Japanese-Style Kewpie Mayonnaise
Recipe GLPR5759e930b27e24
A creamy, rich mayonnaise inspired by traditional Japanese Kewpie mayo. This homemade version combines egg yolks with vegetable oil and a blend of vinegars, mustard powder, dashi, garlic, and MSG for an umami-forward condiment that's slightly sweeter and more savory than Western-style mayo. Perfect for sushi, ramen, karaage, and other Japanese dishes. Emulsifies in minutes with simple whisking.
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Ingredients
2 tablespoons Rice vinegar
1⅓ tablespoons Malt vinegar
1 teaspoon Diamond Crystal kosher salt (or use half the volume of table salt)
½ teaspoon Monosodium glutamate (MSG) powder
½ teaspoon Japanese mustard powder
⅛ teaspoon Hon-dashi powder (Japanese fish stock seasoning)
⅛ teaspoon Garlic powder
2 Large egg yolks
1 cup Vegetable oil
Directions
In a clean, dry bowl, combine the rice vinegar, malt vinegar, kosher salt, MSG powder, mustard powder, hon-dashi powder, and garlic powder. Stir until the salt and powders dissolve completely.
Add the egg yolks to the vinegar mixture and whisk together until fully blended and lighter in color, about 1 minute.
While whisking continuously, begin adding the vegetable oil one drop at a time. This initial phase is critical for emulsification. Continue whisking steadily as you add the oil very slowly—do not rush.
Once the mixture begins to thicken and pale noticeably (after about 1/4 of the oil has been incorporated), you can increase the rate to a thin, steady stream while maintaining constant whisking.
Continue whisking and pouring the remaining oil in a steady stream until all the oil is fully incorporated and the mayonnaise is thick, creamy, and pale yellow.
Taste and adjust seasoning if desired. Transfer to a clean jar and refrigerate. The mayonnaise will keep for up to 1 week when stored in an airtight container in the refrigerator.
