CookingWithKewpie

The No.1
Mayonnaiseand Dressingin Japan

Kewpie Group’s overseas network spans across the globe, covering areas
such as Europe, U.S.A., China, Thailand, Vietnam, Malaysia, Indonesia, The
Philippines, Singapore and Japan.

Kewpie Corporation, maker of adiverse lineup of food products
starting with mayonnaise, wasfounded in 1919 and celebrated
their 100 year anniversary in 2019.
The company is known around theworld and holds Japan’s No.1
market share in the bothmayonnaise and dressing category.**Source: Data of INTAGE SCI 2021 in Japan.

The rich and savory flavor is created using a distinct production
method to bring together the perfect blend of vegetable oil, egg yolk,
and choice vinegar.
Its rich taste goes well in salads, sandwiches, sushi, and much more!

500g

No.1 market sharein Japan*Rich in egg yolks

An easy-to-handle
squeeze Bottle

Deep-roasted Sesame Dressing
Prepare enticing vegetable, meat or noodle dishes inminutes with no additional ingredients. An easy way
to expand your culinary repertoire!

No.1 market sharein Japan*Rich Roast Aroma*Source: Data of INTAGE SCI 2021 in Japan.

150ml

380ml1000mlHand-rolled Sushi
Ingredients(4 serving)
Sushi rice ※200g

Seaweed(Nori)

4sheets

Canned tuna, drained

35g

Egg, boiled and chopped

1pcs

KEWPIE MAYONNAISE

5g※How to make Sushi Rice
Add 10-15% vinegar mixture to cooked rice.
Vinegar mixture:
Combine 1/4cup rice vinegar, 2 tbsp. sugar and 1 tsp. Salt.

Directions【Tuna & egg filling】
1. Combine tuna and KEWPIE Mayonnaise to make tuna salad.
2. Mix egg and KEWPIE Mayonnaise to make egg salad.
【How to roll】
1. Place the seaweed on your palm and put a thin layer of rice on left third of seaweed.
2. Spread fillings across the middle of the rice.
3. Fold the bottom left corner of the seaweed over and roll into a corn shape.

Chiken Kebab
Ingredients(2 serving)
Chicken wings

6BBQ sauce

60g

Olive oil1 tbsp.

Scallions, minced

To tasteKEWPIE MAYONNAISE

To taste

Directions
1. Place chicken on grill and grill each side for 4-6 minutes depending on thickness.
2. Make sure the chicken is cooked through and there is no pink in the middle.
3. Dip chicken in BBQ sauce, and turn to coat.
4. Garnish with scallions and drizzle KEWPIE Mayonnaise.

Teriyaki Chicken Pizza
Ingredients(1 serving)

Directions

Chicken thighs

150g

Pizza dough160g【A】Potato starch

5g【A】Water

30ml

Cabbage, sliced

40g

Shallot, minced

10g

Shredded cheese（mix）

30g【B】Soy sauce

40ml【B】Sugar

28g【B】Sake (Japanese rice wine)

40ml

Shredded seaweed(Nori)

1g

Japanese red chili pepper mix

0.2g

KEWPIE MAYONNAISE

40g

1. In the pan, cook both sides of the chicken. Add 【B】 and mix it well with the chicken.
2. Take out the chicken and cut into bite-sized pieces.
3. Add 【A】 to the sauce in the pan and turn the heat off when it thickens.（teriyaki sauce)
4. Mix together 25 g of teriyaki sauce and 25 g of mayonnaise.
5. Spread teriyaki sauce on the pizza dough, and top with cabbage, shallots, and chicken.
6. Scatter cheese on top, draw a line with KEWPIE Mayonnaise, and bake in an oven preheated to230℃ for about 8 minutes.
7. Sprinkle shredded seaweed and Japanese red chili pepper to finish.

Pork Belly Buns
Ingredients(1 serving)
Bao Bun

60ｇ（1pcs）

Stewed pork belly

400ｇ

Carrot , shredded

10g

Red chili pepper

3g

Coriander

2g

Peanuts ,crashed

2g

KEWPIE MAYONNAISE

5g

Directions
1. Rub the carrot with salt, leave for about 10 minutes, then remove the excess water fromthe carrots.
2. Steam the bao bun in a steamer.
3. Make a sandwich with the carrot, Stewed pork belly, red chili pepper and coriander,
garnish with KEWPIE Mayonnaise and sprinkle with crushed peanuts.

Karaage (Japanese Fried Chicken)
Ingredients(1 serving)
Chicken thigh (bite-sized)

150g

Flour

36g

Marinade for chicken:
KEWPIE MAYONNAISE

24g

Ginger, grated

5g

Garlic, grated

1.5g

Sake (Japanese rice wine)

7.5g

Soy Sauce

6g

Lemon wedge

To garnish

Green leaves

To garnish

KEWPIE MAYONNAISE

Directions
1. In a medium size bowl, mix all ingredients of marinated sauce and add chicken.
2. Coat marinated chicken with flour.
3. Heat oil to 170℃ and deep fry chicken.
4. Serve the chicken with KEWPIE Mayonnaise, garnish with green leaves and lemon wedge.

Cooking tips: Adding KEWPIE Mayonnaise to the marinade will make the meat tender and juicy.

To TasteMix KEWPIE MAYONNAISE to make an original sauce!

Western taste

Western taste

Paste : Mayo

1:1
Paste : Mayo

1:10

Basilpaste
Anchovypaste

Basil paste

Anchovy paste

Ketchup : Mayo

1:1
KetchupJapanese taste

Japanese taste
Asian taste
Miso

Ketchup

Dressing : Mayo

Miso : Mayo

1:1

1:3

Sesame dressing

Miso

Sesame dressing

Wasabi : Mayo
Kimchi
WasabiAsian taste

Kimchi : Mayo

1:8

1:1

Wasabi

KimchiTonkatsu
Ingredients(1 serving)
Pork Loin

200g

Salt and pepper

To taste

Flour

10g

Panko(Breadcrumbs)

15g

Egg

30g

Cabbage, shredded

50g

Purple cabbage, shredded

10g

Carrot, shredded

10g

KEWPIE Deep-roasted
Sesame Dressing

30ml

KEWPIE MAYONNAISE

20g

Directions
1. As a preliminary preparation, cut the tendons in the pork loin. Mix the cabbage, thepurple cabbage and carrot together.
2. Season the pork with salt and pepper. Coat with flour, eggs, and panko(breadcrumbs) inthat order, and deep fry in 180℃ oil until golden brown.
3. Plate it and top it with KEWPIE Deep-roasted Sesame Dressing.
4. Garnish with cabbage and KEWPIE Mayonnaise.

Avocado and Shrimp Cold Udon
Ingredients(1 serving)
Udon Noodles, boiled

440g

Lettuce, sliced

60g

Avocado, pitted, peeled andsliced

70g

Shrimp, boiled and sliced

90g

Egg, boiled and sliced

100g

Sprout, cut

15g

KEWPIE Deep-roasted
Sesame Dressing

Directions
1. Place the udon noodles with the lettuce, avocado, shrimp and egg on plates .
2. Garnish with sprouts and serve with KEWPIE Deep-roasted Sesame Dressing.

To TasteGyoza
Ingredients(4 serving)Gyoza skins24 pieces

Pork, minced

150g

Cabbage, minced

120g

Ginger, minced

7g

Garlic, minced

6g

Salt and pepper
Cooking oil

To taste
12g

Onion, sliced

To garnish

Green leaves

To garnish

KEWPIE Deep-roasted
Sesame Dressing

As dipping
sauce

Directions
1. Mix well minced pork, cabbage, ginger, garlic, salt and pepper.
2. Wet the edge of gyoza skin with water, put above ingredients at the center of skin andwrap it.
3. Heat oil on a pan, grill one side of gyoza at high heat until golden brown.
4. Add water to the pan until the water level is half the height of gyoza. Put lid in order tosteam the gyoza.
5. Place sliced onion, green leaves and gyoza on plates. Serve with KEWPIE Deep-roasted
Sesame Dressing as dipping sauce.

Goma Wakame salad
Ingredients(1 serving)
Chinese Wakame

70g

Boiled shrimp

50g

KEWPIE Deep-roasted
Sesame Dressing

30g

Directions
Mix Chinese Wakame seaweed, boiled shrimp and KEWPIE Deep-roasted Sesame Dressing,and serve on a plate.
(You may add purple onion if you like.)Shabu-Shabu (Japanese Hot Pot)
Ingredients(1 serving)
Chicken breast, sliced

150g

Romaine lettuce, cut

70g

Tofu, cut

150g

Japanese leek, cut

30g

Carrot, sliced

50g

Water

500ml

Kombu seaweed
KEWPIE Deep-roasted
Sesame Dressing

5g
As dipping
sauce

Directions
1. Put kombu seaweed into the pot filled with water, heat it at low temperature until it boils.
2. Add remaining ingredients until all of them are well cooked.
3. Serve with KEWPIE Deep-roasted Sesame Dressing as dipping sauce.

Mix KEWPIE Deep-roasted Sesame Dressing
to make an original sauce!