Homemade Japanese Mayonnaise

Mayonnaise is a condiment that is available worldwide, but Japanese Mayonnaise has gained popularity in many countries. Unlike the standard mayonnaise sold around the world, Japanese mayonnaise is known for being less acidic and having a rich, creamy, and mellow taste. It has a wide range of uses and can be used not only in salads and sandwiches but also in countless other dishes.

Jump to:

• What is Japanese Mayonnaise?
• Tips on ingredients to be used
• Seasoning of commercially available Japanese mayonnaise
• Flavoring of Kewpie Mayo
• Tips on how to make
• Tools
• Ingredients
• Step-by-step instructions
• Recipe Card

What is Japanese Mayonnaise?

Japanese Mayonnaise is a condiment made from eggs, oil, vinegar, and other seasonings. The main ingredient is oil, and it is made by emulsifying oil with other ingredients. Although mayonnaise used in other countries is also made using the same ingredients and process as Japanese mayonnaise, there are some differences in the types of ingredients used. Here are the main differences:

・Eggs

Many countries use whole eggs to make mayonnaise, but in Japan, only egg yolks are used. Using only egg yolks creates a deeper yellow color. It also results in a richer, thicker, creamier, and smoother texture that is distinctive to Japanese mayonnaise.

・Vinegar

Japanese mayonnaise is typically made with milder vinegars, such as rice vinegar or apple cider vinegar, while mayonnaise made in other countries often uses stronger, more acidic vinegars like white distilled vinegar. The use of mildly acidic vinegar in Japanese mayonnaise results in a milder and less acidic taste.

The above two are the main differences between Japanese mayonnaise and mayonnaise from other countries. To complete Japanese mayonnaise, salt, mustard, and other seasonings are added to adjust the taste.

Tips on ingredients to be used

Homemade Japanese mayonnaise is made simply by mixing ingredients, so the quality of the ingredients strongly affects the taste of the mayonnaise. Therefore, it is recommended to use fresh and high-quality eggs, oil, and vinegar.

In particular, there is a potential risk of food poisoning when using raw eggs, so be sure to use pasteurized eggs that can be safely eaten raw.

In addition, it is recommended to avoid using strongly flavored oils, such as olive oil, sesame oil, and coconut oil, as they can overpower the taste of the mayonnaise unless there is a specific reason to use them. 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, rapeseed oil.

For vinegar, be sure to use a low acidity vinegar, such as rice vinegar or apple cider vinegar. The acidity level in the vinegar significantly affects the flavor of the mayonnaise.

Seasoning of commercially available Japanese mayonnaise

When observing the packages of mayonnaise sold in Japan, one can notice that the seasoning ingredients used differ depending on the manufacturer. Each company adds various ingredients to enhance the flavor of the mayonnaise, such as salt, pepper, mustard, garlic, ginger, honey, and others.

Here is a simple recipe, but you can customize the taste to your liking by adding your favorite ingredients or reducing the amount of oil to make it healthier.

Additionally, you can also make mayonnaise without using eggs as an emulsifier. By using soy milk instead of eggs, vegans can enjoy mayonnaise as well.

Flavoring of Kewpie Mayo

When it comes to Japanese mayonnaise, many people may think of the commercially available "Kewpie Mayo." Kewpie Mayo is sold all over the world and can be considered synonymous with Japanese mayonnaise. Kewpie Mayo contains monosodium glutamate (MSG), which are umami flavor enhancers, so if you want to make Japanese mayonnaise that tastes similar to Kewpie Mayo, you need to add a small amount of dashi powder or dashi stock to the recipe.

However, not all mayonnaise sold in Japan contains MSG, and when making mayonnaise at home in Japan, it is not common practice to add MSG. It is possible to make delicious mayonnaise without adding MSG, so feel free to make it according to your preference.

Tips on how to make

Mayonnaise is made by mixing eggs and oil to emulsify them. However, if the 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 homemade Japanese mayonnaise.

• Bring the eggs to room temperature before using them.

Egg yolks contain lecithin, which helps to emulsify the mixture. However, at low or high temperatures, the movement of lecithin particles slows down, making it less effective. 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 you need to use eggs at room temperature.

• Use mustard.

Although 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.

• Don't add 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 the oil. You may have seen recipes in books or on websites that add vinegar from the beginning, but delaying the timing of adding vinegar will make it easier to make mayonnaise without failing.

• Don't use old oil or olive oil.

Old oil or olive oil contains decomposed components of oil, which can hinder the emulsification of mayonnaise. If you must add olive oil, it is best to emulsify the mayonnaise with other oils first and use it for the final flavoring.

• Add the oil little by little in several batches and mix well 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.

Tools

I used a whisk this time, but using a hand mixer or blender would be quicker and less tiring. These tools can mix at high speeds and create smaller oil droplets, resulting in an even smoother texture than by hand. If you have them, I highly recommend using them.

Ingredients

---

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 mix well (emulsify).

---

Step 3
Add an additional teaspoon (1 tsp) of oil to the mixture and mix well. Repeat this process until you have added half of the total amount of oil in the recipe (it's okay to add a little more oil if the mixture becomes thicker).

---

Step 4
Add salt and vinegar to the mixture and mix together.

---

Step 5
Add an additional tablespoon (1 Tbsp) of oil to the mixture and mix well. Repeat this process until you have added 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, resulting in a shorter shelf life.

Recipe Card