#ebi mayo

[shoku-and-awe]

I am a big fan of this little shokudo! I came back because I was craving their ebi mayo: battered and fried shrimp tossed in a savory-sweet, mayo-based sauce (I know, I know; I promise it's good!). Theirs also comes with a few bites of fried okra :)

[lusnka]

Tokyo surf n turf ♪ Hamburg steak with mayo shrimp and rice. Also a delicious daikon wakame salad.. let us not forget a milk bubble tea

[jay-art-blog]

sta.sh/21siocbnl4du Umaibo snakes! I totally forgot I did this sooo I'm back! I bought 5 weird flavors of umaibo to draw. Apple pie is is weird to me. I'm used to savory! I was thinking about garter snakes because they like to live together. ~Right to Left~ Natto- Yellowish with green flecks-Savoriness associated with msg, with a strong wasabi taste and burn Cow Tongue- Slightly paler than Natto flavor with black pepper-It has a strong beefy smell. My sense of smell is bad, but BOY does it assault you with the smell! I almost couldn't eat it. Taste reminds me a bit of meatloaf or ribs, I dunno Cinnamon Apple Pie-Covered with a sweet/tangy sugar. Made with like 1/100 tsp of cinnamon. Unlike other umaibo it had 4 holes in the middle instead of 1- Smelled like corn. Tangy and sweet at the same time. It was weird. I assume that was supposed to mimic the taste of apple Ebi Mayo- Orangy yellow, with red/brown specs- I don't know how to describe the taste or smell(probably bc I tried it at 7 am), but I like it. It's my favorite Mentai- Bright orange with a coating that reminds me of Lays barbecue chips(color and taste)-it has a... unique aftertaste. For mentai it tastes and smells like barbecue chips with a weird aftertaste

[torontocommon]

NEW 2 for 1 Tsuke Soba Tasting at Ryoji Ramen & Izakaya

NEW 2 for 1 Tsuke Soba Tasting at Ryoji Ramen & Izakaya

This month Ryoji Ramen & Izakaya is featuring their NEW Tsuke Soba with Toronto Common!

A play on tsukemen, the popular ramen served with soup and noodles separate. The broth is reduced to stick to noodles and the noodles are often chilled for a denser texture.

Ryoji serves their tsukemen (Tsuke Soba) with their Okinawa Soba, a thicker noodle, with a similar texture to tsukemen noodles, native…

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[mysecretrecipebook]

Butterfly Ebi Mayo - A Healthy Version

If you've ever visited a Japanese Tapas Restaurant then you must be very familiar with this dish. Most Ebi Mayo dishes are deep fried but since deep frying is very much a hassle at home, I find that pan frying is equally as good and in a sense, a bit healthier.

I find that Tiger Prawns work best for Ebi Mayo since it's a lot juicer and larger than most others, but if you can't find those regular prawns work just as well.

INGREDIENTS:

300g Tiger Prawns

2 tbsp soy sauce

1 tbsp white pepper powder

2 tsp sugar

1/6 cup cilantro

1 tbsp sesame oil

5 tbsp olive oil

Kewpie Mayonnaise (Japanese Mayonnaise)

Chipotle

DIRECTIONS:

1. First prepare the prawns. Rinse them well under cold running water. On a cutting board, lay the prawns flat on one side. Using a very sharp knife, start cutting on the front and keep slicing through the back to the tail. Make sure you don't cut all the way through to where the belly is, otherwise it won't be in a butterfly shape anymore.

2. After cutting, in a large bowl, mix together sesame oil, cilantro, white pepper powder, soy sauce and sugar. Mix thoroughly and use the marinade to coat all sides of the prawns.

3. In a large pan, heat up some olive oil until it is quite hot. Place the prawns in next and pan fry until they are cooked. You can leave them in a bit longer and wait for them to brown a little bit.

4. Serve with Kewpie Mayo and Chipotle once ready!

[stepupmemories]

Itadakimasu

Itadakimasu! Tapasu wa totemo oishidesu!

Tapas here are easy to love, hard to choose! Extensive list of items on the menu and I liked all what I'd ordered. Food came out beautifully and most of them exceeded expectation. I especially liked pari-pari ebi mayo and grilled sable fish - fresh, savoury and delicious with sake.

The atmosphere here was friendly, casual and suitable for after-work drinking.

Point to eat at an Izakaya: "drinking is primary; food is secondary; and if you’re doing it right, there will be hangovers". I loved the crisp, clean palate and the warm sensation when I gulped it down my stomach. My personal preference is to enjoy sake warm especially during winter.

A simple and beautiful wakame to start with to comfort our growling stomach. Crispy without too much seasoning.

Tuna Tataki - Shichimi crusted tuna, ponzu jelly and scallions. The only thing I had complaint was that it was impossible to eat tuna together with ponzu jelly with chopsticks unless I had a spoon. So I put jelly into mouth first then followed by tuna. Or sweeping the food into mouth with the sauce plate placing very near to mouth isn't a bad idea too. Tuna resembled a softer texture and milder taste. This kinda tuna is usually not my favourite fish/sashimi.

Beef croquette. Some potatoes and ground beef molded into balls and deep-fried. Crispy yet absolutely not oily. The croquette had beautiful golden brown shell covering the soft and not lumpy fillings. I liked the sweet and sour teriyaki-tonkatzu-mayo-like sauce that went so well with the croquette.

Pari-pari ebi mayo. I definitely thought that this is a must-order. Pari-pari in Japanese means the "sound" of crispiness. The ebi mayo was totally like what the title said. Every bite was full of crisp, crisp and crisp. Absolutely no heaviness from the oil - this is what I really love about Japanese fried goods because the chef is able to perfectly fry them without traces of oil. The sweet-spicy mayo was so addictive that I finished the very last drop of it. I would come back again just for this.

Pork belly pao buns. Chef seemed to brush some sugar-like ingredients on the top side ( but I didn't taste sweetness) that gave the bun a beautiful caramelized look yet it remained soft and moist inside. Pork belly tasted like roasted pork - it was more savoury than sweet and I prefer to have a little more sauce in it to give a better moist to the roasted meat. This killed space in the stomach.

Unagi nigiri. This was not exceptional compared to others but still good to have. My partner loved unagi; that's why we had this.

Grilled sable fish. Sooooooo buttery and literally melt-in-your mouth. Some might think the amount of oil in the fish was overwhelming, but i really enjoyed how it swam in my mouth with the amount of fattiness and smoothness. It's hard to get this wrong.

Chocolate Matcha Mousse. As tapas are usually salty, savoury, spicy and crunchy, it was good to end the meal with something very light and refreshing. Despite having some chocolate in it, the mousse was light in body and mild in sweetness.

There are a few more items like beef tongue, lotus chips, tuna taco, mentaiko and other items I would like to try - they all seem interesting and delicious! Hope I will be back to this izakaya soon!

[torontocommon]

NEW Japanese Cocktail Tasting at Ryoji Ramen & Izakaya!

Japanese Cocktail Tasting at Ryoji Ramen & Izakaya

Ryoji Ramen & Izakaya has a new drinks menu and Toronto Common has been invited to give it a try every Tuesday in October!

Tuesday, October 7th, 7-9PM Tuesday, October 14th, 7-9PM Tuesday, October 21st, 7-9PM Tuesday, October 28th, 7-9PM

A sampling of 4 Ryoji Original Japanese Inspired Cocktails with Japanese Bar Snacks for $35 tax & tip included.

Cocktails

Awamori Negroni – Awamori (Japanese…

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[rickchung]

Asari yaki udon + ox tail ramen + ebi mayo x Suika Snackbar.

Sophia and I hit up Suika for some late night eats. We crushed our hunger pangs with some scrumptious fried udon, a soothing bowl of ramen, crispy ebi mayo, and spicy Hellz chicken. Our meal hit the spot and was predictably delicious.