68 recipes. Page 1 of 3
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In Miyazaki, chicken breast fried in an egg coating is dipped into warm, sweet-sour nanban vinegar and then topped with cold tartar sauce. Unlike ordinary fried chicken, the coating ends up moist rather than crisp. The tartar sauce has chopped boiled egg, cucumber and onion in it, enough to give it some crunch.
Rolled in roasted soybean powder or black sesame powder and poked with a chopstick for eyes, these buns come out looking like potatoes fresh from the dirt. The dough is tapioca starch and glutinous rice flour, so it stays chewy even cold, and it holds a sweet mashed potato filling mixed with mayonnaise.
A tablespoon of mayonnaise goes into the gochujang dressing. Its oil coats the dry squid strips, letting the dressing cling softly and making the squid less tough to chew. The finished dish is nearly dry, and in a lunchbox the sauce stays put instead of creeping into the next compartment.
The rice gets sesame oil and salt, no vinegar. Pick an avocado that gives slightly when pressed yet holds its shape when sliced: underripe fruit is coarse to chew, and overripe fruit gets crushed by the bamboo mat. Cut avocado loses color and texture quickly, and it is prepared right before rolling.
Mayonnaise stirred in after the heat is off keeps the dried squid strands soft and moist even once the dish cools. The pan comes off the heat as soon as the strands start to clump together, since a sauce cooked any longer scorches and turns bitter.
Corn sauteed in butter is folded with mayonnaise, covered with mozzarella and heated in the cup it is served in. A microwave or an oven both do the job. Each spoonful pulls up a string of cheese, and the corn underneath is sweet and salty.
Dried nogari pollock is toasted in butter over medium-low heat for about three minutes a side and served with a dip of gochujang and mayonnaise sharpened with a little lemon juice and sugar. Pieces too hard to cut get twenty seconds in the microwave first. Because it stiffens again as it cools, it goes out warm.
In this Kansai style, cabbage and batter go in at close to equal amounts. The mixture is piled thick, the top is never pressed, and pork belly is simply laid across it. Pressing would squeeze out the air and moisture between the cabbage strands that keep the center soft. If the flip feels risky, cover it with a plate and turn it over in one go.
Korean diners of the 1970s and 80s served this sweet mayo macaroni next to pork cutlet and hamburg steak. Sugar and sweet corn take the place of mustard or herbs, and the macaroni is cooked softer than al dente so the mayonnaise clings in one creamy mass.
Chicken breast rubbed with smoked paprika and seared over medium-high heat brings a smoky, warm counterpoint to cold, crisp romaine. Despite the blackened name, this version skips the usual cayenne and dried herb blend and relies on smoked paprika alone. The Caesar-style dressing is a quick mix of mayonnaise, lemon, Dijon and garlic with no anchovy, while croutons and shaved Parmesan supply crunch and salt.
Loosely formed patties hit a smoking-hot pan and are left alone to build a brown crust, with no pressing. Overworking the ground beef makes a dense, tight patty, and a shallow dent in the center stops it from doming as it cooks. The patty is ready to flip once the edges have browned and set and juices bead on top. Pickles, lettuce and tomato cut through the melted cheddar and rich beef inside a soft brioche bun.
Hong Kong-born chef Chou Yuanji came up with this in Japan by adding mayonnaise to a Cantonese shrimp dish, and it now shows up at Chinese restaurants, izakaya and in convenience-store bento. Shrimp in a thin egg-and-starch coating are fried, then rolled quickly through a sweetish sauce of mayonnaise, condensed milk and lemon juice.
Grated cheddar with red pimento showing through, bound with mayonnaise into a cold spread; the cheese is never melted. Pimentos are sweet, mild jarred red peppers, and the same amount of chili flakes or fresh bell pepper does not stand in for them. Cheddar grated from a block keeps its shreds instead of mashing into paste.
Rice wraps the outside and the nori sits hidden within, an inside-out construction that keeps the dark seaweed out of sight. The roll is credited to Japanese chefs in North America in the 1960s or 1970s, but who made it first, and whether in Los Angeles or Vancouver, is still disputed. The inside-out wrap is said to have started because American diners peeled the seaweed off.
Myeongyeopchae, pollock floss, is finer and softer than ordinary dried pollock strips, and once stir-fried it sits between the two familiar dried-fish sides: softer than seasoned dried pollock, milder than the shredded squid stir-fry. Its cottony clumps are teased apart along the grain by hand before cooking. A spoonful of mayonnaise in the sauce rounds off the gochujang.
Most of the filling is a flat omelet of shredded cabbage and carrot, cooked to the size of the bread. The sugar is not stirred into a sauce; it is scattered straight onto the toasted bread, followed by mayonnaise, the omelet, ham and ketchup.
Mayonnaise forms the base of this dressing, and lemon juice lifts its heaviness so a thick coat on the romaine never turns cloying. The anchovy is optional. Minced fine, it melts into the mayo and reads as savory depth rather than fish.
Bulgogi, thin beef in a sweet soy and garlic marinade, gets a fast sear in a smoking-hot pan before landing between toasted bread with mayo and lettuce. A pan that is not hot enough stews the meat in its own juices instead of browning the edges. Mayonnaise spread to the edges of the bread softens the salty marinade and slows the juices from soaking in. Ciabatta works as well as sandwich bread, and with pre-marinated beef the whole thing comes together in about 10 minutes.
Tonkatsu sauce goes on one slice of bread and mayonnaise on the other, with a thick pork cutlet and finely shredded cabbage in between. The cabbage has to be dried well first, or it soaks the bread.
Fresh parsley, chives and dill give this ranch its green flecks and most of its flavor, carried in mayonnaise, sour cream and buttermilk. Raw garlic is mashed with salt into a paste so no single bite hits hard.
Tuna gimbap is on nearly every Korean gimbap shop menu. Well-drained tuna mixed with mayonnaise runs down the center, surrounded by carrot, spinach, thin egg strips and danmuji, yellow pickled radish.
Boiled pork gets chopped fine and fried hard in butter until the edges crisp, then calamansi juice (from a small sour Philippine citrus) and mayonnaise are stirred in at the end. Any water left on the pork makes it steam before it browns, and without crisp edges this Filipino bar snack loses its point.
The eggs are mashed only partway, leaving small chunks among the fine crumbs so the mayo filling still has some bite. The filling goes on cold and the toast hot, either open-faced or closed with a second slice.
Celeriac looks like a gnarled root, yet its pale flesh smells gently of celery and stays crisp when cut raw into fine matchsticks. Bound with mayonnaise and Dijon mustard, the French remoulade resembles coleslaw at a glance, but the mustard's sharp tang sits further forward.