This article will describe how easy and inexpensive to make mayonnaise at home. This sauce is ideal for making sushi and other Japanese dishes. In fact, it is an excellent dressing for many dishes. It has a specific and exotic taste, has a delicate aroma. It contains unusual ingredients. So! How to make this Japanese sauce: step by step recipe read below.
Ingredients for Japanese mayonnaise
Regular sauce is made from chicken eggs or quail without proteins, but only with yolks, soybean oil, rice vinegar, white miso paste, ground yuza peel, light pepper and salt. Changed to the usual taste, the recipe makes it possible to add vegetable or olive oil instead of soybean oil, and rice vinegar is ideally replaced with our usual vinegar or lime juice. Lemon peel is added instead of yuza peel, it can also be replaced with grapefruit.
miso paste is main ingredient It is made from fermented soybeans. It is impossible to make such a paste at home, but it is available in special departments that sell products from Japan.
Most commonly, miso paste is vacuum-packed and ranges in color from light yellow to chocolate. It tastes from spicy to salty, but there is also a mild taste. When buying miso paste, you need to look at its color, and the darker it is, the brighter it tastes. For the rest, in Japanese recipe mayonnaise, products familiar to us are used. Therefore, it will be described below classic version and changed.
The classic way to make Japanese mayonnaise
The method of its preparation is very simple, but it contains complex products.
We will need:
Soybean oil 235 grams.
Three chicken eggs.
Rice vinegar 20 grams.
White miso paste 1.5 tbsp
Yuzu zest from one fruit.
White pepper.
Small salt.
Description:
- Separate the whites from the yolks (only the yolks are needed) and pour them into the dishes.
- Shake to a single consistency. You can do this with a spatula or a fork.
- Without ceasing to stir the yolks, pour rice vinegar into the resulting mass, and now, using a pestle, beat the egg mass.
- Add soybean oil drop by drop. As a result, the mixture will begin to lighten and thicken.
- Add the paste to the mixture and stir again.
- We rub the zest of the yuza and put it in mayonnaise.
- At the last stage, add white pepper and add salt to taste, continuing to stir.
Mayonnaise is ready!
Option 1
We will need:
Three chicken eggs.
Juice of one lemon.
Sunflower oil 230 milliliters.
White pepper.
White miso paste 60 grams.
Lemon zest 1/2 tsp
Description:
- We rub the yolks from the eggs and squeeze the juice from one lemon.
- Without ceasing to stir the yolks, pour in a trickle sunflower oil. As a result, the mass will begin to lighten and thicken.
- At this point, add the miso paste and stir again.
- Put the chopped lemon peel, pepper, salt and beat everything again.
As you can see, preparing mayonnaise is simple and, if desired, you can replace one product with another. You can serve this sauce with meat or season salads.
Option 2
This variation is a bit specific due to the addition of mustard.
We will need:
Egg yolks 3 pieces.
Apple or regular 9% vinegar quarter tsp
Sunflower oil 140 ml.
Lemon peel.
Mustard 1 tsp
Miso paste 55 g
Description:
- Separate the yolks.
- We place the yolks in a bowl and mix thoroughly to get a homogeneous and smooth mass.
- Add apple cider vinegar drop by drop, beat everything again, but with a blender.
- In medium portions, add all the oil at once, again beat thoroughly. The result is a mass of white.
- We take the zest of a lemon or lime, a very small zest is needed, so it is better to pass it through a blender or cut it with a knife.
- Add the zest to the mayonnaise and beat the mass again.
- Add miso paste, pepper and beat again.
- In the finished mayonnaise put a spoonful of mustard and mix (do not beat).
Since the shelf life of Japanese mayonnaise is about three days, it must be prepared in small portions. With long storage, it loses its taste and texture. Sauce is served with rolls, meat and almost any dish.
Enjoy your meal!
Video on the topic of the article
Hello dear readers culinary blog susi-college!
And so, Japanese mayonnaise and its history!
Mayonnaise, as such, a sauce, was invented in France in 1756, it was invented by the French chef Ducos de Richelieu. However, the first mayonnaise was sold in a deli only in 1905. And already in 1912, mayonnaise conquered the world market and became well known. At first it was used as a dressing for salads, and then they began to be used for various purposes, for example, as a sauce for sandwiches, etc. Today, it is almost impossible to do without mayonnaise in the kitchen.
It is also interesting to know that mayonnaise is rich in vitamin E, which is essential for good health. For example, studies in America have shown that eating mayonnaise reduces the risk of cardiovascular disease in women. And also mayonnaise is useful and favorable for men's health!
And so we prepare Japanese mayonnaise!
For cooking you will need:
- 3 egg yolks
- 1 teaspoon lemon juice or rice vinegar
- 50 grams of white miso paste
- 1 cup vegetable oil
- salt to taste
- a pinch of ground white pepper
- a pinch of ground lime or lemon peel
- wooden spoon
- wooden or glass bowl
Stage one:
Only two stages and Japanese mayonnaise! First of all, you will need 3 egg yolks. Separate the yolks from the whites and put them in a wooden or glass bowl. After that, add a teaspoon of lemon juice or rice vinegar (of your choice) to the bowl with yolks and carefully grind and stir all this beauty with a wooden spoon.
Stage two:
!!! homemade mayonnaise must be stored in closed jar Or a bottle in the fridge.
Japanese mayonnaise is different from the usual European sauce. Its taste is not so pronounced, it is more refined and light, and the texture of the sauce itself is quite delicate. In the country rising sun this sauce is called tamago-no-mono, and in our country it is known as Japanese mayonnaise. The Japanese use their mayonnaise to dress rice and noodles, and to make rolls. The composition of mayonnaise is quite exotic, but the recipe for making it in the walls of your home is extremely simple.
Mayonnaise composition
Regular Japanese mayonnaise is made from egg yolks, rice vinegar, soybean oil, ground yuzu peel, white miso paste, salt, and white pepper. After adapting the sauce to the cooking of our country, it became possible to replace them with soybean oil, our olive or sunflower oil, yuzu peel with grated lemon or lime peel, rice vinegar with lemon juice or apple cider vinegar, but unfortunately miso paste has not yet been replaced.
Miso paste is a special condiment made from fermented soybeans. It is almost impossible to get such a paste at home, but it is often sold in specialized stores and even large markets, like hypermarkets and supermarkets. In the same place along with it you can buy soy sauce, wasabi and pickled ginger.
Miso paste is sold in vacuum packs. It has a color from yellow-light to dark brown. Pasta can be of different tastes - bitter, salty or quite soft. When buying, remember one simple thing - the darker the paste, the richer and brighter its taste will be. Well, the rest of the ingredients Japanese sauce well known and familiar to the common man. Therefore, the mayonnaise recipes are presented to your attention both with our set of ingredients and with the Japanese traditional set.
Traditional Japanese sauce (mayonnaise)
As mentioned earlier, the recipe for making mayonnais is extremely simple. The only difficulty is its composition. The following ingredients are included in Tamago-no-mono mayonnaise:
- 230 grams of soybean oil - (almost a full glass);
- 3 eggs;
- 20 grams of rice vinegar;
- 50 grams of white miso paste;
- rubbed crust Japanese lemon yuzu;
- ground white pepper;
- salt.
Cooking:
We start the cooking process. To do this, the yolks must be separated from the proteins and poured into a bowl. Proteins are not needed. Then stir the yolks well with a wooden spatula until they turn into a liquid homogeneous mass. Continuing the process of rubbing the yolks, you need to pour rice vinegar into them and beat the whole mixture with a mixer. Without stopping and continuing to rub the yolks, pour the soy sauce into the bowl. It is necessary to beat carefully, each lump. As a result, the sauce should become thicker and lighter in color.
Now it remains to add to the freshly prepared pastumiso sauce and mix everything again. Then you need to grate the lemon peel (zest), or just cut it into pieces and grind it in a blender. Next, you need to grate the zest of one lemon or cut the peel and chop it in a blender, adding it and a little white pepper to the mayonnaise. At the end, add salt to taste and beat the sauce again to make it even thicker. Mayonnaise is ready!
Japanese Mayonnaise Adapted Podnas Recipe
Absolutely any recipe exotic dish You can adapt to our possibilities and tastes. Japanese mayonnaise is no exception. Therefore, simply by changing a few ingredients of a traditional recipe, you can get the most real sauce tamago-no-mono.
For this you will need:
- 3 yolks;
- lemon juice one lemon;
- 1 cup vegetable oil;
- a pinch of ground white pepper;
- 50 grams of white miso paste;
- a pinch of lemon zest;
- salt on the tip of a spoon.
Cooking:
Despite the fact that the ingredients of the adapted and traditional Japanese mayonnaise are different, however, their cooking method is completely the same. First, as before, rub with a wooden spatula egg yolks with lemon juice, and then, continuing to beat them, pour in the oil slowly, one drop at a time, until the mixture turns white and thickens. Now you can add miso paste, young lemon peel, a little salt and pepper. Again mayonnaise and taste.
It is better to cook Japanese mayonnaise in small portions, since it cannot be stored for more than three days - it will change its consistency and lose its taste. Use new recipes in cooking, cook in a good mood, and enjoy your meal!
Japanese mayonnaise, which in the original is called tamogo-no-mono, resembles the usual sauce for everyone, but in its consistency it is more delicate. In addition, it contains miso soy paste, a popular condiment in Japan, which is made from fermented soybeans.
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Japanese mayonnaise ingredients
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, Japanese yuzu lemon peel and, most importantly, miso paste are used, which gives mayonnaise such an original flavor.
But don't let that stop you - Japanese kitchen in our country, and throughout the world, is popular and recognized as very useful. Japanese original sauces and gravies at home can be prepared in Russia. Now 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. In extreme cases, 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, lime or lemon juice, just like yuzu.
the only original ingredient, which cannot be replaced with anything, is miso paste. When choosing it on the 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 light-colored miso.
How to make Japanese mayonnaise
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 yuzu lemon or regular lemon - white ground pepper; - salt to taste.
Separate the yolks from the proteins, 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 a homogeneous consistency and a light color.
