How to make
Beat the yolks with a wire whisk along with the rice vinegar.
From now on, I work with a liquidizer, so that it can emulsify the mayonnaise perfectly.
Place the liquidizer on the bottom of the bowl with the yolks (it is good for the bowl to be narrow and long). The appliance is switched on at a lower speed and the soybean oil is poured in a thin stream and as soon as it turns white at the bottom, the liquidizer is slowly pulled upwards, until the mixture is completely emulsified.
Finally, add the soy sauce and miso paste, lime peel and white pepper. Stir or liquidize it for a very short time.
If desired, wasabi can be added, if you like spicy food.
Since there are different variations of Japanese mayonnaise, you can try making it without miso paste - it still works well.
Soybean oil can be replaced with sunflower oil, but never with olive oil.
Rice vinegar can be replaced with lime or lemon juice.
The original recipe contains citrus junos peel, which is harder to find, that's why I used lime.
Somewhere they add a flavor enhancer - monosodium glutamate, but I do not recommend it, because it is quite controversial product, in a sense whether it is harmful or beneficial to our health and it is better not to take risks.
Japanese mayonnaise is used to accompany sushi, various meats, fish and vegetables.
