Making Non melting Mentai Rice Sauce with Mayumi Mayonnaise

Mentai Rice is a food that is currently a trend in Indonesia. Mentai rice is inspired by Sushi with a modified serving using a bowl or foil cup (for take away) and of course with a larger portion.

However, making Mentai Rice with a delicious taste requires the right combination. The first thing to do is to choose the ingredients to make it, that’s why we need Mayumi Mayonnaise as one of the ingredients for making the mentai rice menu, why choose Mayumi? Because Mayumi has good resistance to heat, it makes mentai rice sauce have a more smokey flavor because we don't have to be afraid the sauce will melt when it get torched using a blow torch. In addition we also need Japanese rice to be used as carbohydrates and for protein we can use chicken, beef or salmon. And for the process of making it quite easy, first we have to cook Japanese rice, after that we mix the ingredients to make mentai sauce.

And then we need tobiko, Mayumi Mayonnaise and Chili Sauce. The function of the tobiko in the mentai sauce is to create a crunchy texture when bitten, so there is an added sensation when combining these three ingredients.

And the serving is also quite short, we just need to arrange the rice and protein in the bowl. After that put the mentai sauce on top of the meat or fish and torch it using a blow torch until the color turns brighter.

Tips: If you want to use local rice for making Japanese rice, just add glutinous rice with a ratio of 80 grams of glutinous rice and 400 grams of local rice (choose fluffier) with the use of 600 ml of water. With the right comparison can make the results of rice like Japanese rice. Good luck!!!