The identity to any national cuisine is given first of all by sauces. The spice is from Japan. In the Land of the rising sun it is usually given to sushi or rolls. This sauce, as well as many other dishes of Japanese cuisine, is popular in many countries of the world now. If you already learned to cook sushi, try to make also a spice. It for certain will be pleasant to those who in general love spicy food.
It is required to you
- bank of mayonnaise (200 g);
- 1 average bulb (about 30 g);
- pepper shichy togarash — 1 g;
- 2 zubk of garlic (about 7 g);
- sharp knife;
- cutting board;
Instruction
1. Prepare ingredients. The most exotic product which is a part of sauce a spice - the Japanese pepper shichy togarash, but also it can quite freely be bought in hypermarket now. If it after all didn't work well, replace it with chili powder. It is necessary it absolutely slightly, literally a pinch.
2. Clean a bulb of the average sizes and garlic. Small cut them. For final crushing of ingredients it is the best of all to use the blender. In it you not only crush ingredients, but also well you will mix them. Mayonnaise and pepper can be placed in the blender at once. If you in economy don't have this useful device, crush products so as far as you will be able.
3. Lay out onions and garlic in a bowl, add pepper there and carefully mix everything. Add mayonnaise and once again mix components. Mayonnaise is better to use Japanese. It usually is on sale in the same shops, as other products for sushi and rolls. If it is absent, take Provansal mayonnaise without any additives.
4. Lay out bowl contents in a sauce tureen. Let's sauce infuse about half an hour. Neither to warm up, nor it isn't necessary to put it in the fridge, it will perfectly reach readiness at the room temperature. After that sauce a spice can be served to sushi or rolls.
5. If you have an opportunity to buy different products for preparation of dishes of Japanese cuisine, can try some more options of sauce. For example, it can be mix of several sauces — soy, Tabasco, Chile. On 50 g of mayonnaise 20 g of the Tabasco sauce and little by little Chile and soy are necessary. Mix all this. Add the crushed green onions, several drops of lemon juice and 15 g of caviar массаго. At you homogeneous mass has to turn out. This sauce infuses longer, than what is described in the first way — about 2-3 hours at the room temperature. After that it can be given on a table. If you aren't going to use all sauce at once, you store it in the fridge.
6. One more hot sauce is cooked on the same amount of the Japanese mayonnaise. It is necessary to add 15 g of caviar массаго and the Chile sauce there, and instead of the Tabasco sauce paste табаджан undertakes. Mix everything, add small cut garlic teeth, let's infuse the 2nd hour — and you can treat guests.