Sesame Miso Mayo
Serves 1
Directions
- 1Pour 500ml of soy milk into the blender.
- 2Add 1 litre of rapeseed/canola oil.
- 3Add 75ml of vinegar.
- 4Add 100ml of blended sesame oil.
- 5Add 47ml of mirin for sweetness.
- 6Add 75ml of soy sauce for salt.
- 7Add shiro (white) miso, which is the least fermented.
- 8Add brown unpasteurized miso, which is less sweet.
- 9Add equal parts of white and black sesame seeds.
- 10Add 30g of sugar.
- 11Add a touch of Japanese salt.
- 12Blend all the ingredients until the motor sounds like it's laboring, indicating it's thick at the bottom and all the way up, with maybe less emulsified at the top.
- 13Decant the blended mixture into a 4-litre container.
- 14Whisk it until it's all homogeneous and thick, mayonnaise-esk or emulsion-esk.
- 15Taste the mayo to see if any adjustments are needed.
Ingredients
- 500 ml soy milk
- 1 litre rapeseed/canola oil
- 75 ml vinegar
- 100 ml blended sesame oil
- 47 ml mirin
- 75 ml soy sauce
- equal parts shiro miso (white, least fermented)
- equal parts brown unpasteurized miso (less sweet)
- equal parts white sesame seeds
- equal parts black sesame seeds
- 30 g sugar
- touch Japanese salt
Equipment
blender4 litre containerwhisk
Tips
- Blend the mixture until the motor sounds like it's laboring a little bit, indicating it's thick at the bottom.
- After blending, decant into a 4-liter container and whisk until it's homogeneous and thick, like mayonnaise or emulsion.