JAPANESE MAYONNAISE SAUCE RECIPES

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TOP SECRET RECIPES | POPEYES SPICY MAYONNAISE



Top Secret Recipes | Popeyes Spicy Mayonnaise image

The ridiculously popular crispy chicken sandwich at Popeyes comes with your choice of regular mayonnaise or kicked-up spicy mayonnaise. Fortunately, I was able to hack the sandwich before it sold out just a couple weeks after its debut (get the recipe here), but that recipe includes just plain mayonnaise. Recently I had the chance to hack the secret spicy mayonnaise, and I’m glad I did. Popeyes chicken sandwich with regular mayonnaise is crazy good, but with spicy mayonnaise, that sandwich is great. You can use this sauce on a variety of sandwiches and burgers, or as a dip for chicken fingers, nuggets, and fried shrimp. Check out my other Popeyes clone recipes for their famous red beans and rice, buttermilk biscuits and fried chicken.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 5 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 8

JAPANESE OKONOMIYAKI RECIPE - BBC GOOD FOOD



Japanese okonomiyaki recipe - BBC Good Food image

This Japanese pancake is full of authentic flavours and textures, with fresh squid or prawns and a mirin and a honey sauce. Garnish with bonito flakes

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 22

100g plain flour
½ tsp baking powder
1 egg , lightly beaten
100ml cooled fish stock , vegetable, chicken or dashi stock
1 baby potato , peeled and grated
¼ white, pointed or sweetheart cabbage , shredded
1 spring onion , finely sliced
thumb-sized piece ginger , grated
1 tsp soy sauce
1 tsp mirin
100g lightly cooked squid , king prawns or octopus (or some of each)
vegetable oil , for frying
3 tbsp ketchup
1 tbsp brown sauce
1 tbsp Worcestershire sauce
½ tbsp soy sauce
½ tsp mirin
1/ tsp honey
1 tbsp mayonnaise
dried bonito flakes
powdered seaweed or togarashi seasoning
sliced spring onion

Steps:

  • Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
  • While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.
  • Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
  • Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.
  • Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.

Nutrition Facts : Calories 630 calories, FatContent 38 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 18 grams protein, SodiumContent 2.1 milligram of sodium

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Tataki is a typical Japanese preparation in which beef or fish is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. In this version, a springy salad of crisp …
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