Japanese-Style (Kewpie) Mayo Recipe


Sauces, dips, dressings, and condiments from around the world.

Japanese-Style (Kewpie) Mayo Recipe

Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren. [ Photographs: Joshua Bousel ]

Note: Monosodium glutamate is essential to the flavor of Japanese mayonnaise. It can be purchased from most Asian grocers under the Aji-No-Moto brand, in American supermarkets under the brand name Ac'cent, or online. Hon-dashi can be found in Japanese markets or ordered online.

  • Yield:Makes about 1 cup
  • Active time: 10 minutes
  • Total time:10 minutes


  • 2 tablespoons rice vinegar
  • 1 tablespoon plus 1 teaspoon malt vinegar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon MSG powder (see note)
  • 1/2 teaspoon Japanese mustard powder
  • 1/8 teaspoon hon-dashi powder (see note)
  • 1/8 teaspoon garlic powder
  • 2 large egg yolks
  • 1 cup vegetable oil


  1. 1.

    In a small bowl, whisk together rice vinegar, malt vinegar, salt, MSG, mustard powder, hon-dashi powder, and garlic powder until hon-dashi is completely dissolved.

  2. 2.

    Place vinegar mixture in the workbowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine.

  3. 3.

    With the motor running, slowly drizzle in vegetable oil in a thin, steady stream. Transfer mayonnaise to an airtight container and store in refrigerator for up to two weeks.