¼ cup white miso paste (see Note above)
2 teaspoons rice wine vinegar, plus more to taste
4 teaspoons honey, plus more to taste
¾ cup vegetable oil
Up to 1 tablespoon water
Combine the egg yolk, miso paste, vinegar, and honey in a
tall narrow cup that will just fit the head of your immersion
blender. Carefully pour in the oil, so that it floats on top of
the other ingredients. Insert the blender into the bottom of
the cup, turn on the blender, and slowly draw the head up
through the oil: a thick emulsion should form as you do so.
Transfer the mayonnaise to a bowl and whisk in more
vinegar and honey to taste. Add up to 1 tablespoon water to
thin the sauce to the desired consistency. It should be thick
and cling to your finger or a spoon but not feel pasty or
waxy on your tongue.
HOW TO PREPARE COMMON
TEMPURA INGREDIENTS
INGREDIENT PREPARATION
Green Beans Trim the ends