📝 About This Recipe
Unlock the secret to Japan's most beloved condiment, a mayonnaise that transcends the ordinary with its signature rich, custard-like texture and deep savory profile. Unlike Western versions that use whole eggs and distilled vinegar, this recipe utilizes only egg yolks and a sophisticated blend of vinegars to achieve its iconic golden hue and tangy-sweet finish. It is the essential finishing touch for everything from crispy Karaage to delicate Temaki sushi, offering a hit of pure umami that makes every bite unforgettable.
🥗 Ingredients
The Rich Base
- 4 large Egg Yolks (at room temperature, strictly no whites)
- 1 1/4 cups Neutral Oil (grapeseed, canola, or vegetable oil; avoid olive oil)
The Acid Blend
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Apple Cider Vinegar (for a fruity depth)
- 1 teaspoon Red Wine Vinegar (adds a subtle sharpness)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
The Umami & Seasoning
- 1/2 teaspoon MSG (Ajinomoto) (the secret ingredient for authentic flavor)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1/4 teaspoon Dashi Powder (finely ground, for extra depth)
- 1/4 teaspoon Hot Mustard Powder (adds a very subtle back-end kick)
- 1/8 teaspoon Garlic Powder (optional, for a modern twist)
👨🍳 Instructions
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1
Ensure all your ingredients, especially the egg yolks and oil, are at room temperature. This is crucial for a stable emulsion.
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2
In a medium glass or stainless steel mixing bowl, whisk together the 4 egg yolks until they are smooth and slightly pale.
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3
Add the salt, sugar, MSG, dashi powder, and mustard powder to the yolks. Whisk vigorously until the granules have mostly dissolved into the yolks.
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4
In a separate small ramekin, combine the rice vinegar, apple cider vinegar, red wine vinegar, and lemon juice. Stir to blend.
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5
Add half of the vinegar mixture to the egg yolk base and whisk until well combined. This thins the yolks slightly to prepare for the oil.
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6
Place your bowl on a damp kitchen towel to stabilize it, allowing you to whisk with one hand and pour with the other.
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7
Begin the emulsion: Add the neutral oil literally drop by drop. Whisk constantly and vigorously during this process. Do not rush.
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8
Once about 1/4 cup of oil has been incorporated and the mixture looks thick and creamy, you can begin adding the oil in a very thin, steady stream.
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9
If the mixture looks oily or 'broken' at any point, stop adding oil and whisk until it comes back together before continuing.
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10
Halfway through the oil, whisk in the remaining vinegar mixture. This will loosen the mayo and brighten the color.
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11
Continue adding the remaining oil in a slow stream while whisking until you have a thick, glossy, pale-yellow mayonnaise.
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12
Taste the mayonnaise. If you prefer more tang, add a drop more rice vinegar; if it needs more savoriness, a tiny pinch more MSG.
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13
Transfer the mayonnaise to a clean squeeze bottle or an airtight jar. For the best flavor, let it chill in the refrigerator for at least 1 hour before serving.
💡 Chef's Tips
Always use room temperature yolks; cold yolks struggle to bond with oil and often cause the emulsion to break. If the mayo breaks, whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it drop by drop to rescue it. Do not substitute the neutral oil with extra virgin olive oil, as the high-speed whisking can make olive oil taste bitter and the flavor is too dominant. For a truly authentic 'Kewpie' look, use a squeeze bottle with a narrow tip to create the classic thin zig-zag patterns over your food. Store in the coldest part of the fridge for up to 1 week, but do not freeze, as this will destroy the emulsion.
🍽️ Serving Suggestions
Drizzle generously over Okonomiyaki (Japanese savory pancakes) along with takoyaki sauce. Use as a dip for Karaage (Japanese fried chicken) mixed with a little Shichimi Togarashi (7-spice blend). Spread onto a Milk Bread sandwich for the ultimate Japanese Egg Salad Sando. Serve alongside steamed broccoli or asparagus for a simple, high-umami vegetable side. Pair with a crisp Japanese Lager or a chilled Junmai Ginjo sake to cut through the richness.