This version of the sauce is often added to sushi. Japanese mayonnaise differs from the usual milder taste. Miso paste and mustard powder give it moderate notes of sharpness. I advise you to cook in small portions, since it is impossible to store such mayonnaise for more than 2 days.
Ingredients
- Egg yolks - 3 pieces
- Miso paste - 2 art.l.
- Mustard powder - 1 tsp.
- Vegetable oil (odorless) – 200 ml
- Lemon juice - 2 art.l.
- Rice vinegar - 1 tbsp.l.
- Ground black pepper - 0,5 tsp.
- Salt - 0,3 tsp.
Step-by-step cooking recipe
Mix the yolks, mustard, rice vinegar and lemon juice. Beat for 2-3 minutes at high speed.
Without stopping the mixer, add the oil. Whisk everything together until the mass thickens.
Add miso paste, ground pepper, salt and mix well.
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