Get to work on an egg: the Ultimate MYO mayonnaise maker
In November 2018, we told you about the Ultimate NTO natto mixing machine. The ‘Ultimate’ food mixer range is back, and this time… we’re making mayonnaise.
Mayonnaise ga daisuki desu!
Mayo isn’t Japanese originally. But maybe you’d be surprised how much Japanese food comes with mayo. Takoyaki, okonomiyaki, katsu sandwiches, fried chicken, pizza, you name it.
We’ve even got a restaurant here in Osaka called Mayonnaise Honpo, where they serve it up with every dish. (Even the desserts.) They make their own mayo, in over 25 flavours. Wasabi, mustard, sesame… coffee… chocolate… strawberry…
And let’s never forget those weird Kewpie mayonnaise Japanese TV ads.
(Fun fact: 2019 marks the 100th anniversary of Kewpie!)
So saying ‘Japan loves mayo’ feels super normal to us. Where else would a quick mayo maker – an ‘Ultimate’ one – like this have been invented?
‘Ultimate’ Japanese food prep tools
First up, before the Ultimate NTO came out we had the Ultimate TKG machine. A ‘tamago kakegohan’ maker, for dropping a perfectly separated raw egg yolk onto your bowl of white rice.
The Ultimate MYO takes us to the next stage in putting a raw egg on your food. You’re gonna do more with that yolk before you eat it this time.
Here’s what you get with the set. There’s a mayo cup, with the single mixer arm, and a meringue cup with vented double mixers. The 2 red cups – 1 small, 1 big – are for measuring out liquids.
In this pic, the red top on the machine is the oil filter and the one next to the cups is the egg separator. Remember which is which, you’ll need to swap them out during the mayo making process.
At least the Ultimate MYO machine‘s electric this time. The natto mixer had to be stirred by hand, making you work harder for your food.
1 egg, 4-ish steps, less than 10 mins
The Ultimate MYO’s simple to use – that’s a relief. And you only need 1 egg to give it a try. (Plus some oil and seasoning.)
The website breaks things down into 4 steps, which are really more than 4 if you think about it too hard. But the steps are easy to follow, and there’s a YouTube clip to help you out:
Step 1: with the mayo cup removed and the meringue cup on, break an egg on top of the egg separator. The egg white’ll drop down into the meringue cup – save the yolk for the next step.
Wait, wait wait. Before we go on, why are they separate? Japanese mayo, like Kewpie’s mayo range, is often made with just the yolk instead of the whole egg. Now you know that, let’s carry on…
Step 2: take the egg separator off, put the mayo cup on, pour the egg yolk in, and add seasoning. The guide suggests salt and pepper to taste, and a small red cup of vinegar.
If you wanna add anything else to your mayo, like wasabi, garlic, herbs or lemon/lime juice, this is the time.
Put the oil drip filter on top (don’t add any oil yet), press and hold the button, and let both the mayo and meringue cups mix for 2 minutes.
Step 3: put 3 big red cups of cooking oil into the filter, and mix for another 3 minutes. The oil will slowly drip through as the mayo keeps mixing, so it gets stirred in evenly.
Step 4: mix the egg yolk mayo and egg white meringue together to your own taste, and eat. Or keep going with that mixer for 2 more minutes, to make the mayo even thicker.
Either way, in under 10 minutes you’ll have homemade Japan-style mayo ready to go.
Make your own mayo, the Japan way
Order an Ultimate MYO machine from Japan – check DEJAPAN to see where it’s in stock. You can also find and buy the Ultimate NTO natto stirrer and the Ultimate TKG tamago kakegohan maker online.
