Japanese-Style (Kewpie) Mayo Recipe
Sauces, dips, dressings, and condiments from around the world.
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
Ingredients
- 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
Directions
-
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.
Place vinegar mixture in the workbowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine.
-
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.
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