10 EPIC RECIPES TO MAKE WITH MY ALL TIME FAVORITE CONDIMENT, KEWPIE! | SAM THE COOKING GUY

[Music] it's no secret the Japanese mayonnaise is one of my favorite things ever and I'm going to show you 10 things to do with it you never thought of hi look I realized it's day two of viewer recipe month so we're going to take a quick little detour just for today but for something very special look I wouldn't do this to you if it wasn't really worth it so stay right there here it comes we're still giving away a knife so watch for that ready here we go I'm Sam the cooking guy and I don't always use mayonnaise but when I do I prefer Qi Japanese mayonnaise remember the movie Lost in Translation with Bill Murray doing the scotch commercials in Tokyo I want to be there with this I love it and today 10 things that you can do with this outside of an egg salad sandwich which by the way is elevated to a whole new level when you use QP it's that good if you saw one of our videos in Tokyo I ate egg salad sandwiches from all three of the big convenience stores to determine which one was best and Max whose was best I can't even remember was it Lawson no I think it was 7-Eleven ah 7-Eleven has an excellent one here's today 10 things that you can make with this and some of them you might be like wait what is he putting it in there Q is going to become your new best friend like it's my best friend before I start I'm going to tell you one thing we've got something very fun to announce in this video I don't want you to go anywhere did that get them to stay in their seats stay in your seat you're going to want to know about this meanwhile remember the beginning of Wizard of Oz the storm and all the wind and it's feeling like that here might be a little noisy I'll take the wind though over you know who next store yelling and screaming 10 things it's going to go pretty quick I'm going to start with one of my favorites ANTM ANTM and that would be breakfast right now you're thinking Q te mayo and breakfast how's this going to work out standby we begin with a bowl and three eggs cracked in we season with a little salt and pepper and then we give it about a tablespoon of cupim mayo and I know you're thinking Sam come on if you lost your mind oh no this is going to make it creamy and wonderful so just mix away then it's cooking time and with your pan warm little shot of oil could be butter but I'm a fan of oil these days in goes our eggs and we start to mix and you can see they're starting to set right away I'm a fan of soft scrambled eggs that means they're not hard and I like them when they're creamy and boy is the Q going to work some magic here look it's been in what 30 seconds and we're there let's get a plate and out we go innocent looking I know two things little fresh ground black pepper and some chives and what the QP has done to this has just made it so much creamier so much nicer so much better and I'm ready look at them look this is just I just I'm just in love the difference between this and not QP maale eggs they just melt this is number one ready for number two because while we're in the breakfast frame of mind we'll make some biscuits with only three ingredients and guess what one of them is yes QP okay we've been teasing this and I want you to know that we're excited to tell you that QP QP has agreed to give our viewers 100 of the 500 G the original Q from Japan 100 of you guys are going to get one of these just by go excuse me hello yes this is speak yeah it's Q you're right we're doing it right now well Max and chance are going great oh no no we're about to 100 of 250 that's very G thank you thank you thank you all right I'll tell them it's perfect timing we're doing this right now okay alrighty see you bye well check that out they've upped it to 250 250 of these the 500 gr the things you can do with this all you have to do is you just go to q giveaway.com and you're GNA it's hello you yep still here no oh no the honor is ours so should see the smiles on the yeah 500 I don't know what to say certainly never gonna say the audience is g to be of of course okay yeah I'm just just finishing up now okay thank thank you yeah oh no this is going to be okay byebye 500 they're very nice 500 of these what do you do QP giveaway.com you're GNA the hell is that is that a helicopter I think it is you hear that it's not just a helicopter why is he just hovering right over the house what the hell is that why is it just hovering there what the you tell me is it look like they're lowering something oh my God I think there's something coming they're lowering something they just lowered a qy bottle and you know what it says it says a th000 bottles they're giving away a th000 bottles of this C Mayo the 500 G OG from Japan oh my God cut that so the helicopter can get out of here yeah sorry thank thank you thank you it's sayara arato wow a thousand of these you guys come come on right now QP giveaway.com put your name in you want to be first because after a th000 then it's not so what a day we're having here what a day all right that's fantastic love you guys see it's gone all right the back to the cooking we begin with the store of our show a half a cup of C Mayo followed up by a cup of milk and this we will whisk together when it's fully Incorporated we add two cups of srz flour I'll switch to a spoon and mix it together when you're all mixed up let's get something to put it on I'm using a s Pat it could be parchment but then we just take some of our batter and on we go just like that continue till you're done if you're expecting one of those perfectly shaped Grandma biscuits this is not for you but if you're looking for a super simple ridiculously delicious biscuit Rich amazing this is for you my oven's at 400° these guys are going in for about uh 25 minutes until golden brown and pretty and when your 20 to 25 minutes of baking time is over that's what you've got oh my look at these kids light it's a biscuit just like that three ingredients come on let's have a bite three ingredients stop it I mean I've struggled at making biscuits getting them perfect cutting them the right way doing this baking soda baking powder forget all that self rising flour milk Cy this is it but as I like to say don't stop here because way you see the next one another favorite you know when you make a pie and you put puff pasture on the top of it you usually beat an egg with a little water to brush it over the top it makes it prettier when you do that I use about one/ tenen of that egg and it makes me crazy not that eggs are super expensive though they're actually getting there here's a better one same results easier less expensive it's QP watch this that is a little pie with puff faer on the top it could be Chicken in inside it could be beef stew inside it could be apple cobbler inside this is my QP this is my brush watch this move and I know you're sitting back going Sam I know you said there'd be a couple things that I'd be raising my brow at and this is definitely one of them well listen it's just fat if you think about it it's just fat like an egg is just fat so we just brush all the way around as you w then because we want the steam to come out we do a little D do in the top this now goes into your oven until it's brown you're expecting that right and when the cooking's up that's what you get tell me that's not one of the most beautiful things ever it's one of the most beautiful things ever I told you not to tell me that golden brown delicious crispy amazing doesn't matter what's inside it what matters is what you've done to the outside and what you've done to the outside is well it's rather amazing who wants a piece of chicken me number four thank you chance this is a chicken leg quarter that's the leg that's the thigh it's called a chicken leg quarter watch what we're going to do with this two ingredients three counting the chicken here's our CI ready to be brushed on and away we go and you want to do a nice job nice even coverage all the way C's like the Wonder ingredient and when you've got her all beautifully mailed up we're going to season it you could use anything you want I'm going to use a little bit of this sweet hot rub we've done this before it's on the website just a really nice coating all the way you don't need any salt ever this has got seasoning enough for everyone in it and when you're done into the oven 425 till it registers about 180° and voila and what does the QP do the QP helped keep the meat super tender got it crispy on the outside and got to say rather beautiful what do our shirt say fat means flavor what is Mayo Mayo is fat and now the taste test really more like a taste bite oh my gosh super tender juicy nice crispy skin but just the moistness of the whole thing that's a perfect bite that's a TV bite right there isn't it that's what I was thinking it's an advertising bite right there holy goodness is this good I want to eat all this I'll let the the boys have a few bites but we're moving on to shrimp wa do you see this move these are large shrimp they're 1620s that means there's between 16 and 20 per pound it's one of the best appetizers ever here's what we do little bit of oil little of our BFF and we do the other side and then on we go directly on the flat top like this little Sizzle I love it best party trick ever I'm going to tell you have these skewered before your company comes over and then they can do this and if you don't have a 30in round flat top like I do just a big cast iron pan will work do them on your grill you'll be happy no matter how you cook them shrimp don't take long you can see we're already getting there you're probably about a minute aside the fun part comes when we flip them feel free to turn them up on their Edge for a few seconds before you flip them and you notice I like skewing them long ways as opposed to the C shape I don't like the C shape now it's time to go to the uncooked side so here we go Oh Glory Be You don't know what's about to happen but I do they're going to get a little less time than on that first side but here's what we do we come back with our brush in our QP and we're just going to brush the tops of each one of these like this like this like this like this like this till you're all done you want a decent amount and now you season the top and I'm using a Japanese seasoning called togarashi it's a h it's a pepper blend you could use anything barbecue seasoning you could use smoked paprika you could use cumin whatever Direction you want to go you want them to be sort of Mexican inspired all good go with cumin go with garlic powder that kind of stuff now last but not least the really fun part is we take a little torch and we just torch the top with the Mayo to help it burn in a little bit and amplify the flavor and when I'm finished torching these shrimp are ready and off they come just like this and here we are you tell me your friends and family aren't going to be like Amazed by how beautiful these are because I'm amazed and I make them all the time there's no sense in just looking at them is there fellas I think I need to eat one food on sticks one of my favorite things shrimp one of my favorite things shrimp with CI torched best thing ever damn best thing ever there's just something about these that are amazing and look yes I'm a huge Cy fan could you use regular Mayo on these Max yeah no you couldn't they wouldn't be the same I was testing you he was testing me no Q is about Flavor regular Western Mayo is about just a Gloppy compound it's a it's just a a Gloppy compound to hold things together add a little moisture it's all fat so if you're going to add fat add a fat with flavor add a fat with flavor regular Western Mayo made with whole eggs QP just egg yolks hence the deeper color hence the better flavor these are mashed potatoes that I'm warming up and unless you like your mashed potatoes uh oh I don't know dry and lumpy maybe you do but if you don't I'm going to show you a fabulous trick and it's the addition of some Cy but while I'm here let me show you something flip the top and a little Cy comes out like that take off the top and there's the star tip and bulk comes out so we're going to give this a couple tablespoons like that and mix it in and the creamy level of these just went up about five times creamier yes but also it's that added flavor that really makes them better and when they're all warmed up put them in a little bowl and try them before I put these on the plate just look that creaminess that's from the C PE so just a little on Max's favorite plate like that tiny little salt and pepper and while I've got these still from the eggs little chive those are mashed potatoes that even your grandmother would be happy with s sorry Grandma it's time to put the lumpy dry mashed potatoes on the shelf and introduce you to something else sorry granny okay hello beautifully creamy mashed potatoes that I want to eat all of talk about creamy there was no chewing that was all swallowing oh my goodness but it's the flavor again I'm telling you yes it's what it does but it's the flavor of the CED that you will not get with another Mayo but while we're in the potato Zone how about some super crispy roasted potatoes these are cut baby potatoes look how cute they are if it's really tiny I'd leave it if it's bigger I'd cut it purple ones red ones that are still white inside all good here's how this goes down you know the most important ingredient to this dish after the potatoes is some CI of course now you can season any way you want here's what I'm going to use little onion powder little smoked paprika a little Italian herb blend and a little garlic powder and and this we will mix toss them well and when you're done mixing baking sheet on they go try and get them in a single layer these get popped into a 425 oven till they're crispy and amazing and after the requisite time and put in a pretty bowl look that's gorgeous crispy deeply colored and fantastic tasting and a little of this there you go ladies and gentlemen you have just upped your Potato game in a way that regular Mortals wouldn't even know about it's Pizza Time and before you say to me Sam how can Q PE possibly Aid in the making of a pizza I say to you just sit back Sparky and pay attention we're going to start with the sauce and here's where the C comes in like this what was that half a cup Max next up but a half a tablespoon of Ginger paste same of garlic paste about a teaspoon of goou Garo that's that Korean pepper blend that I'm very fond of so great could be anything if you didn't have it smoked paprika Cayenne that kind of stuff little head of our BFF and this we will mix when you're all mixed up we get our crust and in this case I'm using what's called a pin Romana it's this the flatbread ask thin pizza crust ask type ask thing ask thing anything you want you got a raw pizza dough use that you want to use a flatbread use that or this pin Romana now of course this beautiful sauce on it goes couldn't be any easier Cy for a pizza sauce what is the guy thinking oh the guy's thinking about great tasting food that's what he's thinking of we're there we give it a little shredded mozzarella not a ton and now some shitake that I have already cooked in a pan with just a little bit of oil my fear is if you put them on Raw all the moisture is going to come out and it's going to sabotage your hard work and you don't want that so on they go one last thing a little good parm over the top my oven's at 500° the crust is already cooked we just need the whole thing to warm up get a little crispy the cheese to melt and we're eating big you ready for this boys whoa look at this look at this of course the only thing it needs is this just and this is cilantro you know I love parsley but I always love a little green and that is fantastic looking you want to give it a little drizzle of good olive oil like this you do that you don't want to what do I say it's your food you do what you want but look at what our Q has done here goodness gracious let's cut this who wants a dang it look at this but once again in this world is not necessarily about looks it's about taste smells insane oh there's no one on the planet that would take a bite of that and go is this mayonnaise because I'm not a fan of mayonnaise and I don't like it mayonnaise haters would be like what just happened what am I eating what is that sauce why is it white what's on this and that's when you get to either say or keep it a secret it's my little special Pizza never mind how do we feel about fish Boys Fish yeah let's have a little fish that is a little cod filet a sad dry looking one and that was intentional because what the Q is going to do to this is going to make it moist and amazing so watch what we're going to do we're going to take our q and we're going to brush it generously top sides and when you're all brushed up it gets a tiny bit of our BFF and then this and this is crushed almonds some panko breadcrumbs a little parsley and some garlic powder that's it this is our nut crust and this we'll put over the top the stuff that falls off the edge no big deal I mean look it could be anything you like cashews use cashews you want to use peanuts use peanuts what what am I I'm I'm a guide I'm your food tour guide showing you your options my oven's at uh 400° this is going to go in it's going to take about 15 minutes it is going to be beautiful and after our time look at what we have let's get this kid off try not to mess him up come on there you go baby there you go steaming oh it's Majestic Vana White turns look at that and the smell from here I can't wait to have a bite so that's just it's beautiful look at this it's just beautiful okay one little bite how's one little bite going to hurt anything oh man I air on the medium rare side when it comes to fish I like to cook fish like this to between 104 and 130° it's going to be hot and delicious I used a small dry sadl looking little piece of fish to make a point and the point is is that the QP on the outside just adds extra moisture really to the whole thing it is it's luxurious cook nicely but really remember fat is Flavor Mayo is fat Qi is delicious fat so if you're going to use fat use one with flavor that made all the difference in the world I know this kind of recipe people use butter melt it on top and then put the nuts and stuff on top of that that's a mistake this is the way to go and if you like a filet like this pretty soon you're going to like a whole fish on the grill fish is one of the biggest problems on the grill because it sticks not when you do what we're about to do this ladies and gentlemen is a whole bran Zeno it's a little sea bass I've stuffed It Lemon cilantro little seasoning in there now we're going to take care of the outside and here's where it gets fantastic because fish is notorious for sticking on the grill and when it sticks it rips the skin it makes a mess of it and this is a beautiful little fish we don't want to hurt it so we're going to take some of our CI and just brush it all over it's like a Wonder ingredient today we'll say the only part I feel bad about is this sorry sorry I'm sorry you have no idea how sorry I am putting Mayo on his face yes but I'm doing it respectfully okay this guy's going to go Mayo side down and when it's down I'll put mayo on the other side now we go to the grill okay last thing it's a little of our BFF respectfully dust it over the top and on we go fantastic we're going to cook it till it's about 135° internal so you know 5 six minutes aside I'm going to put mayo on in a bit but for now if you want to put weights on it just so gets an even pressure down on the grills go ahead it's not crucial but I do it because I like toys all right so I tell you what let's give it a 45° turn I'm going to take these guys off and here's a trick you want to get underneath the fish you don't want to disturb the flesh a carving Fork is the ideal thing to use especially if it's a Sam the cooking guy wi so you go like this come under all we're going to do is just pick up our buddy go like that and like that put these guys back on it's been about 2 and 1/2 3 minutes we'll give it another couple minutes and then we'll flip to the other side and we're there so off come the weights we brush again sorry sorry sorry you know I'm very sorry little of our BFF and now watch how easy this flips remember no sticking and that as beautiful as that's what you want you want skin it's starting to get crispy like that basically 5 minutes aside and you got a gorgeous perfectly cooked fish that hasn't stuck at all there's no tricks here it's not a stunt rubber fish this is hot I can't hold my hand there for more than a couple seconds is not magic well yes it's the magic of the Cy that's what it is all right let her finish up we'll take her off all right who's ready to see our little guy yeah there we are look it that there is your very own brand Zeno ladies and gentlemen that didn't stick one ioda because of the addition of the QP on the outside and not only did it keep it from sticking but it Amplified the flavor richness deliciousness everything fantastic I mean look at this guy can you see here look at this perfect flesh look at that beautiful it's beautiful that should be my bite I love some skin I love the inside I love how it's beautifully cooked but I know how rich and extra special it's going to be listen our friend Brad whenever he's in New York goes to the same Italian restaurant he always orders the same thing I'll have the Branzino please he probably orders it like that and I'm sure it's delicious it's why you always has it it's not as good as this one I'm telling you off the grill it's the Cy that kept it from sticking but also enriching the entire thing it's so good and what have we learned today chance Q works on everything qy works on everything it does most versatile condiment most versatile condiment thank you boys in the back a thousand of these are being given how do you get one if you're just joining us QB giveaway.com fill it out but get going cuz they're going to go because everybody wants this this is made in Japan this came a long way to make your food life way better all right love you guys hit the Subscribe button if you haven't let us know in the comments what you want us to make and we will I'm sounding like my mother-in-law right now and I don't know why damn is this good all right love the fact that you guys are here get some QP make everything we made today the recipes are [Music] below

Channel: SAM THE COOKING GUY

Views: 174,926

Keywords: sam the cooking guy, cooking, sam cooking, sam the cooking guy kewpie, sam the cooking guy japanese mayo, japanese mayo, kewpie mayo, kewpie japanese mayo, sam the cooking guy kewpie mayo, sam the cooking guy japanese, sam the cooking guy favorite, sam the cooking guy favorite recipes, favorite recipes, sam the cooking guy recipes

Id: 5MYLiLsDYgg

Length: 24min 26sec (1466 seconds)

Published: Mon Mar 04 2024