Japanese mayonnaise, or Tamago-no-mono: a recipe for cooking

All ingenious is simple! At first glance, distant exotic Japan reluctantly reveals to us the secrets of its cuisine. We really like rolls, sushi, tried all their kinds, but there is this island country and something in common with European cuisine, and this is His Majesty Japanese mayonnaise!

It's hard to believe that there are people who do not know what a sauce is. Most people think that this product is perfectly familiar, but in fact you can discover something new ... It's about Japanese mayonnaise, or, as it is called in the Land of the Rising Sun, tamago-no-mono. Mmm ... mysterious, is not it?

What is the difference between Japanese and mayonnaise? First of all, the texture of the sauce itself is more tender, lighter, taste more refined. In Japan it is used for filling rice and noodles, also for 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 - it is a pleasure from the very process of cooking. German writer Gunter Grass is its author. And it is impossible not to agree with him, especially if the recipes are simple and original in composition.

We will need:

• Egg yolks;
• Rice vinegar, which can be replaced with lemon juice or apple cider vinegar;
• Soybean oil (replace with our sunflower or olive oil );
• Ground peel of Japanese lemon yuzu (replace with peel of ordinary lemon or even lime);
• salt;
• Pepper white;
• White paste miso (it can not be replaced and cooked at home is unrealistic).

Miso paste is a seasoning prepared from fermented soy. You can buy it in large supermarkets, like the familiar soy sauce, marinated ginger and burning wasabi. When buying pasta, you need to pay attention to its color: the darker it is, the more it will taste. Miso paste is sold in a special vacuum package, with the help of which its properties and initial state remain as long as possible.

The rest of the ingredients of this product are familiar and familiar. We offer your attention as a traditional way of preparing tamago-no-mono, and adapted for our cuisine.

Traditional Ingredients

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

• Paste miso (white) - 50 g;
• Ground pepper white - to taste;
• Salt - to taste;
• Soybean oil - 250 g;
• Eggs - 3 pieces;
• Rice vinegar - 20 g;
• Peel yuzu (Japanese lemon) - to taste.

Some of the previously mentioned ingredients are not that rare in our kitchens, and some are really exotic, which is very rare. But something else can not be expected from the sauce that comes from the Land of the Rising Sun.

Japanese mayonnaise: traditional recipe

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

1. We use only the yolks, we separate them from proteins and rub them into a homogeneous mass with a wooden spoon.
2. Pour a thin trickle into the liquid mass of rice vinegar and whisk thoroughly.
3. Drop by drop into the bowl soybean oil, continue to whisk. Must be a thick sauce of light shade.
4. Add the paste and continue stirring the sauce.
5. Zedra of Japanese lemon yuza rubbed on grater or chopped in a blender.
6. We add in a mayonnaise a pinch of white pepper, do not forget to put a pinch of salt to taste.
7. Once again, beat the sauce.

That's all! Our mayonnaise is ready for use.

Pay attention to this kind of spices - white pepper, which has a subtle taste, less burning, unlike black. It is especially suitable for light sauces. This pepper is recommended for indigestion, obesity and high temperature. In addition, it contains three times more vitamin C than an orange, and the essential oils contained in it improve muscle tone.

Adapted recipe for Japanese mayonnaise

So, we continue our tasty topic. We will replace some ingredients of the traditional recipe for products having similar taste qualities, and we will get a recipe of such sauce, as mayonnaise, adapted under our conditions and possibilities. 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.

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

1. With a wooden spoon, chop yolks of chicken eggs to a homogeneous mass.
2. Add the lemon juice.
3. Continue to beat, pour a thin trickle of vegetable oil.
4. The mass obtained after this should thicken and whiten.
5. Next, add the miso paste, lemon zest, white ground pepper and salt.
6. We continue to beat the sauce for a while.
7. If the sauce is too thick, then you can add one tablespoon of warm water.

Energy value

There is another pleasant and very important feature of Japanese mayonnaise: it has fewer calories. If you compare it with usual 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 the figures pleases, because you can eat delicious and stay slim and healthy. What can be more pleasant is to try something new and discover the piquant taste of oriental cuisine!

Recommendations

In Japan, a number of establishments have been opened, which are famous for the fact that each served dish contains mayonnaise, which is even used in cocktails and desserts. To date, the versatility of using a sauce such as Japanese mayonnaise is striking. Its tender taste complements not only vegetables, rice and reveals a unique taste of fish, but it is especially combined with many kinds of rolls. It can also be used with bread, meat and especially tasty - with seafood fried in batter.

You can prepare Japanese mayonnaise in small portions. Keep this sauce is not recommended for more than three days, otherwise it loses its flavor and changes its consistency. Try this new, glorious recipe! Glad your loved ones. Communicate with each other, smile, cook with pleasure. Enjoy your meal! Or, as the Japanese say, "itadakimass"!