ЗРОБИ свій власний японський майонез Kewpie Mayo ВДОМА!
Recipe Information
Kewpie Mayo
Cultural Context
Kewpie Mayo originated in Japan in 1925 and has since become a beloved condiment, known for its rich flavor and creamy texture. It is often used in salads, sandwiches, and as a dipping sauce. Today, Kewpie Mayo is popular not only in Japan but also in various global cuisines, appreciated for its unique umami taste.
Add 2 tablespoons rice vinegar to a narrow glass.
Add 1.5 teaspoons sugar, 2/3 teaspoons salt, 1/8 teaspoons monosodium glutamate, 1/4 teaspoons hon-dashi, 1/2 teaspoons mustard powder, 1/4 teaspoons wasabi powder, and 1/8 teaspoons garlic powder to the glass.
Dissolve the dry ingredients in the glass.
Separate the egg yolk from the egg white.
Add 2 egg yolks to the mixture.
Add 240 ml of oil little by little while whisking constantly.
Continue whisking until an emulsion begins to form.
Beat until the mayonnaise becomes thick.
Equipment Needed
Dietary
Allergens
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