Comments on: Spicy Tempura Roll

By: Allison

Allison — Wed, 21 Dec 2011 07:49:16 +0000

Jim – Thanks for the tips!

Anonymous – It’s been quite a while since I wrote this post, but I believe I used white miso.

Erica – Oooh, that sounds really good. These days I make spicy mayonnaise with regular mayonnaise and Sriracha sauce, however I’ve never thought to use sesame oil in it. Thanks for the suggestion!

By: Erica Peck

Erica Peck — Mon, 19 Dec 2011 14:01:39 +0000

I do a spicy mayo by using 1Tbsp Hellmann’s Mayo, 1 Tsp Huy Fong Sriracha Sauce (Chili Sauce) and like a 1/4 tsp of Sesame Oil. I stir it all together and use. SOOOO good!

By: Anonymous

Anonymous — Thu, 20 Oct 2011 01:12:21 +0000

what kind of miso

By: Jim

Jim — Wed, 20 Apr 2011 20:38:02 +0000

I have seen recipes for emulsifications which use blenders…. give that a try if you have one. Oh, and as in previous comments, make sure you add the oil slowly.

By: Allison

Allison — Mon, 30 Mar 2009 07:34:12 +0000

Thanks for the advice!

By: Gillian

Gillian — Sun, 22 Feb 2009 00:47:48 +0000

I’ve never made japanese mayo, but the best advice i can give to get a good emulsion is you really have to add the oil one drop at a time, giving your mix a good chance to incorporate the oil as it comes in, at least until you’ve incorporated half of the total oil. I’ve used an eyedropper before for this, but I bet you could use a turkey baster or a kid’s sippy cup, repurposed.

By: Allison

Allison — Sat, 08 Nov 2008 07:44:22 +0000

Mark - I have a recipe here.

By: Mark

Mark — Fri, 07 Nov 2008 13:20:22 +0000

Could it pasiable that somebody will till me the exect reciepy of -tempura better ?

By: chris

chris — Wed, 20 Aug 2008 17:38:02 +0000

japanese mayo can be really expensive – as an alternative try Helmans mayo it holds up and does not breakdown in the sauces