How do I love Kewpie? Let me count the ways. Because in addition to the usual stuff...on a sandwich, in a salad, on the outside of a grilled cheese instead of butter - here are some of my favorite uses you might not have thought of.
Stirred into Scrambled Eggs
3 eggs
1-2 tablespoons Kewpie
Kosher salt & pepper
· Simply add Kewpie to the bowl with your eggs before beating, season with salt & pepper
· Cook as normal - though I'd just keep them super soft (they're better that way)
For Delicious 3 Ingredient Biscuits
1/2 cup Kewpie
1 cup milk
2 cups self-rising flour
· Preheat oven to 400°
· Whisk Kewpie and milk in a bowl well to combine
· Add flour and stir until fully incorporated
· Put dough (3-4 tablespoons worth) onto a parchment covered baking sheet about 2 inches apart - you’ll get anywhere from about 9-12 biscuits
· Bake 20-25 minutes or until golden brown
Gloriously Golden Pastry
Brush puff pastry or pie dough with a layer of Kewpie, then just bake as normal.
For Crazy Delicious Chicken
Want juicy chicken with extra delicious skin? Of course you do, so brush on the Kewpie before roasting or baking, then season with anything you’d like – I used my pork rub.
My Favorite Appetizer
Skewer these ahead of time, and finish them in front of your guests for the best party trick ever
Shrimp, as many as you’d like
Skewers for the shrimp
Neutral oil
Kosher salt & pepper
Kewpie
Togarashi (a Japanese pepper blend) or a little smoked paprika, chili powder anything really
· Skewer shrimp, lightly oil then season with Kosher salt &pepper
· Grill on both sides until just about done, about45 seconds a side
· Brushed top side with Kewpie, then sprinkle lightly with Togarashi, and torch a couple seconds until the Kewpie melts and colors a bit
The Creamiest Mashed Potatoes?
Stir about a tablespoon of Kewpie into every 1.5 cups of mashed potatoes, for creamy, and way more delicious taste.
Roasted Potatoes You’re Going to Love
Don’t question, just do this:
· Add Kewpie to cut baby potatoes, and then season any way you like
· Roast at 425 until crispy on the outside, but still fluffy on the inside – 25-30 minutes
Kewpie for a Flatbread or Pizza sauce?
Yup
½ cup Kewpie
1 tablespoon each garlic & ginger paste
1 tablespoon any seasoning you like – I used gochugaru, a Korean pepper seasoning– but a bbq seasoning would be great too
One 12inch pre-baked flatbread or pizza crust
½ - ¾ cup shredded mozzarella
1 cup sliced shiitake mushrooms, cooked in a little oil for about 5 minutes to soften
¼ cup shredded Parmesan cheese
Chopped cilantro to garnish
· Preheat oven to 500
· Combine Kewpie, garlic & ginger paste, and seasoning – mix well
· Spread on crust and top with mozzarella, shiitakes and Parmesan
· Bake until golden and beautiful, 10-15 minutes
As Part of a Crunchy Coating for Fish
Kewpie, the wonder ingredient strikes again.
4 halibut, sea bass or even cod fillets – anything that’s your fav will do
¼ cup Kewpie
3 tablespoons panko bread crumbs
3 tablespoons crushed almonds/cashews/whatever
2 tablespoons chopped parsley
½ teaspoon each smoked paprika and garlic powder
· Preheat oven to 400
· Brush Kewpie on top of each fillet
· Combine remaining ingredients and sprinkle over the tops, pressing down lightly
· Bake about 15 minutes, or until approx. 130degrees
Keep Fish Moist and Help from Sticking on the Grill
Fish on the grill is notorious for sticking…unless you Kewpie-fy it.
· Simply brush the outside of either a whole fish, or fillets and season as normal
· Now just grill as normal – and not only does the sticking issue go away, but you’ve also added a delicious, rich layer that’ll help keep everything
