Japanese mayonnaise: recipe. Video

If you want to make Japanese mayonnaise, the recipe for its preparation may seem rather exotic to you: it contains ingredients that are unknown in Russian cuisine. In particular, rice vinegar, soybean oil, the skin of the Japanese yuzu lemon and, most importantly, miso paste are used, which gives the mayonnaise such an original flavor.

But do not let this stop you – Japanese cuisine in our country, and throughout the world, is popular and recognized as very useful. Japanese original sauces and gravies can be made at home in Russia as well. Nowadays, many of the products that are used in Japanese cooking are sold in large hypermarkets or specialty stores. You can also buy soybean oil, rice vinegar, and miso paste there. As a last resort, when preparing Japanese mayonnaise, the recipe can be adapted to Russian realities and replace soybean oil with olive or other vegetable oil, and rice vinegar with apple cider, lime or lemon juice, just like yuzu.

The only original ingredient that cannot be replaced with anything is miso paste. When choosing it on supermarket shelves, pay attention to the color – it can be from light cream to brown, the darker the paste, the richer its taste will be. For tamogo-no-mono, it is better to buy a light-colored miso.

You will need: – 230 g of soy or olive oil; – 3 yolks; – 20 g of rice or apple cider vinegar; – 50 g of light miso paste; – 1 lemon yuzu or regular lemon; – ground white pepper; – salt to taste.

Separate the yolks from the whites, pour them into a deep bowl, mix thoroughly with a fork until smooth. Pour rice vinegar into them and beat the mixture with a blender or mixer, gradually adding soy or olive oil. The mass should thicken, become homogeneous and light in color.

Grate the lemon peel on a fine grater or chop it in a blender. Add the miso paste and grated rind to the sauce, while stirring. Pour white freshly ground pepper into mayonnaise, add salt, taste. Whisk the finished tamogo-no-mono again.

Put the finished mayonnaise in a jar, close the lid and store in the refrigerator. The shelf life of tamogo-no-mono is short – after 3 days it begins to lose its taste, so it should not be cooked for future use.