Equipment
Small mixing bowl
Whisk
or Fork
Ingredients
10 servings
Base Ingredients
- 120 g mayonnaise
- 30 g white miso paste, room temperature
Optional Enhancements
- 5 ml rice vinegar
- 2 ml toasted sesame oil
Nutrition (per serving)
89
Calories
1g
Protein
1g
Carbs
9g
Fat
0g
Fiber
0g
Sugar
188mg
Sodium
Method
01
Measure the mayonnaise and room-temperature white miso paste into a small mixing bowl.
2m
02
Whisk the ingredients vigorously until the miso is completely incorporated into the mayonnaise, ensuring no lumps of paste remain. If using rice vinegar or toasted sesame oil, whisk them in now.
3mLook for: Uniform pale ivory color with no distinct streaks or dark lumps
03
Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes. This resting phase allows the complex fermented notes of the miso to expand and marry fully with the fat of the mayonnaise.
30m
Chef's Notes
- For the most authentic izakaya-style flavor, seek out Japanese mayonnaise. It is made using only egg yolks rather than whole eggs, and utilizes rice or apple cider vinegar instead of distilled white vinegar.
- White miso, or shiro miso, undergoes a shorter fermentation period and has a higher rice-to-soybean ratio, providing the sweet, mellow umami needed for this delicate condiment without overpowering it.
- This mayonnaise acts as a brilliant canvas. Try folding in a splash of yuzu juice for a floral citrus kick, or a pinch of shichimi togarashi if you prefer a subtle, lingering heat.
- Because miso is a living fermented food, it contains active enzymes. When mixed with mayonnaise, it can gradually thin the consistency over several days. Make only what you plan to consume within a week.
Storage
Refrigerator: 1 week — Store in an airtight container. Separation may occur over time; simply stir before using.
