- Today we're testing the MYO mayonnaise machine.
It's a machine just dedicated to make mayo.
Who doesn't want that?
So with the mayo machine, we'll test two recipes.
We'll do the recipe they suggest on the manual.
And then we'll try to replicate the traditional Kewpie,
my favorite.
I'm just going to pretend I know what this says.
Of course, everything's in Japanese.
But it's okay we have Google translate to help us.
We're gonna start with the recipe in the manual.
We have one egg, some salt and pepper, oil and vinegar.
Super simple.
So this is your egg separator.
You'll put that on top.
Crack the egg in here.
And you know what?
Just this little thing, might be worth getting
the gadget for, right?
Because it separates your egg so easily.
Take this second layer, straight on top.
Then you add the yolk.
Then we'll add some salt.
Pepper.
All right the vinegar.
We're gonna let this run before adding the oil,
for two minutes.
Then we'll add the oil.
Ready for this guys?
(machine running)
That's amazing.
You know, nobody thinks about making mayo at home.
But like if you have this,
why wouldn't you make mayo, like everyday.
So now we're ready to add the oil,
it's been two minutes.
There's this little hole, on top
and that's where it'll slowly drizzle into the egg yolk.
Guys, what's the key to great mayo?
It's, you know, it's the emulsification.
You know, you want it to blend really, really well,
not have anything separated.
And I think that's why making mayo is tricky at home.
Because it's hard to emulsify the ingredients
unless you have like, a food processor.
I think it's done.
(machine powers off)
Okay, so you see that beautiful creamy egg yolk.
That's been emulsified with oil.
And then here's the egg white.
Normally you don't add egg white to mayo.
But, it's okay.
So, egg white comes out.
And basically you're just supposed
to mix these two together.
And that's it, that's mayo.
Then I think you're just supposed to like,
kinda fold it in together.
So this doesn't look like mayo to me.
But it's okay, it's more like light,
and airy because of the egg white.
And also it's like, a little chunky.
Um, I'm going to taste it now.
That's so weird.
Okay that's not really mayo texture.
It doesn't taste like mayo,
and the texture's not like mayo,
and it's because of the egg white,
which I was already concerned about.
Okay, so we're now going to try to replicate Kewpie.
For those of you who don't know,
Kewpie is a very famous Japanese mayo,
with a baby on it.
Just look for the baby.
And why the baby?
Leave a comment.
I don't know, tell me.
So we have some lemon, mustard, some dashi powder,
salt, sugar, rice wine vinegar,
and of course your egg and oil.
Kewpie mayo has MSG in it,
and we're using dashi powder to mimic that MSG flavor.
We're not going to do the whipped egg white
because I thought that texture was just really off.
All right so, we got the egg yolk.
Just adding some salt.
Okay so, the rice wine vinegar.
So, we got the dashi powder.
Sugar.
Um, just some mustard.
Lemon juice.
And then we'll let this go.
(machine running)
Two minutes.
I mean, of course this is more yellow right now.
But that's because we didn't add the oil yet.
Maybe we added too much mustard.
So I don't think this whole thing, is gonna fit in here.
But we'll do our best.
All right.
What do you think you guys?
Too yellow right?
Still too yellow?
Let's stop it and see what it looks like.
It's the moment of truth.
Oh my gosh, look, it's thick.
It looks actually really beautiful.
Beautifully emulsified.
Look at that mayo.
I don't know man, this might be the best one yet.
Because we're replicating Kewpie,
obviously we we gotta do a side-by-side comparison.
Flavor, taste, texture.
All the things.
The Kewpie is thicker, definitely.
This is a little softer, a little looser.
Color wise, lighter.
So we're gonna fry some chicken.
Just because we have mayo, so we have to make fried chicken.
All right so this is the mayo that was called in the manual.
This one is us trying to replicate Kewpie.
And then this is Kewpie.
Okay so starting with, I really don't wanna eat this but,
I guess the job calls for it, right?
Oh my gosh, it's just weird.
It just tastes like air, really.
This is the Kewpie mayo that we tried
to replicate in the machine.
It's so good.
It tastes honey mustard and mayo put together.
Oh and the texture is perfect.
It's like, even better than mayo texture.
It's like super, like silky.
And of course Kewpie.
Delicious, fatty.
Okay so, overall, I mean I thought it was amazing.
Just because it's like super fun,
and honestly it's more like a toy than a gadget.
And this worked perfectly.
You don't have to bust out your food processor,
and plug it in a wall.
This is battery-operated.
You can like, walk around with it.
Like I can make mayo, right now
while walking around this place.
Like it's amazing, see?
(off-screen laughter)
Walking away now making mayo.