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Patrick MacBrehan

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  1. I think you're right that MSG will probably do the trick! Adding shiso, miso, mentaiko or whatever should make that lack less prominent. I'm hoping! In Japan, I'd just buy mentaiko mayonnaise, but that doesn't seem to be available in the UK. It seems a shame to add fresh mentaiko, which I can buy, to not-exactly-fresh mayonnaise. Thanks for the recipe, Hiroyuki, I'll try adding some cider vinegar next time. Who knows what will happen!
  2. Hello! I've been reading this forum off and on for a while, but this is the first time that I've posted anything. My question is about mayonnaise! And obviously Japanese style mayonnaise at that. I've just returned from a summer spent in Osaka and I bought a number of cooking books while I was out there. A couple of these deal with dressings and sauces and there is a mayonnaise recipe I've been working on from the two examples I've got. So, it's more or less (ratios and such I haven't quite fixed): Two egg yolks 50ml vinegar 160-180ml salad oil And also salt, pepper, sugar, mustard (to taste, the seasoning is proving the challenge!). Has anyone ever tried making their own Japanese mayonnaise? My results so far are okay, but I was wondering whether anyone had any tips. I presume that Kewpie and similar are made with pasteurised eggs for shelf life. Obviously, reaching for the squeezy bottle does save rather a lot of time. My favourite brand in Japan was one that used kurozu in place of normal rice vinegar. Suggestions welcomed!
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