The real secret behind the taste of Japanese mayo recipe is the rice vinegar rather than the distilled vinegar. When anyone visits Japan, the first food that they would like to try is the Sushi!
It is a very interesting fact most Sushis contain this mayo and we are really excited to share the Japanese mayo recipe here! The home-made recipes are always fresh and healthier as we adjust the ingredients as per our needs.
Though the final taste may slightly vary, ultimately the gap gets filled as it is healthier and made by us! No restaurant food equals the wellness of dishes prepared at home.
All you need to do is to stay tuned for an exotic Japanese mayo recipe! In Japan, people use it as the dipping sauce, as a replacement for cooking oil and also as sushi toppings.
Ingredients of Mayo
The most healthy ingredient of this mayo is the egg and here we are just adding the egg yolks in contrast to the Americans mayo! It is better to use canola oil though you have all the freedom to use any type of oil.
The next best choice is the grapeseed oil. Once we are done with the oil, we can go ahead with dashi stock. Do remember to add the slightly warmer stock during the Japanese mayo recipe preparation.
To prepare the vinegar, we need rice vinegar and an equivalent amount of lemon juice. Next, take salt and preferable sea salt as it improves the texture of the mayo.
In order to give a sweet taste to the fine product, just add a teaspoon of sugar during its preparation. Also, you will experience a fantastic flavor when you add a teaspoon of mustard oil to the final mixture.
The Japanese mayo recipe is thinner than that of the western ones and therefore, we adjust the thickness by actually adjusting the dash stock. So if you wish to decorate your sushi with the mayo on the top, then it is better to add just a little of dash stock!
How to prepare Japanese Mayo?
The Japanese mayo needs a step-by-step blending of all our ingredients in an order. if you interchange the order, then it means you are spoiling the recipe.
It is required to smoothen the egg yolks by beating them either with a hand-blender or electric blender. The latter finishes our job in a few minutes and we recommend you to go ahead with the same.
But if you feel like it is expensive to invest in such blenders, then hand blenders can do! Once the egg is liquefied, add the other ingredients such as the rice vinegar, sea salt, sugar, mustard oil, and lemon juice.
Now, blend them well with a low speed. After that have combined well, add the canola oil little by little. It is important to add in smaller quantities and to continue the blending process.
As this step gives the required texture to the final Japanese mayo recipe. Once you add all the oil at one-time, then the mayo becomes thin with no real texture. The oil presents a thick & creamy texture to the mayo.
You can now view the mayo as a thick paste and it’s time to add the dashi stock. This stock slightly thins the mayo to be easier to spread across various recipes. Also, this is the specialty of the Japanese mayo recipe!
Mayonnaise tastes good and it is healthier as well
Mayonnaise tastes good and when it is prepared at home, it is healthier as well! Most people think that the homemade foods are never comparable to the restaurant foods with respect to its taste.
This Japanese may recipe breaks the thought and excels in taste, flavor, and texture!
All you need is a blender to work on the recipe and don’t forget to use rice vinegar instead of distilled vinegar! Proper ingredients mean proper preparation and it gives great taste!