68 recipes. Page 2 of 3
As an Amazon Associate, we may earn from qualifying purchases.
Three slices of buttered toast hold two layers of sliced chicken, crisp bacon, lettuce, and tomato, with mayonnaise as the glue between them. A skewer through each stack lets you cut it on the diagonal without the layers sliding apart.
Fine panko fries into a firm crust on a thick pork cutlet, and with soft white bread on either side, every bite has both crunch and give. The bread is spread with tonkatsu sauce, the shredded cabbage is tossed in mayonnaise, and the sandwich is wrapped tightly in plastic for a few minutes before it is cut.
Like the cup rice sold at Korean snack shops, it is warm rice topped with tuna mayo and a heap of crushed seaweed. The tuna is first cooked with onion, scallion, soy sauce and sugar, and the mayonnaise goes in only after the heat is off, which keeps it from separating.
The vegetable and egg mixture is poured wide in the pan, and once the edges set it gets folded twice into a thick square. That goes with ham between slices of butter-toasted bread, along with ketchup, sugar and mayonnaise.
Grilled chicken breast turns the classic side salad into a full meal. Pressing the thick end flat before cooking gives the breast one even thickness, and the thin edges stay juicy while the center finishes. The chicken is cut in moderately thick pieces, since very thin slices lose heat and moisture fast and turn chalky. The dressing skips anchovy and relies on mayonnaise, lemon juice and garlic, and the croutons go on at the end without any toasting.
Sweet kernels coated in butter and mayonnaise sit beneath a stretchy sheet of melted mozzarella in this Korean skillet dish. Canned corn has to be drained well and cooked briefly to drive off water, or the pan turns soupy. The mayonnaise goes in over low heat and stops cooking once it clings, because longer heat makes it separate. A lid over the lowest heat melts the cheese without an oven.
Brought to Nagasaki from Qing China in the Meiji era, hatoshi became one plate of shippoku, the city's round-table banquet, and is now sold in shops and on the street as a snack. Here a thick layer of shrimp and squid is sandwiched between slices of white bread, steamed, and only then deep-fried. Grinding half the seafood into a sticky paste and cutting the rest into chunks gives the crisp bread a moist filling with springy bites.
No stove needed: drained canned tuna stirred with mayonnaise is spooned over a bowl of warm rice, with soy sauce, sesame oil and crushed seaweed on top. Press the tuna in a sieve until no more oil drips, then break up the big flakes with a fork so the mayo coats it evenly.
Each cup of the takoyaki pan gets octopus plus chopped kimchi and scallion. Sauce, mayonnaise, and bonito flakes still go on top as usual, but the kimchi comes through underneath, sour and hot.
Shredded under 0.2 cm and chilled for at least 30 minutes, the cabbage and carrot soften just slightly and soak up a mayonnaise dressing. Cider vinegar and Dijon mustard lighten the mayo, and the sugar is kept to a teaspoon so sweetness never takes over. This is the side that goes next to barbecue, fried chicken or a pulled pork sandwich, where its cold crunch cuts the grease. A little red onion adds color and some pungency.
The binder of mayonnaise, Dijon mustard, egg, and breadcrumbs is kept just strong enough to hold the crab together, so big lumps of meat still show in every bite. Lemon juice and parsley add freshness next to the sweet crabmeat. Every extra stir breaks down the crab, so the mixing stops with a few folds, the moment the mixture barely holds. Chilling the shaped patties for 30 minutes firms them up so they survive the flip. Fried in butter, they come out with a crisp shell and a warm, tender center.
Sweetened condensed milk mixed half and half with mayonnaise gives this Taiwanese sandwich its sweet-salty spread. Crustless white bread is stacked with thin egg sheets, ham, and cheddar so that each cut face shows neat yellow layers. Trimming the crusts is about texture more than looks, since the whole sandwich then gives softly when bitten.
Air-fried chicken tenders go onto the sesame-salt rice straight from the basket, while the coating is still hot and firm, and get rolled at once. Waiting lets moisture from the rice and lettuce soften the crust before the roll is even closed.
Ground beef and pork seasoned with soy sauce, sugar, garlic, and sesame oil give this patty the sweet-salty taste of tteokgalbi, Korean grilled short-rib patties, inside a burger bun. The toasted bun gets mayonnaise and lettuce before the patty goes on.
This egg salad is wrapped in romaine leaves rather than bread, and only a tablespoon of mayonnaise goes in; Greek yogurt makes up the rest. Finely chopped celery gives it crunch, and Dijon mustard a little heat.
Mustard and lemon juice keep the mashed yolk filling from tasting heavy, giving each halved white a sharp, creamy center. The white works as the container, and eggs cooled all the way through before cutting give clean, unbroken edges. A pinch of paprika on top is mostly about color against the pale filling. Serve them cold, before the surface starts to dry.
The batter here is more than three parts dashi to one part flour, thin enough to pour like water. It goes into the pan until each hollow overflows, octopus, green onion, tenkasu, and red pickled ginger drop in, and once the edges set, a skewer turns each one over and over into a ball. The shell cooks thin while the inside stays soft.
Chicken breast glazed in a soy, sugar and onion sauce is topped with scrambled egg and mayonnaise. The eggs cook in a separate pan and come off the heat before they fully set, and the mayo goes on in thin lines.
Korean potato salad leaves small lumps in the mash on purpose, putting soft potato and floury bits in the same bite. A little sugar in the mayonnaise gives it the sweet, creamy profile that separates it from Western potato salad, though it shares roots with Japanese potato salad. Diced ham is browned to render some fat, and salted, squeezed cucumber keeps the bowl from turning watery after chilling. An hour in the fridge lets the seasoning settle evenly. It goes on the table as a banchan side dish or between slices of bread as a sandwich filling.
Neither boiled under water nor fried dry, the kernels steam briefly in butter and a splash of water under a lid, which cooks them through while keeping them springy. Mayonnaise and crumbled cotija never meet the stove; they are spooned onto each cup afterward, and since cotija brings its own salt, salt is added a little at a time.
Chicken thigh glazed in gochujang goes over rice, with mayonnaise piped across it in zigzags. Thigh stays moist through the glazing where breast would dry out.
Mayonnaise thinned with rice vinegar and lemon juice gives this Japanese imitation-crab salad a creamy coating that does not feel heavy. Crab stick pulled into thin shreds along the grain mixes with matchsticks of cucumber and carrot and takes the dressing evenly, and with no cooking involved it comes together in minutes.
Fresh onions browned slowly in a wide pan, rather than a packet of soup mix, give this cold dip its flavor and color. Moderate heat lets them lose water before their sugars darken; black, burnt patches cannot be rescued and stay out of the dip. The onions must be cool before they meet the sour cream and mayonnaise, or the base turns loose, and long strands are worth chopping short so each chip scoops an even amount.
Rice seasoned with sesame oil, salt and toasted sesame is spread on plastic wrap, filled with tuna mayo and squeezed into a ball. A little finely chopped carrot and cucumber goes into the filling as well. These are eaten without reheating, which is why they go into lunchboxes and come along on picnics and school sports days.