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Japanese mayonnaise

Connoisseurs of Japanese cuisine will appreciate this delicate sauce! Japanese mayonnaise is called tamago-no-moto. It is used in the preparation of some Japanese dishes. But it's also very pleasant to use it just as a sauce.
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Japanese mayonnaise
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 % 3 g
Fats 94 % 64 g
Carbohydrates 1 % 1 g
607 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min
Wipe the egg yolks with the addition of rice vinegar or lemon juice. Then add vegetable oil in small portions and whisk at the same time to get a uniform thick mass. We stop when we have had enough.
Add miso to Japanese mayonnaise, the remaining ingredients: salt, zest and pepper. Mix until smooth.

Caloric content of the products possible in the composition of the dish

  • Miso - 199   kcal/100g
  • Miso Paste - 199   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Ground hot pepper - 21   kcal/100g
  • Egg yolks - 352   kcal/100g
  • Lemon zest - 47   kcal/100g
  • Rice vinegar - 20   kcal/100g

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