I am open to the possibility that a better complementary sauce exists.
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Thousand Island - or a mix of mayo/ketchup with a splash of something hot.
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Usually tartar sauce and lemon or malt vinegar, but remoulade pairs nicely. Or lime and crema with salsa picante if fish sticks are going in tortillas.
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This sounds like the start of something amazing.
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2 parts Kewpie to 1 part Sriracha.
After years of reading about it, I finally got Kewpie and was unimpressed.
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I like Mae ploy . Next time at the market I am going to pick up the banana sauce . Sriracha is just so boring and predictable. Yet I completely respect the history of it .
Anybody tried this?
Or this?
Or this?
Lately, I’ve taken quite a liking to welovejam’s ketchup.
I’m a lifelong fan of HP Sauce (the bottel made in Europe tastes better).
Get this, available at Japanese markets.
I get mine at Nijiya in Torrance on 182nd or Tokyo Central on Artesia.
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Looks great. Just ordered some.
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I love that stuff, too.
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Just noticed that the English name was not included.
This is taberu rayu. It is a Japanese fried garlic chili oil with Chinese origins.
Just as chili crisp became widely popular in the US in the last 10 years, taberu rayu has gained widespread popularity in Japan.
My favorite taberu rayu has sansho (Japanese sichuan peppercorn) in it, which adds an herbal taste, green aroma, and slightly tongue-numbing kick. I have not seen this product available in the US, yet.
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Sounds tasty, sort of like the oyagi tofu at Raku but easy home style!
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I really want to get some good quality whole sansho! It’s always disappointing that i always see the pre ground stuff in Japanese markets
I love this stuff. It’s great on pizza. Should that go on the confessions thread?
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I love white wine worchester but sadly cant find it anywhere anymore.
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Let us know how it goes! Are you going to use it as a finishing salt or for seasoning the meat
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