Japanese mayonnaise: several options for cooking at home. Japanese cuisine Japanese mayonnaise: a traditional recipe

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Japanese mayonnaise, which differs from the classic product we use in lightness and significantly lower calorie content, is usually used to make sushi. This is understandable, because all kinds of rice dishes that Japanese chefs are so proud of - numerous types of sushi, rolls and sashimi, are always accompanied by original seasonings, sauces and mayonnaises.

The variety of these dishes, with the use of sauces and other seasonings, underlines the willingness of traditional Japanese cuisine to embrace new trends and experiments. So, for example, if you are not satisfied with the too mild taste of Japanese mayonnaise, you can make it spicier by adding soy sauce and wasabi. In some areas of Japan, this method is used as an additive to cold noodles, as well as salads with this product.

The most common and popular Japanese mayonnaise is Kewpie Mayonnaise. You can buy it not only in the homeland of this product, but also in our country - fortunately, there are a great many specialized stores with home delivery today. This Japanese mayonnaise is sold in soft plastic packaging.

By the way, Mayonnaise Kitchen, a restaurant in Tokyo that opened in early 2000, can be a vivid example of the unusual love of the Japanese for this. This institution is famous for the fact that every dish served contains Japanese mayonnaise, which is used here even in some desserts and cocktails. A truly extraordinary proposal from the chef of the restaurant is the Mayogarita cocktail. A white drink with a pronounced creamy taste necessarily includes Japanese mayonnaise. By the way, regular customers in the restaurant have their own “bonuses” - they are offered their own bottles of sauce, which are stored until they are empty.

The increasing popularity and diversity of Japanese mayonnaise, once used exclusively as a dressing for raw vegetables, is now evident in its versatility. This delicate sauce complements the taste of vegetables, rice and fish. An excellent combination of Japanese mayonnaise with seaweed and rice is most clearly revealed in such types of rolls as California, Takinawa and Paradise.

Composition of Japanese mayonnaise

Excellent gastronomic qualities directly depend on the composition of Japanese mayonnaise. In a classic sauce, you can find components such as eggs, vegetable oil, fat, salt, ascorbic and citric acid, rice vinegar and a variety of seasonings. The main feature that easily distinguishes Japanese mayonnaise from other analogues is an unobtrusive light taste along with a fine texture.

Sometimes, in the absence of store-bought mayonnaise of Japanese origin, culinary specialists try to reproduce this product on their own. Then the Japanese mayonnaise contains egg yolks, miso lemon juice, vegetable oil, salt, ground white pepper, and ground yuzu peel.

Calorie content of Japanese mayonnaise 133.3 kcal

The energy value of Japanese mayonnaise (Proportion of proteins, fats, carbohydrates - bzhu).

Japanese mayonnaise, which in the original is called tamogo-no-mono, resembles the usual sauce for everyone, but in its consistency it is more delicate. In addition, it contains miso soy paste, a popular condiment in Japan, which is made from fermented soybeans.

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Japanese mayonnaise ingredients

If you want to make Japanese mayonnaise, the recipe for its preparation may seem rather exotic to you: it contains ingredients that are unknown in Russian cuisine. In particular, rice vinegar, soybean oil, Japanese yuzu lemon peel and, most importantly, miso paste are used, which gives mayonnaise such an original flavor.

But let this not stop you - Japanese cuisine in our country, and throughout the world, is popular and recognized as very useful. Japanese original sauces and gravies at home can also be prepared in Russia. Now many of the products that are used in Japanese cooking are sold in large hypermarkets or specialty stores. You can also buy soybean oil, rice vinegar, and miso paste there. In extreme cases, when preparing Japanese mayonnaise, the recipe can be adapted to Russian realities and replace soybean oil with olive or other vegetable oil, and rice vinegar with apple, lime or lemon juice, just like yuzu.

The only original ingredient that cannot be replaced with anything is miso paste. When choosing it on the supermarket shelves, pay attention to the color - it can be from light cream to brown, the darker the paste, the richer its taste will be. For tamogo-no-mono, it is better to buy light-colored miso.

How to make Japanese mayonnaise

You will need: - 230 g of soy or olive oil; - 3 yolks; - 20 g of rice or apple cider vinegar; - 50 g of light miso paste; - 1 yuzu lemon or regular lemon - white ground pepper; - salt to taste.

Separate the yolks from the proteins, pour them into a deep bowl, mix thoroughly with a fork until smooth. Pour rice vinegar into them and beat the mixture with a blender or mixer, gradually adding soy or olive oil. The mass should thicken, become a homogeneous consistency and a light color.

Japanese cuisine is still a white spot for us in cooking. What do we know and are used to? Perhaps only rolls and sushi - we have already tasted them and fell in love. Everything else, from the first hot dishes to desserts and sauces, is a secret with seven seals. However, not all dishes are as exotic as we think. And some and in general are almost no different from our usual dishes. Almost, but not quite. For example, mayonnaise. It would seem that mayonnaise, it is also mayonnaise in Japan. An no.

Japanese mayonnaise is quite different from a traditional European sauce. Its taste is not so tart, but lighter and thinner, and the texture of the sauce is much more delicate. In Japan, this sauce is called tamago-no-mono, and to us it is known as Japanese mayonnaise. The Japanese season rice and noodles with their special mayonnaise, 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 with egg yolks, soybean oil, rice vinegar, white miso paste, ground yuzu peel, white pepper, and salt. Adapted to our tastes and abilities, the recipe for Japanese tamago-no-mono sauce allows you 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 miso paste has not yet been replaced.

Miso paste is a special condiment 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 sold, usually vacuum-packed and has a color from light yellow to dark brown. Miso paste can be very spicy and salty or quite mild. When choosing a pasta, keep in mind that the darker it is, the richer (saltier and sharper) 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 said, is quite simple. Its composition is complex. And the following ingredients are included in the traditional tamago-no-mono mayonnaise:

• Soybean oil - 230 g (incomplete glass);
• Eggs - 3 pieces;
• Rice vinegar - 20 g;
• Miso paste (white) - 50 g;
• Zest of Japanese yuzu lemon;
• White ground pepper;
• Salt.

Cooking:

Separate the yolks from the proteins (we don’t need proteins) and pour them into a bowl. Stir the yolks well with a wooden spatula, 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 beat, drop by drop (literally!) Pour soybean oil into a bowl. As a result, our sauce should thicken and become lighter.

Now add the miso paste to the sauce and mix again. Next, you need to grate the zest of one lemon or cut the peel and chop it in a blender and put in mayonnaise along with a pinch of white pepper. Finally, add salt to taste and beat the sauce well 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 possibilities. Therefore, by replacing some of the ingredients of the traditional recipe, we get an almost real tamago-no-mono.

Ingredients:

• 3 egg yolks;
• Juice of one lemon;
• 1 cup (incomplete glass) vegetable oil;
• A pinch of white ground pepper;
• 50 g miso paste (white);
• A pinch of ground lemon peel;
• A pinch of salt.

Cooking:

If the ingredients of traditional and adapted Japanese mayonnaise are different, then the method of preparation in these cases is the same. First, rub the egg yolks with lemon juice with a wooden spatula, and then, continuing to beat them, pour in the vegetable oil drop by drop, making the mixture thicken and turn white. Then add the miso paste, lemon zest, pepper and salt. Beat the mayonnaise again and take a sample.

Cook Japanese mayonnaise in small portions, because it is not recommended to store it for more than three days - it loses its taste and changes its texture. Try new recipes, cook with pleasure, and enjoy your meal!

Everything ingenious is simple! At first glance, distant exotic Japan reluctantly reveals the secrets of its cuisine to us. We love rolls, sushi, have tried all their types, but this island state also has something in common with European cuisine, and this is His Majesty Japanese mayonnaise!

It is hard to believe that there are people who do not know what the named sauce is. Majority believes that he is well acquainted 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.

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

Miso paste is a condiment made from fermented soybeans. 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 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 cuisine.

• 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 cited ingredients are not so rare in our kitchens, and some are really exotic, which is very rare. But something else is not to be expected from a sauce that comes from the Land of the Rising Sun.

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

1. We use only the yolks, separate them from the proteins 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, and continue whisking. You should get a thick, light-colored sauce.


4. Add pasta and continue to stir the sauce.


5. Grate the zest of the Japanese yuza lemon or grind it in a blender.


6. Add a pinch of white pepper to mayonnaise, do not forget to put a pinch of salt to taste.


7. Whisk the sauce again.

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

So, we continue our delicious topic. 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 - 50 g.


• A pinch of ground white pepper.


• Three chicken eggs.


• Juice of one lemon or apple cider vinegar - 20 g


• A pinch of salt.


• Grated peel of one lemon.

1. wooden Rub the egg yolks with a spoon until smooth.


2. Add lemon juice.


3. Continue whisking, pour in vegetable oil in a thin stream.


4. The mass obtained after this should thicken and turn white.


5. Next, add the miso paste, lemon zest, ground white pepper and salt.


6. Continue whisking the sauce for a while.


7. If the sauce is too thick, you can add one tablespoon of warm water.

There is another nice and very important feature of Japanese mayonnaise: it has fewer calories. If we compare 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 g of product.

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

In Japan, there are a number of establishments that are famous for the fact that every dish served contains mayonnaise, 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 consumed with bread, meat, and especially delicious with batter-fried seafood.

Japanese mayonnaise should be prepared 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"!

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In the cuisines of China and Japan, there are many dishes based on rice. The most famous are sushi, rolls, sashimi. But since the taste of rice is quite bland, various seasonings (most often sauces) are usually served with dishes from it. But to give juiciness and appetizing to food, it is often added Japanese mayonnaise. It is an essential ingredient in many types of rolls. For example, in Takinawa, along with fish, caviar, onions, vegetables, seafood, rice, there is certainly Japanese mayonnaise.

What goes with the sauce

Japanese mayonnaise perfectly complements the taste of rice, fish, vegetables, seaweed, seafood. It gives the dishes an extraordinary finesse. Therefore, Japanese chefs are increasingly using this delicate sauce in their professional arsenal. They put mayonnaise not only in rolls, but also in many other dishes, which emphasizes their willingness to accept non-standard culinary trends. Therefore, today in Japan you can try a lot of dishes with this sauce, from noodles to salads.

Features of Japanese mayonnaise and its composition

It should be noted right away that East Asian sauce is significantly different from European and American "brothers". Many of our compatriots are wondering what is japanese mayonnaise and what are its characteristics. Fans of East Asian cuisine will easily give the answer. Japanese mayonnaise is less calorie, light in texture and delicate in taste. Its traditional composition includes:

• egg yolks;
• Ascorbic or citric acid;
• Vegetable oil;
• rice vinegar;
• Spices and condiments.

Sometimes the Japanese prefer not a store-bought product, but a self-made one. Then they simply buy the necessary ingredients and mix them thoroughly until they get a thick, delicate creamy sauce.

The most common type of Japanese mayonnaise is Kewpie Mayonnaise. It can be purchased not only in the Land of the Rising Sun, but also in our stores. Mayonnaise is packaged in a soft plastic container and has a fairly long shelf life.

Unusual facts about Japanese mayonnaise

In the Land of the Rising Sun, the number of fans of this sauce is growing every year. A striking example is the presence in the capital of Japan of a specialized restaurant - "Mayonnaise Kitchen". It is famous for the fact that Japanese mayonnaise is present in every dish. So here you can try salads, desserts, snacks, pastries and even cocktails with this sauce. And especially valuable (and regular) customers in the restaurant have their own container with Japanese mayonnaise. It is served individually, and thrown away only after complete devastation.