The originality of any national cuisine is given primarily by sauces. Spice is originally from Japan. In the Land of the Rising Sun, it is usually served with sushi or rolls. This sauce, like many other Japanese dishes, is now popular in many countries around the world. If you've already learned how to make sushi, try making spice as well. It will surely appeal to those who generally like spicy food.
It is necessary
-
- a can of mayonnaise (200 g);
- 1 medium onion (approx. 30 g)
- shichimi togarashi pepper - 1g;
- 2 cloves of garlic (about 7 g);
- sharp knife;
- cutting board;
- blender.
Instructions
Step 1
Prepare your ingredients. The most exotic product that is part of the spice sauce is Japanese shichimi togarashi pepper, but now you can buy it quite freely in the hypermarket. If this still fails, replace it with ground red pepper. You need it quite a bit, literally a pinch.
Step 2
Peel a medium-sized onion and garlic. Chop them finely. It is best to use a blender to finely chop the ingredients. In it, you not only grind the ingredients, but also mix them well. Mayonnaise and pepper can be placed in a blender right away. If you do not have this useful device on your farm, chop the food as much as you can.
Step 3
Place the onion and garlic in a bowl, add the pepper and mix thoroughly. Add mayonnaise and mix again. Japanese mayonnaise is better. It is usually sold in the same stores as other sushi and roll products. If not, take Provencal mayonnaise without any additives.
Step 4
Transfer the contents of the bowl to the gravy bowl. Let the sauce sit for about half an hour. You do not need to heat it up or put it in the refrigerator, it will perfectly come to readiness at room temperature. After that, the spice sauce can be served with sushi or rolls.
Step 5
If you have the opportunity to purchase different products for your Japanese cuisine, there are several more sauce options you can try. For example, it can be a mixture of several sauces - soy, tabasco, chili. For 50 g of mayonnaise, you need 20 g of tabasco sauce and a little chili and soy. Mix it all up. Add chopped green onions, a few drops of lemon juice and 15 g of massago caviar. You should have a smooth paste. This sauce is infused longer than the one described in the first method - about 2-3 hours at room temperature. After that, it can be served on the table. If you are not going to use all the sauce at once, store it in the refrigerator.
Step 6
Another hot sauce is made with the same amount of Japanese mayonnaise. Add 15g of massago caviar and chili sauce, and instead of tabasco sauce, take tabajan paste. Mix everything, add finely chopped clove of garlic, let it brew for 2 hours - and you can treat your guests.
