Many western diners are unaware that Japan’s most popular condiment after soy sauce is mayonnaise – but not just any old mayonnaise. Since 1925 the Japanese have enjoyed the umami loaded Kewpie Mayonnaise.
This unique condiment is now available stateside in Asian and gourmet grocery stories as well as online. It is sold in squeeze bottles with a baby on the front. After opening its plastic outer wrapper can be discarded making it perfect for table presentation. The easy squeeze bottle is topped with a star shaped nozzle making it easily to dispense a lovely rosette.
But Kewpie Mayonnaise is more than a pretty bottle. This esteemed Japanese Mayonnaise eliminates the water based ingredients commonly found in western mayonnaise. This adjustment gives Japanese Mayonnaise a much smoother texture and richer taste than traditional American Mayonnaise.
Kewpie Mayonnaise is so popular in Japan there is a unique culinary term to designate its presence in dishes – Motoyaki. Not surprisingly for an island nation, Oysters Motoyaki is the most popular form of this dish…simple to make but unforgettable – a classic shellfish dish every chef should add to his or her skill set.
- 6 Taylor Shellfish Farms fresh Pacific Oysters
- 1 cup Kewpie Mayonnaise
- 1/4 cup fresh mushrooms, chopped
- 1/4 cup green onion, chopped
- 1 tablespoon red miso paste
- 1 teaspoon butter
- 1 teaspoon ground pepper
- 1 teaspoon cayenne pepper
- 1 lemon, cut into 6 wedges
- 3 teaspoons Masago (Capelin roe)
- Heat oven to 400°F.
- Shuck the oysters.
- Discard the flat top half of the shell and keep the lower shell.
- Whisk the mayonnaise, miso paste and peppers together and set aside.
- Lightly saute the mushrooms and onion in butter.
- Spread a thin layer of mayo mixture on the bottom of each shell.
- Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
- Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
- Place the shells on a baking sheet.
- Place oysters in the oven on the top rack and bake for 20-25 minutes.
- Garnish with a small amount of Masago Roe and serve with a lemon wedge.