Detroit 75 Kitchen

Kewpie mayo is essential to emulate those incredible Japanese cuisine flavors, and here's how to make it at home.

Ingredients:
- (3) Egg Yolks
- (Splash) Rice Vinegar
- (1/2 lemon) Lemon Juice
- (1 tsp) Dijon Mustard
- (1.25 cups) Neutral Oil
- (Pinch) Salt
- (Pinch) MSG
- (Pinch) Sugar

Bring the eggs to room temperature before separating the yolks & whites. Add the yolks to a mason jar along with a splash of rice vinegar, the juice of 1/2 a lemon, a heaping tsp of dijon mustard, and pinches of salt, MSG, and sugar.

Add just over a cup of neutral oil (avocado or similar) to the jar, then use an immersion blender to whip until smooth and creamy— about a minute or so.

Use immediately, or store in an airtight container in the fridge up to a week.

Before anyone in the comments asks— yes, MSG is essential for this recipe if you truly want a copycat Kewpie mayo recipe, and no, it's not the villain seasoning it's been made out to be.

If you love Japanese cuisine, this recipe is a must-try. Make it and thank me later.

- Chef Mike

Pulp Fiction's Big Kahuna Burger is iconic, so you know I needed to try it for myself.

Ingredients:
- Ground Beef
- Hamburger Bun
- Pineapple Rings
- American Cheese
- Bacon
- Red Onion
- Ketchup
- Mayo
- Pickle Juice
- Salt & Pepper

Preheat a pan to medium-high heat. Shape the ground beef into a patty, add to the pan, and season with salt & pepper. Cook undisturbed until the bottom has a delicious crust, then flip and add a slice of American cheese. Cook for another minute while the cheese melts, then remove from the heat.

Add the pineapple rings directly to the same pan and caramelize for a minute or two before flipping and repeating on the other side. Remove from the heat. Butter the insides of the bun and pan-fry until slightly crispy.

Whisk together mayo, ketchup, and a little pickle juice to create a simple burger sauce. Add some of the sauce to the bottom half of the bun, top with the burger patty, caramelized pineapple, bacon (optional), sliced red onion, a little ketchup, and a final drizzle of burger sauce.

Top with the other half of the bun, and enjoy.

I'm with Jules on this one; this is one hell of a tasty burger, and the cornerstone of any nutritious breakfast.

Believe me, it's worth a try.

- Chef Mike

Employees do not owe their bosses loyalty, and any boss who disagrees needs to listen up.

When you hire someone for a job, why would you assume you're owed anything beyond the job description? If you want your employees to care about you or your business, you're going to have to give them a reason to.

Things like loyalty, trust, and respect have to be earned, and the best way to do that is by making it mutual. If you invest in the health and wellness of your team and prove that you care about them as people and not just the work they provide, it'll go a long way.

What you give is what you get, both in business and in life. None of us, no matter how wealthy or powerful we are, are entitled to sh*t.

The sooner some people learn that, the better off all of us will be.

- Chef Mike

Here's how to elevate your grilled cheese & tomato soup game to a whole new level.

Soup Ingredients:
- Tomatoes
- Onion
- Garlic
- Olive Oil
- Balsamic Vinegar
- Stock (chicken or vegetable)
- Passata
- Heavy Cream
- Thyme
- Rosemary
- Salt & Pepper

Sandwich Ingredients:
- Thick-Sliced Bakery Bread
- 3-Cheese Blend
- Asiago
- Parmesano Reggiano
- Mayo
- Butter
- Garlic
- Oregano
- Salt & Pepper

Step 1: Make the Soup
Add whole tomatoes, sliced onions, and garlic to a sheet pan. Drizzle with olive oil and balsamic vinegar, and sprinkle with thyme, rosemary, salt & pepper. Roast in a 350º oven for around 20 minutes.

Add the roasted veggies, passata, warmed stock, salt & pepper to a blender. Blend until smooth, add to a stock pot, and stir in some heavy cream. Bring to a gentle simmer.

Step 2: Make the Sandwich
Add mayo, butter, parsley, minced garlic, oregano, salt & pepper to a dish and whip until smooth. Spread a layer on one side of two pieces of bread.

Add the bread to a pan over medium heat, and top both halves with a 3-cheese blend, Asiago, and Parmesano Reggiano. Sprinkle with oregano and pepper.

Once the cheese is partially melted, combine the bread halves and continue cooking until both sides are browned and the cheese is perfectly melty.

Serve the soup with a final drizzle of olive oil and heavy cream, dunk that incredible sandwich, and enjoy.

If I'm craving comfort food on a chilly day, this is one of my go-tos. Sometimes, canned condensed soup and American cheese are all you need, but when you want to treat yourself, this is the way to go.

Give it a try. I know you're going to love it as much as I do.

- Chef Mike

If the team is struggling, the real issue is probably leadership.

There is a huge difference between being "confident" and being "competent", and learning how to spot the difference is essential— both in business and in life.

A confident person knows how to talk a big game, but when it comes to actually doing the job, they fall apart. Those types of people want to have power, even if they don't know what the hell to do with it once they get it. These are the bosses who will never take accountability for their own shortcomings.

But a truly competent person communicates through action and inspires the people around them to do the same. It's not about the title for them— it's about getting sh*t done. They are the bosses who look at their team as people who work "with" them, rather than "for" them.

A team is only as strong as the leadership and direction they have to work with. Address the issue at the top, and you'll be amazed how much better things get at the bottom.

- Chef Mike

Everyone has their own way of making tabbouleh, but my grandmother's recipe is my favorite.

Ingredients:
- Flat Leaf Parsley
- Yellow Onion
- Tomatoes
- Green Onion
- Burghol
- Lemons
- Olive Oil
- Pomegranate Molasses
- Dried Mint
- Salt

Step 1: Prep the Ingredients
First and foremost, wash the parsley really well in cold water, then allow it to dry completely— either for a few hours or overnight. Wet parsley will make a soggy tabbouleh.

Dice the white onion, tomatoes, and green onion into small pieces and set aside.

Remove the parsley stems, then roll into a bunch and chop into super fine pieces. This will take a while, so be patient.

Add a palmful of burghol to a dish and rinse with cold water for a minute or two before draining.

Step 2: Create the Tabbouleh
Add all of the diced ingredients to a large bowl. Top with salt, dried mint, and fresh lemon juice.

Add your preferred amount of burghol, a generous pour of olive oil, and a drizzle of pomegranate molasses.

Using gloved or well-washed hands, gently fold the ingredients together until everything is evenly combined. Serve and enjoy.

My grandmother used to constantly be making enough tabbouleh to serve 20+ people, and it took me a long time to fully appreciate just how much time and effort it cost her.

This salad might be a lot of work, but it's a labor of love that means the world to me now.

I hope you try it, and I really hope you love it as much as I do.

- Chef Mike

College isn't the right move for everyone, and there's nothing wrong with that.

Some of the people I respect most in this world don't have a college degree, but that doesn't make them any less smart or capable than the guy with an armful of diplomas.

If you're willing to put in the work to develop a valuable skillset, you'll be successful— it doesn't matter if you do that in a classroom at Harvard or under a sink fixing pipes. Developing a solid work ethic and the ability to see a project through from start to finish are universal tools everyone needs to go far in life.

I know there can be a lot of pressure on young people to pick a lane and stick to it, but life doesn't work that way. Who you are and what you want at 18 might look completely different when you're 36, and there's nothing wrong with that.

As long as you stay open to learning and aren't opposed to rolling up your sleeves to get the job done, you'll do just fine.

Don't beat yourself up for not knowing all of the answers— none of us do. Just focus on living and experiencing life in whatever way works best for you.

- Chef Mike

This chocolate pasta is such a fun recipe to make with your kids. Here's how to do it.

Ingredients:
- Spaghetti Noodles
- Hazelnuts
- Semisweet Chocolate Chips
- Chocolate Hazelnut Spread
- Heavy Whipping Cream
- Whipped Cream

Add the spaghetti to a pot of boiling water (unsalted) and cook until al denti. Drain and set aside.

Add a single layer of hazelnuts to a pan over medium-low heat. Toast for 5-10 minutes, tossing occasionally, until they're perfectly roasted.

Create the chocolate sauce by melting the chocolate chips and some chocolate hazelnut spread over low heat. Stir continuously to help evenly melt the chocolate.

Add a splash of whipping cream to thin it out slightly, and whisk until the sauce is smooth and creamy.

Add the spaghetti and some of the sauce to a bowl and toss until the pasta is evenly coated.

Serve with some whipped cream, roasted hazelnuts, and another drizzle of sauce.

I'm going to lie— I might say this recipe is for the kids, but I enjoy eating it as much as they do.

If you're looking for a fun way to introduce your kids to cooking, this is for you.

- Chef Mike

These crispy sweet chili soy salmon bites are insanely flavorful and super easy to make. Here's what to do.

Ingredients:
- Salmon
- Soy Sauce
- Sesame Oil
- Rice W**e Vinegar
- Honey
- Garlic
- Butter
- Green Onion
- Corn Starch
- Sesame Seeds
- Red Chili Flakes
- Salt & Pepper
- Steamed Rice (optional)

Step 1: Make the Salmon
Preheat a pan with a little neutral oil over medium heat. Cut the salmon into bite-sized wedges, similar to a kebob.

Add the salmon to the pan, sprinkle with salt and pepper, and cook undisturbed on one side to develop a nice char. Flip and repeat on the other side. Remove to a wire rack and set aside.

Step 2: Make the Sauce
Whisk together soy sauce, sesame oil, rice w**e vinegar, minced garlic, honey, chili flakes, salt, and pepper.

Add pats of butter to the pan used to cook the salmon, then pour in the sauce to begin reducing.

Combine a spoonful of cornstarch with a little water to create a slurry, then add that to the pan, whisking into the sauce until it thickens.

Add the salmon and toss until every piece is evenly coated. Serve alone, or on top of steamed white rice, with a drizzle of sauce and a sprinkle of sesame seeds & scallions.

This recipe is perfect for those nights when you want a nutritious meal without the hassle.

Believe me, it's going to become one of your go-tos as soon as you try it.

- Chef Mike