{"id":109852,"title":"Homemade Japanese Mayonnaise (Kewpie-Style)","modified":"2025-10-29T15:24:44+01:00","plain":"Whether you call it Japanese mayonnaise or Kewpie, once you\u2019ve tried it, there\u2019s no going back.\n\n\n\nJapanese mayonnaise has a rich, eggy flavor with a sweet, gently seasoned profile (not spicy), and it\u2019s creamier in color and texture than standard mayo. Like so many Japanese creations, it packs a deep umami punch.\n\n\n\nJapanese people love to use this mayonnaise as a dip, topping, or seasoning, and you\u2019d be surprised how often it shows up in Japan. Personally, I use it for dipping karaage chicken or in my wing sauce.\n\n\n\nWhat is Japanese mayonnaise?\n\n\n\nKewpie is just one brand of Japanese mayonnaise, though it\u2019s become popular worldwide. Most Japanese mayos are sold in soft plastic squeeze bottles with a fine tip so you can draw the classic zigzag over your okonomiyaki.\n\n\n\nKewpie mayonnaise is instantly recognizable by the famous Kewpie doll logo on the bottle. You can buy it on Amazon.\n\n\n\nKewpie mayonnaise\n\n\n\nJust like soy sauce, sake, mirin, and miso, Japanese mayo has been a staple condiment in Japan since its introduction in 1925. Back then, there weren\u2019t many salad dressings, and many people simply dressed their salads with a spoonful of mayonnaise.\n\n\n\nWhat does Japanese mayonnaise taste like?\n\n\n\nYou\u2019ll notice it\u2019s tangier and sweeter than typical Western mayo. The texture is thicker and creamier.\n\n\n\nInstead of the distilled vinegar commonly used in Western versions, this Japanese mayonnaise uses rice vinegar or apple cider vinegar, which gives it a distinctive note you won\u2019t find elsewhere.\n\n\n\nJapanese mayonnaise fits perfectly into the culinary tradition of its origin, which has long excelled at weaving umami\u2014this fifth taste often described as \u201csavory\u201d\u2014into its cooking.\n\n\n\nIn Japanese mayonnaise, umami is especially pronounced, thanks to the clever addition of a small amount of MSG. That\u2019s what gives it its unforgettable character\u2014that little something that keeps you coming back.\n\n\n\nKaraage chicken is delicious dipped in homemade Japanese mayo\n\n\n\nTips for perfect homemade Japanese mayonnaise\n\n\n\nMayonnaise is an emulsion of oil, egg yolk, and vinegar. Oil and water in the yolk are two liquids that normally don\u2019t mix.\n\n\n\nEmulsification happens when you slowly add one ingredient to another while mixing very quickly. This disperses and suspends tiny droplets throughout. Here, the proteins and lecithin in the egg yolk act as emulsifiers.\n\n\n\n\nUse sunflower oil: use a neutral sunflower oil and avoid old oil or extra-virgin olive oil\u2014the emulsion won\u2019t form as well.\n\n\n\nMake sure the egg is at room temperature: in a cold egg, the components separate more easily, which makes emulsifying harder.\n\n\n\nUse mustard: it\u2019s there not just for flavor; it helps stabilize the emulsion.\n\n\n\nAdd a thin, continuous stream of oil: if you add the oil too quickly, the liquids won\u2019t emulsify, so pour very slowly as you blend it into the mixture.\n\n\n\nUse a blender or another electric whisk:  the key to great mayonnaise is tiny oil droplets. Store-bought mayo can seem lighter because commercial equipment is more powerful than home gear. If you have it, use electric equipment to make your mayo faster and more consistently (and with less arm work).\n\n\n\n\nShrimp pancakes, like the mayo, use dashi for an irresistible appetizer\n\n\n\nUltra-quick Japanese mayonnaise recipe\n\n\n\nIf you want a quick shortcut and can sacrifice a bit of nuance, mix 230 g of store-bought mayonnaise, preferably with a very high egg-yolk content, with 2 tablespoons of rice vinegar and 1 tablespoon of granulated sugar.\n\n\n\nJapanese mayonnaise recipe\n\n\n\n \n\n\n\n\n\n\tHomemade Japanese Mayonnaise\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 egg yolks, at room temperature2 tablespoons Dijon mustard300 g neutral oil1 teaspoon salt2 teaspoons granulated sugar0.5 teaspoon dashi powder2 tablespoons rice vinegar4 teaspoons lemon juice\t\n\t\n\t\tPlace the egg yolks and mustard in a bowl and whisk for 30 seconds to 1 minute.With a hand whisk or electric mixer running, slowly stream in the oil. The mixture will begin to thicken; continue for 1\u20132 minutes.Add the salt, sugar, and dashi powder; whisk to combine.Continue slowly adding the oil while whisking.Finally, add the vinegar and lemon juice; whisk until fully emulsified.Taste and adjust the salt and sugar to your liking. A pinch of MSG is optional.\t\n\t\n\t\tRefrigerate for up to 4 days\n\t\n\t\n\t\tJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109852"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109852\/revisions"}],"predecessor-version":[{"id":109986,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109852\/revisions\/109986"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/1990"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}