How To Make Japanese Mayo at Home
Want to try the mayo ramen hack or the Emily Mariko salmon bowl, but you can't find Japanese mayo at the store? Here's how to make your own. And don't worry – it's only a couple simple steps.
Kewpie mayo, or Japanese mayo, is slightly different (and many would say better) than traditional mayonnaise. The flavor is brighter and richer, and it pairs perfectly with ramen. Here's how we like to make our mayo ramen.
Japanese mayo uses egg yolks rather than whole eggs for a more custard-like texture and a rich flavor.
The dashi powder in this recipe replaces the MSG that's found in Kewpie, which adds an umami flavor that differentiates this mayo from the American kind. The addition of dijon mustard is for texture and a tangy flavor.
We love adding it into all of our craft ramen flavors. Not sure which one to try first? Grab one of our sampler packs here.
A blender or food processor are ideal for combining the ingredients. Learn more about the difference between Japanese and American mayo here.
This may not beat Kewpie, but it's a great substitute you can whip up in a pinch with fairly common ingredients.
Watch our video on how to make Japanese mayo here.
You can check out more of our recipes here:
2. Spring Rolls
Kewpie Mayo can be hard to find, but you can whip up your own jar of homemade Japanese Mayo in a couple simple steps.
2 egg yolks
1 tsp dashi powder
2 cups neutral oil (we used Canola)
1 tbsp mirin
1 tsp Dijon Mustard
2 tsp sugar
1 tsp salt
Add all ingredients to blender.
Blend until color turns pale yellow and thickens.
Store in airtight container.