5 tips for Mayo foodies | Melbourne urban list


Mayo. We are really obsessed. It’s more than just a condiment. For us, mayo is the main event. The unsung hero of many, if not all, of our favorite dishes.

But not all mayos are created equal. There is one that surpasses the others, and it is without a doubt Kewpie Mayo. To affirm our case, we will bring you to the attention of Kewpie-dedicated coffees and even a mayonnaise museum dedicated to the brand in Tokyo (which we will visit as soon as international flights resume).

If you are just as obsessed with mayonnaise as we are, then you are going to love these five foodie tricks that hero Kewpie mayo as a secret star.

Think Japanese egg sandwiches, ‘carbonara’ ramen noodles, and even chocolate cake, all crying out for Kewpie mayonnaise to level up.

Mayo Ramen Noodles

Raise your broth and make it creamy like tonkatsu ramen.


  • Instant ramen noodles
  • Kewpie mayo
  • 1 egg
  • tablespoon minced garlic


  1. Add raw egg, Kewpie mayonnaise, minced garlic and instant ramen seasoning to a bowl and mix well.
  2. Boil the noodles according to the package directions.
  3. Mix half of the hot starchy ramen water into the mayo egg mixture until well combined.
  4. Add the noodles and the rest of the water to your bowl and enjoy.

Breaded Chicken Skewers

Substitute mayonnaise for the regular egg and flour to act as a glue that keeps the chicken moist and tender.


  • 4 chicken breasts
  • 1/2 cup Mayo Sriracha Kewpie
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon garlic powder
  • 1/3 cup finely grated Parmesan
  • 3/4 cup Panko breadcrumbs


  1. Combine mayonnaise, seasoned salt, paprika and garlic powder.
  2. On a plate, combine the Parmesan and Panko breadcrumbs.
  3. Coat each chicken breast with the mayo mixture, then press both sides into the Parmesan mixture.
  4. Place the chicken in an ovenproof dish and bake for approx. 30 minutes.
  5. Skewer the chicken and serve with a side of mayo.

Chocolate cake

Add mayonnaise to make your cake batter delicious and chewy.

Cake Ingredients

  • 150g Kewpie mayo
  • 100g caster sugar
  • 150 g plain flour, sifted
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 35g cocoa powder
  • 150 ml of water

Chocolate ganache ingredients

  • 100g dark chocolate
  • 50 ml cream


  1. Preheat the oven to 170 degrees. Butter and line a cake tin with baking paper.
  2. Whisk Kewpie mayonnaise and sugar until the sugar dissolves.
  3. Sift together the flour, baking powder, baking soda and cocoa.
  4. Add to mayo mixture and mix until well blended.
  5. Slowly add water and mix until well combined.
  6. Pour the mixture into the prepared cake tin and bake for 35 to 40 minutes. Let the cake cool in the mold before removing it from the mold.
  7. Melt the chocolate in the microwave and add the cream until the mixture is well combined.
  8. Pour the chocolate ganache on top of the cooled mayonnaise cake and enjoy.

Japanese potato salad

Add mayonnaise to mashed potatoes to make them super creamy and rich.


  • 300g Desiree potatoes, cut into small pieces
  • 2 teaspoons of salt
  • 30 g carrots, cut into julienne
  • 60g cucumber, seeded, thinly sliced
  • 30g onions, thinly sliced
  • 4 tbsp Kewpie mayo
  • 1 teaspoon Obento Japanese soy sauce
  • Salt and pepper to taste
  • 45 g ham cut into thick pieces


  1. Boil the potatoes in cold water with 1 teaspoon of salt for 10 minutes over medium heat or until tender. Tip: Start cooking the potatoes in cold water to allow the pan to heat slowly and the potatoes to cook evenly.
  2. Drain and lightly mash the potatoes, leaving a few small pieces for texture. Keep refrigerated.
  3. Combine the carrot, cucumber, onions and the rest of the salt. Squeeze out excess liquid to make pickled vegetables, set aside.
  4. Combine mayonnaise, soy sauce, salt and pepper in a large bowl.
  5. Add the potato, pickled vegetables and ham. Mix well and serve.

Japanese egg sandwiches

Use Kewpie Mayonnaise to make your eggs even creamier and turn your regular egg sandwich into a traditional sando tamago.


  • Milk bread
  • 5 eggs
  • 1 tablespoon of sugar
  • 1/4 cup of Kewpie mayo
  • Black pepper


  1. Boil the eggs and peel them when cool.
  2. Separate the cooked egg white from the egg yolks.
  3. Mix Kewpie mayonnaise and sugar with egg yolks until creamy.
  4. Season the mixture with black pepper.
  5. Chop the egg whites and add them to the mixture.
  6. Add the mixture between two slices of bread and enjoy.

It’s time to get creative in the kitchen and spoiler, all you need to improve any dish is the authentic, unmatched and world famous, Kewpie mayo. Available in an assortment of flavors including traditional, sriracha, wasabi, and tangy yuzu, this is the staple you need.

To manage here for more recipes, enhanced with Kewpie Mayonnaise.

Image Credit: Christine At Home, Kewpie Instagram, Chopstick Chronicles

Editor’s Note: This article is sponsored by Mayonnaise Kewpie and proudly endorsed by Urban List. Please support the sponsors that make Urban List possible. Click on here for more information on our editorial policy.

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