Japanese Tartar Sauce
Elevate your crispy fried dishes with this rich, creamy, and umami-packed Japanese Tartar Sauce! Unlike the tartar sauce commonly found in Western cuisine, which gets its tang from dill pickles and mustard, Japanese tartar sauce has a creamier texture thanks to finely chopped boiled eggs and a hint of sweetness from Japanese mayonnaise.
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Servings: 1 batch (1 batch = about 7.7 oz/220 g)
Ingredients
- 2 large eggs (about 2.1 oz/60 g each, including shell)
- ¼ onion (about 1.76 oz/50 g)
- 0.88 oz pickles (gherkins) (You can also use shibazuke (pickled vegetables with red perilla leaves), rakkyo (pickled scallions), or takuan (pickled daikon radish) for a Japanese twist.)
- 4 Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
- ½ Tbsp lemon juice
- ½ tsp sugar
- ¼ tsp salt
- pinch of ground black pepper
Instructions
- Fill a large pot with plenty of water and bring it to a boil. Once boiling, reduce the heat to medium and carefully lower eggs into the water using a slotted spoon or ladle. Let them cook for at least 12 minutes.
- After cooking, cool the eggs in ice water or under running water. Then, peel off the shells and gently pat them dry with a paper towel.
- Finely chop the eggs, onion, and pickles. After chopping the onion, wrap it in paper towels and squeeze firmly to remove any excess moisture.
- Put the eggs, onion, and pickles in a bowl, then add Japanese mayonnaise, lemon juice, sugar, salt, and pepper. Mix everything thoroughly.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 598.63kcal Carbohydrates: 8.42g Protein: 11.8g Fat: 56.56g Saturated Fat: 10.79g Polyunsaturated Fat: 1.72g Monounsaturated Fat: 3.23g Trans Fat: 0.03g Cholesterol: 327.36mg Sodium: 1298.42mg Potassium: 232.07mg Fiber: 1.15g Sugar: 4.98g Vitamin A: 523IU Vitamin C: 7.16mg Calcium: 75.66mg Iron: 1.73mg
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