One night I had some leftover boiled corn-on-the-cob and was wracking my brain for something other than butter and salt to season them with. Mexican elote is one my fav ways to make corn, but I didn't have the requisite ingredients on hand. With elote still in mind and thinking of mayonnaise slathered on corn, I suddenly remembered that I had some Kewpie mayo in the frig and Furikake seasoning in the pantry. Why not put them both together? So I did and it was a match made in heaven! So simple and yet so good. I won't take credit for this combo since someone else may have already gone there, but I'm glad it clicked in my head. For a spicier kick, you can also add a sprinkle of Shichimi Togarashi or Sansho pepper.
Kewpie, a Japanese mayonnaise that was invented in 1924, is made with egg yolks only (not whole eggs) and rice vinegar.
Furikake is a Japanese seasoning blend typically comprised of seaweed, sesame seed, sugar and salt.
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