Japanese cuisine is still white for usa spot in cooking. What is familiar and habitual to us? Perhaps only rolls and sushi - we have already tried and loved them. Everything else, from the first hot courses to desserts and sauces, is a mystery behind seven seals. However, not all dishes are as exotic as they seem to us. And some are almost no different from the dishes we are used to. Almost, but not quite. For example, mayonnaise. It would seem that mayonnaise is mayonnaise in Japan too. But no. Japanese mayonnaise is very different from the traditional European sauce. Its taste is not so tart, but lighter and more subtle, and the texture of the sauce is much more delicate. In Japan, this sauce is called tamago-no-mono, and we know it as Japanese mayonnaise. The Japanese season rice and noodles with their special mayonnaise, and use it to make rolls. The composition of Japanese mayonnaise is still somewhat exotic, but the recipe for making it at home is surprisingly simple.
Composition of Japanese mayonnaise
Traditional Japanese mayonnaise is made fromegg yolks, soybean oil, rice vinegar, white miso paste, ground yuzu peel, white pepper and salt. The recipe for Japanese tamago-no-mono sauce, adapted to our tastes and possibilities, allows replacing soybean oil with sunflower or olive oil, rice vinegar with apple cider vinegar or lemon juice, yuzu peel with lemon or lime zest, but there is no substitute for miso paste yet. Miso paste is a special product, a seasoning made from fermented soybeans. It is almost impossible to make this paste at home. But today it can easily be bought in specialized stores and even in large supermarkets along with soy sauce, pickled ginger and wasabi. Miso is usually sold in vacuum packaging and has a color from light yellow to dark brown. Miso paste can be very spicy and salty or quite mild. When choosing the paste, keep in mind that the darker it is, the richer (saltier and spicier) its taste will be. Well, the other ingredients of the Japanese sauce are quite familiar to us. Therefore, we offer you a recipe with both a traditional set of ingredients and an adapted one. Choose.
Traditional Japanese mayonnaise
The recipe for this mayonnaise, as we have already said, is quite simple. Its composition is complex. And the traditional mayonnaise tamago-no-mono includes the following ingredients:
- Soybean oil - 230 g (incomplete glass);
- Eggs - 3 pieces;
- Rice vinegar - 20 g;
- Miso paste (white) - 50 g;
- Zest of Japanese lemon yuzu;
- White ground pepper;
- Salt.
Preparation:Separate the yolks from the whites (we won’t need the whites) and pour them into a bowl. Mix the yolks thoroughly with a wooden spatula, grinding them into a homogeneous liquid mass. Continuing to grind the yolks, pour in the rice vinegar and beat the mixture with a whisk. Now, without stopping whisking, drop by drop (literally!) pour the soybean oil into the bowl. As a result, our sauce should thicken and become lighter. Now add the miso paste to the sauce and mix it again. Next, grate the zest of one lemon or chop the peel and grind it in a blender and put it into the mayonnaise along with a pinch of white pepper. Finally, add salt to taste and beat the sauce thoroughly again. Our mayonnaise is ready!
Adapted recipe of Japanese mayonnaise
As with any exotic dish, the recipeJapanese mayonnaise can be adapted to our tastes and possibilities. Therefore, by replacing some ingredients of the traditional recipe, we will get almost real tamago-no-mono. Ingredients:
- 3 egg yolks;
- Juice of one lemon;
- 1 cup (incomplete glass) of vegetable oil;
- A pinch of white ground pepper;
- 50 g of miso paste (white);
- A pinch of ground lemon rind;
- A pinch of salt.
Preparation:Although the ingredients of traditional and adapted Japanese mayonnaise differ, the cooking method is the same in both cases. First, mix the egg yolks with lemon juice using a wooden spatula, then, while continuing to beat them, pour in vegetable oil drop by drop until the mixture thickens and turns white. After that, add miso paste, lemon zest, pepper and salt. Beat the mayonnaise again and taste it. Prepare Japanese mayonnaise in small portions, because it is not recommended to store it for more than three days - it loses its taste and changes its consistency. Try new recipes, cook with pleasure, and enjoy your meal! We recommend reading:
