Mayonnaise undergoes a magical transformation when you bake it or cook it, especially with Parmesan cheese. I like to make grilled cheese with mayo and Parmesan on the outside - it creates an amazing crust on the bread. This recipe will have a similar effect I’m sure.
Personally I wouldn’t use Kewpie for this application. The sweetness would be off-putting for me. Speaking of mayonnaise, I recently bought a tub of Ken’s premium mayo at Restaurant Depot because they were out of Hellman’s extra heavy, my usual favorite. The Ken’s is REALLY good - might be my new favorite. Definitely recommended if you like a tangy mayo.
