/ / Japanese mayonnaise: composition and recipe

Japanese mayonnaise: composition and recipe

Japanese mayonnaise differs from the usualEuropean sauce. Its taste is not so pronounced, it is more refined and light, and the texture of the sauce itself is rather gentle. In the country of the rising sun, this sauce is called tamago-no-mono, and in our country it is known as Japanese mayonnaise. The Japanese use their own mayonnaise for filling rice and noodles, as well as for cooking. The composition of mayonnaise is quite exotic, but the recipe for cooking it in the vestibules of your home is extremely simple.

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Composition of mayonnaise

The usual Japanese mayonnaise is made from eggYolks, rice vinegar, soybean oil, ground skins yuzu, white miso paste, salt and white fist. After the adaptation of the sauce to the cooking of our country, it was possible to replace their soybean oil, our olive or sunflower, peel yuzu-rubbed peel of lemon or lime, rice vinegar - lemon juice or apple cider vinegar, but to replace miso paste yet, unfortunately, did not work.

Miso paste is a special seasoning thatMade of fermented soy. Get such a paste at home is almost unrealistic. But it is often sold in specialized stores and even large-scale stores, like hypermarkets and supermarkets. There, along with it you can buy soy sauce, wasabi and pickled ginger.

Miso paste is sold in vacuum packs. Has a color otzhelto-light, up to dark brown. The paste can be of different taste-bitter, salty or soft enough. At the time of purchase, remember one simple thing - the darker the paste, the more intense and brighter its taste. Well, all the remaining ingredients of the Japanese sauce are quite familiar and familiar to the average person. Therefore, your attention is presented to the recipes of mayonnaise as with our set of ingredients, and the Japanese traditional set.

Traditional Japanese sauce (mayonnaise)

As mentioned earlier, the recipe for cooking mayonnaise is simply simple. The only difficulty is its composition. There are mayonnaise tamago-but-mono-following ingredients:

  • 230 grams of soybean oil - (almost full glass);
  • 3 eggs;
  • 20 grams of rice vinegar;
  • 50 grams of white miso paste;
  • Rubbed crust of Japanese lemon yuzu;
  • Ground white pepper;
  • salt.


We begin the process of preparation. For this, the yolks must be separated from the proteins and poured into a bowl. Protein is not needed. Then the yolks should be well-shredded with a wooden spatula until such a condition, until they turn into a fluid homogeneous mass. Continuing the process of grinding yolks, you need to pour in all the rice vinegar and mix the entire mixture with a mixer. Without stopping and continuing to wash the yolks, pour in a bowl of soy sauce. Beat thoroughly, each lump. As a result, the sauce should become thick and lighter.

Now it remains to add to the freshly preparedSauce pastumiso and re-mix everything. Then you need to grate the peel of lemon (zest), or simply cut it into pieces and grind it in a blender. Next you need to grate one lemon or cut the skin and grind it in a blender, adding it and a little white pepper in mayonnaise. At the end, add salt to taste and beat the sauce once more to make it thicker. Mayonnaise is ready!

Adapted sub-recipe of Japanese mayonnaise

Absolutely any recipe for an exotic dishWe can adapt our taste buds to our possibilities. Japanese mayonnaise is no exception. Therefore, simply by changing several ingredients of the traditional recipe, you can get a real tamago-no-mono sauce.

To do this, you need:

  • 3 yolks;
  • lemon juice of one lemon;
  • 1 cup of vegetable oil;
  • a pinch of ground white pepper;
  • 50 grams of white miso paste;
  • pinch of lemon peel;
  • salt on the tip of the spoon.


Despite the fact that the ingredients of the adapted andthe traditional Japanese majesty is different, but their method of preparation is completely the same. First, as before, with a spatula, beat the egg yolks with lemon juice, and after continuing to beat them, pour slowly, one drop of oil until the mixture turns white and it will not thicken. Now you can add miso paste, a young peel of lemon, a little salt pepper. Again, mayonnaise and taste.

Cooking Japanese mayonnaise is better smallportions, since it can not be stored for longer than three days - it will change the consistency and will lose its taste. Use the new recipes in cooking, prepare with a good mood, and a pleasant appetite for you!

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