Soy Sauce Mayonnaise Recipes
CRISPY CHICKEN WITH SOY-MAYO SAUCE
This is one of my favorite dishes. The sake and mayo marinade makes chicken tender and juicy. It is great with steamed white rice and some simple salt and pepper sautéed asparagus with garlic. I sometimes use chicken tender strips to save time. You can also use shrimp instead of chicken. I understand that many of you don't have sake, but if you use white wine instead, the chicken will not the taste the same.
Provided by tamzie
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Put chicken pieces in a bowl; season with salt and pepper.
- Stir sake and 2 tablespoons mayonnaise together in a separate bowl until smooth; add chicken and mix to coat. Cover bowl with plastic wrap and refrigerate at least 15 minutes.
- Whisk remaining 3 tablespoons mayonnaise, ketchup, honey, soy sauce, and lemon juice together in a bowl. Stir cornstarch and flour together in a separate shallow bowl. Beat egg in a third bowl.
- Pour enough oil into a large skillet to be about 1/4 inch deep; heat over medium-high heat.
- Remove chicken from the marinade and shake off excess. Discard remaining marinade.
- Coat chicken in the cornstarch mixture; dip chicken pieces into the beaten egg and gently drop into the hot oil.
- Fry chicken, turning regularly, until golden brown and no longer pink in the center, 7 to 10 minutes; transfer to a large bowl.
- Drizzle mayonnaise sauce over fried chicken and quickly mix to coat.
Nutrition Facts : Calories 627.9 calories, Carbohydrate 22.5 g, Cholesterol 175.3 mg, Fat 44.6 g, Fiber 0.4 g, Protein 30.1 g, SaturatedFat 7.3 g, Sodium 633.1 mg, Sugar 7.7 g
MUSTARD MAYONNAISE SAUCE
A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.
Provided by sanzoe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 1.5 g, Cholesterol 9 mg, Fat 18.7 g, Protein 0.2 g, SaturatedFat 2.8 g, Sodium 218.9 mg, Sugar 0.3 g
SOY SAUCE MAYONNAISE
Make and share this Soy Sauce Mayonnaise recipe from Food.com.
Provided by Alia55
Categories Salad Dressings
Time 10m
Yield 300 ml
Number Of Ingredients 8
Steps:
- Combine all ingredients in a blender.
- Blend till smooth.
- Store in refrigerator.
Nutrition Facts : Calories 1.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 1, Sodium 6.8, Carbohydrate 0.1, Protein 0.1
HAWAIIAN SALMON WITH FURIKAKE AND MAYONNAISE
This Hawaiian Salmon with Furikake and Mayonnaise is baked with the Japanese seasoning that consists of dry flakes of fish, seaweed, salt and sugar. The popularity of furikake has grown in America in the last few years. It is often sprinkled on rice, vegetables and fish when cooking. I added a thin layer of mayonnaise on top of the salmon before sprinkling the seasoning, which made the fish moist and juicy. This baked entrée cooks quickly in minutes so you can enjoy this on a busy weeknight or a family meal on weekends. This is an Asian in America family recipe by Elizabeth Ann Quirino. Serves 2 to 4.
Provided by Asian in America - Elizabeth Ann Quirino
Categories Main Course Side Dish
Time 23m
Number Of Ingredients 15
Steps:
- Marinate the salmon fillet with the extra virgin olive oil, calamansi or lemon juice and soy sauce. Keep the salmon marinated for 20 minutes. Set aside.
- Pre-heat the oven to 400 F.
- Place the salmon fillet on a pre-greased baking pan, about 9 x 11. Spread a thin layer on light mayonnaise on both sides of the fillet. Sprinkle the furikake seasoning on top of the salmon. Season the top with salt and black pepper. Cover the entire dish with foil.
- Bake at 400 F for 15 to 18 minutes. While the salmon is baking prepare the side sauce.
- To cook the sauce:In a small sauce pan: Melt the butter. Sauté the garlic for 1 to 2 minutes. Add the soy sauce and water. Add the brown sugar and mix well.
- Simmer the sauce for 5 minutes till it reduces and becomes thick. Set aside for serving with fish later.
- When the fish is cooked and ready, serve warm with the sauce on the side. Sprinkle chopped parsley all over for garnish. Serve with rice.
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Nutrition Facts : ServingSize 1 g, Calories 262 kcal, Carbohydrate 7 g, Protein 23 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 63 mg, Sodium 395 mg, Sugar 6 g
HOW TO MAKE SPICY MAYO
Made with Japanese mayo and Sriracha, this homemade spicy mayo recipe is sure to be the most used condiment in your kitchen. It's both spicy and tangy with a touch of sweetness. Serve this cool, creamy sauce with everything from sushi to sandwiches! GF and DF
Provided by Ari Laing
Categories Condiment
Time 2m
Number Of Ingredients 2
Steps:
- Place Kewpie and Sriracha in a small mixing bowl, then whisk to combine. Store spicy mayo in a sealed airtight container in a refrigerator until needed.
Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 254 mg, Sugar 1 g, ServingSize 1 serving
SOY WASABI MAYONNAISE
Steps:
- In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.
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- In a medium pot, add the artichokes and cover with water. Bring to a boil and simmer for 15-20 minutes, or until you can easily peel a leaf off of an artichoke. Cool until you can easily handle them, then use a small paring knife to remove (and discard) any prickly bits and the inner purple leaves.
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