AuthorChef ChadTurning Japanese? Make your own Japanese Mayonnaise for your Jap Dishes.
For the dashi and vinegar mixture: In a small saucepan, bring the the cider vinegar and 1/4 cup water and dashi powder to a simmer over high heat.
Adjust the heat to keep it simmering, not boiling, until reduced to about 1 tablespoon for 5 minutes.
Transfer the vinegar-dashi concentrate to the jug of Breville blender. Add the egg yolks, process the mixture and gradually add the canola oil. The mixture should emulsify and thicken.
When all the oil has been incorporated, mix in the sugar and salt. You can add a little dashi or water to thin the mayonnaise so it will easily flow from a squeeze bottle but still hold its shape. It will thicken slightly once refrigerated. Transfer the mixture to a squeeze bottle.
Transfer the mixture to a squeeze bottle. Refrigerate and use within 1 week.
Ingredients
Directions
For the dashi and vinegar mixture: In a small saucepan, bring the the cider vinegar and 1/4 cup water and dashi powder to a simmer over high heat.
Adjust the heat to keep it simmering, not boiling, until reduced to about 1 tablespoon for 5 minutes.
Transfer the vinegar-dashi concentrate to the jug of Breville blender. Add the egg yolks, process the mixture and gradually add the canola oil. The mixture should emulsify and thicken.
When all the oil has been incorporated, mix in the sugar and salt. You can add a little dashi or water to thin the mayonnaise so it will easily flow from a squeeze bottle but still hold its shape. It will thicken slightly once refrigerated. Transfer the mixture to a squeeze bottle.
Transfer the mixture to a squeeze bottle. Refrigerate and use within 1 week.
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