🍶 Authentic Japanese Kewpie Mayo Recipe
Looking for the secret behind the creamy, tangy Japanese Kewpie Mayonnaise? This homemade Kewpie mayo recipe is rich, smooth, and packed with umami flavor – far better than regular store-bought mayonnaise. Perfect for sushi, salads, sandwiches, takoyaki, and more!
🌟 Ingredients (Reordered for SEO & Authentic Flavor)
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Vegetable Oil – 1 cup (neutral, like canola or sunflower)
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Egg Yolk – 1 (room temperature, helps in smooth emulsification)
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Rice Vinegar – 1 ½ tbsp (or apple cider vinegar as substitute)
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Lemon Juice – 1 tsp (adds tangy freshness)
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Sugar – 1 tsp (balances acidity)
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Salt – ½ tsp (adjust to taste)
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Dijon Mustard – ½ tsp (optional, for extra depth of flavor)
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Dashi Powder – ¼ tsp (optional, for authentic Japanese umami taste)
🥣 Preparation Method
1. Make the Base
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In a mixing bowl, whisk egg yolk, vinegar, lemon juice, sugar, salt, and mustard until smooth.
2. Emulsify
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Slowly drizzle in the vegetable oil while whisking continuously to form a creamy, thick emulsion.
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(For quicker results, use a blender or immersion blender).
3. Flavor Boost
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Add a pinch of dashi powder and whisk again to get that signature Japanese-style mayo umami.
4. Store Fresh
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Transfer into a sterilized glass jar and refrigerate.
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Shelf life: up to 1 week.
✅ Serving Ideas
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Drizzle over sushi rolls and poke bowls.
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Spread on sandwiches, wraps, and burgers.
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Use as a dipping sauce for fries, nuggets, and tempura.
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Essential topping for takoyaki and okonomiyaki.
