Mentaiko mayo takes the assertive fish roe and turns it into something creamy and delicious while still maintaining that zing and pop.
|photo cred: Creamy Steaks|
Some easy ways to enjoy it: spread it on top of baked salmon and broil to finish, mix it in with canned tuna instead of plain mayo for more of a pop, even smear it in a sandwich. But my favorite has to be as a dipping sauce for fries.
One of my local izakayas, Honda Ya, serves it with their fries and it's a superb alternative to ranch or ketchup. I love it with a sprinkle of lemon juice over piping-hot fries.
This is another recipe so easy I don't think it's a recipe so much as an idea-share. If you find that you want more mentaiko, just reduce the amount of mayo. If you don't feel like making your own fries, feel free to pick up some McDonald's and dip away!
Fries with Mentaiko Mayo Dipping Sauce
1 mentaiko egg sac
1/4 cup mayonaise (I prefer the kewpie brand for this purpose)
squeeze of lemon to taste
Nori, shredded into fine strips or furikake
Oven baked fries, prepared as directed
Remove the mentaiko eggs from the sac they are encased in and discard the sac. It will be a very thin membrane; I find the best way to accomplish this is to cut a slit in it and crumble the roe out. Mix the roe with the mayo, then taste and add a tiny squeeze of lemon if you'd like.
After you prepare the fries, sprinkle with the nori or the furikake. Serve piping hot with the mentaiko mayo with a lemon slice on the side for those of us who want to sprinkle lemon on their fries as well.
Jalapeño Cheese Age-Gyoza