Homemade Japanese Mayo

When it comes to condiments, Japanese mayonnaise, or Kewpie mayo, has a special place in the hearts of many. It’s richer, creamier, and has a delightful umami flavor that sets it apart from regular mayonnaise. Perfect for drizzling on sushi, salads, or just about any dish that needs a flavor boost, making it at home is both satisfying and surprisingly easy. Let’s dive into how to create your very own Homemade Japanese Mayo using just a few simple ingredients.

Why This Homemade Japanese Mayo Stands Out

Japanese mayo is known for its unique flavor profile, which is sweeter and more savory than its Western counterpart. This recipe uses pasteurized egg yolks for creaminess, Dijon mustard for a subtle kick, and a balance of vinegar and lemon juice that brings everything together beautifully. The addition of sugar enhances the overall flavor, making your homemade version stand out as a versatile and delicious condiment. Whether you’re using it as a dip, dressing, or spread, this mayo will elevate your dishes.

Ingredients at a Glance

• 2 large pasteurized egg yolks – These provide a rich base for your mayo.
• 1 ¾ teaspoons Dijon mustard – Adds depth and a hint of spice.
• 1 ½ cups neutral-flavored oil (canola or vegetable oil) – This is essential for emulsification.
• 2 tablespoons unseasoned rice vinegar – Contributes a mild tartness.
• 1 tablespoon fresh lemon juice – Brightens the flavor.
• 1 ½ teaspoons granulated sugar – Balances the acidity with a touch of sweetness.
• ½ teaspoon kosher salt – Enhances all the flavors.

Equipment & Tools

• Mixing bowl – For combining ingredients.
• Whisk or hand blender – Essential for emulsifying the mayo.
• Measuring cups and spoons – For accurate measurements.
• Storage jar – To keep your mayo fresh in the fridge.

Homemade Japanese Mayo Made Stepwise

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients on the counter. Make sure your eggs are pasteurized and your oil is neutral-flavored. This will ensure the best flavor and texture for your Homemade Japanese Mayo.

Step 2: Combine Egg Yolks and Mustard

In a mixing bowl, whisk together the pasteurized egg yolks and Dijon mustard until smooth and well-combined. This mixture serves as the base for your mayo.

Step 3: Slowly Add Oil

While continuously whisking, slowly drizzle in the neutral oil. It’s important to add the oil gradually to allow for proper emulsification. If using a hand blender, you can pour the oil in a thin stream while blending.

Step 4: Incorporate Vinegar and Lemon Juice

Once the oil is fully incorporated and the mayo is thick, whisk in the rice vinegar and lemon juice. These acidic components will help balance the flavors and give your mayo that signature tang.

Step 5: Sweeten and Season

Add the granulated sugar and kosher salt to the mayo. Whisk until fully dissolved and taste. You can adjust the sweetness or saltiness to your preference by adding more sugar or salt if desired.

Step 6: Store Your Mayo

Transfer the Homemade Japanese Mayo into a clean storage jar, seal it tightly, and refrigerate. It should last for about a week.

Variations by Season

• Spicy Mayo: Add a teaspoon of sriracha or your favorite hot sauce for a kick.
• Herbed Mayo: Whisk in fresh herbs like dill, chives, or basil for a refreshing twist.
• Citrus Mayo: Experiment with different citrus juices like lime or orange for a unique flavor.
• Garlic Mayo: Incorporate minced garlic or garlic powder for a rich, savory taste.

Troubleshooting Tips

• Mayonnaise Won’t Emulsify: Ensure that your oil is added very slowly at first, and that your egg yolks are at room temperature.
• Too Thick: If your mayo is too thick, whisk in a teaspoon of water or vinegar to loosen it up.
• Too Thin: If your mayo is too thin, slowly whisk in a bit more oil to help it thicken.
• Unpleasant Flavor: Adjust seasoning with more salt or sugar as needed to balance the flavors.

Best Ways to Store

Store your Homemade Japanese Mayo in an airtight container in the refrigerator. It’s best consumed within one week for optimal freshness and flavor. Always use clean utensils to scoop out the mayo to prevent contamination.

Homemade Japanese Mayo FAQs

Can I use raw eggs for this recipe?

For safety reasons, it’s recommended to use pasteurized eggs in this recipe to reduce any risk of foodborne illness.

What if my mayo separates?

If your mayo separates, you can try to re-emulsify it by adding a tablespoon of warm water and whisking vigorously. Alternatively, you can start with a new egg yolk in a clean bowl and slowly whisk in the separated mayo.

Can I use olive oil instead of neutral oil?

While you can use olive oil, it will impart a stronger flavor to the mayo. For the traditional taste of Homemade Japanese Mayo, a neutral-flavored oil is preferred.

How do I use Japanese mayo in recipes?

Japanese mayo is incredibly versatile! Use it as a dip for fries, a dressing for salads, or a spread on sandwiches. It also works wonderfully in sushi rolls and as a topping for grilled meats and vegetables.

What to Make After This

• Sushi Rolls
• Creamy Coleslaw
• Spicy Sriracha Dip
• Vegetable Sandwich

Bring It Home

Creating your own Homemade Japanese Mayo is not only rewarding but also a great way to customize flavors to suit your taste. With a few simple ingredients and some easy steps, you can enjoy this creamy and delicious condiment at home. Whether you use it in salads, sushi, or as a dipping sauce, you’ll find that this mayo quickly becomes a staple in your kitchen. So, gather your ingredients and get whisking—your taste buds will thank you!