I talk about the ultimate guide of Japanese mayonnaise in this post, and Japanese people love food used mayonnaise.
Mayonnaise lovers are called “Mayolar” (マヨラー), they are obsessed Mayonnaise.
There are many dishes to taste Mayonnaise in Japan such as Okonomiyaki(お好み焼き), Takoyaki(たこ焼き).
Today, I am going to tell you the Japanese favorite Mayo dishes in Japan.
Simply As The Dip
Japanese Mayonnaise is tasty as it is, so simply use it as dips.
It may like using “Ranch Dressing” or “Hummus” in western countries, and Japanese use mayo for raw vegetable sticks.
By the way, “Ranch Dressing” and “Hummus” is not so common in Japan.
Japanese people also use Mayo dip for weird nibbles such as Saki Ika, Atarime (Surume), Semi-dried squid, andEihire.
Saki Ika, Atarime (Surume) are dried squid, which is popular snacks for drinking people.
Every One Loves Potato Salad
Potato salad is the staple comfort salad in Japan as well as your country.
Many people say Japanese potato salad differs from American.
- Potatoes are partially mashed
- Mild and creamy taste (can be because of Japanese Mayo)
Every family has its potato salad recipe, here is the typical Japanese potato salad recipe.
Common Japanese Salad Recipe
•3 Large Potatoes
•1/4 minced or thinly sliced Onions or Shallots
•2 Mini Cucumber
•1/2 cupped sweet corn
•4 slices of Your favorite sliced ham
•3 tbsp of Milk
•1/2 cup Japanese Mayonnaise
•1 tbsp of Mustard
- Minced or slice thinly onions or shallots, and soak in the water for a while to tone down onion flavor. If you change the water a few times, onion gets milder. Drain the water, wring onions with kitchen paper.
- Put sliced cucumbersin a bowl, sprinkle a pinch of salt, mix well and let it sit for a while. Then, wring cucumbers with a kitchen towel or by hands.
- Chop carrotsin small pieces, parboil or cook them in the microwave for 1 minute.
- Cut your favorite sliced ham in small pieces.
- Prepare sweet corn.
- Peel potato skins and cut into 1 ½ inch pieces. Put potatoes in a large pot and add enough cold water to cover by 1 inch.
- Boil potatoes until potatoes are easily pierced with a fork, a skewer, about 10 to 15 minutes. Drain the water when cooked.
- Mash potatoes partially with a folk.
- Add salt, pepper, and milk, mix with a rubber spatula. Leave it cool for a while.
- Add onions, cucumbers, carrots, sweet corn, Japanese mayonnaise, mustard, into the potato bowl and mix well. Add salt and pepper if needed.
The reason for the NO.2 process is to get rid of excess water from cucumber slices, so potato salad doesn’t get watery.
Add salt & pepper and milk before potatoes get cold.
It is a common Japanese potato salad recipe, you can add a chopped boiled eggif liked. My mom’s recipe is more simple, she uses only sweet corn sliced ham (or canned tuna, or Japanese Vienna sausage)
I don’t know how to call this in proper way, but anyway, I call “Mayonnaise Toast” here.
This is one of comfort food, I was so excited to eat this every time my mom made it for me.
- Find a thick toast bread (about 1 inch thick) like Japanese toast bread.
- Next, make a bank along the edge and split the egg in the middle.
- Toast the eggs until they are cooked. If the bread likely burns, wrap it in aluminum foil.
Sweet corn and Mayo bun
“A sweet corn and mayonnaise bun” is one from Japanese unique bakery (bread) culture.
It is called “Corn Mayo Pan” (コーンマヨパン) in Japanese, is very popular and tasty.
a sweet corn and mayo filling on a fluffy sweet bread. (there is a hard bread version depends on bakeries.)
I like it so much but I try to not eat due to the high-calorie.
Japanese people like the combination “Corn & Mayo” so it is often used as topping for the pizzamenu. (My American husband says it sounds really weird to him. )
Foods using mayonnaise are also popular in Japan and are also popular as filling for rice balls.
“Tuna Mayo” (ツナマヨ) is the filling that canned tuna and mayonnaise, it is always selected in the top 3 of favorite fillingranking in Japan.
There are other fillings used mayonnaise such as “Ebi Mayo”(エビマヨ), “Karaage Mayo”(唐揚げマヨ), “Yakiniku Mayo”焼き肉マヨネーズ).
- “Ebi Mayo” is the boiled shrimp or tempura shrimp and mayonnaise filling.
- “Karaage Mayo” is Japanese style fried chicken and mayonnaise filling.
- “Yakiniku Mayo” is Japanese (Korean) BBQ sliced beef and mayonnaise filling.
Of cource, sushi with mayonnaise is popular especially among kids.
“Corn Mayo”-sweet corn and mayonnaise is the staple sushi at conveyor belt sushi restaurant.
If you have ever taste Japanese Mayo or already have been addictive Japanese Mayo, you can understand these dishes. However, these dishes may sound weird to you.
It’s very different than what passes for mayo in other countries. It’s more rich and creamy with nice acid flavor, actually tasty.
Due to the heavenly taste, It’s used more like an ingredient than a dressing.
So it may not say too much that Japanese Mayo dishes can call Japanese traditional food.