cup Real Mayonnaise

4 Tbs. lemon or lime juice
2 Tbs. soy sauce
1 Tbs. Wasabi powder
1/4 tsp. cayenne pepper powder

Combine juice, sauce and powders in a small bowl. Mix into mayonnaise. Use
in any recipe that calls for mayonnaise, for an Asian touch. All the
cayenne does is brighten the wasabi and make it endure.

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!

On 20 May 2004 22:30:54 GMT, wrote:

>Nick's Spicy Japanese-style Mayonnaise
>
>1 cup Real Mayonnaise
>
>4 Tbs. lemon or lime juice
>2 Tbs. soy sauce
>1 Tbs. Wasabi powder
>1/4 tsp. cayenne pepper powder

I use wasabi and sriracha.

Speaking of Japanese mayo - does anybody really like that Kewpie
mayo? I guess it's something you have to grow up with.

-sw

Steve Wertz wrote:

> I use wasabi and sriracha.


I use sriracha and seseme oil.


> Speaking of Japanese mayo - does anybody really like that Kewpie
> mayo? I guess it's something you have to grow up with.

It's ok.

--
Dan

On Thu, 20 May 2004 18:59:27 -0500, Steve Wertz
> wrote:


>Speaking of Japanese mayo - does anybody really like that Kewpie
>mayo? I guess it's something you have to grow up with.
>
>-sw

No, I don't particularly like it too much. However, I can make Kewpie
style mayo by mixing some dashi and bit of sugar - it's too creamy and
not enough air. It really makes sense that Japanese would add some
dashi (most familiar taste) when Kewpie was invented.


Nona Myers

Steve Wertz > wrote:

>On 20 May 2004 22:30:54 GMT, wrote:
>
>>Nick's Spicy Japanese-style Mayonnaise
>>
>>1 cup Real Mayonnaise
>>
>>4 Tbs. lemon or lime juice
>>2 Tbs. soy sauce
>>1 Tbs. Wasabi powder
>>1/4 tsp. cayenne pepper powder
>
>I use wasabi and sriracha.
>
>Speaking of Japanese mayo - does anybody really like that Kewpie
>mayo? I guess it's something you have to grow up with.
>
>-sw

I really do like the stuff- and I can asure you I didn't grow up with it.
(I was a Duke's and JFG baby...) What I dislike about Kewpie is the price-
and that by the time the stuff makes it to our local Asian market we have
to use it quickly as the expiration date is usually less than two months
away.
I'm glad to see other adding wasabi to their mayonnaise. My variation is
the lazy woman's- instead of using wasabi powder, I usually add the wasabi
paste ( the stuff in the tube) and soy sauce to the mayonnaise I've
spread on my


****** ATKINS DIETER ALERT******
The remainder of the sentence contains a word that will make yous screech
" CARBS!"
****** *******

bread when making a sammich and mix it all together into a gloriously
murky-green mess.

Throw on some alfalfa sprouts, sliced tomato and avocado and you have
attained nirvana.


Miranda

miranda!! i am writing this to you via this group because, somehow, i really
don't think the hilarious email addy you gave is very real. but i just
hadda write to tell you thank you for being funny in the all too often too
serious world of the internet!!!

i'd like to be friends with you, if you're willing cuz we have a lot in
common. i, too, LOVE kewpie mayo and didn't grow up with it but discovered
it whilst wandering through my fingers one day on the 'net. and, also, i,
too, LOVE marshmallow anything (including the flower).

just think...we could share jokes, recipes, flower seeds, etc. the email
address attached to this posting is my REAL address...but if you write me,
you'll hit the earthlink spam blocker..just ask to be admitted to the
address book and i'll come along and pick you up and we could go for a ride.
whaddya think??? ;p) drop me a line, miranda. and there shall be a brave
new world for us both.


> From:
> (Miranda Writes, Devil's Advocate)
> Organization: First Church of Binky The 900 Foot Carrot
> Newsgroups: alt.food.asian
> Date: Wed, 26 May 2004 14:53:21 GMT
> Subject: Spicy Japanese-style Mayonnaise
>
> Steve Wertz > wrote:
>
>> On 20 May 2004 22:30:54 GMT, wrote:
>>
>>> Nick's Spicy Japanese-style Mayonnaise
>>>
>>> 1 cup Real Mayonnaise
>>>
>>> 4 Tbs. lemon or lime juice
>>> 2 Tbs. soy sauce
>>> 1 Tbs. Wasabi powder
>>> 1/4 tsp. cayenne pepper powder
>>
>> I use wasabi and sriracha.
>>
>> Speaking of Japanese mayo - does anybody really like that Kewpie
>> mayo? I guess it's something you have to grow up with.
>>
>> -sw
>
> I really do like the stuff- and I can asure you I didn't grow up with it.
> (I was a Duke's and JFG baby...) What I dislike about Kewpie is the price-
> and that by the time the stuff makes it to our local Asian market we have
> to use it quickly as the expiration date is usually less than two months
> away.
> I'm glad to see other adding wasabi to their mayonnaise. My variation is
> the lazy woman's- instead of using wasabi powder, I usually add the wasabi
> paste ( the stuff in the tube) and soy sauce to the mayonnaise I've
> spread on my
>
>
> ****** ATKINS DIETER ALERT******
> The remainder of the sentence contains a word that will make yous screech
> " CARBS!"
> ****** *******
>
> bread when making a sammich and mix it all together into a gloriously
> murky-green mess.
>
> Throw on some alfalfa sprouts, sliced tomato and avocado and you have
> attained nirvana.
>
>
> Miranda

t>, > wrote:

>miranda!! i am writing this to you via this group because, somehow, i really
>don't think the hilarious email addy you gave is very real. but i just
>hadda write to tell you thank you for being funny in the all too often too
>serious world of the internet!!!
>
>i'd like to be friends with you, if you're willing cuz we have a lot in
>common. i, too, LOVE kewpie mayo and didn't grow up with it but discovered
>it whilst wandering through my fingers one day on the 'net. and, also, i,
>too, LOVE marshmallow anything (including the flower).
>
>just think...we could share jokes, recipes, flower seeds, etc. the email
>address attached to this posting is my REAL address...but if you write me,
>you'll hit the earthlink spam blocker..just ask to be admitted to the
>address book and i'll come along and pick you up and we could go for a ride.
>whaddya think??? ;p) drop me a line, miranda. and there shall be a brave
>new world for us both.


I haven't looked in on a.f.a in a while- boyoboy have I missed out.
Bluesalyxx, you remind me of a usenet /email buddy who has a
seriously warped sensahumaa and from whom I have not heard innawhile.- and
reminding me of this person is a Good Thing ® ( Martha Stewart- on appeal)


14th, is that YOU????
Even if it's not
hugs and a Moon Pie


>
>
>> From:
>> (Miranda Writes, Devil's Advocate)
>> Organization: First Church of Binky The 900 Foot Carrot
>> Newsgroups: alt.food.asian
>> Date: Wed, 26 May 2004 14:53:21 GMT
>> Subject: Spicy Japanese-style Mayonnaise
>>
>> Steve Wertz > wrote:
>>
>>> On 20 May 2004 22:30:54 GMT, wrote:
>>>
>>>> Nick's Spicy Japanese-style Mayonnaise
>>>>
>>>> 1 cup Real Mayonnaise
>>>>
>>>> 4 Tbs. lemon or lime juice
>>>> 2 Tbs. soy sauce
>>>> 1 Tbs. Wasabi powder
>>>> 1/4 tsp. cayenne pepper powder
>>>
>>> I use wasabi and sriracha.
>>>
>>> Speaking of Japanese mayo - does anybody really like that Kewpie
>>> mayo? I guess it's something you have to grow up with.
>>>
>>> -sw
>>
>> I really do like the stuff- and I can asure you I didn't grow up with it.
>> (I was a Duke's and JFG baby...) What I dislike about Kewpie is the price-
>> and that by the time the stuff makes it to our local Asian market we have
>> to use it quickly as the expiration date is usually less than two months
>> away.
>> I'm glad to see other adding wasabi to their mayonnaise. My variation is
>> the lazy woman's- instead of using wasabi powder, I usually add the wasabi
>> paste ( the stuff in the tube) and soy sauce to the mayonnaise I've
>> spread on my
>>
>>
>> ****** ATKINS DIETER ALERT******
>> The remainder of the sentence contains a word that will make yous screech
>> " CARBS!"
>> ****** *******
>>
>> bread when making a sammich and mix it all together into a gloriously
>> murky-green mess.
>>
>> Throw on some alfalfa sprouts, sliced tomato and avocado and you have
>> attained nirvana.
>>
>>
>> Miranda

>
>
> I haven't looked in on a.f.a in a while- boyoboy have I missed out.
> Bluesalyxx, you remind me of a usenet /email buddy who has a
> seriously warped sensahumaa and from whom I have not heard innawhile.- and
> reminding me of this person is a Good Thing ® ( Martha Stewart- on appeal)
>
>
> 14th, is that YOU????
> Even if it's not
> hugs and a Moon Pie
>
>
>
nope, not 14th (not even 13th!!) just i, the blue willow (bluesalyxx). i
was wondering if i'd ever hear from you...ever again, miranda. oh god,
there IS a brave new world!

oh well...i guess you've decided you don't wanna be ebuddies. (sigh). too
bad...i make a delightful pal and i even could be a chatpal (if i hafta).

well....a moon pie to you, as well; although, my doggie (hardy) is my
starlight, my only starlight. he makes me happy when skies are blue. but
he knows, oh yes he knows, how much he means to me...oh lord, please don't
take my doggums away.
(everyone can take a deep breath now)

wrote:

> Nick's Spicy Japanese-style Mayonnaise
>
> 1 cup Real Mayonnaise
>
> 4 Tbs. lemon or lime juice
> 2 Tbs. soy sauce
> 1 Tbs. Wasabi powder
> 1/4 tsp. cayenne pepper powder
>
> Combine juice, sauce and powders in a small bowl. Mix into mayonnaise. Use
> in any recipe that calls for mayonnaise, for an Asian touch. All the
> cayenne does is brighten the wasabi and make it endure.

Is this what you find in a Spicy Tekka Maki? The spicy mayo I've seen used
in sushi is usually mayo, sriracha, and sesame oil.. or some other possible
hot sauce. I've never been able to nail down the exact flavor.

--
Dan

Dan Logcher > wrote:
> wrote:
>
> > Nick's Spicy Japanese-style Mayonnaise
> >[ . . . ]
> Is this what you find in a Spicy Tekka Maki? The spicy mayo I've seen
> used in sushi is usually mayo, sriracha, and sesame oil.. or some other
> possible hot sauce. I've never been able to nail down the exact flavor.

I don't know, Dan. I've experimented a lot with mayos. One of my favorites
is Aioli Garlic Mayonnaise. This Spicy Japanese-style Mayonnaise was
inspired by a couple of recipes I saw in "The Book of Japanese Cooking" by
Emi Kazuko and was the second iteration of it. I will try the Sriracha
sauce instead of cayenne in the next batch.

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!

In article >,
wrote:

> I don't know, Dan. I've experimented a lot with mayos. One of my favorites
> is Aioli Garlic Mayonnaise. This Spicy Japanese-style Mayonnaise was
> inspired by a couple of recipes I saw in "The Book of Japanese Cooking" by
> Emi Kazuko and was the second iteration of it. I will try the Sriracha
> sauce instead of cayenne in the next batch.

Maesri's sweet chili sauce (the stuff for chicken) is good mixed with
mayo. So is the Huy Fong garlic sambal. So is this Korean strawberry
chili paste stuff.....

monroe(mother mayo i)

"Monroe, of course..." > wrote:
> []
> Maesri's sweet chili sauce (the stuff for chicken) is good mixed with
> mayo. So is the Huy Fong garlic sambal. So is this Korean strawberry
> chili paste stuff.....
>
Mayo is such amazing stuff. I was amazed how many different mayo
concoctions I've made and got saved. Still haven't been able ta make a good
Hollandaisse, but when the price of asparagus comes down, I'll be trying
Chefmagnus' recipe.

Fresh Kaffir lime leaves (Makrut) are going for $30.oo a pound! Want
seeds? Lemme know. How're they comin' Froglegs? Graeme?

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

> wrote in message
...
> "Monroe, of course..." > wrote:
> > []
> > Maesri's sweet chili sauce (the stuff for chicken) is good mixed with
> > mayo. So is the Huy Fong garlic sambal. So is this Korean strawberry
> > chili paste stuff.....
> >
> Mayo is such amazing stuff. I was amazed how many different mayo
> concoctions I've made and got saved. Still haven't been able ta make a
good
> Hollandaisse, but when the price of asparagus comes down, I'll be trying
> Chefmagnus' recipe.
>
> Fresh Kaffir lime leaves (Makrut) are going for $30.oo a pound! Want
> seeds? Lemme know. How're they comin' Froglegs? Graeme?
>

Nick,

I tried half of them (Makrut) in some damp cotton wool for a week then
planted them out. Nothin' doing I'm afraid. The permafrost has thawed and I
can get a spade in the ground again, so I'll try the remainder again today.
The chillies are doing well.

Graeme

wrote:

> Fresh Kaffir lime leaves (Makrut) are going for $30.oo a pound! Want
> seeds? Lemme know. How're they comin' Froglegs? Graeme?

I have a tree in the ground here, about a year old. Any tips on growing
a healthy kaffir lime tree?
--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>