A rich, aromatic Japanese-style mayonnaise made with egg yolks and umami-boosting ingredients. Perfect for sushi, okonomiyaki, and all your favorite Japanese dishes.
vejetaryensütsüzhızlı
Toplam
15 dk
Hazırlık
15 dk
Zorluk
Orta
Malzemeler
13 kalem
8 kişi
Main Kewpie Mayonnaise
Easy No-Egg Version (Optional)
Yapılışı
İpuçları
Temperature matters: always use room-temperature egg yolks — cold yolks emulsify poorly and increase the risk of the mayo splitting.
If the mayonnaise splits or breaks, you can rescue it by starting with a fresh egg yolk in a clean bowl and very slowly whisking the broken mayo into it drop by drop.
For a more authentic umami depth, you can add a small piece of kombu to the rice vinegar and let it infuse for 30 minutes before using, or dissolve a small amount of dashi powder into the vinegar.
Notlar
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