Spicy sauce

Spicy is a classic sauce of the Japanese culinary tradition, which is very fond of the inhabitants of all continents. At home, it is seasoned with salads, wrapped in rolls, served with sushi / sashimi or used as a spicy snack. The popularity of the product is due to its spicy taste and pronounced aroma. The sauce is combined with vegetables, all kinds of meat, fish and seafood.

What you need to know about spicy, how to cook it and how it differs from the mayonnaise we know?

General product characteristics

Spicy is an essential part of Japanese cuisine. The product combines the spiciness of chili peppers and the saltiness of tobiko caviar. A special combination of flavors can be added to both unleavened rice and juicy meat / fish steak. The scope of spicy is limited only by your imagination and culinary skills.

Most often, spicy seasoning is added to sushi or hot rolls immediately before baking, so that the roll gets a ruddy, tender crust with a porous structure. The combination of mussels and spicy Japanese spicy is especially popular. ^[1].

Features of the composition and formulation

A clear classic sauce recipe simply does not exist. Each cook uses a special range of ingredients in special proportions and combinations. The base for spicy is mayonnaise and soy sauce. The rest of the components are optional. Mayonnaise is a cold sauce. The classic version includes such products: oil (vegetable is most often used), egg yolk, vinegar, lemon juice, sugar, salt, mustard and seasonings.

Each ingredient can be changed to your liking. Even basic mayonnaise or soy sauce are on the market in hundreds of variations. Combine products, don’t be afraid to experiment and find your signature taste ^[1].

How to cook a product at home

The basis of spicy sauce is spicy Japanese mayonnaise. It is made from soybean oil, egg yolks, rice/apple vinegar, light paste, lemon, ground white pepper and spices. All ingredients are thoroughly mixed until a homogeneous consistency, and then it is added to other dishes or immediately served at the table.

If Japanese mayonnaise is not suitable, use other varieties of the product. For example:

• olive – this type of sauce is called classic. For cooking use olive oil, raw egg yolks, mustard, vinegar or lemon juice. All components are combined, after which they are thoroughly kneaded for at least 15 minutes;
• with wasabi is a mixture of ready-made sauce with wasabi powder. The powder is sold as a regular spice with a similar shelf life and scope/use. Wasabi is best added with teaspoons so as not to overdo it with the spiciness of the finished dish;
• soy is a lean/vegetarian version of the popular sauce. Egg yolk is replaced with soy flour. Also included are half a tablespoon of mustard, a tablespoon of sugar, two tablespoons of lemon juice and spices to taste. The mixture is intensively beaten with a whisk, then 4-5 tablespoons of vegetable oil are gradually poured in (butter is used extremely rarely). It is important to beat the mayonnaise continuously and at the same speed so that the product does not exfoliate;
• with lemon – for cooking, just add a few tablespoons of lemon juice to the already prepared mayonnaise. Additionally, you can replace the vinegar with lemon juice to get the most intense and concentrated citrus flavor. ^[1][2].

Recipe number 1: “homemade”

We need:

• olive mayonnaise – 2 tablespoons;
• soy sauce – 1 tablespoon;
• red chili pepper – 5 grams;
• Garlic – 3 cloves;
• Spices to taste.

Preparation

Chop the garlic (if possible, pass it through a press) and red chili. Mix all the ingredients until you get a uniform consistency. Sesame seeds or, for example, chopped nuts can be added to the finished sauce to diversify the taste.

This version includes a minimum of calories due to olive mayonnaise. The product also brings a special flavor and texture to the finished dish. If you wish, you can use any kind of mayonnaise that you like or just happens to be in the refrigerator. Keep in mind that additives change not only the gastronomic characteristics, but also the chemical composition of the finished dish.

Recipe number 2: “classic”

We need:

• Japanese mayonnaise – 2 tablespoons;
• soy sauce – 1 tablespoon;
• chili pepper to taste;
• tobiko caviar – 1 teaspoon (it is permissible to replace any fish caviar to taste).

Preparation

The method of preparation is practically no different from recipe No. 1. Caviar must be introduced at the last stage of cooking, after which the contents of the gravy boat should be mixed again. From this set of products you can make citrus spicy sauce. It is enough to enter 1 tablespoon of orange / lemon juice.

The classic version uses caviar and Japanese mayonnaise for a spicier and more nutritious spicy.

The taste of the finished dish turns out to be moderately spicy, slightly burning, salty tobiko caviar with noticeable sour notes.

Can sauce be classified as a healthy food?

Spicy contains 2 controversial products – mayonnaise and soy sauce.

Soy sauce is loaded with salt. But if your diet is qualitatively balanced, then one spoonful of salty liquid will not cause much harm in the form of edema or sodium imbalance.

With mayonnaise, things are more complicated. Consider a classic product that can be prepared in the home kitchen. The recipe specifies: vegetable oil, egg yolks, mustard and spices. It seems that the composition is absolutely safe and definitely cannot harm the human body.

In accordance with GOST, classic mayonnaise without additives, preservatives or dyes contains from 55 to 67% fat. The average calorie content, at the same time, is about 600 kcal / 100 grams of the product. Any dish that you want to supplement with mayonnaise acquires an additional hundred or even more unnecessary calories. The use of excessively fatty foods is fraught with atherosclerosis, coronary heart disease, obesity and eating disorders.

But the abundance of fat and calories is not the only drawback of spicy. Not everyone can allocate even the minimum time for cooking. Often you have to buy ready-made dishes, not to mention sauces. But industrial spicy and mayonnaise, which is part of the composition, may contain starch, preservatives, milk powder. The standard composition is often supplemented with trans fats, gluten, salt, sugar, flavor enhancers and other achievements of the gastronomic industry. The consumer pays not only for the food product, but also for the low nutritional value and potential health risk.

What is fraught with the abuse of industrial sauce:

• exacerbation or development of acne;
• diabetes;
• inflammatory processes in the internal organs;
• pathologies of the heart / blood vessels.

What follows from this? No need to add spice to every meal – this will definitely harm your appearance and overall organ performance. Try to limit yourself to a few scoops of your favorite food per week. To diversify your daily diet and spice it up – use dried spices, fresh vegetables like chili peppers or garlic.

Give preference to self-prepared rather than industrial product. The cooking time does not exceed 7 minutes, and all the necessary products can be found in the nearest shop near the house.

So you can fully control what spicy is made of, get complete confidence in the quality of the ingredients and experiment with flavors. ^[2].

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