If you've ever tried Japanese mayonnaise, then you'll know exactly what all the hype is. While mayonnaise exists in many different countries, Japanese mayonnaise tends to be thicker and creamier compared to other countries' mayonnaise. With Japanese mayonnaise brands such as Kewpie becoming all the rage overseas, you may be tempted to try Japanese mayo out for yourself too. However, if you don't use mayonnaise often or don't want to buy a big tube or jar of it, you can make your own kewpie-like Japanese mayonnaise at home!
Before we get into our Japanese mayo recipe, let's briefly dive into what makes the Japanese version different from other countries' counterparts. For more information about Japanese mayo or Kewpie mayo, be sure to check out our blog!
As mentioned previously, Japanese mayonnaise is very creamy. It is also quite rich in flavor. This is due to the fact that egg yolks are used instead of whole eggs. The last big key difference is that rice vinegar is used in Japanese mayonnaise recipes, which adds a tangy flavor and also a slight sweetness. Even if you're not a fan of regular mayo, it's definitely worth trying Japanese mayonnaise at least once.
Now, without further ado, we're going to share our easy, homemade, kewpie-like Japanese mayo recipe!
Note: since this is a freshly made sauce, please store it in an airtight container and use it within 1 day after making.
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Total servings: 2
- 1 Egg Yolk
- 1/2 Tbsp Rice Vinegar
- 1/4 tsp Salt
- 80 ml Vegetable Oil (or flavorless oil)
While this mini muddler is mainly used for measuring miso paste, it also works extremely well as a mini whisk! If you are making sauces or condiments (such as this homemade Japanese mayo) in small batches, then this miso muddler is the perfect tool to use! It also works extremely well for other purposes such as beating eggs, making dressings, or even mixing pancake batter.
1) Gathering the Ingredients
Gather all the ingredients. Bring the egg to room temperature before separating the yolk.
2) Mixing the Egg Yolk
Add the egg yolk, salt and vinegar to a mixing bowl and mix well to incorporate the ingredients. You can either mix by hand or us an electric mixer.
3) Streaming the Oil Into the Mixture
Begin adding the oil, but in small amounts. Be sure to combine the oil thoroughly into the mayo mixture before adding more.
Note: If you add the oil in all at once, the mixture will remain a liquidy texture instead of getting creamy.
4) Thickening the Mayo Mixture
You will notice the mayo mixture begin to thicken as you add in the oil. Keep streaming in the oil little by little and thoroughly mixing until the mayonnaise has reached your desired temperature.