In Japan, mayonnaise isn’t just a condiment ; it’s a way of life. Served alongside everything from crispy karaage to fluffy sandwiches, drizzled over okonomiyaki, and swirled into potato salad, Kewpie mayo holds a special place in the hearts (and kitchens) of Japanese home cooks . It’s richer, creamier, and more savoury than its Western counterpart a umami-packed treasure that elevates any dish it touches.
Born in 1925, this beloved spread was created by Toichiro Nakashima, who dreamt of a Japanese version of American mayonnaise. He used just egg yolks for a custard-like texture and added rice vinegar for a gentle, sweet tang. The result : A condiment so iconic that its signature squeeze bottle with the red cap and Kewpie doll logo is instantly recognisable across Japan.
Today, I’m sharing my homemade version made with wholesome ingredients, no preservatives, and all the rich flavour you love. Once you try it, you’ll never reach for a store-bought bottle again.
Ingredients
- 2 pasteurized egg yolks, at room temperature
- 250 ml (1 cup) neutral-flavoured oil (vegetable, safflower, grapeseed, or canola)
- 1 tsp Dijon mustard
- 1 tsp sugar
- ½ tsp fine salt
- 30 ml (2 tbsp) rice vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dashi powder (or MSG / monosodium glutamate) optional for umami
Method
1. Blend the yolks
In a small food processor or blender, combine the egg yolks and Dijon mustard. Process for about 20 seconds until smooth.
2. Slowly add oil
With the processor running on low speed, very slowly drizzle in about one-third of the oil in a thin, steady stream. The mixture will begin to thicken.
3. Season and continue
Add the sugar, salt, and dashi powder (if using). Process briefly, then slowly drizzle in another third of the oil while the processor runs.
4. Finish with vinegar and remaining oil
Add the rice vinegar, lemon juice, and the remaining oil. Process for about 10 seconds until emulsified.
5. Taste and adjust
Taste and adjust with extra salt, sugar, or lemon juice to your liking.
6. Store
Transfer to a clean jar. Refrigerate and use within 4 days.
Smart Tips
- Egg safety: Use pasteurized or very fresh eggs to reduce salmonella risk.
- Room temperature: Cold yolks don’t emulsify well – bring them to room temperature first.
- Mustard matters: It adds flavour and helps stabilise the emulsion.
- Umami boost: Dashi powder adds that savoury depth. MSG works too if you don’t have dashi.
- Oil choice: Always use neutral oil. Strong oils like extra virgin olive oil won’t emulsify properly.
- Drizzle slowly: Adding oil too quickly will break the emulsion { Patience is key }.
- Don’t over-process: Too much blending can break the emulsion.
- Shortcut: In a pinch, whisk 2 tbsp rice vinegar + 1 tbsp sugar into 1 cup of regular mayo.
Ways to Use Japanese Mayo
- Sandwiches : The secret to perfect Japanese Egg Sandwiches.
- Salads : Adds richness to potato or pasta salad.
- Sushi : Mix into California Roll filling.
- Toppings : Drizzle on okonomiyaki or takoyaki.
- Dips : Perfect with fried chicken or tempura.
Enjoy your homemade Japanese mayonnaise! 🥚✨