Japanese mayo, also known as Kewpie mayo, is like regular mayonnaise but on a different level. The flavor is much more complex than American-style mayo and works just as well if not better with your favorite mayo-based dishes.
If you want to learn how to make it at home and impress your friends, this recipe is simple and effective!
Recipe
- This recipe actually starts off on the stove. In a small saucepan, combine 2 tablespoons and 1 teaspoon of cider vinegar with 2 tablespoons of dashi.
- For the dashi, you can make it at home, use store-bought, or omit it completely if you don’t have access to it, it’ll just enhance the flavor if you do use it.
- Bring the heat up pretty high while still keeping the liquids at a simmer, not a boil, for 3-5 minutes so it becomes more concentrated.
- Pour the mixture into a bowl and then use a damp dish towel to keep the bowl steady as you’ll be doing a lot of whisking.
- Add to the bowl 1 whole egg and 1 teaspoon of Dijon mustard and whisk to combine.
- Then, slowly, drizzle in about 3/4 cup of canola oil until the mixture turns into a fluffy, mayo-like consistency.
- Once the mayo is made, season it with 1/2 teaspoon of sugar and 1 teaspoon of salt, and you’re mayo is ready!
