Japanese cuisine for us is still whitestain in cooking. What do we know and is already familiar? Perhaps, only rolls and sushi - we have already tried and loved them. All the rest, from the first hot dishes to desserts and sauces - is a mystery with seven seals. However, not all dishes are as exotic as we think. And some, and in general, almost do not differ from the usual dishes for us. Almost, but not quite. Here, for example, mayonnaise. It would seem, mayonnaise, he and mayonnaise in Japan. But no. Japanese mayonnaise is very different from the traditional European sauce. The taste is not so tart, but lighter and thin, and the texture of the sauce is much more gentle. In Japan, this sauce is called tamago-no-mono, and we know it as Japanese mayonnaise. The Japanese run their own mayonnaise rice and noodles, use it to make rolls. The composition of the Japanese mayonnaise is still somewhat exotic, but the recipe for cooking it at home is surprisingly simple.
Composition of Japanese mayonnaise
Traditional Japanese mayonnaise is prepared from eggyolks, soybean oil, rice vinegar, white miso paste, ground skins yuzu, white pepper and salt. Adapted to our tastes and possibilities, the recipe for Japanese tamago-no-mono sauce allows you to substitute sunflower or olive oil for soybean oil, rice vinegar with apple cider vinegar or lemon juice, peel yuzu with lemon or lime, but the miso paste has not been found yet. Miso paste is a special product, a seasoning prepared from fermented soy. It is almost impossible to make this paste at home. But today it is easy to buy in specialized stores and even in large supermarkets along with soy sauce, marinated ginger and wasabi. Miso is usually sold in vacuum packing and has a color from light yellow to dark brown. Miso paste can be very spicy and salty or soft enough. When choosing a paste, keep in mind that the darker it is, the more saturated (saltier and sharper) will be its taste. Well, the rest of the 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 cooking this mayonnaise, as we have already said, is quite simple. Its structure is complex. And traditional tamago-no-mono mayonnaise includes such 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;
Preparation: Yolks are separated from proteins (we do not need proteins) and pour out their bowl. With a wooden spatula, stir the yolks well, rubbing them into a homogeneous liquid mass. Continuing to grate the yolks, pour in them rice vinegar and beat the mixture with a whisk. Now, without stopping whisking, drop by drop (literally!) Pour into the bowl soybean oil. As a result, our sauce should thicken and become lighter. Now add the miso paste to the sauce and mix it again. Next, you need to rub a peel of one lemon or cut the skin and grind it in a blender and put in mayonnaise along with a pinch of white pepper. In the end, add salt to taste and once again thoroughly beat the sauce. Our mayonnaise is ready!
Adapted recipe of Japanese mayonnaise
Like the recipe of any exotic dish, the recipeJapanese mayonnaise can be adapted to our tastes and possibilities. Therefore, replacing some of the ingredients of the traditional recipe, we will get an 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: If the ingredients of the traditional and adapted Japanese mayonnaise are different, then the way of cooking in these cases is the same. First, we rub the egg yolks with lemon juice with a wooden spatula, and then, whilst continuing to beat them, pour in a drop of vegetable oil, making sure that the mixture thickens and whitens. After that add the miso paste, lemon zest, pepper and salt. Once again, whisk mayonnaise and shoot the sample. Prepare Japanese mayonnaise in small portions, because it is not recommended to store it longer than three days - it loses its taste and changes its consistency. Try new recipes, cook with pleasure, and a pleasant appetite for you! We advise you to read: