Another adaption from Miss Shihoko. Japanese mayonnaise, is different from the standard mayonnaise that you buy in supermarkets and may be more familiar with. It’s creamer, thicker, and has a bolder egg taste with a subdued tangy sweetness with a much less acidic flavor.
More notes from Miss Shihoko
1 Use pasteurized egg if possible. I used a large egg’s egg yolk which weighs about 0.5oz (13g)
*2 If you don’t have or access to rice vinegar, you can substitute apple cider vinegar.
*3 I used rice bran oil. You can use any of vegetable oil that does not have any distinctive flavor.
*4 I used the leftover egg white for making scrambled egg or Tamagoyaki (Japanese rolled egg omelets).
*5 You can place them straight into the blender but I found it splashed everywhere and does not combine the ingredients well.
*6 Try to use it within the day you made or next couple of days. Mayonnaise can not be kept in the freezer. Sterilize the container by adding boiling water to it initially.
*7 Make sure you use about 10% vinegar to the total amount of mayonnaise you are making.
*8 This recipe makes about 9oz (250g)
Nutrition
Calories: 1023kcal | Carbohydrates: 6g | Protein: 3g | Fat: 114g | Saturated Fat: 91g | Cholesterol: 195mg | Sodium: 676mg | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
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