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