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Make it Kewpie! With its deep richness, tangy zip, creamy texture, and undercurrent of umami—not to mention cherubic mascot—Kewpie Mayonnaise has earned cult status since its debut in 1925. Kewpie makes whatever it’s squeezed on so much better. But it is also the surprising secret ingredient behind the most foolproof Baked Mac and Cheese, flakiest Apple Galette, and crispiest Fritto Misto, not to mention easy-to-make versions of iconic Japanese dishes like Okonomiyaki, Karaage, and irresistible fluffy pancakes. Alongside the game-changing recipes, here is the first inside look into all the things that make Kewpie, well, Kewpie, from the founder’s commandments to the story behind the eye-catching packaging to what happens to all those egg whites (because Kewpie, in its pursuit of deliciousness, only uses the yolks).
List of contents
Foreword
Introduction
Snacks
- TAMAGOYAKI
- DEVILED EGGS
- CRUDITÉ AND RANCH
- CORN DIP
- PIMENTO CHEESE DIP
- SMOKED FISH DIP
- SOY-GLAZED CHICKEN WINGS
- BUFFALO CAULIFLOWER BITES
- POTATO TAKOYAKI
- SEAWEED FRIES
- OVEN-FRIED SHRIMP
Sides and Salads
- SHICHIMI GRILLED CORN
- GARLIC ROASTED POTATOES
- CREAMY MA SHED POTATOES
- TOMATO SANDWICH WITH GARLIC MAYONNAISE
- COLESLAW
- CAESAR SALAD
- SESAME WEDGE SALAD
- AVOCADO TUNA SALAD
- JAPANESE POTATO SALAD
- GREEN GODDESS POTATO SALAD
Rice and Noodles
- SESAME SALMON ONIGIRI
- EGG FRIED RICE
- SPICY TUNA RICE BOWL
- TORCHED SALMON DON
- CALIFORNIA ROLL
- SUSHI BAKE
- FISH ROE UDON
- INSTANTLY CREAMY RAMEN
- YAKISOBA
- CARBONARA
- SPAGHETTI AND MEATBALLS
- BAKED MAC AND CHEESE
Meat, Seafood, and Other Proteins
- KATSU SANDO
- TAMAGO SANDO
- GRILLED CHEESE
- SHRIMP BURGER
- CHEESEBURGER
- OKONOMIYAKI
- FISH TACO
- FRITTO MISTO with TARTAR SAUCE
- HONEY-WALNUT SHRIMP
- CRISPY TOFU with SCALLION-GINGER SAUCE
- KARAAGE
- HOT HONEY BABY BACK RIBS
Desserts
- JAPANESE FLUFFY PANCAKES
- CHOCOLATE CAKE
- CORNFLAKE COOKIES
- LEMON CUPCAKES
- APPLE GALETTE
Index
Acknowledgments
About the author
Kewpie Corporation, whose motto is “love around the kitchen table,” is the creator of Kewpie Mayo, which has just celebrated its 100th birthday and its status as Japan’s most popular condiment. The corporation is based in Tokyo, Japan, and employees nearly 11,000 people.
Summary
Celebrate the cult-favorite mayonnaise with stories, history, and 55 must-have recipes.
For 100 years, Kewpie Mayonnaise has captured hearts and taste buds alike with its cherubic mascot and unparalleled flavor and texture. Now, in the first official cookbook, Kewpie teaches how mayonnaise can take your cooking to the next level and offers an inside look into all that makes Kewpie, well, Kewpie—from the secrets to the unique formula (it's all about the eggs!) to the story behind the iconic bottle design and how Kewpie ended up with its own museum and holiday.
Kewpie is the ultimate secret ingredient in 55 inventive recipes, all improved by the addition of this Japanese mayonnaise. While no spicy salmon bowl is complete without a drizzle of Kewpie, this kitchen workhorse is an endlessly versatile ingredient that can bring depth of flavor to dishes like potato salad or carbonara pasta, bind and moisten meatballs, emulsify ranch and green goddess dressings, plus act as the nonstick coating for baby back ribs or miso-grilled fish. With such versatility and impact, it's no wonder Kewpie has been a kitchen must-have for 100 years.
