Japanese Mayonnaise differs from common mayonnaise found around the world in that it is characterized by a less acidic, creamy texture, and a mellow flavor. It has a wide range of uses and can be incorporated not only in salads, sandwiches, and sauces but also in main and side dishes.
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What is Japanese Mayonnaise?
Japanese Mayonnaise is a condiment made from eggs, oil, vinegar, and other seasonings. The primary ingredient is oil, and it is made by emulsifying oil with other ingredients. Although common mayonnaise is also made using similar ingredients and processes, there are some differences in the types of ingredients used, as follows:
- Eggs
While common mayonnaise uses whole eggs, Japanese mayonnaise uses only egg yolks. Using only egg yolks creates a deeper yellow color, resulting in a richer, thicker, creamier, and smoother texture.
- Vinegar
Japanese mayonnaise is typically made with milder vinegars, such as rice vinegar or apple cider vinegar, instead of more acidic vinegars like distilled white vinegar. The use of mildly acidic vinegar creates a milder and less acidic taste.
The above two points are the main differences between common mayonnaise and Japanese mayonnaise.
Additionally, Japanese mayonnaise is made by adding salt, mustard, and other seasonings to adjust the flavor, similarly to common mayonnaise.
Choosing the quality ingredients
When making Japanese mayonnaise at home, it is made simply by mixing ingredients, so the quality of the ingredients strongly influences its flavor. Therefore, it is recommended to use fresh and high-quality eggs and oil as much as possible.
In particular, there is a potential risk of food poisoning from raw eggs, so be sure to use pasteurized eggs that can be safely consumed raw.
Additionally, it is advised to avoid using strongly flavored oils, such as olive oil, sesame oil, and coconut oil, as they can overpower the taste of the mayonnaise. Furthermore, sunflower oil is not recommended because it can cause the mayonnaise to become firm in texture when chilled. Japanese mayonnaise typically uses plant-based oils with mild flavors, such as soybean oil, rice bran oil, and rapeseed oil.
Customizing to your taste
When looking at the packages of mayonnaise sold in Japan, one notices that the seasoning ingredients used vary depending on the manufacturer. Each company uses various ingredients to enhance the flavor of the mayonnaise, including salt, pepper, mustard, garlic, ginger, and honey.
So, while I share a simple recipe on this page, you can also customize the taste to your preference by adding your favorite ingredients or reducing the amount of oil to make it healthier. After trying the recipe as instructed initially, customize it to your liking the next time.
Flavoring of Kewpie Mayo
When it comes to Japanese mayonnaise, many people associate it with the commercially available "Kewpie Mayo." Kewpie Mayo is sold worldwide and is often considered synonymous with Japanese mayonnaise.
Kewpie Mayo contains monosodium glutamate (MSG), which enhances its umami flavor. Therefore, if you want to recreate the taste of Japanese mayonnaise similar to Kewpie Mayo, consider adding a small amount of dashi powder or dashi stock to the recipe.
However, not all mayonnaises sold in Japan contain MSG, and when making mayonnaise at home in Japan, it is not a common practice to add MSG. It is possible to make Japanese mayonnaise delicious without MSG, so feel free to make it according to your preference.
Emulsification tools
To make mayonnaise, you need a tool for emulsification like a whisk, a hand mixer, or a blender. This time, I used a whisk, but if you choose a hand mixer or a blender, you can make mayonnaise more quickly and with less effort.
Additionally, using these tools allows you to create mayonnaise with a smoother texture than when mixed by hand, as they break down the oil into smaller droplets. So, if you have these tools, I highly recommend using them.
Making tips
Mayonnaise is made by mixing eggs and oil with other ingredients to emulsify them. However, if emulsification fails, no matter how much you continue to mix, it will remain in a liquid form and will not become thick mayonnaise. By keeping the following points in mind, you can successfully make Japanese mayonnaise.
- Bring the eggs to room temperature before using them.
Egg yolks contain lecithin, which helps emulsify the mixture. However, at low or high temperatures, the movement of lecithin particles slows down, reducing its effectiveness. The temperature range at which lecithin is most effective is 61-65°F (16-18°C). Remember that at temperatures below 50°F (10°C) or above 86°F (30°C), the movement slows down, so it is essential to use eggs at room temperature.
- Use mustard.
While mustard is not a necessary ingredient for Japanese mayonnaise, it is beneficial as it contains components that aid in emulsification. Adding mustard not only enhances the flavor but also facilitates the emulsification process, making it easier to prepare mayonnaise.
- Avoid adding vinegar at the beginning.
By not adding vinegar at the beginning, you can pour the oil onto a thick mixture, making it easier to emulsify. You may have seen recipes in books or on websites that add vinegar from the start, but delaying the timing of adding vinegar definitely makes it easier to make mayonnaise without failing, so I strongly recommend that you give it a try.
- Do not use old oil.
Old oil contains decomposed components of oil, which can hinder the emulsification of mayonnaise.
- Add the oil little by little in several batches and blend thoroughly each time.
If you add a large amount of oil at once, it will not emulsify. At this point, making mayonnaise will fail. Be sure to add the oil little by little, blending thoroughly each time.
Ingredients
- 1 egg yolk (Bring a egg to room temperature before using.)
- ½ tsp mustard
- ⅖ cup (100ml) mild-flavored oil (such as soybean oil, rice bran oil, rapeseed oil)
- ½ tsp salt
- ½ Tbsp rice vinegar (or mildly acidic vinegar)
Step-by-step instructions
🕒 Total 10 mins
Step 1
Put the egg yolk and mustard in a bowl and mix them together.
Step 2
Add 1 tsp (0.17fl oz./5ml) of oil to the mixture and blend thoroughly to emulsify.
Step 3
Add an additional teaspoon (1 tsp) of oil to the mixture and blend thoroughly. Repeat this process until you have incorporated half of the total amount of oil specified in the recipe.
Step 4
Add salt and vinegar to the mixture and mix everything together.
Step 5
Add an additional tablespoon (1 Tbsp) of oil to the mixture and blend thoroughly. Repeat this process until you have incorporated all of the oil specified in the recipe.
To Store
You can store it in the refrigerator for up to 4 days. Unlike commercially available products, it doesn't contain preservatives, which results in a shorter shelf life.
Recipe Card
Homemade Japanese Mayonnaise
Equipment
- a whisk, a hand mixer, or a blender
Ingredients
- 1 egg yolk (Bring a egg to room temperature before using.)
- ½ tsp mustard
- ⅖ cup (100ml) mild-flavored oil (such as soybean oil, rice bran oil, rapeseed oil)
- ½ tsp salt
- ½ Tbsp rice vinegar (or mildly acidic vinegar)
Instructions
- Put the egg yolk and mustard in a bowl and mix them together.
- Add 1 tsp (0.17fl oz./5ml) of oil to the mixture and blend thoroughly to emulsify.
- Add an additional teaspoon (1 tsp) of oil to the mixture and blend thoroughly. Repeat this process until you have incorporated half of the total amount of oil specified in the recipe.
- Add salt and vinegar to the mixture and mix everything together.
- Add an additional tablespoon (1 Tbsp) of oil to the mixture and blend thoroughly. Repeat this process until you have incorporated all of the oil specified in the recipe.
Notes
- You can store it in the refrigerator for up to 4 days. Unlike commercially available products, it doesn't contain preservatives, which results in a shorter shelf life.
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