Japanese-Style (Kewpie) Mayo Recipe

Kewpie Mayo
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. Hondashi can be found in Japanese markets or ordered online.

Recipe Facts



Active: 10 mins
Total: 10 mins
Serves: 16
Makes: 1 cup

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  • 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. 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.

Special equipment

Food processor

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