Japanese mayonnaise – a fine sushi sauce
Japanese mayonnaise, whose original name is tamongo-no-mono, is like any normal sauce in consistency, but in fact it is much more gentle, delicate for the palate. It includes soy paste – a soy paste – a popular spice in the Country of the Rising Sun, which is made from fermented soybeans.
Having in mind the native market and the substitutability of the original products, we offer you a variant of Japanese mayonnaise. The only original spice we’ll keep is Misso.
230 g of soybean oil or olive oil
3 egg yolks
20 g of rice or apple vinegar
50 light myso paste
1 juju / hybrid between mandarin and lemon / or plain lemon from the market
Dried white pepper
Salt to taste
Beat the yolks with a fork to get a smooth liquid. Then pour into the blender and add the vinegar and mix the products. While mixing, add the olive oil to get a homogeneous mixture. You should get a thick, light mass.
Brush the lemon on a fine grater and add it to the blender. As long as you mix, besides the bark, you add the Misso. Add spices to taste and mix well.
Close the product in a jar and keep in the refrigerator for no more than three days. Then the sauce loses its qualities and is not for eating.
Another alternative recipe for Japanese mayonnaise will appeal to eternally rushing urban people who love Asian cuisine.
Add mayonnaise to mayonnaise and get ready! The amount of wasabi depends on how many spicy sauces you prefer. This sauce can flavor fish and vegetable salads. The simplest of these is salad iceberg, avocado and shrimp. Tear the salad in small pieces, cut avocados on strips and add a little shrimp.