Practical Method to Serving Yummy Chikuwa with Mentaiko and Mayonnaise
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To cook an unforgettable Chikuwa with Mentaiko and Mayonnaise, below are the ingridients required:
- Take 1 of Chikuwa.
- Get 1 piece of Mentaiko (salt-cured spicy cod or pollack roe).
- Provide 1/2 tbsp of Mayonnaise.
- Use 2 of Aluminum foil cups.
After preparing the ingridients, next you are ready to make your appetizing Chikuwa with Mentaiko and Mayonnaise by following the procedures on this section:
- Slice the chikuwa in half lengthwise, then in half crosswise. Combine the chopped mentaiko and mayonnaise (use aluminum foil cups to reduce dirty dishes)..
- Place 2 each into the foil cups. Fill the crevice of the chikuwa with the "mentai-mayo" mixture from step 1..
- Top with cheese and bake for roughly 5 minutes in a oven..
- It's ready to eat when the cheese is melting and slightly browned. Pack into bentos after they cool..
- 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..
This soft bread is filled with chikuwa, tuna, and mayonnaise and is a very popular bread lately. Japanese mayonnaise (Kewpie mayo) has a rich egg flavor, is creamier in both color & texture, has a tangy and sweeter taste, and scores on the Kewpie mayonnaise has a signature Kewpie doll logo on the bottle. Mix a desired amount of wasabi paste with the mayonnaise. Add the cucumber and chikuwa and mix it all together well. Instant Yakisoba Noodles by Nissin topped with mayonnaise with Mentaiko flavour, a Japanese dish made of fish roe and peppers.
Recipe : Chikuwa with Mentaiko and Mayonnaise
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Simple tips to make Chikuwa with Mentaiko and Mayonnaise
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