How To Make Japanese Mayonnaise

Learn how to make Japanese mayonnaise from scratch with this easy step-by-step guide! Discover the secret to its rich flavour, creamy texture, and signature umami boost, inspired by the beloved Kewpie mayo. This recipe features an all-egg-yolk base, rice vinegar infused with kombu, and a touch of Dijon mustard. Perfect for sushi, sandwiches, and everything in between. Try this at home and elevate your dishes with homemade Japanese mayo!

Ingredients
Egg yolk - 1
Dijon mustard - 5 grams
Sugar - 2 grams (about 1/2 teaspoon)
Kombu infused rice vinegar - 15 ml (Use at least one large sheet of kombu, broken into small pieces and cover with just enough rice vinegar for the infusion. You'll likely end up with more than the desired quantity.)
Neutral oil - 240 ml
Salt to taste

Instructions
1. In a mixing bowl, whisk together the egg yolk, Dijon mustard, and sugar until smooth and well combined. Add the kombu infused rice vinegar to the egg mixture and whisk until incorporated. This adds the signature tanginess to the mayo.
2. Begin adding the oil very slowly in a thin, steady stream while continuously whisking. Start with just a few drops at a time, then gradually increase as the mixture begins to thicken and emulsify. This step is crucial to achieve a smooth and creamy texture. Continue whisking and adding oil until you’ve used up all the oil and the mayonnaise reaches a thick, smooth consistency.
3. Taste the mayonnaise and add salt as needed. You can also add a bit more sugar or vinegar to balance the flavour according to your preference.
4. Transfer your Japanese mayo to an airtight container and refrigerate. It should keep for about 3–5 days.

For a faster process, you can use a blender or food processor to make the mayo, pouring the oil in slowly while the machine is running.

If the mayo is too thick, you can thin it out with a few drops of water or additional vinegar, depending on your taste.

______________

Follow us on Instagram:   / w2kitchn  

#W2Kitchen #kewpie #mayonnaise