Equipment
Small mixing bowl
Small whisk
or Fork
Silicone spatula
or Spoon
Ingredients
8 servings
Base
- 100 g japanese mayonnaise
- 20 g white miso paste, room temperature
Flavor Enhancers
- 5 ml rice vinegar
- 2 ml toasted sesame oil
Nutrition (per serving)
48
Calories
1g
Protein
1g
Carbs
4g
Fat
0g
Fiber
0g
Sugar
190mg
Sodium
Method
01
Combine the room temperature white miso paste and rice vinegar in the small mixing bowl.
1m
02
Whisk the miso and vinegar together until perfectly smooth. Breaking down the miso with a liquid first prevents stubborn lumps from forming in the mayonnaise.
2mLook for: A smooth, uniform slurry with no chunks of miso remaining
03
Add the Japanese mayonnaise and the optional toasted sesame oil to the miso slurry. Whisk vigorously until the mixture is cohesive, glossy, and evenly colored.
2mLook for: Pale caramel color, glossy sheen
04
Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes before serving. This resting period is crucial for the flavors to meld and harmonize.
30m
Chef's Notes
- Japanese mayonnaise (like Kewpie) uses only egg yolks and incorporates MSG, which exponentially amplifies the umami of the miso. If using Western whole-egg mayonnaise, add a tiny pinch of MSG or an extra drop of vinegar to mimic the profile.
- For a spicy variation, fold in 5g of togarashi (Japanese seven-spice) or 10g of chili crisp during the final mixing stage.
- Always check your miso label if cooking for individuals with Celiac disease. While miso is traditionally gluten-free, some varieties like mugi miso are fermented with barley instead of rice.
Storage
Refrigerator: 1 week — Store in an airtight container. Separation may occur over time; simply stir to recombine.
