How to Make Appetizing Chikuwa with Mentaiko and Mayonnaise

Chikuwa with Mentaiko and Mayonnaise. 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).

Chikuwa with Mentaiko and Mayonnaise The mentaiko mayo is very easy to make, all you have to do is mix together the mayonnaise and the mentaiko. If you don't have an Asian/Japanese grocery store near you and you're unable to purchase fresh/frozen mentaiko then you can buy the tube version from IKEA! You can add a bit of chilli powder to the tube mentaiko to give it a bit of. You can cook Chikuwa with Mentaiko and Mayonnaise using 4 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chikuwa with Mentaiko and Mayonnaise

  1. Prepare 1 of Chikuwa.
  2. It's 1 piece of Mentaiko (salt-cured spicy cod or pollack roe).
  3. You need 1/2 tbsp of Mayonnaise.
  4. You need 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

  1. Slice the chikuwa in half lengthwise, then in half crosswise. Combine the chopped mentaiko and mayonnaise (use aluminum foil cups to reduce dirty dishes)..
  2. Place 2 each into the foil cups. Fill the crevice of the chikuwa with the "mentai-mayo" mixture from step 1..
  3. Top with cheese and bake for roughly 5 minutes in a oven..
  4. It's ready to eat when the cheese is melting and slightly browned. Pack into bentos after they cool..
  5. 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..

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. Today, I present to you Mentaiko Mayo Pasta with Shimeji Mushrooms. Mentaiko, or spicy cod roe, is often eaten with white rice in Japan (the perfect onigiri filling), and has become a staple pasta dish when adding Kewpie mayonnaise. You can just about find this at any "family-style restaurant" (think upscale diner) in Japan.

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