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We hope you got insight from reading it, now let’s go back to japanese mayonnaise recipe. To cook japanese mayonnaise you need 5 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Japanese Mayonnaise:
- You need 1 frozen egg (large) thawed
- Get 2 Tbsp white wine vinegar or rice vinegar
- Take 1 tsp Dijon mustard
- Provide 1/4-1/3 tsp Salt
- Use 200 ml light flavored olive oil or avocado oil
Steps to make Japanese Mayonnaise:
- In a freezer safe container freeze a whole egg until completely frozen about 4 hours. Then thaw the egg in room temperature prior to make the mayo.
- With a hand blender mix together the egg, vinegar, mustard, and salt until well blended.
- With the blender running, slowly add the oil, about 1 Tbsp at a time. Once you've add half of the oil, you may add more at once.
- Move the hand blender vertically about 2 minutes until you have thick mayo.
- Scrape the mayo into a glass Mason jar. You may store the mayo up to 2 weeks in the fridge.
Originally, Toichiro Nakashima invented this mayonnaise after several culinary trips to the United States. If you've ever tried Japanese mayonnaise, you'll have noticed that the taste is noticeably different. It's a little sweeter, perhaps thinner in consistency, and slightly off-white compared to American mayo. This is because it's made a little differently, most notably with a dose of MSG. Since then, Kewpie mayo has been one of the predominant household condiments there.
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