Everything ingenious is simple! At first glance, distant exotic Japan reluctantly reveals the secrets of its cuisine to us. We love rolls, sushi, tried all their types, but this island nation has something in common with European cuisine, and this is His Majesty Japanese mayonnaise!
It is hard to believe that there are people who don’t know what the sauce is. Most people think that this product is very familiar, but in fact you can discover something new ... It's about Japanese mayonnaise, or, as it is called in the Land of the Rising Sun, tamago-no-mono. Mmmm ... mysteriously, right?
What is the difference between Japanese mayonnaise and ordinary? First of all, the texture of the sauce itself is more tender, lighter, the taste is more refined. In Japan, it is used for dressing rice and noodles, as well as for cooking rolls. Unusual tamago-no-mono can be cooked at home.
Structure
There is a wise saying that there is only one pleasure that can surpass the joy of delicious food - it is pleasure from the cooking process itself. The German writer Gunter Grass is its author. And it is impossible not to agree with him, especially if the recipes are simple and original in composition.
We will need:
- egg yolks;
- rice vinegar, which can be replaced with lemon juice or apple cider vinegar;
- soybean oil (replace with our sunflower or olive);
- ground peel of Japanese lemon yuzu (replace the peel of an ordinary lemon or even lime);
- salt;
- white pepper;
- white miso paste (it cannot be replaced and it is unrealistic to cook at home).
Miso pasta is a seasoning made from enzymatic soy. You can buy it in large supermarkets, as well as our familiar soy sauce, pickled ginger and hot wasabi. When buying pasta, you need to pay attention to its color: the darker it is, the sharper its taste will be. Miso paste is sold in a special vacuum packaging, with the help of which its properties and initial state are preserved for as long as possible.
The remaining ingredients of this product are familiar and familiar. We bring to your attention both the traditional way of cooking tamago-no-mono, and adapted for our kitchen.
Traditional ingredients
To make traditional Japanese mayonnaise, you will need the following ingredients:
- miso paste (white) - 50 g;
- ground white pepper - to taste;
- salt to taste;
- soybean oil - 250 g;
- eggs - 3 pcs;
- rice vinegar - 20 g;
- yuzu zest (Japanese lemon) - to taste.
Some of the previously listed ingredients are not so rare in our kitchens, and some are truly exotic, which is very rare. But something else can not be expected from the sauce, which comes from the Land of the Rising Sun.
Japanese mayonnaise: a traditional recipe
The composition of the mayonnaise is complicated, but not the method of its preparation, and now you yourself can see for yourself. The cooking procedure is as follows:
- We use only the yolks, separate them from the proteins and rub them with a wooden spoon until smooth.
- Pour rice vinegar into the liquid mass with a thin stream and carefully whisk with a whisk.
- Pour soybean oil dropwise into a bowl, continue whisking. It should be a thick sauce of light shade.
- Add the paste and continue to mix the sauce.
- We rub the zest of Japanese lemon juze or grind it in a blender.
- Add a pinch of white pepper to mayonnaise , do not forget to put a pinch of salt to taste.
- Whip the sauce again.
That's all! Our mayonnaise is ready to eat.
Pay attention to this type of spices - white pepper, which has a delicate taste, less burning, unlike black. It is especially good to use it in the preparation of light sauces. This pepper is recommended for indigestion, obesity and high fever. In addition, it contains three times more vitamin C than an orange, and the essential oils contained in it improve muscle tone.
Adapted Japanese Mayonnaise Recipe
So, we continue our delicious topic. We will replace some of the ingredients of the traditional recipe with products that have the same taste, and get a recipe adapted to our conditions and possibilities in a sauce such as Japanese mayonnaise. Ingredients:
- Miso White Pasta - 50 g.
- A pinch of white ground pepper.
- Three chicken eggs.
- Juice of one lemon or apple cider vinegar - 20 g.
- A pinch of salt.
- Grated peel of one lemon.
If there are differences between the ingredients, then the method of preparing mayonnaise itself is similar:
- Rub the yolks of the chicken eggs with a wooden spoon until smooth.
- Add lemon juice.
- We continue to beat, pour in a thin stream of vegetable oil.
- The resulting mass should thicken and whiten.
- Next, add miso paste, lemon zest, white pepper and salt.
- We continue to whip the sauce for some more time.
- If the sauce is too thick, you can add one tablespoon of warm water.
The energy value
There is another nice and very important feature of Japanese mayonnaise: it has fewer calories. If you compare with ordinary mayonnaise, whose calorie content is 629 kcal per 100 g of product, then in tamago-no-mono the figure is much less - only 134 kcal per 100 g of product.
This difference in numbers is good, because you can eat deliciously and stay slim and healthy. What could be nicer is to try something new and discover the piquant taste of oriental cuisine!
Recommendations
In Japan, a number of establishments are opened, which are famous for the fact that each served dish contains mayonnaise, which is even used in cocktails and desserts. Today, the versatility of using a sauce such as Japanese mayonnaise is striking. Its delicate taste complements not only vegetables, rice and reveals the unique taste of fish, but also is especially combined with many types of rolls. It can also be consumed with bread, meat and especially delicious - with batter-fried seafood.
You need to cook Japanese mayonnaise in small portions. Store this sauce is not recommended for more than three days, otherwise it loses its taste and changes the texture. Try this new, glorious recipe! Please your relatives and loved ones. Communicate with each other, smile, cook with pleasure. Good appetite! Or, as the Japanese say, "itadakimass"!