You will need
    • 230 g of soybean oil;
    • 3 eggs;
    • 20 g rice vinegar;
    • 50 g white miso paste;
    • lemon zest;
    • ground white pepper
    • salt to taste.
Separate the yolks from the whites and pour them in a bowl. Stir the yolks with a wooden spoon until liquid. Continuing to stir, add rice vinegar. Instead, you can use Apple cider vinegar or lemon juice. Whisk the ingredients with a whisk or with a mixer.
Pour in the mixture dropwise literally half a Cup of soy oil and whisk thoroughly. The remaining oil add in the sauce a little bit. The mixture should be uniform and thick consistency and turn white. If you are unable to find soybean oil, replace it with vegetable.
Add in the miso paste. It is a fermented paste of boiled and mashed soya beans, with the addition of barley, rice, wheat, water and salt. It is red and white. For the preparation of mayonnaiseand you should take the white miso. This kind of pasta has a sweet taste with a light cheese note. It gives Japanese mayonnaisea slightly extravagant taste. After adding the miso paste sauce mix again.
Chop lemon zest into small pieces and grind in a blender. Add a pinch of zest and white pepper in the sauce, salt and all carefully mix. Japanese mayonnaise is ready. Don't be afraid to experiment with his taste. Optionally you can add a little mustard. In addition, the mild taste of this mayonnaiseand you can easily add, adding, for example, wasabi. In this case, the sauce is pleasantly witty.
Japanese store mayonnaise in a sealed container in the fridge. Do not refrigerate it and use within three days from the date of preparation.