japanese mayo

Discover how to make creamy homemade Japanese mayo like Kewpie mayo without any risk &amp; additives. Step by step photo instructions and a video.

Homemade Japanese Mayo

tbsp Rice Vinegar ((15 grams) *2)

lemon juice ((5 grams))

tbsp dijon mustard ((7.5 grams))

tsp sugar ((5 grams))

salt ((1 grams))

vegetable oil ((100 grams/4 ounces)*3)

Crack the egg into a container and leave it in 140°-160°F ( 60-70°C) hot water bath for 5 minutes.

Do this extra step if you are using non pasteurised egg

Separate the egg to egg yolk and white. *4

Combine all ingredients except oil in a small mixing bowl. *5

Transfer the egg yolk and other ingredients mixture into a electric blender.

Add a small amount of oil at a time and blitz or pulse the blender.

Repeat this step until all the oil is added and egg mixture and oil has emulsified creamy.

Transfer the Japanese mayo into a sterilized container. *6

Japanese Mayo

https://content.jwplatform.com/videos/CueQxDDe.mp4

Japanese Mayo.mp4

This single serve creamy shrimp ramen tastes like it came out of a restaurant and takes 10 minutes to make — no seasoning packets required.

10 Minute Single Serve Creamy Shrimp Ramen

Bone Broth

Ponzu Shoyu (ponzu with soy sauce

tbsp Miso paste (white)

tbsp Japanese Mayo

Garlic (minced)

tsp Ginger (grated)

tbsp Chili garlic sauce

Ramen noodles package (no seasonings)

Spinach

Carrots (shredded)

oz Shrimp (raw, deveined)

Lime juice (to taste)

Green Onion (for serving)

Add bone broth, ponzu and miso to a pot and bring to a boil, then reduce to a simmer and cover. I added a squeeze of lime here too. If you love tart, citrus flavor, do the same!

To a small bowl, add your egg, Japanese mayo, grated garlic and ginger, and chili garlic sauce and whisk to combine.

Temper your egg mixture by ladling/spooning the hot broth into the eggs, one spoonful at a time while whisking. Add a few ladles/spoonfulls or so altogether. This will slowly raise the temperature of the eggs so they don’t scramble when you add the whole bowl to the pot of broth.

Add your uncooked ramen noodles, spinach, and carrots to broth and cook a few minutes.

Once ramen is almost done cooking, turn off the heat, add your shrimp and tempered egg mixture into the broth and stir.

Serve ramen in a bowl topped with green onion and a squeeze of lime and enjoy!

Top 2 japanese mayo recipes from across the web

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Homemade Japanese Mayo

10 Minute Single Serve Creamy Shrim...

Top 2 japanese mayo recipes from across the web

The most viewed japanese mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Japanese Mayo

10 Minute Single Serve Creamy Shrim...

The most viewed japanese mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine