Yuzu Kosho Mayonnaise

Name: Yuzu Kosho Mayonnaise
Yield: Makes about 100ml (3½fl oz/½ cup)
Cuisine: Japanese
Ingredients: 50 g (1¾ oz/¼ cup) soured cream; 50 g (1¾ oz/¼ cup) ready-made Japanese mayonnaise or Japanese-style mayoneizu; a pinch of Maldon sea salt flakes; 1 tsp yuzu kosho (ready-made or see Yuzu Kosho); 1 tsp lemon juice

Preparation info

Makes about
100 ml

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Yuzu kosho and Japanese mayonnaise are perhaps two of my favourite flavours, so why not combine them? I use this as a dip for tempura of soft-shell crab, or on steak, or even to dunk potato or cassava chips (fries).

Ingredients

50 g (1¾ oz/¼ cup) ready-made Japanese mayonnaise or Japanese-style mayoneizu

Asia
Japan
Fish course
Sauce
Pescatarian
South America

Method

In a bowl, mix all of the ingredients until well combined. Transfer to a sterilised, airtight jar and refrigerate. This flavoured mayonnaise keeps in the fridge for about a week.