20 Creamy Recipes with Kewpie Mayo Delight

Craving something rich, creamy, and irresistibly delicious? Look no further! Kewpie mayo—Japan’s silky, umami-packed secret—takes center stage in these 20 luscious recipes. From quick weeknight dinners to indulgent comfort food, these dishes prove a dollop of Kewpie can transform the ordinary into something extraordinary. Get ready to elevate your cooking game—your taste buds are in for a treat!

Spicy Tuna Rolls with Kewpie Mayo Drizzle

These spicy tuna rolls pack a punch with creamy Kewpie mayo and a kick of sriracha—perfect for sushi night at home!

Ingredients:

• 1 cup sushi rice, cooked and seasoned with 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt
• 4 oz fresh sashimi-grade tuna, finely chopped
• 2 tbsp Kewpie mayo
• 1 tsp sriracha (plus extra for drizzling)
• 1/2 tsp soy sauce
• 2 sheets nori (seaweed)
• 1/4 cucumber, julienned
• 1/2 avocado, thinly sliced
• 1 tsp toasted sesame seeds

Instructions:

1. In a bowl, mix the tuna with Kewpie mayo, sriracha, and soy sauce until evenly coated.
2. Lay a nori sheet on a bamboo mat. Spread half the sushi rice evenly over the nori, leaving a 1-inch border at the top.
3. Arrange half the tuna mixture, cucumber, and avocado in a line across the rice.
4. Roll tightly using the bamboo mat, pressing gently to seal the edge with a dab of water.
5. Repeat with the second nori sheet and remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Drizzle with extra sriracha and sprinkle with sesame seeds.

The Kewpie mayo adds a rich, velvety texture that balances the heat—no fancy sushi chef skills required!

Tip: Wet your hands when handling sushi rice to prevent sticking.

Japanese Potato Salad with Kewpie Mayo

This creamy, slightly sweet potato salad is a staple in Japanese home cooking, with a fluffy texture and a tangy kick from Kewpie mayo.

Ingredients:

• 2 large russet potatoes (about 1.5 lbs), peeled and cubed
• 1/2 English cucumber, thinly sliced
• 1/2 small red onion, finely diced
• 2 large eggs, hard-boiled and chopped
• 1/3 cup Kewpie mayonnaise
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Place potatoes in a pot, cover with cold water, and bring to a boil. Cook for 12–15 minutes until fork-tender. Drain and return to the pot; let steam dry for 2 minutes.
2. While potatoes cook, toss cucumber slices with 1/4 tsp salt and let sit for 5 minutes. Squeeze out excess liquid.
3. Mash potatoes lightly, leaving some small chunks. Stir in rice vinegar, sugar, remaining 1/4 tsp salt, and black pepper. Let cool slightly.
4. Fold in Kewpie mayo, cucumber, red onion, and chopped eggs until evenly combined. Chill for 30 minutes before serving.

The magic here is in the texture—fluffy yet chunky potatoes with crisp cucumber and creamy mayo make every bite interesting.

Tip: For extra richness, add a splash of mirin or a pinch of MSG with the mayo.

Okonomiyaki with Kewpie Mayo Topping

This savory Japanese pancake is packed with umami flavor and topped with the creamy richness of Kewpie mayo—perfect for a fun, customizable weeknight dinner!

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup dashi stock (or water in a pinch)
• 1 large egg
• 2 cups shredded cabbage
• 2 green onions, thinly sliced
• 4 strips cooked bacon, chopped
• 2 tbsp vegetable oil
• 2 tbsp okonomiyaki sauce
• 2 tbsp Kewpie mayo
• 1 tsp toasted sesame seeds

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Pour in 3/4 cup dashi stock and crack in 1 large egg, stirring until smooth.
2. Fold in shredded cabbage, green onions, and bacon until evenly coated.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Scoop half the batter into the pan, shaping it into a 1/2-inch-thick round. Cook for 5 minutes until edges set, then flip and cook another 5 minutes until golden. Repeat with remaining oil and batter.
4. Drizzle each pancake with 1 tbsp okonomiyaki sauce and 1 tbsp Kewpie mayo, then sprinkle with toasted sesame seeds.

The magic of okonomiyaki is its crispy-chewy texture and the way the tangy-sweet sauce melds with the creamy mayo—no two bites are exactly alike!

Tip: For extra crunch, toss in a handful of tempura scraps (tenkasu) with the cabbage.

Kewpie Mayo Deviled Eggs with Sriracha

These creamy, tangy deviled eggs get a kick from sriracha and a velvety richness from Kewpie mayo—perfect for your next potluck or snack attack.

Ingredients:

• 6 large eggs
• 3 tbsp Kewpie mayo
• 1 tsp sriracha (plus extra for drizzling)
• 1 tsp rice vinegar
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp finely chopped chives (for garnish)

Instructions:

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes to cool.
2. Peel eggs and slice in half lengthwise. Gently pop out yolks into a bowl and mash with a fork until smooth.
3. Add Kewpie mayo, sriracha, rice vinegar, kosher salt, and black pepper to the yolks. Stir until fully combined and creamy.
4. Spoon or pipe the filling back into the egg white halves. Drizzle lightly with extra sriracha and sprinkle with chives.

The magic here is in the Kewpie mayo—its umami depth and slight sweetness make these deviled eggs irresistibly smooth, while the sriracha adds just the right punch.

Tip: For extra tang, let the filling chill for 30 minutes before filling the eggs—it helps the flavors meld!

Grilled Corn on the Cob with Kewpie Mayo and Furikake

This smoky-sweet grilled corn gets a Japanese-inspired upgrade with creamy Kewpie mayo and savory furikake—it’s a flavor bomb you’ll make all summer long.

Ingredients

• 4 ears fresh corn, husks removed
• 1 tbsp neutral oil (like vegetable or grapeseed)
• 1/4 cup Kewpie mayo
• 2 tbsp furikake seasoning
• 1/2 tsp chili flakes (optional)
• 1 lime, cut into wedges

Instructions

1. Prep the grill: Heat grill to medium-high (about 400°F). Brush corn lightly with 1 tbsp neutral oil.
2. Grill the corn: Place corn directly on the grill grates. Cook for 10–12 minutes, turning occasionally, until kernels are lightly charred and tender.
3. Dress and garnish: Immediately brush each ear with 1 tbsp Kewpie mayo (use all 1/4 cup divided evenly). Sprinkle with 2 tbsp furikake and 1/2 tsp chili flakes (if using). Serve with lime wedges for squeezing.

The magic here? The mayo melts into the hot corn, creating a luscious base for the umami-packed furikake—every bite is crunchy, creamy, and totally addictive.

Tip: For extra char, leave a few kernels unbrushed with mayo—they’ll crisp up like popcorn!

Kewpie Mayo Coleslaw with Sesame Dressing

This creamy, nutty coleslaw is a game-changer—Kewpie mayo adds richness, while toasted sesame oil brings a warm, aromatic depth.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1/3 cup Kewpie mayo
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tsp soy sauce
• 1/2 tsp salt
• 1 tbsp toasted sesame seeds

Instructions

1. In a large bowl, toss together green cabbage, purple cabbage, and carrot.
2. In a small bowl, whisk 1/3 cup Kewpie mayo, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp honey, 1 tsp soy sauce, and 1/2 tsp salt until smooth.
3. Pour dressing over the vegetables and mix until evenly coated. Let sit 10 minutes to soften slightly.
4. Sprinkle with 1 tbsp toasted sesame seeds before serving.

The magic here? Kewpie’s umami sweetness balances the sesame’s nuttiness—no boring slaw vibes allowed!

Tip: For extra crunch, refrigerate for 30 minutes before serving.

Kewpie Mayo Garlic Prawns

These buttery, garlicky prawns get a luscious twist from Kewpie mayo—a Japanese-style mayo that adds a touch of sweetness and extra creaminess.

Ingredients

• 1 lb large prawns, peeled and deveined (tails on or off)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup Kewpie mayo
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley (for garnish)

Instructions

1. Pat the prawns dry with paper towels and season evenly with 1/4 tsp salt and 1/4 tsp black pepper.
2. Melt 3 tbsp butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
3. Add the prawns in a single layer and cook for 2 minutes per side, just until opaque and slightly curled.
4. Reduce heat to low, then stir in 1/4 cup Kewpie mayo, 1 tbsp lemon juice, and 1/2 tsp smoked paprika. Toss gently until the prawns are evenly coated and the sauce is glossy, about 1 minute.
5. Garnish with 1 tbsp chopped parsley and serve immediately.

The magic here is the Kewpie mayo—it clings to the prawns like a velvety glaze, balancing the garlic’s punch with its subtle tang. Tip: For extra richness, drizzle with a little melted butter right before serving.

Takoyaki with Kewpie Mayo and Bonito Flakes

These golden, savory Japanese octopus balls are crispy outside, fluffy inside, and downright addictive with their umami toppings.

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups dashi stock (or chicken broth)
• 1 tbsp soy sauce
• 4 oz cooked octopus, diced into 1/4-inch pieces
• 1/4 cup finely chopped green onions
• 2 tbsp vegetable oil
• 1/4 cup Kewpie mayo
• 1/4 cup bonito flakes
• 1 tbsp takoyaki sauce (or sub Worcestershire + 1 tsp sugar)

Instructions:

1. Whisk together flour, baking powder, salt, eggs, dashi stock, and soy sauce until smooth. Let batter rest 10 minutes.
2. Heat a takoyaki pan (or ebelskiver pan) over medium. Brush each well with 1/2 tsp vegetable oil. Fill wells 80% full with batter.
3. Add 2-3 octopus pieces and a pinch of green onions to each well. Cook 3 minutes until edges set, then use skewers to flip balls 90° and pour in a bit more batter to seal. Roll continuously for 4-5 minutes until spherical and deep golden.
4. Transfer to a plate. Drizzle with takoyaki sauce and Kewpie mayo, then pile on bonito flakes (watch them dance from the heat!).

The magic? That crispy shell gives way to a custardy center, with smoky bonito flakes melting into the creamy mayo. Tip: For extra crunch, let takoyaki sit 1 minute after cooking—the exterior firms up beautifully.

Kewpie Mayo Avocado Toast with Chili Flakes

This creamy, slightly spicy avocado toast gets a luxurious upgrade with Japanese Kewpie mayo and a kick of chili flakes—perfect for a quick but satisfying breakfast.

Ingredients:

• 2 slices of sourdough bread
• 1 ripe avocado, pitted and peeled
• 1 tbsp Kewpie mayo
• 1/2 tsp chili flakes
• 1/4 tsp flaky sea salt
• 1/2 tsp lime juice
• 1 tsp extra-virgin olive oil

Instructions:

1. Toast the sourdough bread until golden and crisp, about 3–4 minutes in a toaster or under a broiler.
2. In a small bowl, mash the avocado with the lime juice and flaky sea salt until slightly chunky or smooth, depending on preference.
3. Spread 1/2 tbsp Kewpie mayo evenly onto each toast slice, then top with the mashed avocado.
4. Drizzle each toast with 1/2 tsp olive oil and sprinkle evenly with chili flakes.

The Kewpie mayo adds a rich umami depth that balances the avocado’s creaminess, while the chili flakes give just the right amount of heat. A drizzle of olive oil ties it all together for a toast that feels indulgent yet effortless.

Tip: For extra crunch, sprinkle with toasted sesame seeds or furikake before serving.

Kewpie Mayo Chicken Katsu Sandwich

Crispy, juicy, and slathered with creamy Kewpie mayo—this Japanese-inspired sandwich is a lunchtime game-changer.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup neutral oil (like canola or vegetable), for frying
• 1/4 cup Kewpie mayo
• 2 tsp soy sauce
• 1 tsp honey
• 4 slices soft white or milk bread
• 1 cup shredded green cabbage

Instructions

1. Pound the chicken breasts to 1/2-inch thickness between plastic wrap. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Set up a breading station: place 1/2 cup flour in one shallow dish, the beaten egg in another, and 1 cup panko in a third. Dredge each chicken breast in flour, dip in egg, then coat thoroughly with panko, pressing lightly to adhere.
3. Heat 1/2 cup oil in a large skillet over medium-high until shimmering (about 350°F). Fry the chicken for 3–4 minutes per side until deep golden and cooked through. Drain on a wire rack.
4. In a small bowl, whisk together 1/4 cup Kewpie mayo, 2 tsp soy sauce, and 1 tsp honey. Spread generously on all bread slices.
5. Layer each sandwich with cabbage, a crispy chicken cutlet, and another slice of mayo-slathered bread. Slice diagonally and serve immediately.

The magic here? The umami-rich Kewpie mayo blend cuts through the crunch for a sandwich that’s indulgent but balanced.

Tip: For extra crunch, toast the bread lightly before assembling.

Kewpie Mayo Pasta Salad with Crab Sticks

This creamy, slightly sweet pasta salad is a crowd-pleaser with its rich Kewpie mayo dressing and tender crab sticks—perfect for picnics or a quick lunch.

Ingredients:

• 8 oz short pasta (like rotini or shells)
• 4 crab sticks, thinly sliced
• 1/3 cup Kewpie mayo
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp finely chopped scallions

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the Kewpie mayo, rice vinegar, sugar, salt, and black pepper until smooth.
3. Add the cooled pasta, crab sticks, and scallions to the bowl. Toss gently until everything is evenly coated.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The magic here is in the Kewpie mayo—its umami-rich creaminess clings to every noodle, while the crab sticks add a subtle sweetness that feels indulgent yet light.

Tip: For extra crunch, toss in some shredded cucumber or julienned carrots right before serving.

Kewpie Mayo Tuna Melt Sandwich

This twist on a classic tuna melt swaps regular mayo for rich, umami-packed Kewpie mayo, adding a creamy depth that takes this sandwich to the next level.

Ingredients:

• 2 (5-oz) cans tuna in water, drained
• 1/4 cup Kewpie mayo
• 1/4 cup finely diced celery
• 2 tbsp finely diced red onion
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 slices sourdough bread
• 4 slices sharp cheddar cheese
• 2 tbsp unsalted butter, softened

Instructions:

1. In a medium bowl, combine tuna, Kewpie mayo, celery, red onion, Dijon mustard, salt, and black pepper. Mix until evenly incorporated.
2. Butter one side of each sourdough slice. Place 2 slices buttered-side down on a cutting board. Divide tuna mixture between them, spreading evenly. Top each with 2 cheese slices, then remaining bread (buttered-side up).
3. Heat a large skillet over medium-low heat. Cook sandwiches for 3–4 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.

The Kewpie mayo keeps the tuna filling luxuriously smooth while amplifying savory flavors—no dry sandwiches here! The crispy sourdough and gooey cheddar make it irresistible.

Tip: For extra crunch, add a handful of potato chips to your sandwich before closing it up.

Kewpie Mayo Smashed Cucumber Salad

This refreshing, creamy cucumber salad gets a fun twist with Japanese Kewpie mayo—its rich umami flavor takes the classic side dish to the next level.

Ingredients

• 2 medium English cucumbers (about 1 lb total)
• 1 tsp kosher salt
• 2 tbsp Kewpie mayo
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 1/4 tsp red pepper flakes
• 1 tbsp toasted sesame seeds

Instructions

1. Place cucumbers on a cutting board and use the flat side of a knife or a rolling pin to lightly smash them until slightly split. Tear into rough 1-inch chunks and toss with 1 tsp kosher salt in a colander. Let drain for 10 minutes, then pat dry with a towel.
2. In a large bowl, whisk together 2 tbsp Kewpie mayo, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and 1/4 tsp red pepper flakes until smooth.
3. Add cucumbers to the dressing and toss gently to coat. Sprinkle with 1 tbsp toasted sesame seeds just before serving.

The smashing technique helps the cucumbers soak up the creamy dressing while keeping their crunch—perfect for picnics or alongside grilled meats.

Tip: For extra flavor, let the dressed salad sit for 15 minutes before serving (but don’t skip patting dry—excess water dilutes the dressing!).

Kewpie Mayo Dip for Tempura

This creamy, tangy dip is the perfect partner for crispy tempura—just a few pantry staples and that iconic Kewpie richness make it irresistible.

Ingredients:

• 1/2 cup Kewpie mayonnaise
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp honey
• 1/4 tsp garlic powder
• 1/4 tsp toasted sesame oil

Instructions:

1. In a small bowl, whisk together Kewpie mayonnaise, rice vinegar, soy sauce, and honey until smooth.
2. Stir in garlic powder and toasted sesame oil until fully combined.
3. Let the dip sit for 10 minutes at room temperature to let the flavors meld before serving.

The magic here is in the balance—sweet honey and umami soy sauce taming Kewpie’s bold creaminess, while sesame oil adds a nutty whisper. It’s the kind of dip that’ll have you sneaking extra bites of tempura just to keep dunking.

Tip: For a spicy kick, add a pinch of cayenne or a drizzle of sriracha!

Kewpie Mayo Sushi Bake with Spicy Mayo

This deconstructed sushi bake is a crowd-pleaser—creamy Kewpie mayo meets spicy kick, all baked into a cozy, scoopable dish.

Ingredients:

• 2 cups cooked sushi rice, cooled
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup imitation crab, shredded
• 1/4 cup Kewpie mayo
• 2 tbsp sriracha
• 1/2 avocado, diced
• 1 tbsp soy sauce
• 1/4 cup shredded mozzarella cheese
• 1 tbsp furikake (for garnish)
• 1 scallion, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 400°F. In a bowl, mix sushi rice with 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt until evenly coated. Press into an 8×8 baking dish.
2. In another bowl, combine imitation crab, 1/4 cup Kewpie mayo, and 1 tbsp sriracha. Spread evenly over the rice layer.
3. Scatter diced avocado on top, drizzle with 1 tbsp soy sauce, and sprinkle with 1/4 cup mozzarella.
4. Bake for 15 minutes until cheese melts and edges bubble. Finish under the broiler for 1–2 minutes for a golden top if desired.
5. Garnish with 1 tbsp furikake and sliced scallion. Serve warm with nori sheets for scooping.

The magic here? The broiler gives the mayo-cheese layer a lightly caramelized crust, adding crunch to every bite.

Tip: For extra heat, mix an extra 1 tbsp sriracha into the Kewpie mayo before spreading.

Kewpie Mayo Lobster Roll

This twist on the classic lobster roll swaps traditional mayo for rich, umami-packed Kewpie—giving it a silky, slightly sweet depth that’ll have you hooked at first bite.

Ingredients:

• 1 lb cooked lobster meat, chopped into bite-sized pieces
• 1/4 cup Kewpie mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp celery salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter, softened
• 4 top-split hot dog buns
• 1 tbsp chopped chives (for garnish)

Instructions:

1. In a bowl, gently fold together lobster meat, Kewpie mayonnaise, lemon juice, celery salt, and black pepper until evenly coated. Chill for 15 minutes to let flavors meld.
2. Heat a large skillet over medium. Spread butter on the outsides of the buns and toast, buttered-side down, for 2–3 minutes until golden and crisp.
3. Divide lobster salad among buns, mounding it slightly. Garnish with chives.

The magic here? Kewpie’s custardy texture clings to the lobster without overpowering it, while the toasted buttery bun adds a cozy crunch.

Tip: For extra luxury, warm the lobster salad briefly in a skillet before filling the buns—just don’t overheat, or the mayo will break.

Kewpie Mayo Grilled Cheese Sandwich

This twist on the classic grilled cheese swaps butter for Kewpie mayo, giving the sandwich an irresistibly crispy, golden crust with a hint of umami richness.

Ingredients:

• 2 slices sourdough bread
• 2 tbsp Kewpie mayonnaise
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup shredded Gruyère cheese
• 1/4 tsp garlic powder
• 1/8 tsp smoked paprika

Instructions:

1. Heat a skillet over medium-low heat. Spread 1 tbsp Kewpie mayonnaise evenly on one side of each bread slice.
2. Combine shredded cheddar, Gruyère, 1/4 tsp garlic powder, and 1/8 tsp smoked paprika in a bowl. Pile the mixture onto the un-mayoed side of one bread slice, then top with the second slice (mayo side out).
3. Place the sandwich in the skillet. Cook for 3–4 minutes per side, pressing down lightly with a spatula, until the crust is deep golden brown and the cheese melts.
4. Let rest for 1 minute before slicing to allow the cheese to set slightly.

The Kewpie mayo creates a shatteringly crisp exterior that locks in the gooey, smoky-savory cheese blend—no butter flipping required!

Tip: For extra crunch, sprinkle a pinch of shredded cheese directly into the skillet before adding the sandwich; it’ll fry into a lacy cheese skirt.

Kewpie Mayo Salmon Poke Bowl

This creamy, umami-packed poke bowl is a quick lunch hero—silky salmon meets Kewpie mayo’s rich tang, balanced by crunchy veggies and warm rice.

Ingredients

• 1 cup sushi rice, cooked and slightly cooled
• 8 oz fresh sushi-grade salmon, cubed
• 2 tbsp Kewpie mayonnaise
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/2 cup cucumber, thinly sliced
• 1/4 cup shredded carrots
• 1 tbsp pickled ginger
• 1 tsp sesame seeds
• 1 scallion, thinly sliced

Instructions

1. In a bowl, whisk together 2 tbsp Kewpie mayo, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp salt until smooth.
2. Gently fold in salmon until evenly coated. Let marinate 5 minutes (or up to 15 for deeper flavor).
3. Divide warm rice between bowls. Top with salmon mixture, cucumber, carrots, and pickled ginger.
4. Sprinkle with sesame seeds and scallions.

The magic here? Kewpie mayo’s custardy richness clings to every bite of salmon without overpowering it—think sushi meets comfort food.

Tip: For extra texture, add crushed nori or crispy onions right before serving.

Kewpie Mayo Garlic Butter Mushrooms

These umami-packed mushrooms are a game-changer—creamy Kewpie mayo and garlic butter come together for a ridiculously flavorful side or appetizer.

Ingredients:

• 1 lb cremini mushrooms, cleaned and halved
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp Kewpie mayo
• 1 tbsp soy sauce
• 1 tsp lemon juice
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 3 cloves garlic, minced and sauté for 1 minute until fragrant.
2. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until tender and lightly browned.
3. Reduce heat to low. Stir in 2 tbsp Kewpie mayo, 1 tbsp soy sauce, 1 tsp lemon juice, and 1/4 tsp black pepper. Toss to coat evenly and cook for 1 more minute.
4. Garnish with 1 tbsp chopped fresh parsley and serve immediately.

The magic here? Kewpie mayo melts into a velvety sauce that clings to every nook of the mushrooms, while the garlic butter adds a rich depth. Perfect for spooning over toast or alongside grilled meats.

Tip: For extra crunch, sprinkle with toasted panko breadcrumbs right before serving.

Kewpie Mayo Drizzled Yakitori Skewers

These juicy, smoky skewers get a creamy, tangy upgrade with a generous drizzle of Kewpie mayo—perfect for your next backyard grill session.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 4 scallions, cut into 1-inch pieces
• 1/4 cup Kewpie mayo
• 1 tsp toasted sesame seeds

Instructions:

1. Marinate: In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, and 1 tbsp sugar. Add chicken pieces and toss to coat. Let sit for 20 minutes at room temperature.
2. Skewer: Thread chicken and scallions alternately onto soaked bamboo skewers (about 4–5 pieces per skewer).
3. Grill: Heat grill or grill pan to medium-high. Brush grates with 1 tbsp vegetable oil. Cook skewers for 4–5 minutes per side, until charred and chicken reaches 165°F.
4. Drizzle & serve: Transfer skewers to a plate, drizzle generously with 1/4 cup Kewpie mayo, and sprinkle with 1 tsp sesame seeds.

The magic here? The mayo’s rich umami clings to every nook of the caramelized chicken, balancing the salty-sweet glaze. Tip: For extra smokiness, add a splash of liquid smoke to the marinade.

Conclusion

From tangy dips to luscious pasta, these 20 creamy recipes with Kewpie Mayo prove it’s the secret to next-level flavor! Whether you’re a mayo lover or just curious, there’s something here for everyone. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next kitchen adventure. Happy cooking!