I have tried over the years many Different ramen changes and upgrades, but there is an ingredient that always impresses me: KEWPIE mayonnaise.
If you have never had before KEWPIE MayoYour world is about to change. This mayonnaise is different from everyone else I had. It is a Mayo in Japanese style that can now be found in most Asian supermarkets and in large grocery stores in the USA (even Costco wears Kewpie). It is known for its iconic packaging: a flexible, tearproof crosquet bottle with a red cap.
I love Kewpie Mayo more than branding for his taste. Compared to Mayo in American style, which can taste boring, Kewpie is rich, creamy and full of personality. You can exchange it seamlessly with other Mayos, and the only difference is that your food may taste even better.
What makes Kewpie Mayo so special?
Kewpie Mayo’s secret lies in his ingredients. In contrast to American Mayo, the whole eggs, Kewpie begins with only egg yolk, which leads to a much richer and fuller taste. This is also the reason why its color tends to be a French vanilla color than the strong, calcareous white white typical Mayo typical of the American Mayo.
KEWPIE also contains a proprietary spice mix and a small amount of monosodium glutamate (MSG), a naturally occurring flavor enhancer that can be found in ingredients such as tomatoes, fungi and parmesan cheese. This gives him an additional layer of subtle umami and depth without artificial taste.
Simply recipes / kewpie
How to use Kewpie in Ramen
My entry-level upgrade for more tasteful ramen is a spoon of Kewpie Mayo over a tablespoon per cup of broth. This Japanese refrigerator property has a rich, silky texture reminiscent of toothpaste, and a gentle Umami taste that rises a simple bowl with immediate ramen in something creamy, hearty and comforting.
This is how I do it: I creates about 1/4 cup of hot ramen broth in a bowl and then stical into the Kewpie -Mayo until it is completely mixed. Then I stir the rest of the broth. Trust me, I tried to push Kewpie Mayo directly into the bowl and it is much more difficult to integrate. In the end you have Mayo on the surface, which is not the most appetizing.
This additional step helps to emulsify the fat into the broth and add body and creaminess and at the same time round off the flavors. I particularly love to use this trick with spicy Korean ramen. The Mayo helps to mitigate the heat without stretching the spice and makes it perfect for people (like me) who love spicy food but have their limits.
Simply recipes / Getty pictures
No Kewpie? No problem.
When I am ever out of Kewpie Mayo, my next step is to use an egg yolk. I whisk it with a small amount of hot broth to alleviate it gently (so it doesn’t cook on the contact) and then stir in the rest of the broth. It brings with it similar wealth, since both mayo and egg yolks are based on fat. It is a great fallback if necessary.
Another decent replacement is American Mayo. However, I recommend lending it well with hot broth before I can add it to the bowl to emulsify them properly. (American Mayo tends to be airy and clumsy.) While I still prefer Kewpie, a little of a Mayo goes in a ram seat.
