The trick to a correct sauce is using Japanese mayo. I've tried many versions, including using butter, and I've found that it's highly dependent on the mayo. Some recipes specify Hellmann's is the only way to go, but it's also too mayonnaise-y. You have to buy Kewpie Mayonnaise (I got it at a local Asian store, but it's also on Amazon) or another Japanese mayo for this to be right. Then it's a touch of tomato paste, sugar, paprika, cayenne, and garlic powder. I just kept editing them to taste, but you MUST get Japanese mayo for this to taste even close. FINALLY I found something close enough to work when I did this.
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The trick to a correct sauce is using Japanese mayo. I've tried many versions, including using...