Everything ingenious is simple! At first glance, distant exotic Japan is reluctant to reveal to us the secrets of its cuisine. We love rolls, sushi, tried it all their types, but this island state also has something in common with European cuisine, and this is His Majesty Japanese mayonnaise!
It's hard to believe that there are people who don't know what the named sauce is. Majority believes that he is very familiar with this product, but in fact you can discover something new... We will talk about Japanese mayonnaise, or, as it is called in the Land of the Rising Sun, Tamago-no-mono. Mmmm... mysterious, isn't it?
How is Japanese mayonnaise different from regular mayonnaise? First of all, the texture of the sauce itself is softer, lighter, and the taste is more refined. In Japan, it is used to season rice and noodles, and also to make rolls. An unusual tamago-no-mono can be prepared at home.
There is a wise saying that there is only one pleasure that can surpass the joy of delicious food, is the pleasure of the cooking process itself. German writer Günter Grass is its author. And it's impossible not to agree with it, especially if the recipes are simple and original in their composition.
Miso paste is a seasoning made from fermented soybeans. You can buy it in large supermarkets, like the familiar one 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 special vacuum packaging, which helps preserve its properties and original state for as long as possible.
Other ingredients of this product familiar and familiar. We bring to your attention both the traditional method of preparing tamago-no-mono and one adapted for our kitchen.
- 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 (Japanese lemon) zest - to taste.
Some of the previously mentioned ingredients are not such a rarity in our kitchens, but some are truly exotic, which are very rare. But you shouldn’t expect anything else from a sauce that comes from the Land of the Rising Sun.
The composition of mayonnaise itself is complex, but not the method of its preparation, and now you can see this for yourself. The cooking procedure is as follows:
- We use Only the yolks, separate them from the whites and grind with a wooden spoon until smooth.
- Pour rice vinegar into the liquid mixture in a thin stream and whisk thoroughly.
- Pour soybean oil drop by drop into a bowl and continue whisking. You should get a thick, light-colored sauce.
- Add the pasta and continue stirring the sauce.
- Grate the zest of the Japanese yuza lemon or grind it in a blender.
- Add a pinch of white pepper to the mayonnaise and don’t forget to add a pinch of salt to taste.
- Whisk the sauce again.
Pay attention to this type of spice - white pepper, which has a subtle taste and is less hot, unlike black pepper. It's especially good use at cooking 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 vitamins it contains essential oils improve muscle tone.
So, let's continue our delicious theme. Let's replace some ingredients traditional recipe for products that have similar taste qualities, and we will receive a recipe for a sauce such as Japanese mayonnaise, adapted to our conditions and capabilities. Ingredients:
- White miso paste - 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.
- Wooden spoon yolks chicken eggs grind until smooth.
- Add lemon juice.
- Continue whisking and add vegetable oil in a thin stream.
- The resulting mass should thicken and turn white.
- Next, add miso paste, lemon zest, ground white pepper and salt.
- Continue whisking the sauce for some more time.
- If the sauce is too thick, you can add one tablespoon of warm water.
There is another pleasant and very important feature of Japanese mayonnaise: it has fewer calories. If we compare it with regular mayonnaise, the calorie content of which is 629 kcal per 100 g of product, then in tamago-no-mono the figure is much lower - only 134 kcal per 100 g of product.
This difference in numbers is encouraging, because you can eat deliciously and stay slim and healthy. What could be more enjoyable - to try something new and discover spicy taste oriental cuisine!
There are a number of establishments in Japan that are famous for the fact that every dish they serve contains mayonnaise, which is even used in cocktails and desserts. Today, the versatility of using such a sauce as Japanese mayonnaise is amazing. His delicate taste complements not only vegetables, rice and reveals the unique taste of fish, but also goes especially well with many types of rolls. It can also be eaten with bread, meat and is especially delicious with fried seafood in batter.
You need to prepare Japanese mayonnaise in small portions. It is not recommended to store this sauce for more than three days, otherwise it will lose its taste and change consistency. Try this delicious new recipe! Please your family and loved ones. Chat with each other, smile, cook with pleasure. Bon appetit! Or, as the Japanese say, “itadakimass”!
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Japanese cuisine is still a blank spot in cooking for us. What is familiar and already familiar to us? Perhaps only rolls and sushi - we have already tried them and loved them. Everything else, from the first hot courses to desserts and sauces, is a sealed secret. However, not all dishes are as exotic as we think. And some are almost no different at all from the foods we are used to. Almost, but not quite. For example, mayonnaise. It would seem that mayonnaise is also mayonnaise in Japan. But no.
Japanese mayonnaise quite different from traditional European sauce. Its taste is not so tart, but lighter and subtler, and the texture of the sauce is much more delicate. In Japan, this sauce is called tamago-no-mono, but 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 from egg 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 capabilities, allows you to replace soybean oil with sunflower or olive oil, and rice vinegar apple cider vinegar or lemon juice, yuzu peel with lemon or lime zest, but there has not yet been a replacement for miso paste.
Miso paste is a special product, a seasoning made from fermented soybeans. Making this paste at home is almost impossible. 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 ranges in color from light yellow to dark brown. Miso paste can be very hot and salty or quite mild. When choosing pasta, keep in mind that the darker it is, the richer (saltier and spicier) its taste will be. 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 this mayonnaise, as we have already said, is quite simple. Its composition is complex. And the traditional Tamago-no-mono mayonnaise includes the following ingredients:
- Soybean oil – 230 g (partial glass);
- Eggs – 3 pieces;
- Rice vinegar – 20 g;
- Miso paste (white) – 50 g;
- Japanese yuzu lemon zest;
- Ground white pepper;
- Salt.
Preparation:
Separate the yolks from the whites (we won't need the whites) and pour them into a bowl. Using a wooden spatula, thoroughly stir the yolks, rubbing them into a homogeneous liquid mass. Continuing to grind the yolks, pour rice vinegar into them and beat the mixture with a whisk. Now, without ceasing to whisk, pour the soybean oil drop by drop (literally!) into the bowl. As a result, our sauce should thicken and become lighter.
Now add the miso paste to the sauce and stir it again. Next, you need to grate the zest of one lemon or chop the peel and grind it in a blender and put it in mayonnaise along with a pinch of white pepper. Finally, add salt to taste and whisk the sauce thoroughly again. Our mayonnaise is ready!
Adapted Japanese mayonnaise recipe
Like the recipe for any exotic dish, the recipe for Japanese mayonnaise can be adapted to our tastes and capabilities. Therefore, by replacing some ingredients of the traditional recipe, we get almost real tamago-no-mono.
Ingredients:
- 3 egg yolks;
- Juice of one lemon;
- 1 cup (partial glass) vegetable oil;
- A pinch of ground white pepper;
- 50 g miso paste (white);
- A pinch of ground lemon peel;
- A pinch of salt.
Preparation:
If the ingredients of traditional and adapted Japanese mayonnaise differ, the preparation method in these cases is the same. First, rub with a wooden spatula egg yolks with lemon juice, and then, continuing to beat them, pour in vegetable oil drop by drop, until the mixture thickens and turns white. After this, add miso paste, lemon zest, pepper and salt. Beat the mayonnaise again and take a sample.
Prepare Japanese mayonnaise in small portions, because it is not recommended to store it for longer than three days - it loses its taste and changes its consistency. Try new recipes, cook with pleasure, and bon appetit!
Japanese cuisine is still a blank spot in cooking for us. What is familiar and already familiar to us? Perhaps only rolls and sushi - we have already tried them and loved them. Everything else, from the first hot courses to desserts and sauces, is a sealed secret. However, not all dishes are as exotic as we think. And some are almost no different at all from the foods we are used to. Almost, but not quite. For example, mayonnaise. It would seem that mayonnaise is also mayonnaise in Japan. But no.
Japanese mayonnaise is quite different from traditional European sauce. Its taste is not so tart, but lighter and subtler, and the texture of the sauce is much more delicate. In Japan, this sauce is called tamago-no-mono, but 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 from egg yolks, soybean oil, rice vinegar, white miso paste, ground yuzu peel, white pepper and salt. The recipe for the Japanese tamago-no-mono sauce, adapted to our tastes and capabilities, allows us to replace 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 replacement for miso paste yet.
Miso paste is a special product, a seasoning made from fermented soybeans. Making this paste at home is almost impossible. But today you can easily buy it in specialized stores and even in large supermarkets along with soy sauce, pickled ginger and wasabi.
Miso is usually sold in vacuum packaging and ranges in color from light yellow to dark brown. Miso paste can be very hot and salty or quite mild. When choosing pasta, keep in mind that the darker it is, the richer (saltier and spicier) its taste will be. 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 this mayonnaise, as we have already said, is quite simple. Its composition is complex. And the traditional Tamago-no-mono mayonnaise includes the following ingredients:
- Soybean oil - 230 g (partial glass);
- Eggs - 3 pieces;
- Rice vinegar - 20 g;
- Miso paste (white) - 50 g;
- Japanese yuzu lemon zest;
- Ground white pepper;
- Salt.
Preparation:
Separate the yolks from the whites (we won't need the whites) and pour them into a bowl. Using a wooden spatula, thoroughly stir the yolks, rubbing them into a homogeneous liquid mass. Continuing to grind the yolks, pour rice vinegar into them and beat the mixture with a whisk. Now, without ceasing to whisk, pour the soybean oil drop by drop (literally!) into the bowl. As a result, our sauce should thicken and become lighter.
Now add the miso paste to the sauce and stir it again. Next, you need to grate the zest of one lemon or chop the peel and grind it in a blender and put it in mayonnaise along with a pinch of white pepper. Finally, add salt to taste and whisk the sauce thoroughly again. Our mayonnaise is ready!
Adapted Japanese mayonnaise recipe
Like the recipe for any exotic dish, the recipe for Japanese mayonnaise can be adapted to our tastes and capabilities. Therefore, by replacing some ingredients of the traditional recipe, we get almost real tamago-no-mono.
Ingredients:
- 3 egg yolks;
- Juice of one lemon;
- 1 cup (less than a glass) of vegetable oil;
- A pinch of ground white pepper;
- 50 g miso paste (white);
- A pinch of ground lemon peel;
- A pinch of salt.
Preparation:
If the ingredients of traditional and adapted Japanese mayonnaise differ, the preparation method in these cases is the same. First, grind the egg yolks with lemon juice with a wooden spatula, and then, continuing to beat them, pour in the vegetable oil drop by drop, until the mixture thickens and turns white. After this, add miso paste, lemon zest, pepper and salt. Beat the mayonnaise again and take a sample.
Prepare Japanese mayonnaise in small portions, because it is not recommended to store it for longer than three days - it loses its taste and changes its consistency. Try new recipes, cook with pleasure, and bon appetit!
Japanese mayonnaise differs 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 land 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 mayonnaise to season rice and noodles, as well as to prepare rolls. The composition of mayonnaise is quite exotic, but the recipe for preparing it in the walls of your own home is extremely simple.
Composition of mayonnaise
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 their soybean oil with our olive or sunflower oil, yuzu peel with grated lemon or lime peel, rice vinegar with lemon juice or apple cider vinegar, but unfortunately, it has not yet been possible to replace miso paste.
Miso paste is a special seasoning made from fermented soybeans. It is almost impossible to obtain such a paste at home. But it is often sold in specialized stores and even large markets, such as hypermarkets and supermarkets. There, along with it, you can buy soy sauce, wasabi and pickled ginger.
Miso paste is sold in vacuum packaging. It has a light yellow to dark brown color. The paste can be different tastes– bitter, salty or quite soft. When purchasing, remember one simple thing - the darker the paste, the richer and brighter its taste will be. Well, all the remaining ingredients of the Japanese sauce are quite known and familiar to the average person. Therefore, we present to your attention mayonnaise recipes with both our set of ingredients and the Japanese traditional set.
Traditional Japanese sauce (mayonnaise)
As mentioned earlier, the recipe for making mayonnaise is extremely simple. The only difficulty is its composition. Tamago-no-mono mayonnaise contains the following ingredients:
- 230 grams of soybean oil – (almost a full glass);
- 3 eggs;
- 20 grams of rice vinegar;
- 50 grams of white miso paste;
- grated Japanese yuzu lemon rind;
- ground white pepper;
- salt.
Preparation:
Let's start the cooking process. To do this, separate the yolks from the whites and pour them into a bowl. No protein needed. Then stir the yolks well with a wooden spatula until they turn into a liquid, homogeneous mass. Continuing the process of grinding the yolks, you need to pour in the rice vinegar and beat the whole mixture with a mixer. Without stopping and continuing to grind the yolks, pour soy sauce into the bowl. You need to beat every lump thoroughly. As a result, the sauce should become thicker and lighter in color.
Now all that remains is to add pastumiso to the freshly prepared sauce and mix everything again. Then you need to grate the lemon peel (zest), or simply cut it into pieces and grind in a blender. Next, you need to grate the zest of one lemon or chop the peel and grind it in a blender, adding it and a little white pepper to the mayonnaise. At the end, add salt to taste and whisk the sauce again to make it even thicker. Mayonnaise is ready!
Adapted recipe for Japanese mayonnaise
Absolutely any recipe for an exotic dish can be adapted to suit our capabilities and tastes. Japanese mayonnaise is no exception. Therefore, simply by changing a few ingredients of the traditional recipe, you can get the most real sauce Tamago no mono.
For this you will need:
- 3 yolks;
- lemon juice of 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.
Preparation:
Despite the fact that the ingredients of the adapted and traditional Japanese mayonnaise are different, their method of preparation is completely the same. First, as before, using a wooden spatula, grind the egg yolks with lemon juice, and then, continuing to beat them, slowly pour in the oil, one drop at a time, until the mixture turns white and thickens. Now you can add miso paste, young lemon peel, and a little salt and pepper. Add mayonnaise again and taste.
It is better to prepare Japanese mayonnaise in small portions, since it cannot be stored for longer than three days - it will change its consistency and lose its taste. Use new recipes when preparing dishes, cook in a good mood, and bon appetit!
