Japanese mayonnaise, or Tamago-no-mono: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everything ingenious is simple! At first glance, distant exotic Japan reluctantly reveals the secrets of its cuisine to us. We really love rolls, sushi, we have tried all their types, but this island nation 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. Most people think that they are very familiar with this product, but in fact, you can discover something new for yourself … We will talk about Japanese mayonnaise, or, as it is called in the Land of the Rising Sun, tamago-no-mono. Mmm… mysterious, isn't it?

What is the difference between Japanese mayonnaise and 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, as well as to make rolls. Unusual tamago-no-mono can be prepared at home.

Composition

There is a wise saying that there is only one pleasure that can surpass the joy of delicious food - the pleasure of the verycooking process. The German writer Günther Grass is its author. And it is impossible not to agree with him, especially if the recipes are simple and original in their composition.

We will need:

• egg yolks;
• rice vinegar, which can be replaced with lemon juice or apple cider vinegar;
• soybean oil (replace our sunflower or olive oil);
• ground rind of Japanese yuzu lemon (replace with rind of regular lemon or even lime);
• s alt;
• white pepper;
• white miso paste (it cannot be replaced and it is impossible to cook at home).

Miso paste is a condiment made from fermented soy. You can buy it in large supermarkets, like the familiar soy sauce, pickled ginger and burning 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, with the help of which its properties and original state are preserved for as long as possible.

The rest of the ingredients of this product are familiar and familiar. We offer you both the traditional way of cooking tamago-no-mono and adapted for our cuisine.

Traditional ingredients

To make traditional Japanese mayonnaise, you will need the following ingredients:

• miso paste (white) - 50g;
• ground white pepper - to taste;
• s alt - to taste;
• soybean oil - 250g;
• eggs - 3 pcs;
• rice vinegar - 20g;
• yuzu zest (Japanese lemon) - to taste.

Some of the previously mentioned ingredients are not so rare in our kitchens, and some are really exotic, which is very rare. But nothing else can be expected from a sauce that comes from the Land of the Rising Sun.

Japanese mayonnaise: traditional recipe

The composition of mayonnaise is complicated, but not the method of its preparation, and now you can see for yourself. The cooking order is:

1. Use only the yolks, separate them from the whites and grind with a wooden spoon until smooth.
2. Pour rice vinegar into the liquid mass in a thin stream and beat thoroughly with a whisk.
3. Pour soybean oil into a bowl, drop by drop, continue whisking. You should have a thick, light-colored sauce.
4. Add the pasta and keep stirring the sauce.
5. Japanese yuza lemon zest grated or chopped in a blender.
6. Add a pinch of white pepper to the mayonnaise, do not forget to put a pinch of s alt to taste.
7. Beat the sauce again.

That's it! Our mayonnaise is ready to serve.

Pay attention to this type of spice - white pepper, which has a delicate taste, less hot, 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, andthe essential oils it contains improve muscle tone.

Adapted Japanese mayonnaise recipe

So, we continue our delicious theme. Let's replace some of the ingredients of the traditional recipe with products that have similar taste qualities, and we will get a recipe for such a sauce as Japanese mayonnaise adapted to our conditions and possibilities. Ingredients:

• White miso paste - 50g
• Pinch of ground white pepper.
• Three chicken eggs.
• Juice of one lemon or apple cider vinegar - 20g
• Pinch of s alt.
• Grated peel of one lemon.

If there are differences between the ingredients, then the method of making mayonnaise is similar:

1. With a wooden spoon, grind the yolks of chicken eggs until smooth.
2. Adding lemon juice.
3. Continue to beat, pour in vegetable oil in a thin stream.
4. The mass obtained after this should thicken and turn white.
5. Next, add miso paste, lemon zest, ground white pepper and s alt.
6. Keep whisking the sauce for some more time.
7. If the sauce is too thick, you can add one tablespoon of warm water.

Energy value

There is another nice and very important feature of Japanese mayonnaise: it has fewer calories. If we compare it with ordinary mayonnaise, the calorie content of which is 629 kcal per 100 g of product, then in tamago-no-mono the figure is much less - only 134 kcal per 100 gproduct.

Such a difference in numbers pleases, because you can eat tasty and stay slim and he althy. What could be more pleasant - to try something new and discover the spicy taste of oriental cuisine!

Recommendations

There are a number of establishments in Japan that are famous for having mayonnaise in every dish served, which is even used in cocktails and desserts. To date, the versatility of the use of such a sauce as Japanese mayonnaise is striking. Its delicate taste complements not only vegetables, rice and reveals the unique taste of fish, but is also especially combined with many types of rolls. It can also be enjoyed with bread, meat and is especially delicious with batter-fried seafood.

You need to cook Japanese mayonnaise in small portions. It is not recommended to store this sauce for more than three days, otherwise it loses its taste and changes its texture. Try this new, glorious recipe! Please your family and loved ones. Communicate with each other, smile, cook with pleasure. Enjoy your meal! Or, as the Japanese say, "itadakimass"!